Students will gain knowledge of safety in the use of chemicals, specifically addressing human health and safety aspects in food applications, in line with step 3 of the Safe and Sustainable by Design (SSbD) methodology. They will explore chemical safety principles, food formulation and processing technologies, and hazard assessment to ensure safe and innovative food products.The student is expected to be able to:1. Identify and assess the physical, toxicity, and ecotoxicity hazards of chemicals and apply proper safety measures for their use, particularly in food-related contexts;2. Understand the principles of food formulation, including ingredient selection, processing technologies, and safety in food engineering, while considering innovative and sustainable approaches;3. Design safe and functional chemical formulations by understanding the structure-property relationships and their implications for safety and performance in food applications.