The aims of this course are to introduce the major basic concepts of food processing including general processing methods, chemical and physical property changes of food material during processing. Topics covered in part(I) are thermal process, refrigeration and food freezing, food dehydration and concentration, food food fermentation, food irradiation and microwave process. In part(II), special emphasis are focused on individual food processing products, fats and oil, fruits and vegetables, cereal products, food additives, as wel as water and waste management in the food industry.