UNIT 1:
Sensory Methods of Food Quality Testing - Sensation of taste, smell, appearance and flavor, sensory evaluation techniques.
Factors affecting food safety - Food spoilage
Food handling - Special requirements for high-risk foods
Cleaning and disinfection. Personal hygiene- Pest control -Waste disposal
Safe food cooking temperature and storage techniques
Hygiene and Sanitation in Food Service Institutions
UNIT 2:
Good Manufacturing Practices
Hazard Analysis Critical Control Point System (HACCP).
Characteristics of quality - Quality Control -Quality Assurance
Total Quality Management – Quality Management System
UNIT 3:
Introduction to food acts
Introduction to laws and standards
National food safety and standard act
UNIT 4:
Exercises on ways of sensing opportunities
Case studies of successful entrepreneurs
Techniques of development of entrepreneurial skills
Positive self-image and locus of control
Sources of idea, creating efforts
Entrepreneurial skill assessment test
UNIT 5:
Case studies of Food Processing Business and its aspects
Business opportunity Identification and Assessment techniques
Business Idea Generation and evaluation exercise
Market Assessment study Analysis of competitive situation
SWOT Analysis for business and for competitors
Preparation of business plan, project report
Preparation of business plan, project report
Methods of Arrangement of inputs, finance and material
