Analytical Chemistry: Knowledge of qualitative and quantitative chemical analysis.
Inorganic Chemistry & Organic Chemistry: knowledge of the composition, structure and properties of raw materials and finished products.
Food Science: Knowledge of principles and techniques of basic food science and their application to the beverage and food industry.
Basic Microbiology: Basic knowledge of food and water microbiology used to make judgments about the safety of ingredients and finished products.
Basic Product Development: Knowledge of...
Analytical Chemistry: Knowledge of qualitative and quantitativ