The course provides the fundamentals of Food Science and Technology. It covers food as a composite material (composition, structure and properties), food chemistry and microbiology, quality and safety. It, also, covers the basic preservation processes, in particular cooling, freezing and thermal processing. Additionally, food packaging materials and functionality in food products are studied.

Units included: Introduction. Food Chemistry. Introduction to food microbiology. Principles of kinetics in chemical and biological actions in food. Quality assurance. Food Preservation Process Design (Cooling, Freezing, Thermal Processes). Food packaging.