The course provides introductory knowledge of food, as a composite material (composition, structure and properties), food chemistry and microbiology, quality and safety. It, also, covers the basic processing procedures, in particular cooling-freezing and thermal food processes. In addition, basic food packaging is discussed. Units included: Introduction. Food Chemistry. Introduction to food microbiology. Principles of kinetics in chemical and biological actions in food. Quality assurance. Food Processing Procedures (Cooling, Freezing, Thermal Processes). Food packaging.