a. Isolation and Characterization of Plant based Functional Food Ingredientsb. Isolation and Characterization of Animal based Functional Food Ingredientsc. Food Quality for the Consumerd. Chemical and Nutritional Content of Foodse. Food and Human Physiologyf. Non-Thermal Food Processing and effects on Food Quality and Nutritiong. Thermal Food Processing and effects on Food Quality and Nutritionh. Food Safety and Securityi. Mathematical Approaches to Food Innovationj. Allergens and Intolerances
