Topics

Ø   Mechanical properties and structure of food material

Ø   Physical and thermal properties of food materials

Ø   Human nutrition

Ø   Food unit operations

Ø   Food preservation

Ø   Minimal processing

Ø   Emerging technologies

Ø   Equipments for food processing

Ø   Sensors, process control and automation

Ø   Standardisation of food products

Ø   GMP, HACCP and food safety

Ø   Tracking and traceability

Ø   Food biotechnology

Ø   Engineering and management in public food and agro tourism

Ø   Food packaging

Ø   Food management

Ø   Food marketing

Ø   Aquatic ecology and aquaculture

Ø   Fishing techniques and fish processing

Ø   Environmental protection

Ø   Bioethics

Ø   Legislation in food

Ø   Education in food science and engineering