Quality and Safety Monitoring in Dairy Industry detailed syllabus for Food Technology (Food Tech) for 2021 regulation curriculum has been taken from the Anna Universities official website and presented for the Food Tech students. For course code, course name, number of credits for a course and other scheme related information, do visit full semester subjects post given below.
For Food Technology 5th Sem scheme and its subjects, do visit Food Tech 5th Sem 2021 regulation scheme. For Professional Elective-I scheme and its subjects refer to Food Tech Professional Elective-I syllabus scheme. The detailed syllabus of quality and safety monitoring in dairy industry is as follows.
Course Objectives:
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Unit I
INTRODUCTION 9
Consumer Awareness about Microbiological Quality and Safety of Dairy Foods: Changing scenario; Concepts of quality control, quality assurance and food safety; Global quality and food safety standards, integrated food law, its main features and functions.
Unit II
FOOD SAFETY MANAGEMENT SYSTEM IN DAIRY INDUSTRY 9
Introduction to Food Safety Management System: Concepts of Quality Management System (QMS)-ISO: 9000:2000; Principles of QMS; Standard requirements for QMS; HACCP concept and principle with special reference to biological hazards in dairy foods, TQM tools and techniques.
Unit III
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Unit IV
BIOSENSORS IN DAIRY QUALITY ANALYSIS 9
Role of Biosensors for monitoring hygiene and safety of dairy foods: Detection of antibiotic residues in milk – Delvo SP, MDR test, penzyme test, charm assay, lateral flow assay (ROSA test) etc. Detection of aflatoxins, pesticides other inhibitors etc. and their public health importance in dairy foods.
Unit V
PLANT AND EQUIPMENT HYGIENE 9
Concepts of hygiene and sanitation, microbial quality of water and environmental hygiene in dairy plant, chlorination of dairy water supply, quality of air, personnel hygiene, treatment and disposal of waste water and effluents.
Course Outcomes:
At the end of the course the students would have the knowledge to
- Understand the concepts of quality control and safety management in dairy processing
- Appraise the microbiological risk analysis of dairy products
- Conceive the role of biosensors in the quality control of dairy industry
- Apply the dairy plant and equipment hygiene practices
Text Books:
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For detailed syllabus of all the other subjects of Food Technology 5th Sem, visit Food Tech 5th Sem subject syllabuses for 2021 regulation.
For all Food Technology results, visit Anna University Food Tech all semester results direct link.