The course is designed to introduce students to the science and technology of starch, honey and confection processing; properties, qualities and applications. The students will be able to: Understand the various unit operations used in the wet milling of starch, properties and applications of starches, and by products. Understand honey processing and quality features Understand the confection ingredients and processing of various confections Understand the associated laboratory practices that to ensure quality Identify and apply the knowledge in the starch, honey and confection technologies; quality features.