Food Biotechnology (V-U)

BT404 126 Selection of Appropriate Strains (V-U)

BT404 127 Health Benefits of probiotics (V-U)

BT404 128 Human Trials of Probiotics (V-U)

BT404 129 Technological application of Probiotics (V-U)

BT404 130 Concept of Food Safety (V-U)

BT404 131 Concept of Food Quality (V-U)

BT404 132 Responsibility of Food Safety (V-U)

BT404 133 Factors of Food Quality and Systems (V-U)

BT404 134 Food Safety and Food Safety Systems (V-U)

BT404 135 Food Laws and regulations (V-U)

BT404 136 Food Standards (V-U)

BT404 137 Food Safety hazards and health risk (V-U)

BT404 138 Biological Safety Hazards (V-U)

BT404 139 Chemical Safety hazards (V-U)

BT404 140 Physical safety Hazards (V-U)

BT404 141 Good Manufacturing Practices (GMP) (V-U)

BT404 142 HACCP System (V-U)

BT404 143 Food engineering principles (V-U)

BT404 144 Importance of of Hygienic design (V-U)

BT404 145 Food Process Equipment Design (V-U)

BT404 146 Cleaning and sanitizing in food Preparation (V-U)

BT404 147 Process control (V-U)

BT404 148 Handling solid foods in processing (V-U)

BT404 149 Food Transport: Screw Conveyors (V-U)

BT404 150 Food Transport: Elevators (V-U)