FOOD QUALITY & SAFETY

Paper Code: 
25FSQ132
Credits: 
4
Contact Hours: 
60.00
Max. Marks: 
100.00
Objective: 

•      To acquire knowledge regarding various quality parameters of foods and the hazards associated with foods

To understand the relationship between hygiene, sanitation and waste disposal with  food safety

Course Outcomes: 

Course

Course outcome

(at course level)

Learning and teaching strategies

Assessment Strategies

Course Code

Course

title

25FSQ132

 

Food Quality & Safety

(Theory)

 

 

C07:Assess the food quality on the basis of its attributes

CO8Demonstrate the use of various additives in enhancing food quality

CO9 Analyze various hazards to food safety

CO10:Examine the sources and role of contamination in food and to identify the importance of personal hygiene and safety at work

C011:Determine the significance of sanitization and disinfection in food production

CO12: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 Quality
  • Definition of Food Quality and concept of various quality parameters
  • Various quality attributes of foods and their assessment

-      Physical (Weight, Texture, Viscosity, Porosity, Color etc )

-      Chemical (acid value, RM value, Iodine value etc)

-      Nutritional

Microbial 

  • Sensory

 

12.00
Unit II: 
Food Additives

Role of various additives like:

  • Preservatives - Class I and Class II
  • coloring agents,
  • leavening agents,
  • emulsifying agents and
  • stabilizers

 

12.00
Unit III: 
Hazards to Food Safety
  • Food Safety - Definition, Importance, Scope and Factors affecting Food Safety.
  • Types of hazards - Physical, Chemical and Microbiological
  • Naturally occurring Toxins
  • Adulterants and Contaminants
  • Pathogenic Microorganisms
  • Genetically modified foods/transgenics, organic foods

 

12.00
Unit IV: 
Contamination& Asepsis
  • Sources of contamination and aseptic handling of foods
  • Importance of hygiene in food safety
  • Maintaining personal hygiene
  • Maintaining clean environment.
  • Methods of maintaining sanitation

 

 

12.00
Unit V: 
Sanitization and Disinfection
  • Sanitization and Disinfection- Definition and concept
  • Use of detergent, heat and chemicals
  • Kitchen equipment and systems
  • Cleaning agents & procedures
  • Insect and pest control

 

Essential Readings: 
  1. Srilakshmi.Food Science, New Age International Pvt.Ltd. New Delhi,1997
  2. Longree, K. (1967). Quantity Food Sanitation, Interscience Publishers, New York.
  3. Frazier. Food microbiology. McGraw Hill, New York, 1998.
  4. Rao, E. S. (2013). Food Quality Evaluation. First Edition, Variety Book    Publishers, New Delhi. 
  5. Mathur, P. (2018). Food Safety and Quality Control. Hyderabad: Orient Black Swan Pvt. Ltd.

 

 

References: 
  1. PFA Act, 1954
  2. Rheology  & texture in Food Quality.  Deman, Voisey and Rasper, AVI Publishing Co. Wespot C.T. (1976)
  3. Roday S. Food Hygiene and sanitation, McGraw Hill Education, 2017

 

 

 

e Rources :

 

 

  1. https://www.fooddocs.com/post/food-safety-hazards
  2. https://www.youtube.com/watch?app=desktop&v=lEZbSaikBTw
  3. https://www.sciencedirect.com/science/article/abs/pii/B012227055X009688
  4. https://www.fssai.gov.in/cms/food-safety-and-standards-regulations.php
  5. https://www.slideshare.net/Adrienna/fssai-act-presentation
  6. file:///C:/Users/HP/Downloads/vdoc.pub_food-hygiene-and-sanitation.pdf

 

Academic Year: 
2025-2026
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