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Paper Code: 
24FSQ332
Credits: 
04
Contact Hours: 
60.00
Max. Marks: 
100.00
Objective: 

This course shall enable the students

·To make the students understand various aspects of quality

·To make them aware of various quality criteria

 

Course Outcomes: 

CO39: Apprehend the naturally occurring toxicants present in foods and their effect

CO40: Develop the characteristics and importance of potentially hazardous contaminants and chemicals & preservative used in food industries.

CO41: Assess the Quality criteria of milk and milk products, oils and fats, spices and condiments

CO42: enhance the knowledge of chemical and quality criteria of flours, canned foods, fruits and vegetables

CO43: Interpret the quality criteria of flesh foods, sugar based foods and beverages

CO44: Contribute effectively in course-specific interaction

12.00
Unit I: 
UNIT I

Food Standards and Specifications                                       

 

  • Food Safety Act, FSSAI- its role of and Significance
  • Voluntary and Compulsory standards
  • National and International standards
  • Packaging and labelling standards
12.00
Unit II: 
UNIT II

Quality criteria (chemical and microbial)                       

  • Flours
  • oils and fats
  • fruits and vegetables
12.00
Unit III: 
UNIT III

Quality criteria (chemical and microbial)                                                     

  • milk and milk products
  • spices and condiments
  • canned foods
12.00
Unit IV: 
UNIT IV
Quality criteria (chemical and microbial)                              

                                               

  • egg meat and poultry
    • sugar based products like jam, jelly and preserves,
    • beverages
12.00
Unit V: 
UNIT V
Quality control and management(12HOURS)

 

·         General Concepts of quality and quality control

·          Definition of Quality Control, Quality Assurance,

·          Difference between QA and QC

·          Hazard Analysis at Critical Control Points

GMP, GAP, GHP

Essential Readings: 
  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.

 

References: 

Suggested Reading:

  1. Walker. Nutritional and toxicological aspects of food processing Manuals of food quality control.
  2. Rao, E. S. (2013) . Food Quality Evaluation. First Edition, Variety Book Publishers, New Delhi. 
  3. Mathur, P. (2018). Food Safety and Quality Control. Hyderabad: Orient BlackSwanPvt. Ltd.,

 

E Resources:

 

  1. https://www.fssai.gov.in/cms/food-safety-and-standards-regulations.php [2]
  2.  https://www.slideshare.net/Adrienna/fssai-act-presentation [3]
  3.  file:///C:/Users/HP/Downloads/vdoc.pub_food-hygiene-and-sanitation.pdf [4]
Academic Year: 
2024-2025 [5]

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Source URL: https://homescience.iisuniv.ac.in/courses/subjects/add-15

Links:
[1] https://homescience.iisuniv.ac.in/courses/subjects/add-15
[2] https://www.fssai.gov.in/cms/food-safety-and-standards-regulations.php
[3] https://www.slideshare.net/Adrienna/fssai-act-presentation
[4] file:///C:/Users/HP/Downloads/vdoc.pub_food-hygiene-and-sanitation.pdf
[5] https://homescience.iisuniv.ac.in/academic-year/2024-2025