This course, taught by Professor Xiaofel Wang at the College of Food Science and Nutrition Engineering at China Agricultural University, explores the world of tomato processing with a focus on ketchup and other tomato products. Students will learn about fruit and vegetable processing techniques, as well as the nutritional properties and health benefits of tomatoes. The course covers topics such as selecting tomatoes, ensuring safety and quality, and the challenges and opportunities associated with tomato processing. By the end of the course, students will have a comprehensive understanding of the tomato processing industry. The course aims to provide students with a deep understanding of tomato processing and the ability to apply that knowledge to real-world situations.