Quality, Laws and Regulations In Meat Industries 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-III scheme and its subjects refer to Food Tech Professional Elective-III syllabus scheme. The detailed syllabus of quality, laws and regulations in meat industries is as follows.
Unit I
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Unit II
FISH 9
National and International Regulations, Standards, Quality Control and Marketing of Fish and Fish Products; Grading Standards of Fish; Quality assessment by Chemical, Physical and sensory methods. Risk characterization.
Unit III
POULTRY 9
Chemical Residues: Pesticides and Drugs (P-Agonists and Antibiotics), Factors Affecting Microbial Growth in Fresh Poultry, Basic Principles of the HACCP System in the Poultry Industry, HACCP in Poultry Slaughterhouses, Online Inspection Poultry-Related Foodborne Disease, Overview of Poultry Processing and Workers’ Safety, Poultry-Processing Industry and eTool. GRADING OF POULTRY MEAT – Grade — I, Grade — II
Unit IV
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Unit V
LAWS AND REGULATIONS 9
Need and various aspects of food testing and notified NABL, referral and reference labs; List of notified reference laboratories, referral laboratories and state/ public food laboratories in India; Food safety regulations and certifications; International organization for standardization (ISO); Codex alimentarius commission; Food safety and standards authority of India (FSSAI); Good manufacturing practices and standard operating procedures.
Course Outcomes:
At the end of the course the students would have the knowledge to
- Aware of the handling of sample from processing till packaging.
- Aware of all the laws and regulations in supply chain.
- Understand the food safety regulations and standards for different meat products.
- Apply the suitable food safety regulations in meat industry sector for getting quality food product.
Text Books:
- Govindan. T.K, Fish Processing Technology, Oxford and IBH Publishers, New Delhi,1985.
- Lawrie, R.A. Meat Science, Second Edition. Pergamon Press, Oxford, UK. 1975.
- The food safety information handbook by Cynthia A. Robert, 2009
Reference 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.