FOOD QUALITY CONTROL (THEORY)

Paper Code: 
FSQ 601
Credits: 
03
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: Outline information related tochemical preservatives, pesticides, heavy metals etc.

CO62: Interpretquality criteria suggested for  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

 

·     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

·     Residual chemicals used in food production:

·     chemical preservatives,

·     pesticides,

·     heavy metals

·     hormones

colors, antioxidants, stabilizers

9.00
  • Quality criteria (chemical and biological) for                               
  • milk and milk products,
  • oils and fats,
  • spices and condiments

 

9.00

·     Quality criteria (chemical and biological) for                                           

·     flours,

·     canned foods,

fruits and vegetables

9.00

·       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.
  • Walker. Nutritional and toxicological aspects of food processing
  • Manuals of food quality control

 

Academic Year: 
2021-2022
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