Lecture 1: Introduction
Lecture 2: Food microbial, contamination, spoilage, fermentation
Lecture 3: Food nanotechnology
Lecture 4: Fresh-cut products, minimal processing technologies
Lecture 5: Food poisoning and its prevention measure
Lecture 6: Quality and safety aspects of cereals (wheat, rice, corn) and their products
Lecture 7: Quality of food materials & measurements
Lecture 8: Applications of mass spectrometry for food analysis
Lecture 9: Food function
Lecture 10: Chemical Analysis for Dietary Supplements and Botanicals