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FOOD SCIENCE AND QUALITY MANAGEMENT (THEORY)
Paper Code:
FSQ 501
Credits:
03
Contact Hours:
45.00
Max. Marks:
100.00
Objective:
This course will enable the students:
● To assess the hazards and toxicity associated with food and their implication to heath.
● To know about the Food Quality Assurance and National & International Laws
● To check the presence of common adulterants.
● To understand the latest procedures adopted in various food operations to maintain food quality
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Learning outcomes (at course level) |
Learning and teaching strategies |
Assessment Strategies |
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The students will be able to –
CO43:Develop the basic concept of food safety. CO44:Examine the risk factors and newer challenges associated with food safety CO45: Apply general principles of food hygiene and relate the relevance of various quality management systems/ approaches of food safety at various levels |
Approach in teaching: Interactive Lectures, Discussion, assignments
Learning activities for the students: Self learning assignments, Seminar presentation |
Class test, Semester end examinations, Quiz, Solving problems in tutorials, Assignments, Presentation, Individual and group projects |
9.00
Unit I:
UNIT I
Introduction to Food Safety and Toxicology
● Food Hazards – Physical, Chemical and Microbiological
● Naturally occurring toxicants and food contaminants
● Contaminants arising from processing
9.00
Unit II:
UNIT II
Food Adulteration
● PFA Act
● Definition of adulteration, types of adulterants
● Detection of common adulterants in foods
● Prevention of food adulteration
9.00
Unit III:
UNIT III
• Introduction to Quality Assurance and Food Safety Assurance. Concept of quality control
• National and International food laws – FSSAI, Codex and ISO: 22000, ISO: 9000, ISO: 14000.
• Quality Assurance procedures - GMP, GHP, HACCP
9.00
Unit IV:
UNIT IV
Risk analysis:
● Risk assessment- Chemical & biological agents
● Risk management – Elements & general principles,
● Risk communication – Role & responsibilities, Principles
Need for Food Safety Management Systems, Emerging Trends in Food Safety
● Food Safety Legislation
● Customer Audits of Food and Food Products
● Food Safety Management System
9.00
Unit V:
UNIT V
Concept of quality attributes: Introduction, concept, definition, principles, physical, chemical, nutritional, microbial, sensory quality attributes of foods
Role of communication and training in food safety
Essential Readings:
1. Ramani, A.V. (2009). Food Chemistry. MJP Publishers, Chennai.
2. Manay, N.S. and Shadaksharaswamy M. (2013). Food Facts and Principles. Third Revised edition, New Age International Publisher, New Delhi.
3. Fellows, P. J. (2008). Food Processing and Technology. Principles and Practice.Woodhead Publishing LTD. Third Edition.
4. Adams M.R., Moss M.O. (2004) Food Microbiology (II Edition) Panima Publishing Cooperation New Delhi .
5. Roday S. (2011). Food Hygiene & Sanitation. Seconf Edition, Tata Mc Graw Hill Education Pvt. Ltd., New Delhi.
References:
1. Srilakshmi. B. Food Science. New - Age International (P) Ltd. Publishers, New Delhi, 2015.
2. Swaminathan M. Food Science Chemistry and Experimental foods, The Bangalore Printing and Publishing Co. Ltd., Mysore, Banaglore 1990.
3. Potter, N.N. (2007). Food Science, 3rd Ed. CBS Publishers and Distributors. Delhi,
4. Frazier, W.C. and Westhoff, D.C. (2015). Food Microbiology. McGraw Hill Education (India) Private Limited, New Delhi.
5. Rao, E. S. (2013). Food Quality Evaluation. First Edition, Variety Book Publishers, New Delhi.
6. Mathur, P. (2018). Food Safety and Quality Control. Hyderabad: Orient BlackSwan Pvt. Ltd.,
eRESOURCE
file:///C:/Users/HP/Downloads/vdoc.pub_food-hygiene-and-sanitation.pdf
JOURNALS
Food quality and safety
Journal of food safety and food quality-archiv fur lebensmittelhygiene
Quality assurance and safety of crops & foods
Food hygiene and safety science
Italian journal of food safety
Comprehensive reviews in food science and food safety
Academic Year:
