Food Safety Engineering

Introduction

Part 1. Overview of Food Microbiology

1.            Intrinsic and extrinsic parameters affecting microbial growth

3.            Microbial toxins

4.            Conventional and novel detection/enumeration methods

Part 2. Preventive practices

6.            Good manufacturing practices (GMP)

8.            Hazard analysis and critical control points (HACCP)

9.            Hazard Analysis and Risk-Based Preventive Controls (HARPC)

10.          Monitoring transportation, storage, and retail display

11.          Recall plans

Part 3. Plant layout, equipment design, maintenance, energy reduction, and waste management

13.          Equipment design (construction materials, fabrication, monitoring, and inspection)

14.          Equipment cleaning, sanitation, and maintenance

Part 4. Modeling and process design

16.          Microbial growth models

18.          Microbial inactivation models for non-thermal processes

Part 5. Conventional and novel preventive controls for food safety

20.          Conventional thermal treatments and advanced thermal treatments (Microwave, radio-frequency, infrared, and ohmic heating) 

21.          Irradiation (gamma irradiation, e-beam, and X-rays)

22.          Light based technologies (UV, LED, and pulsed UV light)

23.          High hydrostatic pressure

24.          Pulsed electric field

25.          Ultrasound

26.          Non-thermal plasma

27.          Hurdle technologies

Part 6. Aseptic processing and post-packaging technologies

28.          Aseptic processing

29.          Modified atmosphere packaging

Part 7. Consumer acceptance and traceability

30. Consumer acceptance of new foods and/or processes