Due to the increasing cost of energy and the significant awareness of environmental protection, food manufacturing processes have been changed dramatically. In order to achieve optimal production conditions and maximize profits, factors such as plant design, operation methods and conditions have to comply with the constraints caused by these changes. This course will focus on the following subjects: (1) Introduction of optimization (what is it? why is it necessary? its fundamental features); (2) Theory of optimization (basic functions and numerical methods); (3) Case studies of practical applications. Objectives are thus to implement students with the concepts and applications of optimization on food science and technology.