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Final Exam, part 1 | FSC 342 - Food Safety and HACCP
Final Exam, part 1 | FSC 342 - Food Safety and HACCP
Quizzes
Michigan State University (MSU)
Food science
2 pages
2009/2010
Midterm Exam Multiple Choice | FSC 342 - Food Safety and HACCP
Midterm Exam Multiple Choice | FSC 342 - Food Safety and HACCP
Quizzes
Michigan State University (MSU)
Food science
27 pages
2012/2013
(1)
Quiz 2 | FSC 342 - Food Safety and HACCP
Quiz 2 | FSC 342 - Food Safety and HACCP
Quizzes
Michigan State University (MSU)
Food science
3 pages
2013/2014
(3)
Exam 1 | FSC 342 - Food Safety and HACCP
Exam 1 | FSC 342 - Food Safety and HACCP
Quizzes
Michigan State University (MSU)
Food science
11 pages
2013/2014
Food Processing in a Nutshell: In-class video | FDST 3000 - INTRO FOOD SCI TECH
Food Processing in a Nutshell: In-class video | FDST 3000 - INTRO FOOD SCI TECH
Quizzes
University of Georgia (UGA)
Food science
2 pages
2012/2013
Latest uploaded
Food Safety and Handling Practices
Exam 2 | FIM 439 - Food Bus Anly & Strat Plan (W)
(1)
Exam 1 | FIM 439 - Food Bus Anly & Strat Plan (W)
Exam 4 | FDST 3000 - INTRO FOOD SCI TECH
HACCP Definitions | FSC 442 - HACCP Training & Certification
Glossary of Water Activity, Coliform, and Food Safety Terms
Gastrointestinal Infections: Salmonella, Listeria, E. coli, and More
Final Exam | FIM 415 - HR Mgt: Changes & Challenges
Proximate Analysis of Food: Understanding Major Composition and Moisture Content
Wine Production and Types: Climate Zones, Grapes, and Fermentation Processes - Prof. Kris
Foodborne Illnesses and Their Associated Pathogens
Microbiology of Foodborne Pathogens: A Comprehensive Overview
Microbiology: Foodborne Pathogens and Their Characteristics
Microbiology: Foodborne Pathogens and Preservation
Gram Positive and Negative Bacteria: Types, Symptoms, and Food Relations
Microbiology: Bacterial Terms and Definitions
Midterm Exam | FSC 342 - Food Safety and HACCP
Quiz 3 | FSC 342 - Food Safety and HACCP
Quiz 2 | FSC 342 - Food Safety and HACCP
(3)
Characteristics and Contamination Sources of E. Coli Strains: EPEC, EIEC, ETEC, and EHEC
Understanding Listeria: Definition, Emergence, Fatality Rate, and Contamination
FSC 342 Lecture Notes | FSC 342 - Food Safety and HACCP
Exam 1 | FSC 342 - Food Safety and HACCP
FSM 120 MIDTERM 2 | FST 100A - Food Chemistry
FSC 325 - Exam 3 | FSC 325 - Food Proc: Unit Operations
Employee Development and Management: Units, Leadership Styles, Goals, and Team Dynamics -
FSC 325 - Exam 1 | FSC 325 - Food Proc: Unit Operations
HACCP Definitions | FSC 342 - Food Safety and HACCP
Midterm Exam Multiple Choice | FSC 342 - Food Safety and HACCP
(1)
Fortified Wines: Definition, Production, and Styles
Red wine | FSC 481 - Fermented Beverages
Winemaking: Barrel vs Stainless Steel, Harvest Time, Varieties, Styles
Wine Production: Terms and Definitions
Understanding Wine: Climate, Chemistry, and Characteristics
Incidents of the Foodborne Illness in the United States - Quiz 1 | FSC 342
(2)
Foodborne Bacteria Quiz: Shigella, Campylobacter, Yersinia, Vibrio - Prof. Elliot Ryser
(2)
Salmonellosis Outbreaks and the Listeriosis Monocytogenes - Quiz 2 | FSC 342
(3)
Foods Linked to Foodborne Illnesses: Salmonella, Listeria, E. coli, and More
FSC 420 Midterm | FSC 420 - Quality Assurance
Fermentation and Alcohol Production: Fruit Yields, Sorbitol, and Fermentation Aids
Fruit Brandies | FSC 481 - Fermented Beverages
Whisky | FSC 481 - Fermented Beverages
Enzymes and Ethanol Fermentation: Terms and Definitions
Final | FST 3114 - Wines and Vines
Principles and Applications of High Pressure Pasteurization and Food Irradiation
Food Processing and Preservation: Terms and Techniques
Food Packaging | FDST 3000 - INTRO FOOD SCI TECH
Nanotechnology in Food Industry: Terms and Definitions
Glossary of Food Science Terms
Food Processing: Making Food Safer, Longer-Lasting, and Convenient
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