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FOOD QUALITY CONTROL THEORY
Paper Code:
FSQ-601
Credits:
3
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:
UNIT I
• 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:
UNIT II
• Residual chemicals used in food production:
• chemical preservatives,
• pesticides,
• heavy metals
• hormones
• colors, antioxidants, stabilizers
9.00
Unit III:
UNIT III
Quality criteria (chemical and biological) for
• milk and milk products,
• oils and fats,
• spices and condiments
9.00
Unit IV:
UNIT IV
Quality criteria (chemical and biological) for
• flours,
• canned foods,
• fruits and vegetables,
9.00
Unit V:
UNIT-V
Quality criteria (chemical and biological) for
• flesh foods,
• sugars and preserves,
• beverages
Essential Readings:
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
6. Manuals of food quality control
Academic Year:
