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Food Quality Control THEORY
Paper Code:
FSQ-332
Credits:
02
Contact Hours:
60.00
Max. Marks:
100.00
Objective:
-
To make the students understand various aspects of quality
-
To make them aware of various quality criteria
12.00
Naturally occurring toxins
12.00
Unit II:
Residual chemicals used in food production
Residual chemicals used in food production: chemical preservatives, pesticides, heavy metals, hormones, colors, antioxidants, stabilizers
12.00
Unit III:
Quality criteria (chemical and biological) for
- Quality criteria (chemical and biological) for
- milk and milk products,
- oils and fats,
- spices and condiments
12.00
Unit IV:
Quality criteria (chemical and biological) for
- Quality criteria (chemical and biological) for
- flours,
- canned foods,
- fruits and vegetables,
12.00
Unit V:
Quality criteria (chemical and biological) for
- Quality criteria (chemical and biological) for
- flesh foods,
- sugars and preserves,
- beverages
Essential Readings:
- Walker. Nutritional and toxicological aspects of food processing
- Manuals of food quality control
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.
