People Innovation Excellence


Learning Outcomes:

On successful completion of this course, students will be able to:  Explain the types of hazards in food and how to prevent it; Explain the basic principle of food products are safe for consumption; Apply the principles and techniques of handling and food technology to make food products are safe for consumption; Identify the types of food analysis related to food safety according to the type of food products; Formulate control, quality assurance and traceability system of food products based on the principles of food science.


  1. History and Overview of Food Safety
  2. Foodborne Toxic and Physical Agents
  3. Laboratory Methods for Food Safety
  4. Risk Assessment and Hazard Analysis of Foods
  5. Biological Hazards, their significance and control
  6. Food Safety Management
  7. Plant sanitation and hygiene
  8. Food Traceability

Published at : Updated

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