This course will enable the students to:
Course |
Learning outcome (at course level) |
Learning and teaching strategies |
Assessment Strategies |
|
Course Code |
Course title |
|||
24DFSN 502(A) |
Food Quality & Safety
(Theory)
|
CO51: Assess the concept of food quality, its parameters and its hazards. CO52: Identify the contaminants, spoilage microorganisms, microbial hazards and diseases caused by them CO53: Maintain sanitation & hygiene in food production. CO54: Evaluate the food safety management system CO55: Identify the food safety regulations and standards CO56: Contribute effectively in course-specific interaction |
Approach in teaching: Discussion, Demonstration, power point presentation, Field Trip
Learning activities for the students: Field activities, Presentation, |
Class test, CA test, Semester end examinations, Quiz, Assignments, Presentation, |
1. Adams M & Moss, M. Food Microbiology, 2nd Edition,. RSC Publishing. ISI publications, 2008
2. PFA Act,1954
3. Jacob. Chemical Methods in Food Analysis, CBS Publications and Distributors, New Delhi, 1999.
4. Klara Miller. Toxicological Aspects of Foods. Elsevier Applied Sciences, London, 1987
E Resources
1. https://hmhub.in/ hygiene-and-sanitation-in-food-sector/
2. https://opentextbc.ca/foodsafety/chapter/workplace-sanitation/
3. https://www.egyankosh.ac.in/bitstream/123456789/73124/1/Unit- 10.pdf https://ubblab.weebly.com/uploads/4/7/4/6/47469791/principles_of_food_sa...