公开课-赟璨科技

课程目录

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课程目录

讨论区

Chapter one Introduction

Food safety overview

Chapter two Microbial contamination

Microbial contamination and its prevention

Chapter three Chemical contamination

Food chemical contamination cases

Food chemical contamination and its prevention(1)

Food chemical contamination and its prevention(2)

Food chemical contamination and its prevention(3)

Food chemical contamination and its prevention(4)

Chapter four Food additives

Food additives overview

Various food additives (bleach colorant and color fixatives)

Various food additives (preservatives, antioxidants and sweeteners)

Chapter five Various management of food hygiene

Food hygiene management of vegetables and fruits

Food hygiene management of animal meat

Case study - plasticizer events in Taiwan

Chapter six Food poisoning

Bacterial food poisoning

Animal food poisoning

Case discussion

Chapter seven Food safety evaluation

Theory and method of food safety evaluation

Case analysis of food safety evaluation(1)

Case analysis of food safety evaluation(2)

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张杏杏S

2018/12/26 15:30

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双月　回复　庞舒月

2018/11/29 18:55

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