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HU Credits:
4
Degree/Cycle:
1st degree (Bachelor)
Responsible Department:
Biochemistry & Food Sciences
Semester:
2nd Semester
Teaching Languages:
Hebrew
Campus:
Rehovot
Course/Module Coordinator:
Dr. Keren Kles
Coordinator Office Hours:
by appointment
Teaching Staff:
Dr. Keren Kles,
Ms. ifat goldstein,
Ms. noa noach,
Ms. Maria Martinenko
Course/Module description:
Studying food processing
Course/Module aims:
To provide students with the necessary knowledge to work in the food industry; examine the quality of food products according to national and international standards; draw flow charts of food production and develop novel food products
Learning outcomes - On successful completion of this module, students should be able to:
* Use the fundamental processes of modern food processing
* Check food
* Develop Food
* Work in the food industry
* use tools for developing industrial production and food
Attendance requirements(%):
. 100% attendance in labs.
Teaching arrangement and method of instruction:
Lectures, tutorials, exercises and labs.
Course/Module Content:
Pasteurization, sterilization, chilling food products; drying and examining powders, evaporation; treating and analyzing food products; developing tomato and citrus products; making cheese; manufacturing alcoholic beverages; mixing food ingredients, forming food products; separation and concentration; fermentation; blanching; centrifugation
Required Reading:
Literature and standards enclosed within the lab guide.
Additional Reading Material:
-
Course/Module evaluation:
End of year written/oral examination 75 %
Presentation 0 %
Participation in Tutorials 0 %
Project work 0 %
Assignments 5 %
Reports 20 %
Research project 0 %
Quizzes 0 %
Other 0 %
Additional information:
The final grade for this class will be determined as following:
5 points – exercises
20 points – lab entry quizzes, submitting lab reports, lab attendance
75 points- final exam -open books.
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