Course Modules
– Course Handbook LCB_1. Biochemistry
– Course Handbook LCB_2. Food Chemistry
– Course Handbook LCB_3. Food Material Sciences
– Course Handbook LCB_4. Food Analysis
– Course Handbook LCB_5. Food Additive and Ingredients
– Course Handbook LFN_1. Nutrition Physiology and Metabolism
– Course Handbook LFN_2. Nutrition Evaluation
– Course Handbook LM_1. General Microbiolgy
– Course Handbook LM_2. Food Microbiolgy 1
– Course Handbook LM_3. Food Microbiology 2
– Course Handbook LM_4. Food Safety and Toxicology
– Course Handbook LM_5. Lab. Work of General Microbiology
– Course Handbook LPE_1. Physics
– Course Handbook LPE_2. Food Engineering 1
– Course Handbook LPE_3. Food Engineering 2
– Course Handbook LPE_4. Food Engineering 3
– Course Handbook LPE_5. Food Processing Technology
– Course Handbook LSA_1. Sensory Analysis
– Course Handbook LSA_2. Quality Management and Halal Assurance System
– Course Handbook LSA_3. Quality Control
– Course Handbook LSA_4. Food Regulation
– Course Handbook LSA_5. Product Development