L # 1-10. Food Safety & Characterization of food hazards: biological, chemical and physical
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Course Material
- L # 1-10. Food Safety & Characterization of food hazards: biological, chemical and physical
- L # 11-13. Food - Hazards from Natural Origin
- L # 14. Toxicants Formed During Food Processing
- L # 14 A. Toxicants Formed during Food Processing
- L # 15-21. Food Safety Surveillance Systems
- L # 23. Food Laws and Regulations in Pakistan
- L # 24. Pakistan National Standards
- L # 25. Institutional Mapping
- L # 26. Punjab Food Authority
- L # 27-32. ISO
- L # 33. WTO
- L # 34-35. Codex Alimentarius Comission
- L # 36-37.Water Quality Standards
- L # 38-42. Food Labels
- L # 43-44. THE PUNJAB PURE FOOD RULES-2011
- L # 45. Consumer Protection in Pakistan
- L # 46. PUNJAB CONSUMER PROTECTION RULES - 2009
- L # 47-48. CONSUMER LAWS IN PAKISTAN
- Chapters 18
- Department Institute of Food Science & Nutrition
- Teacher
Dr. Shahid Mahmood Rana
