L # 24. Toxicants Formed During Food Processing
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Course Material
- L # 1-3. INTRODUCTION AND BASICS OF FSQM
- L # 4. FOOD BORNE INFECTIONS
- L # 5. BIOLOGICAL HAZARDS IN FOODS
- L # 6-11. CHEMICAL HAZARDS, WATER, FACTORS AND FOODS
- L # 12, 13, 14. Food Hazards from Natural Origin
- L # 15. Food Toxicology and Mycotoxins
- L # 16. Food Toxicology - Introduction & Priciples
- L # 17-18. Intrduction to Food Toxicology
- L # 19. Toxicity from Agricultural Chemicals
- L # 20. Food Toxins
- L # 15A. FOOD AND NUTRITIONAL TOXICOLOGY
- L # 21-23 . Food Toxicology - Dose Response, Absorption, Translocation, Storage, Excretion
- L # 24. Toxicants Formed During Food Processing
- L # 24-A. Toxicants Formed during Food Processing
- L # 25. Toxicants from Packaging
- L # 25-27. TOXICANTS FROM PACKAGING
- L # 28. Common Adulterants & Contaminants in Foods
- L # 31-37. FOOD SAFETY SURVEILLANCE SYSTEMS
- L # 38-41. FOOD LAWS AND REGULATIONS IN PAKISTAN
- L # 42-43. ISO
- L # 44. WTO
- L # 45. Codex Alimentarius Comission
- L # 46. THE PUNJAB PURE FOOD RULES, 2011
- L # 46 A. THE PUNJAB PURE FOOD RULES, 2011
- L # 47. Water Quality Standards
- L # 47 A. WHO - Drinking Water Quality Parametres -Standards
- L # 48. Halal Food - Islamic Concept, Laws & Regulation
- L # 49-50. Food Labels
- L # 51. Food Adulteration - Adulterants & Methods of Detection
- FSQM L # 52. Consumer Protection in Pakistan
- FSQM L # 53. CONSUMER LAWS IN PAKISTAN (2)
- FSQM L # 54. PUNJAB CONSUMER PROTECTION RULES, 2009
- FSQM L # 55. International Food Laws (P) 1
- L # 56. International Food Law and Policy (P)
- L # 57. Food Laws, History & Significance -Food Inspector and Public Analyst (Qualifications, Duties, Powers) (P)
- L # 58-59-60. Food Quality Management - History, Importance, Systems
- L # 61-64. Food Quality Management - Industry
- Chapters 37
- Department Allied Health Sciences
- Teacher
Dr. Shahid Mahmood Rana
