Advanced and novel food processing technologies, thermal processing (aseptic
processing, ohmic and microwave heating), non-thermal processing (high-pressure
processing, pulse electric field, high-intensity pulse light, and ultrasound), separation
techniques (membrane filtration and supercritical fluid extraction), minimum
processing (ozone, nanobubbles, hurdle technique), texturization technique (extrusion
technology), case studies, critical review of current topics related to course content and
presentation. Applications of Artificial Intelligence (AI) in the Food Industry.
- Teacher: BHUDSAWAN HIRANVARACHAT
- Teacher: DUSIDA NOOTHONG
- Teacher: AVTAR SINGH
- Teacher: PIYARAT SIRIVONGPAISAL
- Teacher: WIROTE YOURAVONG