FOOD QUALITY CONTROL

Paper Code: 
FSQ 601
Credits: 
3
Contact Hours: 
45.00
Max. Marks: 
100.00
Objective: 

 

This course will enable the students to –

  1. Make the students understand various aspects of quality
  2. Make them aware of various quality criteria

Course Outcomes (COs):

Course

Learning outcomes

(at course level)

Learning and teaching strategies

Assessment

Strategies

Paper Code

Paper Title

 

 

 

FSQ 601

 

Food Quality Control (Theory)

 

 

 

 

 

 

 

 

The students will be able to –

 

CO60: Develop an understanding about quality assurance, HACCP etc

CO61: Gain knowledge about chemical preservatives, pesticides, heavy metals etc.

CO62: Develop skills required to understand quality criteria of various food products

 

 

Approach in teaching:

Interactive Lectures, Discussion, , Team teaching and learning activities

 

Learning activities for the students:

Self learning assignments, Effective discussion , Simulation, Report analysis and presentation, Giving tasks,

CA test, Semester end examinations, Assignment, Group discussion and power point presentation

 

9.00
Unit I: 
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: 
UNIT II
  •          Residual chemicals used in food production:
  •         chemical preservatives,
  •         pesticides,
  •         heavy metals
  •         hormones
  •           colors, antioxidants, stabilizers
9.00
Unit III: 
UNIT III

Quality criteria (chemical and biological) for                                                                   

  • milk and milk products,
  • oils and fats,
  • spices and condiments

 

9.00
Unit IV: 
UNIT IV

Quality criteria (chemical and biological) for                                                                            

  • flours,
  • canned foods,
  • fruits and vegetables,

 

 

9.00
Unit V: 
UNIT V

Quality criteria (chemical and biological) for                                                                             

  • flesh foods,
  • sugars and preserves,
  • beverages

 

Essential Readings: 
  1. ISI publications
  2. PFA Act,1954
  3. Jacob. Chemical methods in food analysis. CBS publications and distributors, New Delhi, 1999.
  4. Miller. Toxicological aspects of foods. Elsevier applied sciences, London.
  5. Walker. Nutritional and toxicological aspects of food processing
  6. Manuals of food quality control

 

Academic Year: 
2020-2021
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