In this course students will learn to recognize and eliminate/reduce the potential hazards in food science to keep the communitys food supply safe. Being primarily focused on food science and technology, the course calls for a background in fundamental science. A background in food science is not mandatory. The Master suits recent science graduates (including engineering and agriculture) who want professional training as food technologists. It would also suit someone already working in the food industry seeking to improve their professional standing. This course prepare students for management positions in the food science and technology industry by studying food processing, food preservation and the general properties of food materials.