This course deals with the study of the chemical and physical properties of food as well as the composition of foods. It equips students with knowledge and skills required in the selection and preparation of foods in order to ensure nutrient retention and quality. Emphasis is placed on the handling, preservation and sanitation of food. It also covers principles of industrial food production and potential hazards along the food supply chain. Examples include hazard analysis (HACCP, SSOP), International and National Food Standards (FDA, CODEX alimentariums, EUREPGAP and ISO 9000 series, ISO 22000; ISO 8000 (OHSAS) and ISO 14000).  Public health legislation in relation to the consumer and food industries is also covered. Emphasis is on food hygiene at institutional level and public health Act. Foods, drugs and chemical substances act.  A visit to a food processing industry is recommended.