Deformation and flow of foods materials occurred upon the stress applied and how to apply the knowledge obtained to food process, quality control, and new product development are the main theme of the course. In first semester, subjects covered are the deformation of various solid foods occurred upon the stress applied e.g. texture of meat, seafood, vegetable and fruit etc. In second semester, subject covered are the flow occurred upon the stress applied of fluid or semid solid foods e.g. viscosity and dynamic properties of fluid and semid solid foods respectively.