Chapter 1 Food Safety and Management
Unit 1 Overview of Food Safety
Unit 2 Issues in Food Safety
Unit 3 GMP and SSOP
Unit 4 HACCP
Unit 5 Food Risk Analysis
Unit 6 Food Quality
Unit 7 Food Quality Management
Unit 8 Quality Control Tools
Unit 9 Crisis Management for Food Industry
Unitl0 Foods Entry- Exit Inspection and Quarantine
Chapter 2 Food Chemistry and Nutrition
Unit 1 Water
Unit 2 Carbohydrates
Unit 3 Fats
Unit 4 Proteins
Unit 5 Vitamins
Unit 6 Minerals
Unit 7 Enzymes
Unit 8 Nutrition
Chapter 3 Food Technology
Unit 1 Sterilized Milk and Milk Products Cultured MilkProducts
Unit 2 Cheese
Unit 3 Meat Techniques of Curing Dry Curing
Unit 4 Eggs
References
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