Food composition and chemistry (water, carbohydrates, proteins, fats, vitamins, minerals, flavours, colours, miscellaneous bioactives, important reactions). Food microbiology (bacteria, yeast, moulds, spoilage of fresh & processed foods. Production of fermented foods. Principles and methods of food processing and preservation (use of heat, low temperature, chemicals, radiation, drying etc.). Food and nutrition, malnutrition (over and under nutrition), nutritional disorders; energy metabolism (carbohydrate, fat, proteins); balanced/ modified diets, menu planning, new trends in food science and nutrition.