1.       Introduction to food technology: past, present and future

1.       Major categories of food: proteins, carbohydrates, lipids, vitamins and minerals

2.       Deterioration and spoilage of raw materials and finished foods: hygiene, quality and safety aspects of foods

3.       Processing of foods: Major processing methods, handling of raw materials and finished products

4.       Unit operations in industrial food manufacturing plants

5.       Principles of food preservation and storage: major preservation methods

6.       Food and health

7.       Food regulations and standards

8.       Market survey