| Course Name | Food Industry Management |
| Course Code | 25FSN362 |
| Program | B.Sc. (Hons) Food Science and Nutrition (4 Year) |
| Credits | 3 |
| Campus | Coimbatore |
Food Industry – An Overview 14 Hrs
Food Industry- Trends in food industry- Global and Indian perspective. Components of Food Industry. Organization in food industry. Operations of food industry. Deteriorative factors and hazards during processing, storage, handling and distribution. Food regulatory bodies and mechanisms, certification process to set up micro, macro model food industries. Future priorities in food production and challenges.
Food Industry Maintenance 14 Hrs
Food Industry -Maintenance of staff and plant operators; Preventive maintenance; Guidelines for good maintenance & safety precautions; Work place improvement through ‘5S’. Wastewater and solid waste treatment. Financial management & financing for food industries. Marketing and E-Trading. Handling customers’ complains, evaluation and solution of problems, Report making. Corrective action preventive action (CAPA) in food industry.
Food Safety and Assurance System in Food Industry 16 Hrs
Principles and systems for quality and food safety management. Hygienic designs and maintenance of equipments in food industry. HACCP and its misconception in food industry. Management of hazards. Assessment of food safety management systems. Incident management and root cause analysis. Crisis management in food industry. Significance of international, regional and national organisation in food production sector.
Sustainability and Ethics in Food Industry 16 Hrs
Sustainablility and food production in future. Food safety and sustainability. Social, economic and environmental aspects of sustainability and food production. Food Industry waste management. Improving sustainability in food sector. Impact of climatic change in food safety. Nutritional trends and health claims. Preparation of business proposals. Starting a Food Industry. Case studies on project formulation in various types of food industries. Ethics in food safety management- Ethical issues in food production and food safety. Ethical decision-making.
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PO7 |
PSO1 |
PSO2 |
PSO3 |
PSO4 |
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CO1 |
– |
– |
– |
– |
– |
– |
– |
– |
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3 |
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CO2 |
– |
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3 |
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CO3 |
– |
– |
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3 |
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CO4 |
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2 |
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3 |
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Evaluation Pattern:
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Assessment |
Internal |
External |
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Periodical 1 (P1)+P2/Midterm |
30 |
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*Continuous Assessment (CA) |
20 |
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End Semester |
50 |
*CA – Can be Quizzes, Assignment, Seminar, Projects and Reports
Text Books:
Reference Books:
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