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Food Quality Control
Paper Code:
FSQ-601
Credits:
03
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
·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
- Residual chemicals used in food production:
- chemical preservatives,
- pesticides,
- heavy metals
- hormones
colors, antioxidants, stabilizers
9.00
Quality criteria (chemical and biological) for
- milk and milk products,
- oils and fats,
- spices and condiments
9.00
Quality criteria (chemical and biological) for
- flours,
- canned foods,
- fruits and vegetables,
9.00
Quality criteria (chemical and biological) for
- flesh foods,
- sugars and preserves,
- beverages
Essential Readings:
- 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:
