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Paper Code: 
24FSQ132
Credits: 
04
Contact Hours: 
60.00
Max. Marks: 
100.00
Objective: 

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

Course Outcomes: 

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

12.00
Unit I: 
UNIT I

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 

12.00
Unit II: 
UNIT II
Food Additives                                                                             

            Role of various additives like:

  • Preservatives - Class I and Class II
Øcoloring agents,
Øleavening agents,
Øemulsifying agents and
Østabilizers
12.00
Unit III: 
UNIT III
Hazards to Food Safety                                                
  • Food Safety - Definition, Importance, Scope and Factors affecting Food Safety.
  • Types of hazards - Physical, Chemical and Microbiological
  • Naturally occurring Toxins
  • Adulterants and Contaminants
  • Pathogenic Microorganisms
  • Genetically modified foods/transgenics, organic foods

 

12.00
Unit IV: 
UNIT IV

Contamination& Asepsis                                                  

  • Sources of contamination and aseptic handling of foods
  • Importance of hygiene in food safety
  • Maintaining personal hygiene
  • Maintaining clean environment.
  • Methods of maintaining sanitation

 

12.00
Unit V: 
UNIT V

Sanitization and Disinfection                                            

  • Sanitization and Disinfection- Definition and concept
  • Use of detergent, heat and chemicals
  • Kitchen equipment and systems
  • Cleaning agents & procedures
  • Insect and pest control
Essential Readings: 
  1. Srilakshmi.Food Science, New Age International Pvt.Ltd. New Delhi,1997
  2. Longree, K. (1967). Quantity Food Sanitation, Interscience Publishers, New York.
  3. Frazier. Food microbiology. McGraw Hill, New York, 1998.
  4. Rao, E. S. (2013). Food Quality Evaluation. First Edition, Variety Book    Publishers, New Delhi. 
  5. Mathur, P. (2018). Food Safety and Quality Control. Hyderabad: Orient Black Swan Pvt. Ltd.
References: 
  1. PFA Act, 1954
  2. Rheology  & texture in Food Quality.  Deman, Voisey and Rasper, AVI Publishing Co. Wespot C.T. (1976)
  3. Roday S. Food Hygiene and sanitation, McGraw Hill Education, 2017

 

 

 

e Rources :

  1. https://www.fooddocs.com/post/food-safety-hazards
  2. https://www.youtube.com/watch?app=desktop&v=lEZbSaikBTw
  3. https://www.sciencedirect.com/science/article/abs/pii/B012227055X009688
  4. https://www.fssai.gov.in/cms/food-safety-and-standards-regulations.php
  5. https://www.slideshare.net/Adrienna/fssai-act-presentation
  6. file:///C:/Users/HP/Downloads/vdoc.pub_food-hygiene-and-sanitation.pdf

 

Academic Year: 
2024-2025
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