This course covers various aspects of food and some pharmaceutical manufacturing. Topics are covered from a general point of view with descriptive material provided for representative applications. Major topics covered include dehydration and concentration processes, sterilization systems, irradiation, microwave heating, ohmic heating, other newer technologies, food fermentations, packaging materials, food additives, vitamin addition and some specific food commodities, major and minor food components, unit operations, quality factors, deteriorative factors of foods, heat and cold preservation and processing and an introduction to HACCP.