The course provides Chemical Engineers knowledge in advanced Food Chemistry, Food Microbiology and Food Preservation topics. It covers the study of food composition and ingredients and their physicochemical, nutritional and bio-functional properties, chemical and microbiological actions in food, food quality and safety, and the effects and behavior of food systems under the conditions of production and preservation processes, packaging and shelf life. Overall objective is the knowledge of food as a complex and active biological system.

This knowledge is prerequisite for the optimal design of food products, processes and preservation throughout the food chain from production to the final use in a farm to fork approach. Topics discussed include food product innovation, sustainability, energy and environmental impact optimization, circular economy.