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
鄂公網安備 42010302001612號 