|star star star star star_half||4.8 (4 ratings)|
Instructor: Dr. Anshu
Validity Period: Lifetime
This programme's main objective is to make the candidate analyse, interpret the various laws regulating food as well as after attaining knowledge of the laws and regulations, gain a competitive advantage in difficult market conditions.
It also provides sufficient background information for candidates to be able to critically assess issue in food safety Society has imposed rules on businesses that produce, process, transport, store, market, and prepare food products to minimize the adverse consequence of unsafe foods.
This course also helps to increase one's knowledge of common food legislation, packaging and many more.
|Week 1- Session 1|
|Module 1- Basic microbiology and introduction to microbes in foods|
|Module 2- Microbial growth response in the food environment|
|Module 3- Beneficial uses of microorganisms in food|
|Food Preservation Week 2|
|Benificial uses of Microorganisms|
|Module 4- Microbial food spoilage & microbial food borne diseases|
|Microbial Food Spoilage|
|Microbial Food Spoilage- Part II|
|Module 5- Control of microorganisms in foods.|
|Food borne illness|
|Food Borne illness- II|
|Module 6- Introduction of probiotics and mechanism of action of probiotics.|
|Module 7- Guidelines for the assessment of probiotic microorganisms|
|Module 8- Technological aspects of probiotic functional food development|
|Module 9- Molecular characterization of probiotics.|
|Regulations Related to Probiotics|
|Regulations Related to Probiotics-II|
|food micro assingment|
|food micro quiz|
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