The course aims to provide knowledge and problem-solving skills in the core processes of the food industry, such as pasteurization, cooling, freezing, drying, etc., but also by innovative non-thermal processes (high pressure, pulsed electric fields). The basic parameters of food packaging will also be analyzed. Contents: Introduction to Food Processing. Liquid and powdered solid food transport systems - related properties. Heat transfer: heating and cooling in food processing, thermal properties, use of f & j coefficients. Food processing procedures. Maintenance heat treatment processes: scalding, pasteurization, sterilization. Non-thermal maintenance treatment processes: high pressure, pulsed electric fields. Cooling, Freezing. Drying: types of dryers, spray drying, freeze drying. Rheology - viscoelasticity. Texture – Macro-, Micro- and Nano-Structure. Balance processes, separations. Rinse. Extract for recovering ingredients with food-compatible solvents. Membrane Separations: Filtration, Ultrafiltration, Applications in the Food Industry. Packaging, packaging materials: gas permeability, impact on food life.