Teaching Responsibility
BSc degree:
1. Principle of food process engineering (I) (B.Sc. degree)
2. Principle of food process engineering (II) (B.Sc. degree)
MSc degree:
3. Biophysical properties of foods (M.Sc. degree)
4. Principle of food process engineering (III) (M.Sc. degree)
5. Food rheology I: Solid and semi-solid foods (M.Sc. degree)
6. Special Topics in Food Engineering (M.Sc. degree)
7. Food Nanotechnology (M.Sc. degree)
8. Unit Operations of Food Process Engineering (M.Sc. degree)
PhD degree:
9. Food rheology II: Fluid foods (Ph.D. degree)
10. Principle of food process engineering (IV) (Ph.D. degree)
11. Food viscoelasticity (Ph.D. degree)