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 AND QUALITY EVALUATION OF FOODS
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.
NATIONAL AND INTERNATIONAL FOOD LAWS AND STANDARDS
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 MEASURES IN INDUSTRIAL AND MARKETING CENTRES
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
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 PracticalApproach,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.