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

Unit 10 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 Milk Products

Unit 2 Cheese

Unit 3 Meat Techniques of Curing Dry Curing

Unit 4 Eggs

References