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Food Quality Control [1]

Paper Code: 
FSQ 332
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: 

Naturally occurring toxins

9.00
Unit II: 

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

 

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

 

Academic Year: 
2019-2020 [2]

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Source URL: https://homescience.iisuniv.ac.in/courses/subjects/food-quality-control-1

Links:
[1] https://homescience.iisuniv.ac.in/courses/subjects/food-quality-control-1
[2] https://homescience.iisuniv.ac.in/academic-year/2019-2020