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Food Quality Control (Theory) [1]

Paper Code: 
FSQ-332
Credits: 
2
Contact Hours: 
2.00
Max. Marks: 
100.00
Objective: 

  • ·To make the students understand various aspects of quality

  • To make them aware of various quality criteria

 

12.00
Unit I: 
Naturally occurring toxins

Naturally occurring toxins

12.00
Unit II: 
Residual chemicals

Residual chemicals used in food production: chemical preservatives, pesticides, heavy metals, hormones, colors, antioxidants, stabilizers

12.00
Unit III: 
Quality criteria
  • Quality criteria (chemical and biological) for                                                                                            
    • milk and milk products,
    • oils and fats,
    • spices and condiments

 

12.00
Unit IV: 
Quality criteria
  • Quality criteria (chemical and biological) for                                                                                            
    • flours,
    • canned foods,
    • fruits and vegetables,

 

12.00
Unit V: 
Quality criteria
  • Quality criteria (chemical and biological) for                                                                                            
    • flesh foods,
    • sugars and preserves,
    • beverages

 

Essential Readings: 
  • ISI publications
  • PFA Act,1954
  • Jacob. Chemical methods in food analysis. CBS publications and distributors, New Delhi, 1999.
  • Miller. Toxicological aspects of foods. Elsevier applied sciences, London.

 

References: 
  • Walker. Nutritional and toxicological aspects of food processing
  • Manuals of food quality control

 

Academic Year: 
2015-2016 [2]

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Source URL: https://homescience.iisuniv.ac.in/courses/subjects/food-quality-control-theory-2

Links:
[1] https://homescience.iisuniv.ac.in/courses/subjects/food-quality-control-theory-2
[2] https://homescience.iisuniv.ac.in/academic-year/2015-2016