Section: TOPIC 4: FOOD PROCESSING | INTRODUCTION TO FOOD INDUSTRY | MC@PolyCC

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Section outline

- Select activity 4.1 HEAT TREATMENT
  
  Students must
  
  Mark as done
  
  TOPIC 4 FOOD PROCESSING_heat treatment.pptx by Nurrul Hasanah Binti Md Teni
- Select activity 4.2 FOOD ADDITIVES
  
  Students must
  
  Mark as done
  
  TOPIC 4 FOOD PROCESSING_food additives (8).pptx by Nurrul Hasanah Binti Md Teni
- Select activity 4.3 FOOD FERMENTATION
  
  Students must
  
  Mark as done
  
  TOPIC 4 FOOD PROCESSING_fermentation.pptx by Nurrul Hasanah Binti Md Teni
- Select activity 4.4 FOOD PACKAGING
  
  Students must
  
  Mark as done
  
  TOPIC 4 FOOD PROCESSING_packaging (1).pptx by Nurrul Hasanah Binti Md Teni
- Select activity 4.5 COLD TREATMENT
  
  Students must
  
  Mark as done
  
  TOPIC 4 FOOD PROCESSING_cold treatment.pptx by Nurrul Hasanah Binti Md Teni
- Select activity 4.6 DRYING DEHYDRATE
  
  Students must
  
  Mark as done
  
  TOPIC 4 FOOD PROCESSING_drying dehydrate (2).pptx by Nurrul Hasanah Binti Md Teni
- Select activity E-NOTE TOPIC 4: FOOD PROCESSING
  
  E-NOTE TOPIC 4: FOOD PROCESSING File
  
  Students must
  
  Mark as done

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Course Level Intermediate
Duration 14 Weeks
Certificate Yes
Language English
Access Lifetime

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