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Week
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Topics
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Study Metarials
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1
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Introduction to Food Hygiene and Microbiology
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K1- Part 1
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2
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Health Risks Arising From Animal Foods
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K1- Part 4
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3
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Pathogenesis of Foodborne Infections and Intoxications and Immune Reactions
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K1- Part 5
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4
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Foodborne Pathogen Bacteria
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K1- Part 6
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5
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Foodborne Pathogenic Fungus and Viruses
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K1- Part 7-8
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6
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Parasites and Prions
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K1- Part 10
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7
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Food Storage
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K1- Part 13
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8
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Residues and Contaminants in Foods
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K1- Part 14
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9
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Cleaning and Disinfection in Food Industry
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K1- Part 17
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10
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Food Deterioration
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K1- Part 12
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11
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Meat Technology
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K1- Part 12
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12
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Dairy Technology
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K1- Part 12
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13
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Fisheries Technology
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K1- Part 12
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14
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HACCP
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K1- Part 18
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