The aim of this course is to teach students in the Food Quality Control and Analysis Program the industrial processes by which animal and plant-based raw materials are processed into final products. The goal is for students to understand the production technologies of basic food groups such as milk, meat, oil, fruits and vegetables, and grains, and to be able to explain the technological processes involved in these productions using scientific principles.

This course examines the production technologies that constitute the fundamental branches of the food industry. The content covers, in order: dairy product technologies such as drinking milk, yogurt, and cheese; and meat product technologies such as sausage, salami, and pastrami. Subsequent sections theoretically address sunflower and olive oil production processes, fruit and vegetable processing technologies such as tomato paste, canning, and fruit juice production, and basic grain technologies such as bread and biscuits.