Dept. of Veterinary Public Health
Faculty of Veterinary Science
Created 24 Oct 2000 ; Last update
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CourseNumber: 3109511
Course Credit: 3 (3-0-6)
Condition: None
Status:
Audience: Veterinary Students , 5th year
Food hygeine 1 is divided into two parts: food microbiology and food chemistry. Food microbiology describes the role of microorganisms in food, food-borne diseases, prevention and control of microorganisms in food and microbiological quality of food. Food chemistry describes chemical compositions of food, food additives and contaminants, food deterioration and food preservation.
Chemical composition of food
Carbohydrate
Lipids
Proteins
Vitamins
Minerals
Water
Food Additives
Types and purposes of use
Advantages and disadvantages of food additives
Laws and regulation of food additives
Food Contaminants
Antinutritive substances
Seafood toxins
Food carcinogens and mutagens
Veterinary drug residues
Food deterioration
Preservation of food
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