Food Quality Control (Theory)

Paper Code: 
FSQ-332
Credits: 
2
Contact Hours: 
2.00
Max. Marks: 
100.00
Objective: 

  • To make the students understand various aspects of quality

  • To make them aware of various quality criteria

12.00
Unit I: 
Naturally occurring toxins

Naturally occurring toxins     

12.00
Unit II: 
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
  • milk and milk products,
  • oils and fats,
  • spices and condiments                                                                             

12.00
Unit IV: 
Quality criteria (chemical and biological) for
  • flours,
  • canned foods,
  • fruits and vegetables
12.00
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: 
2014-2015
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