Safety Assessment of GM Foods
Substantial equivalence and risk assessment frameworks for GM foods.
Food ScienceAllergen Management in Food Production
Identifying, controlling, and labeling food allergens in manufacturing.
Food ScienceMycotoxins in Food
Fungal toxins, their health effects, detection, and regulatory limits.
Food SciencePhysical Contaminants in Food
Detection and prevention of foreign bodies in food products.
Food ScienceCritical Control Points
Determining CCPs and establishing critical limits for food safety.
Food ScienceHACCP Plan Documentation
Record-keeping requirements and documentation for HACCP compliance.
Food ScienceHACCP Principles Overview
The seven HACCP principles and prerequisite programs for food safety management.
Food ScienceHazard Analysis in Food Processing
Identifying biological, chemical, and physical hazards in food production.
Food ScienceMonitoring and Verification
CCP monitoring procedures, corrective actions, and HACCP plan verification.
Food Science
Hemoglobinopathies: Sickle Cell Disease and Thalassemia
Hemoglobinopathies are genetic disorders of hemoglobin structure or synthesis, including sickle cell disease and the thalassemias.
BiologyHemolytic Anemias
Hemolytic anemias result from premature destruction of RBCs, classified by site of hemolysis and underlying etiology.
Biology