SYLLABUS OF AGRICULTURAL PRODUCTS PROCESSING TECHNOLOGY

April 24, 2019

1. Course number and name: SELEC10.1 - 2105628 - Agricultural products processing

technology
2. Credits and contact hours
Total credits: 3 Theoretical: 2 Laboratory: 1 Contact hours: 6
3. Instructor’s or course coordinator’s name
Nguyen Thi Mai Huong, Nguyen Thi Hoang Yen, Le Pham Tan Quoc
4. Textbook and other supplemental material
a. Textbooks
[1] Bui Duc Hoi. Food processing techniques. The Science and Technology Publisher
(Vietnamese). 2009
[2] Quach Đinh, Nguyen Van Tiep, Nguyen Van Thoa. Techniques of preserving and
processing vegetables. The Science and Technology Publisher (Vietnamese). 2008
b. Other supplemental material
[1] Wim Jongen. Fruit and vegetable Processing. Woodhead Publishing Ltd and CRC Press
LLC. 2002
[2] N.L. Kent. Technology of Cereals. Robert Mawell M.C. 2000
5. Specific course information
a. Brief description of the content of the course (catalog description)
The basic knowledge about cereals, fruits and vegetables, food processing technology
of products from these materials, specifically: concept, product classification, requirements
of raw materials for production, processing technology, production quality indicators.
Through the practical part, students can establish the lab process schedule, train well lab
skill, caculate the suitable quality and quantity raw material, equipment, and machinery for
each type of product.
b. Prerequisites or co-requisites
Prerequisites: 2515476- Fundamental processes in food engineering technology
Corequisites:
c. Indicate whether a required, elective, or selected elective (as per Table 5.1) course in the
program: Selected elective
6. Specific goals for the course
a. Specific outcomes of instruction (CLOs)
Student, who passed the course satisfactorily can:
1. Describe the properties, characteristics, and roles of materials in producing products
from agricultural products.
2. Apply the principle of natural science to explain the root causes of some technical
problems in agricultural product processing (PI 1.2)
3. Operate main machines and equipment used in agricultural product processing at the
laboratory (PI 1.3)
4. Explain about a particular agricultural product processing procedure (PI 2.2)
5. Practically produce some agricultural products at the laboratory (PI 2.3)
b. Explicitly indicate which of the student outcomes listed in Criterion 3 or any other
outcomes are addressed by the course
 CLOs SO1 SO2 SO3 SO4 SO5
1
2 1.2
3 1.3
4 2.2
5 2.3

7. Brief list of topics to be covered

- Current situation of producing and distribution of products from cereals, fruit and
vegetables.
- Standard of material in food processing.
- Processing of products from cereals, rice, fruits and vegetables.
- The problem and the method to solve them in processing
- Control and assess the raw material, semi-finished products, final products
- Test and evaluate products’ quality.
- Practise some typical products from cereals, fruit and vegetables.