Coming soon
FOOD QUALITY CONTROL
Paper Code:
FSQ 332
Credits:
3
Contact Hours:
45.00
Max. Marks:
100.00
Objective:
Objectives:
• To make the students understand various aspects of quality
• To make them aware of various quality criteria
|
Course Outcomes |
Learning and teaching strategies |
Assessment Strategies |
|
|
CO30:Examine the Knowledge about the naturally occurring toxicants present in foods. CO31:Analyzing the characteristics of potentially hazardous additive, chemical and preservative used in food industries. CO32:Assess the Quality criteria of different food groups |
Approach in teaching: Interactive Lectures, Discussion, Tutorials, Reading assignments, power point presentation
Learning activities for the students: Self learning assignments, Effective questions, Simulation, Seminar presentation |
Class test, Semester end examinations, Quiz, Solving problems in tutorials, Assignments, Presentation, Individual and group projects |
9.00
Unit I:
Unit I
• Naturally occurring toxins
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:
• 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.
References:
• Walker. Nutritional and toxicological aspects of food processing
• Manuals of food quality control
Academic Year:
