The
food technology course is one of the branches of food sciences, which provides
the student with methods of manufacturing foods of animal origin, methods of
preserving such foods, methods of packaging and storage, as well as dealing
with the HACCP system and critical points for contamination of such foods and
control points, the course also deals with physical and
chemical characteristics of raw materials for manufacturing with the final product and the extent to which it
conforms to the Libyan standard specifications or the standard specifications
in force in Libya.
