UNIT 1:
Prevention of food adulteration act
permissible limits, concept of safe food
Food additives- types- usage
Food additives- types- usage
Food spoilage and food borne infection hazards-sources of food spoilage and microorganisms- microbial problems in food safety
Food spoilage and food borne infection hazards-sources of food spoilage and microorganisms- microbial problems in food safety
Characterization of food Hazards - physical, chemical and biological.
Food safety - General principles of food safety.
UNIT 2:
Food Quality and Quality Attributes-
Requirements for conducting Sensory Evaluation,
Food Quality - its need and its role in Food Industry.
dairy products, meat, poultry, egg and processed food.
dairy products, meat, poultry, egg and processed food.
Sensory Evaluation of Food Quality.
Different methods of Quantitative descriptive analysis.
UNIT 3:
Objective/Instrumental analysis of Quality Control.
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
quality problems and quality improvement techniques-
mechanization, future of quality control,
UNIT 4:
International Organization for Standards (ISO), National Accreditation Board for Testing and Calibration Laboratory (NABL) and its implication
The Agricultural and Processed Food Product Export Development Authority (APEDA)
UNIT 5:
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
