1. Classification of changes in foods and food raw materials.

2. Deteriorative changes in food (not-microbiological).

3. Deteriorative changes in food (microbiological). Review of the food preservation methods.

4. Heat processing, the effect of heat on microorganisms, evaluation of the lethal effect of heating.

5. New physical methods of direct inactivation of microorganisms

6. Preservation of foodstuffs by osmoanabiosis and refrigeration, freezing and storage in a controlled and modified atmosphere.

7. Food preservation with chemicals.

8. Biological methods of preservation (cenoanabiosis). Explanation of Hurdle theory in food production. Minimally processed foods.

9. The importance and function of food packaging, food packaging economics, legislative requirements for packaging.

10. Standard packaging materials, their properties and applications - wood, fabrics, paper, metals, glass, polymers.

11.Printing, packaging, protective packaging functions, principles of active packaging.

12.The protective function of the packaging before changes in moisture and redox changes in foods.

13.Packaging and temperature changes, packaging for microwave heating.

14.Ecological aspects of food packaging, ecological balance, migration of packaging components to foods.