Virtual University

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)

BT404 151 Storage of Fruits and Vegetables (V-U)

BT404 152 Transport of Fruits and Vegetables (V-U)

BT404 153 Water Quality and Waste water (V-U)

BT404 154 Main techniques used for production (V-U)

BT404 155 Selection of Microorganisms (V-U)

BT404 156 Culture Media and Upstream compound (V-U)

BT404 157 Bioreactor monitoring systems (V-U)