NEW PRESERVATION TECHNIQUES BY ANTON JURGEN STUDENTS
dinsdag 08 november 2011, 00:00 geplaatst door: M.Millenaar
In course 6, new preservation methods were investigated by the Anton Jurgens students, including the applicability of the methods for the students’ own company.
All students presented one new preservation method as there are: high intensity pulsating electric field, drying in superheated steam, ultra high pressure etc. Important aspects of the presentation were : the principle of the preservation method, costs of this method per kg of food, whether or not this method is sustainable, and of course: whether this new method seems to be feasible for the students’ company or for a colleague’s company.
The new preservation method presentations is one of the Anton Jurgens Institute way of educating: learn by investigation, learn and apply (or not) and learn from colleagues.
The new preservation method presentations is one of the Anton Jurgens Institute way of educating: learn by investigation, learn and apply (or not) and learn from colleagues.
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