Lecture 1: Introduction
Lecture 2: Food microbial, contamination, spoilage, fermentation
Lecture 3: Food nanotechnology
Lecture 4: Fresh-cut products, minimal processing technologies
Lecture 5: Safety & Quality Evaluation of Flour Milling and Bakery Products
Lecture 6: Applications of mass spectrometry for food analysis
Lecture 7: Food poisoning and its prevention measure
Lecture 8: Quality of food materials & measurements
Lecture 9: Chemical Analysis for Dietary Supplements and Botanicals
Lecture 10: Food function