Food Processing covers background of food processing and maintenance of nutritive quality. Lecture classes dealing with the principles of science and engineering rationale of various food additives and processing systems and their unit operations. Chemical, physical, and microbiological characteristics of the products will be discussed in relationship to processing variables. Methods of quality control, assurance of product standards, calculation of process variables, including ingredient formulation, formula adjustments, and product yield will be covered. Concluding lectures will cover management approaches to assuring efficiency of energy usage, quality maintenance, and product safety in the processing, distribution, and marketing of food products.