Educate students to have a basic knowledge on fruits and vegetables; cereals, fats and lipids and their processing technologies; and to develop an understanding on criteria and tools for quality evaluation. Provide knowledge on source and variability of raw materials and their impact on product quality. Develop an understanding on the effects of processing parameters on product quality. Educate students to identify and solve problems about processing and quality characteristics. Develop skills in seeking information from various sources and improve the ability to state ideas clearly.

General properties of fruit and vegetables; their chemical compositions, structural and nutritional aspects; Chemical and enzymatic deterioration of fruits and vegetables, methods of reducing food deterioration, structure, composition and properties of cereals, basic dry milling principles of bread wheat, cereal starches, gluten proteins, general aspects of bread, pasta and cookie production, quality characteristics of cereal products, oil seeds and fruits, production of crude oil and refining processes. Olive oil production, modification methods (hydrogenation, chemical and enzymatic esterification), margarine production