UNIT 1:
Characterization of food Hazards
Food spoilage and food borne infection hazards
sources of food spoilage and microorganisms
General principles of food safety
UNIT 2:
Food Quality and Quality Attributes
Methods of Sensory Evaluation and Evaluation cards
Requirements for conducting Sensory Evaluation,
UNIT 3:
Quality control, principles of quality control
raw material control, process control, finished product inspection
training of food technologists for quality control
Objective/Instrumental analysis of Quality Control
UNIT 4:
Standards for food packaging and labeling
Generally recognized as safe (GRAS), European Council (EU), Codex Alimentarius Commission (CAC)
The Agricultural and Processed Food Product Export Development Authority (APEDA), MPEDA
FSSAI, Bureau of Indian Standards (BIS)
Food and Drug Administration Act (FDA)
Generally recognized as safe (GRAS), European Council (EU), Codex Alimentarius Commission (CAC)
Good Manufacturing Practices (GMP), Good Agricultural Practices (GAP), and Good Hygienic Practices (GHP), GMP, Hazard Analysis Critical Control Point (HACCP), FSMA
Agricultural Grading and Marketing (AGMARK)
The Agricultural and Processed Food Product Export Development Authority (APEDA), MPEDA
UNIT 5:
Quality control system in storage, Quality control aspects in food industries
domestic and export markets. International standards for export and quarantine requirements for export of Agricultural and Horticultural produce.
QUALITY CONTROL MEASURES IN INDUSTRIAL AND MARKETING CENTRES
domestic and export markets. International standards for export and quarantine requirements for export of Agricultural and Horticultural produce.
