The course will enable the student to
• To acquire knowledge regarding various quality parameters of foods and the hazards associated with foods
To understand the relationship between hygiene, sanitation and waste disposal with food safety
C07:Assess the food quality on the basis of its attributes
CO8Demonstrate the use of various additives in enhancing food quality
CO9 Analyze various hazards to food safety
CO10:Examine the sources and role of contamination in food and to identify the importance of personal hygiene and safety at work
C011:Determine the significance of sanitization and disinfection in food production
CO12:Contribute effectively in course-specific interaction
Food Quality
· Definition of Food Quality and concept of various quality parameters
· Various quality attributes of foods and their assessment
- Physical (Weight, Texture, Viscosity, Porosity, Color etc )
- Chemical (acid value, RM value, Iodine value etc)
- Nutritional
- Microbial
Sensory
Role of various additives like:
Contamination& Asepsis
Sanitization and Disinfection
e Rources :