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Microbiological Quality And Safety In Dairy Industry ICAR ECourse PDF Book Download |
Course Content of Microbiological Quality And Safety In Dairy Industry ICAR E course Free PDF Book Download e krishi shiksha:
- Concept of quality, safety and food laws
- Lesson 1. Consumer awareness about quality and safety of dairy foods: The changing scenario
- Lesson 2. Concepts of quality control, quality assurance and food safety
- Lesson 3. Global quality and food safety standards: An overview
- Lesson 4. Considerations in food laws and regulations
- Lesson 5. Integrated food law, its main features and functions
- Module 2. Food Safety and quality management systems
- Lesson 6. Concept of quality management system (QMS) – ISO 9000: 2000
- Lesson 7. Principles of Quality Management System (QMS) – ISO 9000: 2000
- Lesson 8. Standard requirement for Quality Management System (QMS)- ISO 9001: 2000
- Lesson 9. Introduction to Food Safety Management System (FSMS)- ISO 22000
- Lesson 10. HACCP concept and Principle
- Lesson 11. TQM tools and Techniques
- Lesson 12. Statistical quality control
- Module 3. Plant Hygiene and sanitation
- Lesson 13. Concept of Hygiene and sanitation
- Lesson 14. Personnel hygiene
- Lesson 15. Equipment hygiene
- Lesson 16. Environmental hygiene
- Lesson 17. Treatment and disposal of dairy waste water
- Module 4. Microbiological risk profile and safety criteria for dairy products
- Lesson 18. Microbiological risk profile: Concepts
- Lesson 19. Microbiological criteria and sampling guidelines
- Lesson 20. Risk profile and criteria for milk, fat rich products, concentrated and dried milks
- Lesson 21. Risk profile and criteria for frozen, fermented and indigenous products and dairy by-products
- Module 5. Techniques for Microbiological analysis
- Lesson 22. Biosafety concepts
- Lesson 23. Enumeration of hygiene indicator organisms
- Lesson 24. Enumeration of E. coli/E. coli O157:H7
- Lesson 25. Enumeration of Salmonella and Shigella
- Lesson 26. Enumeration of Listeria monocytogenes
- Lesson 27. Enumeration of Staphylococcus aureus
- Lesson 28. Enumeration of Bacillus cereus, Clostridium botulinum and Clostridium perfringens
- Lesson 29. Rapid enumeration of hygiene and Safety indicator organisms
- Lesson 30. Monitoring antibiotics residues and aflatoxin M1
- Lesson 31. Biosensors for monitoring contaminants
- Concept of quality, safety and food laws
- Lesson 1. Consumer awareness about quality and safety of dairy foods: The changing scenario
- Lesson 2. Concepts of quality control, quality assurance and food safety
- Lesson 3. Global quality and food safety standards: An overview
- Lesson 4. Considerations in food laws and regulations
- Lesson 5. Integrated food law, its main features and functions
- Module 2. Food Safety and quality management systems
- Lesson 6. Concept of quality management system (QMS) – ISO 9000: 2000
- Lesson 7. Principles of Quality Management System (QMS) – ISO 9000: 2000
- Lesson 8. Standard requirement for Quality Management System (QMS)- ISO 9001: 2000
- Lesson 9. Introduction to Food Safety Management System (FSMS)- ISO 22000
- Lesson 10. HACCP concept and Principle
- Lesson 11. TQM tools and Techniques
- Lesson 12. Statistical quality control
- Module 3. Plant Hygiene and sanitation
- Lesson 13. Concept of Hygiene and sanitation
- Lesson 14. Personnel hygiene
- Lesson 15. Equipment hygiene
- Lesson 16. Environmental hygiene
- Lesson 17. Treatment and disposal of dairy waste water
- Module 4. Microbiological risk profile and safety criteria for dairy products
- Lesson 18. Microbiological risk profile: Concepts
- Lesson 19. Microbiological criteria and sampling guidelines
- Lesson 20. Risk profile and criteria for milk, fat rich products, concentrated and dried milks
- Lesson 21. Risk profile and criteria for frozen, fermented and indigenous products and dairy by-products
- Module 5. Techniques for Microbiological analysis
- Lesson 22. Biosafety concepts
- Lesson 23. Enumeration of hygiene indicator organisms
- Lesson 24. Enumeration of E. coli/E. coli O157:H7
- Lesson 25. Enumeration of Salmonella and Shigella
- Lesson 26. Enumeration of Listeria monocytogenes
- Lesson 27. Enumeration of Staphylococcus aureus
- Lesson 28. Enumeration of Bacillus cereus, Clostridium botulinum and Clostridium perfringens
- Lesson 29. Rapid enumeration of hygiene and Safety indicator organisms
- Lesson 30. Monitoring antibiotics residues and aflatoxin M1
- Lesson 31. Biosensors for monitoring contaminants
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