Certainly! Here are four main knowledge and skills in Applied Science, specifically in the areas of Food and Nutrition and Food Safety Management:
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Nutritional Biochemistry: Understanding the biochemical processes related to nutrients and their impact on human health, which involves analyzing the metabolic pathways and how different foods contribute to nutrition.
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Food Safety Regulations and Standards: Knowledge of local and international food safety regulations, such as HACCP (Hazard Analysis Critical Control Points), and the ability to implement and monitor compliance to ensure the safety of food products.
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Microbiology in Food Production: Skills in identifying and controlling microorganisms that affect food quality and safety, including the ability to conduct microbiological testing and analysis.
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Food Quality Assurance: Proficiency in methods to assess and maintain food quality, including sensory evaluation, shelf-life testing, and the development of quality control protocols.
These skills are essential for professionals working in food and nutrition and food safety management sectors.