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What are visible, invisible and super invisible hazards?
What are the main challenges to be faced ?
How to prevent food safety “black swan” incident?
返回《Science-based Food Safety Supervision》慕课在线视频列表
-Chapter 1 Course Introduction by Dr Tang
-Discussion questions-case study
-Chapter 2 Food and Food Requirements by Dr. Tang
-Multiple choice questions- choose one from four to five
-Chapter 3 Food Safety and Food Defense by Dr. Tang
-Multiple choice questions- choose one from four to five
-Chapter 4 Hazards from Emerging Pathogens By Dr. Nimal Pathiraja
-Multiple choice questions -choose one from four to six
-Chapter 5 Zoonoses By Dr. Nimal Pathiraja
-Topic discussion-zoonose and animal drug residues
-Chapter 6 Pesticides and Residues by Dr. William Riley
-True or false questions
-Chapter 7 Mycotoxins by Dr. William Riley
-True or false questions
-Chapter 8 Biofilm and Food Safety by Dr. Tang
-Multiple choice questions-choose one from four to six
-Chapter 9 Processing -Induced Hazard-Acrylmide by Dr. Tang
-True or false questions
-Chapter 10 Oxidative Hazards- MDA by Dr. Tang
-Topic discussion-oxidative hazards in meat products
-Chapter 11 Traditional Detection Methods for Food Safety by Dr. Jerry Teng
-Multiple choice questions -choose one from four
-Chapter 12 Contemporary Detection Method-Biosensor for Food Safety by Dr. Jerry Teng
-True or false questions
-Chapter 13 FATTOM and Hurdle Technology for Food Safety Control by Dr. Tang
-Multiple choice questions-choose one from four to five
-Chapter 14 Food Poisoning and Emergency Response by Dr. Nimal Pathiraja
-Multiple choice questions-choose one from four to six
-Chapter 15 Food Safety Traceability by Dr. Nimal Pathiraja
-Multiple choice questions-choose one from four to five.
-Chapter 16 New Challenges for Food Safety by Dr. Tang
-Discussion questions- new challenges for food safety supervision
