This course will invite various scholars or specialists with different specialties of food processing to teach the most recent research and development of food processing. The topics may include, but not limit to, microbial fermentation, health foods, dairy processing, meat processing, etc. In addition to lecture in the classroom, the lecturer will also provide students with hand-on practice in the lab or field trip to visit food industry. This course will allow students to utilize the knowledges and techniques learned in classroom for actually hand-on application of food manufacturing in the lab or to visit food industry personally to observe and experience different technologies in food factories.