The objective of the course is to provide information about the theory of microwave heating, and its applications in food industry. This course is designed to give students the fundamentals of microwave heating which can be related to electrical and thermal properties of foods in order to increase the efficiency of microwave processing and to improve the organoleptic and nutritional quality and safety of microwave foods. The course also aims to promote students to develop new microwave products by considering the interactions of food components with microwave energy and packaging design