FOOD QUALITY & SAFETY- PRACTICAL

Paper Code: 
24DFSN502 (B)
Credits: 
2
Contact Hours: 
4.00
Max. Marks: 
100.00
Objective: 

This course will enable the students:

  • To be aware of food processing technologies
  • To understand various changes occurring in food components during processing

 

Course Outcomes: 

Course

Learning outcome

(at course level)

Learning and teaching strategies

Assessment Strategies

Course Code

Course

title

24DFSN 502 (B)

Food Quality & Safety - Practical

(Practical)

 

                                                                     

CO57: Acquire the skills to evaluate physico-chemical and sensory attributes of the food

CO58:  Perform the task of quality analysis via various quality parameters.

 CO59: Compile comprehensive practical records for evaluation of food quality and cultivate verbal communication skills to converse

effectively with examiners

CO60: Contribute effectively in course specific interaction

 

Approach in teaching:

Discussion, Demonstration, power point presentation,  Field Trip

 

Learning activities for the students:

Field activities, Presentation

C Class test, CA test, Semester end examinations, Quiz, Assignments, Presentation,

 

Unit I: 
CONTENT
  • Estimation of pH of milk
  • Determination of reducing sugar in honey
  • Determination of protein content in flours
  • Estimation of acid value of fats by titration
  • Estimation of iodine value of fats
  • Estimation of saponification value of fats
  • Sensory evaluation of food products by various tests
  • Determination of total soluble solids in products like jam and ketchup

 

Essential Readings: 
  1. Raghuramulu, Nair, and Kalyansundaram, A Manual of Laboratory Techniques,  NIN  Publications            
  2. William S, 16th Ed. AOAC Official Methods of Analysis of the Association of Official  Analytical Chemists
  3. Sharma Sheel, Practical Biochemistry. Classic Publishing House, Jaipur-Delhi
  4. Meyer. L.H. Food Chemistry, CBS Publishers and Distribution, Delhi, 2006.
  5. Chopra, H.K. Food Chemistry, Alpha Science International Ltd, 2010
  6. Ramani, A.V. Food Chemistry, MJP Publishers, 2015
  7. Stephen N.M. Text book on Food chemistry, Narendra Publishing House, 2019

 

 

References: 
  1. Narayanan, L.M., Mani,L., Microbiology.Saras Publications, Nagercoil.
  2.  Bryan,F.L., Diseases transmitted by foods. Munich Publishers, Atlanda.
  3. Jacob, M. Safe food handling, a training guide for Manager, WHO, Geneva, Marriott, N.G (1989

 

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: 
2024-2025
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