Food safety - General principles of food safety. Characterization of food Hazards - physical, chemical and biological. Food spoilage and food borne infection hazards-sources of food spoilage and microorganisms microbial problems in food safety-food toxicants and food poisoning - prevention. Cross contamination, Limits for pesticide and metal contamination of food. Adulteration, Food additives- types- usage, permissible limits, concept of safe food
Food Quality - its need and its role in Food Industry. Food Quality and Quality Attributes- Classification of Quality Attributes and their role in food Quality. Quality Assessment of Food materials-Fruits, vegetables, cereals, legumes, dairy products, meat, poultry, egg and processed food. Sensory Evaluation of Food Quality. Requirements for conducting Sensory Evaluation, Methods of Sensory Evaluation and Evaluation cards, Different methods of Quantitative descriptive analysis.
Objectives, Importance and Functions of Quality Control, Quality control specifications, training of food technologists for quality control, implementation of standards and specifications. Quality control, principles of quality control - raw material control, process control, finished product inspection, process control, quality problems and quality improvement techniques- mechanization, future of quality control, Total quality management. Objective/Instrumental analysis of Quality Control.
Standards for food packaging and labeling - FSSAI, Bureau of Indian Standards (BIS), Agricultural Grading and Marketing (AGMARK), The Agricultural and Processed Food Product Export Development Authority (APEDA), MPEDA. Food and Drug Administration Act (FDA), International Organization for Standards (ISO), National Accreditation Board for Testing and Calibration Laboratory (NABL) and its implication, Generally recognized as safe (GRAS), European Council (EU), Codex Alimentarius Commission (CAC), Total Quality Management (TQM), Good Manufacturing Practices (GMP), Good Agricultural Practices (GAP), and Good Hygienic Practices (GHP), GMP, Hazard Analysis Critical Control Point (HACCP), FSMA
Quality control system in storage, Quality control aspects in food industries, Importance of quality control in marketing of Food products - domestic and export markets. International standards for export and quarantine requirements for export of Agricultural and Horticultural produce.
Reference Book:
1 P.A. Luning, F. Devlieghere and R. Verhe, Safety in the agri - food chain, Wageningen Academic Publishers, Netherland, 2006. 2 Leo and M.L. Nollet, Handbook of food analysis - Methods and Instruments in applied food analysis, Marcel Dekker Inc., 2004. 3 J. Andres Vasconcellos,Quality Assurance for the Food Industry: A Practical Approach,1st Edition,2003. 4 V Ravishankar Rai, Jamuna A Bai,Food Safety and Protection 1st Edition, CRC Press,2017
Text Book:
1.Manoranjan Kalia, Food analysis and Quality control, Kalyani Publishers, Ludhiana,2002. 2 Mehta, Rajesh and J. George, Food Safety Regulation Concerns and Trade: The Developing Country Perspective, Macmillan, 2005.
