Course

PRACTICALS

Assessment of quality parameters and adulterants in different foods

1. Survey of label information of foods in market
2. Cereals, Pulses and Flours – Label information, detection of adulterants
3. Fats and oils – Label information, Adulterant tests, Iodine number and FFA Value
4. Fruit and vegetable products – Label information, Acidity , TSS, Sugars
5. Coffee and Tea, Honey – Label information, Detection of Adulterants
6. Milk and milk products- Label information, COB test, Acidity, MBRT, Detection of
7. Spices and Condiments- Label information, Detection of

Unit I

Basics of Food Safety 8hrs.

Water, Sanitation, Hygiene, Food quality, Food selection, Food Safety, House hold hygiene, Food safety measures duringfood production, Organization of quality control function in the food industry.

Unit II

Principles of Quality Control of Food 10hrs.

Raw material control, processed control and finished product inspection. Leavening agents, classification, uses and optimum levels.

Food additives – Preservatives, colouring, flavouring, sequestering agents, emulsifiers and antioxidants.

Unit III

Standardization systems for quality control of foods 8hrs.

National and International standardization system, Food grades, Food laws-compulsory and voluntary standards. Food adulteration – Common adulterants in foods and tests to detect common adulterants.

Unit IV

Methods for determining quality 10hrs.

Subjective and objective methods.

Sensory assessment of food quality-appearance, color, flavour, texture and taste, different methods of sensory analysis, preparation of score card, panel criteria, sensory evaluation room.

Unit V

Food safety 9hrs.

The concept of food safety and its definition. Elements of food safety management. Challenges in management of food safety and outlook. Hazards associated with foods – Milk and dairy products; meat, egg and poultry; fruits and vegetables; nuts and oil seeds. Control of hazards and management of safety of foods at raw and processed stage.

Hazard Analysis and Critical Control Point System (HACCP): Introduction, the need for HACCP, Principles of the HACCP System and application of HACCP, microbiological criteria in food packaging.

Pre –requisite: Food safety, Consumer awareness, Nutrition information and labelling

Course Objectives:

1. To impart the better understanding on the role of sanitization and hygiene to produce quality
2. To get familiarize with standards for quality assessment and food safety and critical assessment and control points for quality assurance.

Course Outcome:

CO1: Basic understanding of sanitization, hygiene, safety and quality.

CO2: Acquire knowledge in food quality analysis materials and food additives.

CO3: Grasping the principles of food quality control, laws and food adulteration used in industry.

CO4: Gain knowledge on methods for determining quality of foods using subjective and objective methods.

CO5: Expertise food safety management, hazards analysis and control measurements.

Skills: Develop skills in food safety and food quality management

CO-PO Mappings

Evaluation Pattern:

*CA – Can be Quizzes, Assignment, Projects, and Reports, and Seminar

Reference Books:

1. Guide to Improve Food Hygiene – Gaston and Tiffney, 3rd Edition,2021
2. Practical Food Microbiology & Technology – Harry Weiser, Mountney, J. and Gord, W.W.,2021
3. Principles of Food Sanitation – Marriott and Norman, 6th edition 2018
4. Jay J (2015) Modern Food Microbiology, Fourth Edition, CBS Publishers and Distributors, New Delhi
5. Mahirdra-S.N.-Food safety –A techno-legal analysis-Tata McGrawhill publishers