Food engineering
While on sabbatical leave in Portugal in 1996, Bungay offered a course
in biochemical engineering. Most of the students were pursuing advanced
degrees in food engineering and chose to select topics in that area for
their term projects. Some were in Portuguese, and some others have not
had their links checked and debugged yet. Some that are ready are:
Food texture
Shelf life
Physical state
Related topics
These are in our regular archive: Freeze
drying