STUDY MATERIAL - SEMESTER 3/4
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- Unit 1 - Basic Introduction to Food Safety, Food Hazards & Risks, Contaminants and Food Hygiene
- Unit 2 - Micro Organism in Food
- Unit 3 - Food Spoilage and Food Preservation
- Unit 4 - Four Beneficial Role of Micro Organisms
- Unit 5 - Food Borne Diseases
- Unit 7 - Food Contamination & Food Adulteration
- Unit 8 - Food Laws
- Unit 9 - Quality Assurance