UNIT 1:
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
Food spoilage and food borne infection hazards- microorganisms
Cross contamination, Limits for pesticide and metal contamination of food
Food additives- types- usage, permissible limits, concept of safe food
Food toxicants and food poisoning - prevention
Microbial problems in food safety
UNIT 2:
Food Quality - its need and its role in Food Industry
Quality Assessment of Food materials-Fruits, vegetables, cereals.
Quality Assessment of Food materials- poultry, egg and processed food.
Quality Assessment of Food materials- legumes, dairy products, meat.
Sensory Evaluation of Food Quality
Requirements for conducting Sensory Evaluation
Methods of Sensory Evaluation and Evaluation cards
Food Quality and Quality Attributes- Classification of Quality Attributes and their role in food Quality
UNIT 3:
Quality control, principles of quality control - raw material control, process control, finished product inspection, process control
Objective/Instrumental analysis of Quality Control
Quality problems - mechanization, future of quality control
Quality improvement techniques- mechanization, future of quality control
Objectives, Importance and Functions of Quality Control
Implementation of standards and specifications
Quality control, principles of quality control - raw material control, process control, finished product inspection, process control
UNIT 4:
Good Manufacturing Practices (GMP)
Hazard Analysis Critical Control Point (HACCP)
Good Hygienic Practices (GHP)
The Agricultural and Processed Food Product Export Development Authority (APEDA), MPEDA
National Accreditation Board for Testing and Calibration Laboratory (NABL) and its implication
Standards for food packaging and labeling - FSSAI, Bureau of Indian Standards (BIS), Agricultural Grading and Marketing (AGMARK)
Food and Drug Administration Act (FDA), International Organization for Standards (ISO)
Generally recognized as safe (GRAS)
Total Quality Management (TQM)
European Council (EU), Codex Alimentarius Commission (CAC)
Good Agricultural Practices (GAP)
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
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.
International standards for export and quarantine requirements for export of Agricultural and Horticultural produce.
