FOOD QUALITY CONTROL (THEORY)

Paper Code: 
FSQ-332
Credits: 
03
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: 

TEXT Books:

·         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: 

REFERENCE BOOKS:

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

 

Academic Year: 
2023-2024
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