Fruit And Vegetable Industry Safety and Laws 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 6th Sem scheme and its subjects, do visit Food Tech 6th Sem 2021 regulation scheme. For Professional Elective-VI scheme and its subjects refer to Food Tech Professional Elective-VI syllabus scheme. The detailed syllabus of fruit and vegetable industry safety and laws is as follows.
Course Objectives:
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Unit I
NECESSITY OF LAW IN FRUIT AND VEGETABLE PROCESSING INDUSTRY 9
Establishment of US Pure Food Law in early 1900s and of Food & Drug Administration to enforce safety of food products; Urbanisation of population and necessity of processed and preserved foods and the necessity of ensuring quality of food to prevent adulteration. PFA; Various aspects of defining adulteration, taking samples of food for analysis by public analyst, prosecution for adulteration and punishment; Standards of various food products; FPO; Use of permitted additives like colours, preservatives, emulsifiers, stabilisers, antioxidants etc. Food Safety & Standards Act 2006 and the provisions therein; Integrated Food Law – Multi departmental – multilevel to single window control system, consumer protection Act.
Unit II
FOOD SAFETY IN PROCESSING 9
Fruit and vegetable processing industry – Building and equipment design; microbiological quality of fruit and vegetable products, air; Safety in food procurement, storage, handling and manufacture; Food safety in retail fruit and vegetable product businesses; international food service operators, institutional food service operators; application of the principals of modern hygiene; Food handlers, habits, clothes, illness;
Unit III
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Unit IV
FOOD SAFETY MANAGEMENT SYSTEM 9
Fruit and vegetable processing industry – Physical, chemical and Microbial hazards and their control in food industry; Quality systems standards including ISO; – ISO 9000; total quality management (TQM); hazard analysis of critical control points (HACCP); good manufacturing practices (GMP);
Unit V
MANAGEMENT 9
Good Manufacturing Practice and HACCP; Surveillance networks, Consumer and food service
operator education; GM Foods, safety and labeling; International Food Standards ISO 9000 and related standards; Impact of food safety on global trade. Concepts and trends in food legislation, Information-Domination in the European Food Industry, Agriculture, Ethics and Law, WHO in Global Food Safety Governance, The Right to Food in International Law with Case Studies. Intellectual Property and Food Labelling: Trademarks and Geographical Indications, Agricultural Innovation: Patenting and Plant Variety Rights Protection, Cross-Contamination, Genetic Drift, and GMO Co-existence with Non-GM Crops, Legal Barriers to International Food Trade, food policies
Course Outcomes:
At the end of the course the students would have the knowledge to
- Identify the Agency responsible for legislation & implementation when facing a problem concerning fruits and vegetables
- Elaborate on the relevant legislation/standard for a fruits and vegetables based product
- Assess the meaning of what is written in the relevant legislation when facing a problem concerning fruits and vegetables
- Propose to pertinent Authorities amendments to existing legislation/standard whenever it seems justifiable
Text Books:
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Reference Books:
- Mehta, Rajesh and J. George —Food Safety Regulations, Concerns and Trade : The Developing Country Perspective^, Macmillan, 2005.
- The Prevention of Food Adulteration Act, 1954^, Commercial Law Publishers India) Pvt. Ltd.,
For detailed syllabus of all the other subjects of Food Technology 6th Sem, visit Food Tech 6th Sem subject syllabuses for 2021 regulation.
For all Food Technology results, visit Anna University Food Tech all semester results direct link.