Food Chemistry and Microbiology

  1. Food Safety and Quality Assurance
    1. Food Safety Management Systems
      1. Risk Analysis Framework
        1. Risk Assessment
          1. Risk Management
            1. Risk Communication
            2. Preventive Controls
              1. Hazard Identification
                1. Control Measures
                  1. Verification Procedures
                2. HACCP System
                  1. Seven HACCP Principles
                    1. Hazard Analysis
                      1. Critical Control Points
                        1. Critical Limits
                          1. Monitoring Procedures
                            1. Corrective Actions
                              1. Verification
                                1. Record Keeping
                                2. HACCP Implementation
                                  1. Team Formation
                                    1. Product Description
                                      1. Flow Diagram Development
                                        1. Hazard Analysis Conduct
                                      2. Good Manufacturing Practices
                                        1. Facility Design and Maintenance
                                          1. Layout and Construction
                                            1. Utilities and Services
                                              1. Waste Management
                                              2. Personnel Hygiene
                                                1. Health Requirements
                                                  1. Training Programs
                                                    1. Protective Clothing
                                                    2. Equipment and Utensils
                                                      1. Design Requirements
                                                        1. Maintenance Programs
                                                          1. Calibration Procedures
                                                          2. Production and Process Controls
                                                            1. Raw Material Control
                                                              1. Process Monitoring
                                                                1. Finished Product Control
                                                              2. Sanitation and Hygiene
                                                                1. Cleaning Principles
                                                                  1. Soil Types and Removal
                                                                    1. Cleaning Agent Selection
                                                                      1. Cleaning Procedures
                                                                      2. Sanitizing Methods
                                                                        1. Chemical Sanitizers
                                                                          1. Heat Sanitization
                                                                            1. UV Sanitization
                                                                            2. Sanitation Standard Operating Procedures
                                                                              1. Pre-Operational Procedures
                                                                                1. Operational Procedures
                                                                                  1. Post-Operational Procedures
                                                                                  2. Pest Control
                                                                                    1. Integrated Pest Management
                                                                                      1. Exclusion Methods
                                                                                        1. Monitoring Programs
                                                                                      2. Microbiological Testing
                                                                                        1. Sampling Plans
                                                                                          1. Statistical Basis
                                                                                            1. Sample Collection
                                                                                              1. Sample Handling
                                                                                              2. Indicator Organisms
                                                                                                1. Total Plate Count
                                                                                                  1. Coliforms
                                                                                                    1. Enterobacteriaceae
                                                                                                      1. Specific Indicators
                                                                                                      2. Pathogen Detection
                                                                                                        1. Cultural Methods
                                                                                                          1. Immunological Methods
                                                                                                            1. Molecular Methods
                                                                                                              1. Rapid Methods
                                                                                                              2. Environmental Monitoring
                                                                                                                1. Listeria Programs
                                                                                                                  1. Zone Concepts
                                                                                                                    1. Trend Analysis
                                                                                                                  2. Chemical Analysis
                                                                                                                    1. Compositional Analysis
                                                                                                                      1. Proximate Analysis
                                                                                                                        1. Nutritional Labeling
                                                                                                                          1. Authenticity Testing
                                                                                                                          2. Contaminant Analysis
                                                                                                                            1. Pesticide Residues
                                                                                                                              1. Heavy Metals
                                                                                                                                1. Mycotoxins
                                                                                                                                  1. Processing Contaminants
                                                                                                                                  2. Adulterant Detection
                                                                                                                                    1. Economic Adulteration
                                                                                                                                      1. Analytical Methods
                                                                                                                                        1. Database Comparison
                                                                                                                                      2. Sensory Evaluation
                                                                                                                                        1. Sensory Testing Principles
                                                                                                                                          1. Human Sensory System
                                                                                                                                            1. Sensory Attributes
                                                                                                                                              1. Test Environment
                                                                                                                                              2. Discrimination Testing
                                                                                                                                                1. Triangle Test
                                                                                                                                                  1. Duo-Trio Test
                                                                                                                                                    1. Paired Comparison
                                                                                                                                                    2. Descriptive Analysis
                                                                                                                                                      1. Quantitative Descriptive Analysis
                                                                                                                                                        1. Flavor Profile Method
                                                                                                                                                          1. Texture Profile Analysis
                                                                                                                                                          2. Consumer Testing
                                                                                                                                                            1. Acceptance Testing
                                                                                                                                                              1. Preference Testing
                                                                                                                                                                1. Market Research Applications
                                                                                                                                                                2. Statistical Analysis
                                                                                                                                                                  1. Experimental Design
                                                                                                                                                                    1. Data Analysis Methods
                                                                                                                                                                      1. Interpretation of Results

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                                                                                                                                                                  12. Food Preservation Methods

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                                                                                                                                                                  1. Introduction to Food Chemistry and Microbiology