Factors affecting food safety - Food spoilage - Food handling - Special requirements for high-risk foods - Safe food cooking temperature and storage techniques. Hygiene and Sanitation in Food Service Institutions - Cleaning and disinfection. Personal hygiene- Pest control -Waste disposal. Sensory Methods of Food Quality Testing - Sensation of taste, smell, appearance and flavor, sensory evaluation techniques.
Characteristics of quality - Quality Control -Quality Assurance- Total Quality Management - Quality Management System- Good Manufacturing Practices - Hazard Analysis Critical Control Point System (HACCP).
Introduction to food acts, laws and standards - National food safety and standard act - International standards, regulatory agencies- Consumer protection act.
Case studies of successful entrepreneurs -Exercises on ways of sensing opportunities -sources of idea, creating efforts, SWOT Analysis. Entrepreneurial skill assessment test - Techniques of development of entrepreneurial skills, positive self image and locus of control.
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 - Preparation of project report - Methods of Arrangement of inputs, finance and material.
Reference Book:
1. D. David and S Erickson, Principles of Agri Business Management, McGraw Hill Book Co, New Delhi, 1987. 2. David H. Holt, Entrepreneurship, A new Venture Creation, Prentice Hall of India, New Delhi, 2002. 3. Phillip Kottler, Marketing Management, Prentice Hall of India Private Limited, New Delhi, 1994.
Text Book:
1. S S Acharya and N L Agarwal, Agricultural Marketing in India, Oxford & ISH Publishing Co, New Delhi, 1987. 2. Chandra Prasanna, Projects, Planning, Analysis, Selection, Implementation and Review, Tata McGraw- Hill Publishing Company Limited, New Delhi, 1996.
