Coming soon
Food Quality Control
Paper Code:
FSQ 601
Credits:
3
Contact Hours:
45.00
Max. Marks:
100.00
Objective:
-
To make the students understand various aspects of quality
- To make them aware of various quality criteria
9.00
Unit I:
·Introduction to quality assurance and Food safety assurance. Concept of quality control.
·Quality Assurance programme: Quality Plan, Documentation of records, product standards,Product and purchase specifications, process control and HACCP, housekeeping, corrective action, quality and programme and total quality progress.
9.00
Unit II:
- · Residual chemicals used in food production:
- chemical preservatives,
- pesticides,
- heavy metals
- hormones
- colors, antioxidants, stabilizers
9.00
Unit III:
-
Quality criteria (chemical and biological) for
- milk and milk products,
- oils and fats,
- spices and condiments
9.00
Unit IV:
Quality criteria (chemical and biological) for
- flours,
- canned foods,
- fruits and vegetables,
9.00
Unit V:
Quality criteria (chemical and biological) for
- flesh foods,
- sugars and preserves,
- beverages
References:
- ISI publications
- PFA Act,1954
- Jacob. Chemical methods in food analysis. CBS publications and distributors, New Delhi, 1999.
- Miller. Toxicological aspects of foods. Elsevier applied sciences, London.
- Walker. Nutritional and toxicological aspects of food processing
- Manuals of food quality control
Academic Year:
