Teaching Responsibility


 

1. Principle of food process engineering (I) (B.Sc. degree)

2. Principle of food process engineering (II) (B.Sc. 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)

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)

 

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