This is a program involving theoretical skills development in global and local trends in food manufacture including food design and safety, food processing and packaging and product manufacture, novel health-based and age-related foods, medical and sports foods, trends and products in the areas of weight control and weight reduction, satiety and appetite suppression, practices of food authentication in association with food policy and regulation, and advances in food allergens and toxicology, food processing innovation and environmental issues. -- Course Website
Instructor: S Gamlath (B)
