Food Quality and Safety Regulations 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 5th Sem K Scheme Syllabus PDF, do visit MSBTE Food Technology 5th Sem K Scheme Syllabus PDF Subjects. The detailed Syllabus for food quality and safety regulations is as follows.
Rationale
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Course Outcomes:
Students will be able to achieve & demonstrate the following COs on completion of course based learning
- Measure quality attributes of food.
- Evaluate quality of food using sensory evaluation
- Prepare HACCP plan for ensuring safety of food
- Evaluate compliance of food with respect to licensing, prohibitions and food recall regulation under FSSAI
- Evaluate compliance of food with respect to labeling, health supplements, organic and fortified foods under FSSAI
Unit I
Food Quality 1.1 Food quality and its role in food industry, need of quality control, Quality attributes 1.2 Color- Colour measurement systems -Hunter L,a,b , Munsell color, Tintometer 1.3 Texture- Physical characteristics of foods, Texture measuring Instruments , Construction and working of texture analyzer, interpretation of force deformation curve 1.4 Types of Viscometers and their working principle, Construction and working of Brookfield Viscometer, Bostwick Consistometer
Suggested Learning Pedagogie
Lecture Using Chalk-Board Video Demonstrations
Unit II
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Unit III
Food Safety Systems 3.1 HACCP- Terms and definitions, GMPs and GHPs 3.2 Types of hazards, CCP Decision tree, Hazard analysis, Seven Principles of HACCP , Twelve steps of HACCP implementation, HACCP-equipment wise Hazards. 3.3 FSMS/ISO 22000- Terms and definitions, PRPs and OPRPs 3.4 General Requirements of ISO 22000, PDCA cycle
Suggested Learning Pedagogie
Lecture Using Chalk-Board Presentations Video Demonstrations
Unit IV
Food Regulations-I 4.1 Roles of important organizations- FSSAI, CODEX, FSSAI, BIS , AGMARK, APEDA,EIC, Legal Metrology 4.2 General hygiene & sanitary practices as per FSSAI, Licensing procedure and Powers and duties of Food Safety Officer 4.3 List of contaminants, toxins and residues , prohibitions and restrictions as per FSSAI 4.4 Food recall procedure as per FSSAI Presentations Video Demonstrations Lecture Using Chalk-Board
Unit V
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List of Experiments:
- Measure color of given food sample using HunterLab / Munsell color chart
- Measure texture (Hardness) of given food sample using texture analyzer.
- *Determine the viscosity of given food sample using Brookfield viscometer/ Bostwick Consistometer.
- *Evaluate the quality of given food sample using Paired comparison test
- *Evaluate the quality of given food sample using Duo-Trio test
- *Evaluate the quality of given food sample using Triangle test
- Evaluate the quality of given food sample using Ranking test
- *Evaluate the quality of given food sample using Hedonic rating test
- *Prepare sample HACCP plan for dairy industry
- *Prepare sample HACCP plan for spice industry
- Prepare sample HACCP plan for fruits and vegetable industry
- Prepare sample HACCP plan for fish industry/ Meat & Poultry Industry
- *Prepare check list for inspecting general hygiene & sanitary practices to be followed by all food business operators as per FSSAI
- *Prepare a dummy application for getting FSSAI registration/ license as per FSSAI
- *Prepare a sample food recall plan as per FSSAI
- *Check the compliance of given food sample with respect to general labeling requirements as per FSSAI
- Design the label for given food sample according to general labeling requirements as per FSSAI
- Design label for organic food as per FSSAI.
Self Learning
Self Learning
- https://fssai.gov.in/- FSSAI
- https://www.who.int/-World Health Organization (WHO)
- https://www.fao.org/fao-who-codexalimentarius/about-codex/en/-Codex Alimentarius
Assignment
- Explain the colour measurement systems.
- Explain construction and working of texture analyser .
- Describe the types of viscometers and explain their working principle.
- Define Quality and describe quality attribute of food.
- Define sensory evaluation and explain sensory qualities of food.
- Explain difference tests of sensory evaluation.
- Explain the hedonic rating test.
- Describe twelve steps of HACCP implementation.
- Explain PDCA cycle.
- Explain the role of important organizations ensuring safety of food.
- Define fortification and state standards for fortified foods as per FSSAI.
- State general labeling requirements as per FSSAI.
Micro Project
- Prepare sample FSMS plan for wheat milling industry.
- Compare the viscosity of liquid food products (Any four) available in local market .
- Compare the quality of snack food products available in market using sensory evaluation on the basis of colour, texture, taste and overall acceptability. .
- Prepare a bakery food product and compare its quality with similar product available in market.
- Prepare a model showing laboratory setup of a sensory evaluation lab.
Laboratory Equipment
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Learning Materials
- S. Ranganna Handbook of Quality Analysis and Quality Control of Fruit & Vegetable Products Tata McGraw Hill Publishing Co. Ltd., New Delhi ISBN-10 : 9780074518519 ISBN-13 : 9780074518519
- Yasmine Motarjemi Food Safety Management Academic Press (Elsevier) 32 Jamestown Road, London NW1 7BY, UK SBN: 978-0-12-3815040
- Amihud Kramer Quality Control for the Food Industry: Fundamentals(V1) Avi Publishing Company ISBN-10 : 0870550721 ISBN-13 : 978-0870550720
- Alli, Inteaz Food quality assurance : principles and practices CRC Press LLC, 2000 N.W. Corporate Blvd., Boca Raton, Florida 33431 ISBN 1-56676-930-2
Learning Websites
- www.fssai.gov.in FSSAI regulations
- https://www.iso.org/iso-22000-food-safety-management.html ISO 22000
- https://bis.gov.in/ BIS role
- https://apeda.gov.in/apedawebsite/ APEDA role
- https://www.youtube.com/watch?v=jxz6VMPtdmU&t=1255s Quality Attributes of food
- https://www.youtube.com/watch?v=-_2yrUL2kNw Sensory Evaluation
- https://www.youtube.com/watch?v=Y5VJ-sAdMN0 Food Laws
For detail Syllabus of all other subjects of Food Technology, K scheme do visit Food Technology 5th Sem Syllabus for K scheme.
For all Food Technology results, visit MSBTE Food Technology all semester results direct links.