This course shall enable the students
CO39: Apprehend the naturally occurring toxicants present in foods and their effect
CO40: Develop the characteristics and importance of potentially hazardous contaminants and chemicals & preservative used in food industries.
CO41: Assess the Quality criteria of milk and milk products, oils and fats, spices and condiments
CO42: enhance the knowledge of chemical and quality criteria of flours, canned foods, fruits and vegetables
CO43: Interpret the quality criteria of flesh foods, sugar based foods and beverages
CO44: Contribute effectively in course-specific interaction
Food Standards and Specifications
Quality criteria (chemical and microbial)
Quality criteria (chemical and microbial)
· General Concepts of quality and quality control
· Definition of Quality Control, Quality Assurance,
· Difference between QA and QC
· Hazard Analysis at Critical Control Points
GMP, GAP, GHP
Suggested Reading:
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