Core courses:
Food Quality and Safety Management.
Food Microbiology.
Food Toxicology.
Food Chemistry and Analysis.
Process Control and Instrumentation.
Elective courses:
Advanced Food Biotechnology.
Safety in Handling and Processing of Fruit and Vegetable Products.
Safety in Handling and Processing of Fish and Marine Products, Cereal, Legumes, Oilseed and Tuber Crops.