1. Introduction to food -- 2. What is it; major food types, complexity, biological variability -- 3. Food processing processed foods -- 4. Food composition- food composition tables- benefits and limitations -- 5. Food nutritional value Atwater factors -- 6. Food pH pH values for different foods- acid and low-acid foods -- 7. Units and dimensions -- 8. Mass balances -- 9. Some Physical concepts, e.g. derived units, velocity, momentum, acceleration, force, energy and work -- 10. Food size, shape and other physical characteristics -- 11. Density and specific gravity -- 12. Viscosity simple rheology -- 13. More complex rheology -- 14. Surface properties -- 15. Thermal properties -- 16. Specific heat -- 17. Latent heat -- 18. Enthalpy and enthalpy data for food -- 19. Heat balance calculations -- 20. Heat transfer -- 21. Mechanisms, steady state and unsteady state -- 22. Conductions and thermal conductivity -- 23. Convection and heat film coefficients -- 24. Overall heat transfer coefficients and heat exchangers -- 25. The electromagnetic spectrum, food processing and food analysis -- 26. Reaction kinetics -- 27. D values and Z values, thermal process calculations strengths and weaknesses -- 28. Properties of steam and refrigerants -- 29. Properties of air-water systems -- 30. Some electrical properties, temperature measurement -- 31. Mass transfer diffusion -- 32. Packaging material properties! -- 33. Membrane processing -- 34. Combined heat and mass transfer e.g. drying -- 35. Unit Operations -- 36. Novel processing methods -- 37. Processing measurements; temperature, pressure and flow -- 38. Homogenisation, size reduction -- 39. Food colour -- 40. Food flavour -- 41. Food texture -- 42. Water useage/Energy conservation/waste and its disposal -- 43. Emerging topics, e.g. sustainability, 3-D printing.