Food and Industrial Bio Safety detailed syllabus for Safety & Fire Engineering (SFE) for 2021 regulation curriculum has been taken from the Anna Universities official website and presented for the SFE 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 Safety & Fire Engineering 5th Sem scheme and its subjects, do visit SFE 5th Sem 2021 regulation scheme. For Professional Elective-III scheme and its subjects refer to SFE Professional Elective-III syllabus scheme. The detailed syllabus of food and industrial bio safety is as follows.
Course Objectives:
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Unit I
FOOD SAFETY 9
Objectives of preservation and processing – Scope of preservation industry in India.Physical, chemical and microbiological changes in fruits and vegetables – Factors affecting growth of microorganisms and the control measures.Key terms, factors affecting food safety, recent concerns Food laws, standards and regulations, Food additives and contaminants.
Unit II
PRINCIPLES AND METHODS OF PRESERVATION 9
Asepsis – Use of low temperature, Use of high temperature-Removal of moisture, Removal of air, Use of chemical preservatives, Fermentation- Irradiation, Gas preservation, Newer methods. Chutney and sauces- definition, method of preservation, steps in preparation of chutney and sauces. Fruit beverages- definition and classification, method of preservation (with special emphasis on pasteurization, use of chemical preservatives, sugar), role of various ingredients.
Unit III
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Unit IV
SAFETY IN METAL WORKING AND WOOD WORKING MACHINE 9
General safety rules, principles, maintenance, Inspections of turning machines, boring machines, milling machine, planning machine and grinding machines, CNC machines, Wood working machinery, types, safety principles, electrical guards, work area, material handling, inspection, standards and codes- saws, types, hazards. Inspection of material handling equipments.
Unit V
INDUSTRIAL SAFETY 9
Advances in Industrial Ergonomics and safety, Work and protective clothing, Theory and practice of Industrial safety, Industrial Noise and Vibration, Machine Guarding and Industrial machine safety, Manual material handling, Modeling for safety and health.
Course Outcomes:
Students able to
- Explain various preservation and post harvest changes and spoilage of food products
- Describe the operation principles involved in food preservation
- Sketch food quality, safety and regulations
- Important legislations related to health, Safety and Environment.
Text Books:
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Reference Books:
- Fellows P.J, “Food Processing Technology: Principles and Practices”, Woodhead Publishing 4th edition, 2016
- Philip E. Hagan, John Franklin Montgomery, James T. OReilly, Accident Prevention Manual -NSC, Chicago, 2009.
- Charles D. Reese, Occupational Health and Safety Management, CRC Press, 2003.
- John V. Grimaldi and Rollin H. Simonds Safety Management by All India Travelers Book seller, New Delhi, 1989.2003.
- John Davies, Alastair Ross, Brendan Wallace, Safety Management: A Qualitative Systems Approach, CRC Press.
For detailed syllabus of all the other subjects of Safety & Fire Engineering 5th Sem, visit SFE 5th Sem subject syllabuses for 2021 regulation.
For all Safety & Fire Engineering results, visit Anna University SFE all semester results direct link.