Content
- Seminar: 5 hours
- Independent work: 175 hours
Subject carrier
Description
• Foodborne Pathogens And Infections
• Foodborne Infectious Diseases
• Microbial Risks in Animal Products
• Foodborne Pathogens in Fruits and Vegetables
• Influence of Climatic Conditions and Climate Change on the Microbial Safety of Food
• Microbial Indicators
• Molecular Methods to Characterize Microbial Pathogens
• Biosensor in Foodborne Pathogens Detection
• Application of Next Generation Sequencing (NGS) for Pathogen Identification
• Designing Microbiologically Safe Foods
• Integration of OMIC Data into Microbiological Risk Assessment
• Integrative Aspects in Food Safety Risk Assessment
• Practical Examples of Predictive Microbiology Used by the Food Industry
• Food Allergens, Contaminants and Toxins
• Recent Techniques For Reducing Food Allergenicity To Ensure Food Safety
• Risk Assessment Of Unintentional Allergen Cross Contact
• Food Safety in Organic Foods
• Advances in Food Toxicology
• Chemical Safety with Special Reference to Food Additives
• Metals Exposure in Foods Nanotechnology and its Implications to Food Safety and Human Health
• Preservation of Foods
• Prediction of Shelf-Life, and Product’s Microbial Quality Using Smart and Non-Invasive Platforms
• Delivery Systems for Introduction of Natural Antimicrobials into Foods: Need, Formulation, Applications and Current Trends
• Metagenomics and Food
• Food Packaging
• New Trends and Risks of Food Packaging
• Modified Atmosphere Packaging Systems, Active and Intelligent, and Antimicrobial Packaging Systems
• Novel Nanocomposite Based Packaging
• Advanced Food Packaging Systems for Enhancing Product Safety and Quality
• Food Safety Laws
• Food Laws and Regulations
• Recent Developments in Food Fraud Prevention
• Current Issues in HACCP Training: Making Systems More Effective
• Traceability and Labeling of Foods
