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Food Quality Control
Paper Code:
FSQ 601
Credits:
03
Contact Hours:
45.00
Max. Marks:
100.00
Objective:
-
To make the students understand various aspects of quality
-
To make them aware of various quality criteria
9.00
Unit I:
Introduction to quality assurance and Food safety assurance
·Introduction to quality assurance and Food safety assurance. Concept of quality control.
·Quality Assurance programme: Quality Plan, Documentation of records, product standards,Product and purchase specifications, process control and HACCP, housekeeping, corrective action, quality and programme and total quality progress.
9.00
Unit II:
Residual chemicals used in food production:
- Residual chemicals used in food production:
- chemical preservatives,
- pesticides,
- heavy metals
- hormones
- colors, antioxidants, stabilizers
9.00
Unit III:
Quality criteria (chemical and biological) for
- milk and milk products,
- oils and fats,
- spices and condiments
9.00
Unit IV:
Quality criteria (chemical and biological) for
- flours,
- canned foods,
- fruits and vegetables,
9.00
Unit V:
Quality criteria (chemical and biological) for
- flesh foods,
- sugars and preserves,
- beverages
References:
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.
5. Walker. Nutritional and toxicological aspects of food processing
Manuals of food quality control
Academic Year:
