FPH Study guides, Class notes & Summaries

Answers Pharmaceutical Technology and Biopharmacy 2; Wounter Henrish part

Who are the 4 stakeholders for effective and efficient health care delivery? Give Examples of each. - Answer- Providers- hospitals, clinics,long term care, home health and physicians Payers- government( medicare/medicaid), Private (HMO & PPO) Regulators- government agencies, volunteer organizations, accrediting & government agencies Consumers- patients(inpatients/outpatients), community (education, screening, public health) List the key elements to the Affordable Care Act - Answer- Qualit...

I have summarized the contents of the color changes lectures. This file contains useful images. This document will help you to prepare for the color changes part of the exam. Good luck studying :)

What are the differences between engagement and managmeent actions? - Answer- Engagement is more emotional, management is more logic based. What is the purpose of the DSP roundtable and how often should they occur? - Answer- To keep DSP informed about company changes; should occur biweekly What contents should be apart of a Stand-up meeting? - Answer- -safety tip -success story -standard work tip -quality tip -volume plan for the day -high level productivity results from previous day ...

Notes Advanced Molecular Gastronomy (FPH31306). The notes are quite extensive but contain all information necessary to pass the course. They also contain parts of the lecture slides for better understanding of the course material.

Extensive clear summary of food physics FPH20306

Summary of the course Advanced Molecular Gastronomy (Master Food Technology, WUR). This summary is about the Chemistry part. Subjects are: - Taste perception - Bitterness in beer - Umami and taste enhancement - Sweetness and sweeteners - Astringency - Beer foam - Bubbles in bread - Crystal control in ice cream

A complete summary of all the food physics aspects covered during the course of Molecular Gastronomy (FPH20806)

Complete summary of all the relevant topics of food chemistry explained during this course (Colour changes and food flavours)

Summary of the course Advanced Molecular Gastronomy (Master Food Technology, WUR). This summary is about the Physics part (lectures, knowledge clips, reader): The subjects are: - Basic physical concepts in food matrices - Ice cream - Chocolate - Water diffusion in bread - Bakery products - Dissolution of powders - Cooking techniques - Flavour release