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Both Food Technology and the Journal of Food Science can be accessed in print or online. Other publications are shown below: The Journal of Food Science Education or JSFE (2002 – Online only) – This quarterly journal deals with innovations, techniques, and methods to improve education in food science and technology. [24]
NIFTEM-K offers a 4-year Bachelor of Technology (B.Tech.) curriculum, 2-year Master of Technology (M.Tech.) curriculum, and Ph.D degrees in the various areas of food technology and supply. [6] It also offers a Master of Business Administration (MBA) course, focusing on food and agribusiness management. [12]
The Foundation and Undergraduate degrees cover areas including Food and Drink Operations and Manufacturing Management - Food Science and Technology – and Food Supply Chain Management. [3] The Centre also offers part time Masters and PhDs - often progressed by food sector employees and focused on specific Food Manufacturing Industry Challenges ...
MIT OpenCourseWare (MIT OCW) is an initiative of the Massachusetts Institute of Technology (MIT) to publish all of the educational materials from its undergraduate- and graduate-level courses online, freely and openly available to anyone, anywhere.
For example, in edX's first MOOC—a circuits and electronics course—students built virtual circuits in an online lab. [25] edX offers certificates of successful completion and some courses are credit-eligible. Whether or not a college or university offers credit for an online course is within the sole discretion of the school.
The main campus of Franklin University is located in downtown Columbus, Ohio. In addition to its domestic locations, Franklin University offers programs at international locations through agreements with affiliated universities. These include the Wroclaw School of Banking in Wroclaw, Poland, St. Clement of Ohrid University of Bitola in Bitola, North Mac
Food engineering is a scientific, academic, and professional field that interprets and applies principles of engineering, science, and mathematics to food manufacturing and operations, including the processing, production, handling, storage, conservation, control, packaging and distribution of food products.
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