This course specializes in Food Science, which is a cutting-edge field for a Chemical Engineer. It covers the study of food ingredients, their physicochemical, biological and functional properties, their chemical and microbiological effects, their quality and safety, their alterations and their behavior under the range of conditions encountered during production processes and during their packaging and maintenance. The aim is to handle food as a complex material and an active biological system. This knowledge is a necessary basis for optimally designing industrial food products and maintaining them throughout the food chain from end-to-end production. The course content covers: food as a raw material (basic ingredients, structure, physicochemical properties, nutritional and bio-functional value), food microbiology and food product design and maintenance.