Unit 1:

• • • 1. Normal flora of food

    • 2. Factors affecting food

    • 3. Food borne infections

    • 4. Food poisoning

Unit 2:

• • • 5. Food spoilage & Preservation

    • 6. Chemical Preservatives

    • 7. Pasteurization

Unit 3:

• • • 8. Fermented dairy products

    • 9. Microbes as food

Unit 4:

• • • 10. MPN

    • 11. Food Safety

    • 12. GMP

    • 13. HACCP