Focuses on industrial, engineering-based processes including dehydration, evaporation, and modern, high-intensity, or low-temperature,, treatments

Covers food infections, intoxications, and spoilage factors affecting fruits, vegetables, meat, and poultry.

Classifies intentional and non-intentional additives, functional roles in processing and preservation, colorants, flavors, and enzymes used as processing aids.

Food laws are a comprehensive set of legal frameworks, standards, and regulations designed to ensure the safety, purity, and quality

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