Extrusion cooking as a food processing technology has the advantages such as low energy cost, negligible effluent, low nutrition loss, variety of products produced and types of ingredients processed.

挤压作为一项食品加工技术，具有能量及原料利用率高、营养损失少、产品种类多、原料适应性强等优点。

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Classes cover biochemistry, bird biology and nutrition, food science and technology, and human and animal health and safety.

课程包括生物化学，鸟类生物学和营养，食品科学和技术，人类和动物的健康与安全等。

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Food cold sterilization is a new technology by which microorganisms are killed without heating and the nutrition, texture, color and flavor of food are not affected.

食品冷杀菌技术是一类不用热能杀死微生物，不影响食品营养、质构、色泽和风味的新兴杀菌技术。

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