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FOOD QUALITY CONTROL (THEORY)
Paper Code:
FSQ 332
Credits:
3
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
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:
