重點在於食品殺菌及保存之原理、方法及熱加工系統設計。以加工工程學的立場來說明食品熱加工，主題包括：熱加工包裝容器、傳統罐頭食品製程、殺菌設備、微生物之耐熱性、殺菌過程評估、食品品質之保存、無菌加工，等。
To perceive the thermal processing of food based on the view point of process engineering, topics include the containers used in thermal processing, the conventional canning process, sterilization equipment, thermal resistance of microorganisms, thermal process evaluation, retention of food quality, aseptic processing, etc.