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Other Applied Science Fields
Food Science and Technology
Food Processing Engineering
1. Introduction to Food Processing Engineering
2. Mathematical and Engineering Fundamentals
3. Properties of Food Materials
4. Thermodynamics in Food Processing
5. Fluid Mechanics
6. Heat Transfer
7. Mass Transfer
8. Food Processing Unit Operations
9. Thermal Processing Operations
10. Dehydration and Water Removal
11. Refrigeration and Freezing
12. Emerging Processing Technologies
13. Food Packaging Engineering
14. Process Control and Automation
15. Food Plant Design and Layout
16. Cleaning and Sanitation
17. Food Safety and Quality Systems
18. Economic Analysis and Optimization
17.
Food Safety and Quality Systems
17.1.
Food Safety Principles
17.1.1.
Hazard Identification
17.1.2.
Risk Assessment
17.1.3.
Risk Management
17.1.4.
Risk Communication
17.2.
Hazard Analysis Critical Control Points
17.2.1.
HACCP Principles
17.2.2.
Hazard Analysis
17.2.3.
Critical Control Point Determination
17.2.4.
Critical Limits
17.2.5.
Monitoring Procedures
17.2.6.
Corrective Actions
17.2.7.
Verification Procedures
17.2.8.
Record Keeping
17.3.
Prerequisite Programs
17.3.1.
Good Manufacturing Practices
17.3.2.
Sanitation Standard Operating Procedures
17.3.3.
Supplier Verification
17.3.4.
Traceability Systems
17.4.
Quality Management Systems
17.4.1.
Quality Planning
17.4.2.
Quality Control
17.4.3.
Quality Assurance
17.4.4.
Continuous Improvement
17.5.
Statistical Quality Control
17.5.1.
Control Charts
17.5.2.
Process Capability
17.5.3.
Sampling Plans
17.5.4.
Statistical Process Control
17.6.
Food Safety Standards
17.6.1.
ISO 22000
17.6.2.
BRC Global Standards
17.6.3.
SQF Standards
17.6.4.
FSSC 22000
17.7.
Regulatory Compliance
17.7.1.
FDA Regulations
17.7.2.
USDA Requirements
17.7.3.
International Standards
17.7.4.
Audit Procedures
17.8.
Microbial Safety
17.8.1.
Pathogen Control
17.8.2.
Indicator Organisms
17.8.3.
Environmental Monitoring
17.8.4.
Validation Studies
17.9.
Chemical Safety
17.9.1.
Pesticide Residues
17.9.2.
Food Additives
17.9.3.
Cleaning Chemical Residues
17.9.4.
Allergen Management
17.10.
Physical Hazard Control
17.10.1.
Foreign Object Detection
17.10.2.
Metal Detection
17.10.3.
X-Ray Inspection
17.10.4.
Glass and Brittle Plastic Policies
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18. Economic Analysis and Optimization