FOOD QUALITY CONTROL (THEORY)

Paper Code: 
25FSQ332
Credits: 
4
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

 

 

Course Outcomes: 

Course

Course outcome

(at course level)

Learning and teaching strategies

Assessment Strategies

Course Code

Course

Title

 

25FSQ332

 

FOOD QUALITY CONTROL

(THEORY)

 

CO39: Apprehend the naturally occurring toxicants present in foods and their effect

CO40: Develop the characteristics and importance of potentially hazardous contaminants and chemicals & preservative used in food industries.

CO41: Assess the Quality criteria of milk and milk products, oils and fats, spices and condiments

CO42: enhance the knowledge of chemical and quality criteria of flours, canned foods, fruits and vegetables

CO43: Interpret the quality criteria of flesh foods, sugar based foods and beverages

CO44: Contribute effectively in course-specific interaction

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
   
   
   

 

12.00
Unit I: 
Food Standards and Specifications
  • Food Safety Act, FSSAI- its role of and Significance
  • Voluntary and Compulsory standards
  • National and International standards
  • Packaging and labelling standards

 

12.00
Unit II: 
Quality criteria (chemical and microbial)
  • Flours
  • oils and fats
  • fruits and vegetables

 

12.00
Unit III: 
Quality criteria (chemical and microbial)
  • milk and milk products
  • spices and condiments
  • canned foods

 

12.00
Unit IV: 
Quality criteria (chemical and microbial)

Ø egg meat and poultry

Ø  sugar based products like jam, jelly and preserves,

beverages

12.00
Unit V: 
Quality control and management
  • General Concepts of quality and quality control
  • Definition of Quality Control, Quality Assurance,
  • Difference between QA and QC
  • Hazard Analysis at Critical Control Points
  • GMP, GAP, GHP

 

Essential Readings: 
  1. ISI publications
  2. PFA Act,1954
  3. Jacob. Chemical methods in food analysis. CBS publications and distributors, New Delhi, 1999.
  4. Miller. Toxicological aspects of foods. Elsevier applied sciences, London.

 

 

References: 
  1. Walker. Nutritional and toxicological aspects of food processing Manuals of food quality control.
  2. Rao, E. S. (2013) . Food Quality Evaluation. First Edition, Variety Book Publishers, New Delhi. 
  3. Mathur, P. (2018). Food Safety and Quality Control. Hyderabad: Orient BlackSwanPvt. Ltd.,

 

E Resources:

 

  1. https://www.fssai.gov.in/cms/food-safety-and-standards-regulations.php
  2.  https://www.slideshare.net/Adrienna/fssai-act-presentation
  3.  file:///C:/Users/HP/Downloads/vdoc.pub_food-hygiene-and-sanitation.pdf

 

Academic Year: 
2025-2026
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