Graduate Certificate in Food Flavor Safety
-- ViewingNowThe Graduate Certificate in Food Flavor Safety is a specialized course designed to meet the growing industry demand for experts in food safety and flavor regulation. This program emphasizes the importance of understanding the intricate relationship between food, flavor, and consumer safety, making it a valuable asset for professionals in the food industry.
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โข Food Flavor Chemistry: Introduction to flavor components, chemical reactions, and properties in food.
โข Food Laws and Regulations: Overview of domestic and international food safety regulations, focusing on flavor safety and ingredient labeling.
โข Sensory Evaluation and Perception: Examination of sensory techniques, consumer testing, and data analysis in flavor evaluation.
โข Flavor Ingredient Safety: Assessment of flavor ingredients' toxicological, allergenic, and exposure data, applying safety evaluation principles.
โข Flavor Formulation and Stability: Techniques and best practices for creating stable, safe, and appealing food flavors.
โข Toxicology and Allergenicity: In-depth exploration of toxicological and allergenic aspects of flavor ingredients and their potential impact on food safety.
โข Risk Assessment and Management: Application of risk assessment methodologies to flavor ingredient safety, and strategies for managing flavor-related risks.
โข Good Manufacturing Practices (GMP) and Hazard Analysis and Critical Control Points (HACCP): Overview of GMP and HACCP principles in flavor manufacturing, focusing on food safety and quality assurance.
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