To teach the evaluation of food quality by objective and subjective methods, to teach the general composition of main food groups (e.g. dairy, meat, egg, cereals, fruits and vegetables), to teach bio-active food components and functional foods

Food quality and subjective and objective methods used to evaluate nutritional quality,  milk and milk products, meat and meat products, eggs, vegetables and fruits, cereals, tea, coffee, etc.. composition of foods and beverages, functional and structural properties, bioactive food components and functional foods, genetically modified foods