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Op deze pagina vind je alle documenten, voordeelbundels en oefenvragen die worden aangeboden door verkoper Campylobacter365.

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Food Related Allergies and Intolerances

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In this document you will find: - description of the mechanism of action of major food allergens and other constituents causing adverse reactions and distinguish between allergic and intolerance reactions - Assessment of the risks involved in using food raw materials containing potential allergens - Assessment of the dietary consequences of avoiding specific allergen containing food ingredients - Description of how such components can be avoided or eliminated and design a basic process to...

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  • College aantekeningen
  •  • 84 pagina's • 
  • door Campylobacter365 • 
  • geupload  2022
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Class notes Food safety management (FHM-61312) Food Safety Management, ISBN: 9780123815040

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After completion of this course students are expected to be able to: - contribute as a specialist to the solution of complex problems; - make use of risk assessment in formulating risk management options; - propose risk management options taking into account scientific, societal, economic, legal, ethical and communication considerations; - underpin an advice with arguments and adjust the scientific message to the audience; - defend propositions in large meetings; - apply risk management t...

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  • College aantekeningen
  •  • 54 pagina's • 
  • door Campylobacter365 • 
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Class notes Food Toxicology (TOX30306) Food Toxicology, ISBN: 9781771886178

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After completion of this course students are expected to be able to : - understand the most relevant terms and methods in food toxicology; - understand the main sources and types of foodborne toxicants and the mechanisms and modes of action underlying the adverse effects of these compounds; - understand the basic principles of the risk assessment of food ingredients and contaminants; - perform practical experiments in a comprehensive way; - analyse and critically discuss the results of prac...

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  • College aantekeningen
  •  • 103 pagina's • 
  • door Campylobacter365 • 
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Class notes LAW22806 Food Law (LAW22806) EU Food Law Handbook, ISBN: 9789086862467

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After completion of this course students are expected to be able to: - understand how food products are regulated; and are able to identify and analyse the pertinent food law rules that are applicable; - understand the processes of food law making; - understand how to determine motives or causes, and make interpretations on the basis of an analysis of the concepts, relationships and organizational principles of the domain; - find and use the relevant legal databases and information sources ...

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  • College aantekeningen
  •  • 36 pagina's • 
  • door Campylobacter365 • 
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Class notes Advanced Food Microbiology (FHM-20306) Food Microbiology, ISBN: 9781849739603

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Learning outcomes: After completion of this course students are expected to be able to: - describe main preservation processes and the spoilage associated organisms for specific food products; - explain the factors that influence growth and inactivation of micro-organisms in food products qualitatively and quantitatively; - know main characteristics of microorganisms that cause foodborne diseases (including mycotoxin producing fungi), and their relation to food products, and apply this to fo...

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  • College aantekeningen
  •  • 48 pagina's • 
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Class notes Food safety risk assessment (FHM30306) Risk assessment of food safety, ISBN: 9786200459121

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After completion of this course students are expected to be able to: - have an overview of the occurrence and characteristics of food-borne pathogens; - debate the effect of processing on the occurrence of toxic compounds and the level of pathogens present; - distinguish host responses to pathogens and their toxins; - discuss the role of gut microbiota in toxicological risks of food-borne chemicals; - compare and apply dose response models; - build models to estimate microbiological and to...

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  • College aantekeningen
  •  • 63 pagina's • 
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Class notes Food fraud and mitigation (FQD-36306) Food Frauds, ISBN: 9783744646420

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After completion of this course students are expected to be able to: - explain the theoretical concept of food fraud; - describe and rate relevant fraud indicators; - describe fraud vulnerability assessment strategies and interpret fraud vulnerability assessment results; - to develop a control plan and select relevant control measures to reduce the vulnerability to fraud for various cases; - describe various groups of analytical tests and their user groups; - identify the pros and cons o...

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  •  • 27 pagina's • 
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