[theory]

Part 01 Food Safety
Chapter 01 Food Sanitation Management Laws
Chapter 02 Food and Livestock Product Safety Management Certification Standards (HACCP)
Chapter 03 Product Inspection Management
Chapter 04 Food Poisoning
Chapter 05 Food and Infectious Diseases
Chapter 06 Food spoilage and preservation

Part 02 Food Chemistry
Chapter 01 Overview of Food Chemistry
Chapter 02 Moisture
Chapter 03 Carbohydrates
Chapter 04 Protein
Chapter 05 Geology
Chapter 06 Minerals
Chapter 07 Vitamins
Chapter 08 Special ingredients of food
Chapter 09 Physical Properties of Food
Chapter 10 Hazardous Substances
Chapter 11 Food Composition Analysis
Chapter 12 Food Additives

Part 03 Food Processing, Process Engineering
Chapter 01 Grain and Document Processing
Chapter 02 Bean Processing
Chapter 03 Fruit and Vegetable Processing
Chapter 04 Maintenance Processing
Chapter 05: Dairy Processing
Chapter 06 Meat Processing
Chapter 07 Alga Processing
Chapter 08 Fishery Processing
Chapter 09 Food Storage
Chapter 10 Food Engineering
Chapter 11 Food Evaluation

Part 04 Food Microbiology and Biochemistry
Chapter 01 General Microorganisms
Chapter 02 Food Microorganisms
Chapter 03 Isolation and preservation of microorganisms and strain improvement
Chapter 04: Fundamentals of Fermentation Engineering
Chapter 05 Microorganisms Related to Fermented Foods
Chapter 06 Production of Metabolites
Chapter 07 Enzymes
Chapter 08 Carbohydrate Metabolism
Chapter 09 Lipid Metabolism
Chapter 10 Protein Metabolism
Chapter 11 Nucleic Acids

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