Chemistry of Food Components: Advance chemistry including chemical reactions and physical properties of basic seven components of food such as carbohydrates, fats, proteins, vitamins, mineral, dietary fibers and some important phytochemicals.  
Macromolecular Interactions: Some major examples during processing and in metabolism. Lipid-protein, Lipid- saccharide and protein-saccharide interactions and their impact on functions of foods.
Food enzymes and enzyme inhibitors: Structure-function relationships, examples of important enzymes and their inhibitors in processing and in control of diseases such as diabetes, obesity and heart diseases.
Chemistry of microbial changes in food: Mechanism of inhibition of microbial spoilage, application in food preservation as bacteriocins. Microbial transformation in food of industrial and nutritional importance.
Food Commodities: Chemistry of important commodities such as dairy, meat, sea-foods, cereal, fruits, vegetables, sugars, tea, coffee, nuts, legumes and spices etc.
Chemistry of food industry waste: Its utilization in nutraceutical product development, such as dietary fibers, isolation of fat, waxes and phytochemicals used in diet therapy and preservation of foods

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