This course provides a comprehensive understanding of the processes, methods, techniques involved in the manufacturing of food products and the modern applications of biotechnology in the food sector.

Course Level: Agronomy, 3rd Year.

General Objectives: 

• Identify and understand the different processes involved in the manufacture of food products.
• Master the technological methods and production techniques specific to each branch of the food industry.
• Acquire knowledge of modern food biotechnology and its applications in improving food quality, functionality, and safety.