324010: Detection of Food Adulteration Syllabus for Food Technology 4th Sem K Scheme MSBTE PDF

Detection of Food Adulteration detailed Syllabus for Food Technology (FC), K scheme PDF has been taken from the MSBTE official website and presented for the diploma students. For Subject Code, Subject Name, Lectures, Tutorial, Practical/Drawing, Credits, Theory (Max & Min) Marks, Practical (Max & Min) Marks, Total Marks, and other information, do visit full semester subjects post given below.

For all other MSBTE Food Technology 4th Sem K Scheme Syllabus PDF, do visit MSBTE Food Technology 4th Sem K Scheme Syllabus PDF Subjects. The detailed Syllabus for detection of food adulteration is as follows.

Rationale

For the complete Syllabus, results, class timetable, and many other features kindly download the iStudy App
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Course Outcomes:

Students will be able to achieve & demonstrate the following COs on completion of course based learning

1. Detect adulteration in milk and milk products.
2. Detect adulteration in oil and fats.
3. Detect adulteration in spice, tea and coffee.
4. Detect adulteration in food grains and other foods.

Unit I

Detection of Adulteration in Milk and Milk Products. 1.1 Introduction: Definition, Types of adulteration, Causes and methods of food adulteration and general Impact on human health. 1.2 Milk- Procedure for adulterant detection test – Water, Starch, Sucrose, Maltrodextin, Salt, Urea, Vanaspati, Detergents and preservatives in Milk. 1.3 Milk Products- Procedure for adulterant detection test – Vanaspati, Starch, Blotting paper, Mashed potato, Coal tar dye in dairy Products. Detection of adulteration in Ice-cream, Paneer, Basundi, Khoa and Peda.

Suggested Learning Pedagogie
Video Demonstratio Demonstratio Hands-on Presentations

Unit II

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Unit III

Detection of Adulteration in Spice, Tea and Coffee. 3.1 Whole Spices- Procedure for adulterant detection test in – Black pepper, Cloves, Mustard seed, Cinnamon, Cumin seed, Asafetida. 3.2 Spices powder- Procedure for adulterant detection test in -Turmeric powder, Chilli powder and ready-mix masala. 3.3 Detection of adulteration in tea and Coffee. -Iron filling, exhausted tea, coal tar color, other seed powder.

Suggested Learning Pedagogie
Video Demonstratio Demonstratio Hands-on Presentations

Unit IV

Detection of Adulteration in Food grains and other foods. 4.1 Food Grains- Procedure for adulterant detection test -Extraneous matter, Dhatura in grains, Excess bran, Boric acid, Kesari dal, Turmeric in sella rice, Rhodamine bin in ragi etc 4.2 Besan, Atta/Maida/Suji- Procedure for adulterant detection test -Sand, Soil, Insect, Webs. Iron filling, Colour and other flour etc. 4.3 Procedure for detection of adulteration in -Silver leaves, Vinegar, Honey and Sugar/Jagari. 4.4 Procedure for detection of adulteration in Common Salt and Iodized salt, Green Vegetables and Saffron

Suggested Learning Pedagogie
Video Demonstratio Demonstratio Hands-on Presentations

List of Experiments:

For the complete Syllabus, results, class timetable, and many other features kindly download the iStudy App
It is a lightweight, easy to use, no images, and no pdfs platform to make students’s lives easier.
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Self Learning

Micro Project

• 1. Prepare the chart of FSSAI standards for cereal grains and its products (Any eight)
• 2. Compare the quality of four food grain flour quality in the available local market.
• 3. Prepare a report on recent food adulteration techniques.
• 4. Prepare the adulteration detection kit for milk and milk products.

Assignment

• 1. Prepare a chart of food adulterants and detection test.
• 2. Prepare the chart of procedure adulterant detection tests for common adulterants.
• 3. Collect the FSSAI specification for Tea, Coffee, Honey, Vinegar, and saffron.

Self Learning

• 1. https://fssaivideolibrary.fssai.gov.in/login?themeId=5-FSSAI VIDEO LIBRARY
• 2. Food Adulteration and Some Methods of Detection, Review -International Journal of Research Studies in Science, Engineering and Technology V7 ? I4 ? 2020
• 3. goo.gl/Y8Lzbu – www.youtube.com/@fssai_india DART – Detect Adulteration through Rapid Testing-Fo Safety and Standards Authority of India-1 / 57

Laboratory Equipment

1. Digital Rectangular Water Bath-Power: 1 kW, Capacity: 8 L, Dimension: Inner: 300 x 250 x 100 mm, Shape: RectangularWall Type: Double, WallTemperature controller: DigitalInner Material: Stainless Steel 2,3,4,
2. laboratory Glassware -Test tubes (15 ml capacity),Measuring Cylinders (10 ml, 50ml 100ml),Beakers (50, 100, 250 ml),Burette (50ml, L.C.: 0.1 ml),Conical Flasks (100 ml, 250 ml),Volumetric flask (100, 250, 500 ml),Pipette (10 ml, 25 ml) Glass rod (6 mm/10 mm) etc. All
3. Weighing Balance (Digital Display, 300 g, Sensitivity. 0.01 g) All
4. Laboratory Refrigerator-Capacity: 400 L All

Learning Materials

For the complete Syllabus, results, class timetable, and many other features kindly download the iStudy App
It is a lightweight, easy to use, no images, and no pdfs platform to make students’s lives easier.
.

Learning Websites

1. https://youtu.be/l0BthUI_MMA Food Adulteration vidya mitra
2. https://youtu.be/pa32TWO5ucY How to detect adulteration of food at home@ fssai
3. https://youtu.be/eA0gmP4A8Z4 Combat Adulteration: A Short Film | FSSAI
4. https://youtu.be/Vz719gfUjOQ How To Check If Food Items In Your Kitchen Are Adulterated | CRUX
5. https://youtu.be/bSXUNoaQeog Detection of Adulterants in milk
6. https://youtu.be/WFiDz-UF2KQ To detect the presence of adulterant in given food sample
7. https://youtu.be/Sz_6OKWZgFA Methods of Detection of Food Adulterants
8. https://youtu.be/e-UKv6TA-G0 Lecture on Adulteration in Foods by Mr K M Nath | FSSAI
9. https://youtu.be/yrLAj7oJies Testing Watermelon adulteration with Erythrosine Color | FSSAI
10. www.youtube.com/@fssai_india DART – Detect Adulteration through Rapid Testing-Food Safety a Standards Authority of India-1 / 57

For detail Syllabus of all other subjects of Food Technology, K scheme do visit Food Technology 4th Sem Syllabus for K scheme.

For all Food Technology results, visit MSBTE Food Technology all semester results direct links.