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AY2018/2019 Semester 2
At the end of this course a student is expected to be able to: Understand food production chains and the background for hazards and risks in food Use science-based risk modelling to understand food safety problems and solutions Understand major principles guiding food control systems, including One Health paradigm Link food standards from regulatory authority and industry to foodborne disease prevention Know the set-up of the Food Control System in Singapore
| AUs | 3.0 AUs |
| Categories | CoreBDE |
| Not Available As BDE/UE To Programme | CBE, REP(CBE) |
| Exam |
| Mon | Tue | Wed | Thu | Fri | |
|---|---|---|---|---|---|
| 1530 | COMMON LEC (LE) 1530-1730 Thu LT19 | ||||
| 1600 | |||||
| 1630 | |||||
| 1700 | |||||
| 1730 | 55086 TUT (TUT) 1730-1830 Thu LT19 Wk2-13 | ||||
| 1800 |
