: Analyzes how thermal and non-thermal processing methods—such as heating, freezing, or drying—affect nutritional value and may lead to the formation of harmful substances. Contemporary and Emerging Trends

: Covers the general properties of major (water, lipids, proteins, carbohydrates) and minor (vitamins, minerals) food components. It also introduces various food additives such as preservatives, colorants, and texturizers.

: Outlines essential wet chemistry methods, sampling techniques, and instrumental food analysis used to verify food composition.