{"id":29528,"date":"2025-04-14T17:54:48","date_gmt":"2025-04-14T12:24:48","guid":{"rendered":"https:\/\/www.inspirenignite.com\/mh\/325310-food-quality-and-safety-regulations-syllabus-for-food-technology-5th-sem-k-scheme-msbte-pdf\/"},"modified":"2025-04-14T17:54:48","modified_gmt":"2025-04-14T12:24:48","slug":"325310-food-quality-and-safety-regulations-syllabus-for-food-technology-5th-sem-k-scheme-msbte-pdf","status":"publish","type":"post","link":"https:\/\/www.inspirenignite.com\/mh\/325310-food-quality-and-safety-regulations-syllabus-for-food-technology-5th-sem-k-scheme-msbte-pdf\/","title":{"rendered":"325310: Food Quality and Safety Regulations Syllabus for Food Technology 5th Sem K Scheme MSBTE PDF"},"content":{"rendered":"

Food Quality and Safety Regulations detailed Syllabus for Food Technology (FC), K scheme PDF has been taken from the MSBTE<\/a> 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. <\/p>\n

For all other MSBTE Food Technology 5th Sem K Scheme Syllabus PDF, do visit MSBTE Food Technology 5th Sem K Scheme Syllabus PDF Subjects<\/a>. The detailed Syllabus for food quality and safety regulations is as follows.<\/p>\n

Rationale<\/h4>\n

For the complete Syllabus, results, class timetable, and many other features kindly download the iStudy App<\/a>
It is a lightweight, easy to use, no images, and no pdfs platform to make students’s lives easier.<\/b>
\"Get<\/a>.<\/p>\n

Course Outcomes:<\/h4>\n

Students will be able to achieve & demonstrate the following COs on completion of course based learning<\/p>\n

    \n
  1. Measure quality attributes of food.<\/li>\n
  2. Evaluate quality of food using sensory evaluation<\/li>\n
  3. Prepare HACCP plan for ensuring safety of food<\/li>\n
  4. Evaluate compliance of food with respect to licensing, prohibitions and food recall regulation under FSSAI<\/li>\n
  5. Evaluate compliance of food with respect to labeling, health supplements, organic and fortified foods under FSSAI<\/li>\n<\/ol>\n

    Unit I<\/h4>\n

    Food Quality 1.1\tFood quality and its role in food industry, need of quality control, Quality attributes 1.2\tColor- Colour measurement systems -Hunter L,a,b , Munsell color, Tintometer 1.3\tTexture- Physical characteristics of foods, Texture measuring Instruments , Construction and working of texture analyzer, interpretation of force deformation curve 1.4\tTypes of Viscometers and their working principle, Construction and working of Brookfield Viscometer, Bostwick Consistometer\n<\/p>\n

    Suggested Learning Pedagogie<\/i>
    \nLecture Using Chalk-Board Video Demonstrations\n<\/p>\n

    Unit II<\/h4>\n

    For the complete Syllabus, results, class timetable, and many other features kindly download the iStudy App<\/a>
    It is a lightweight, easy to use, no images, and no pdfs platform to make students’s lives easier.<\/b>
    \"Get<\/a>.<\/p>\n

    Unit III<\/h4>\n

    Food Safety Systems 3.1\tHACCP- Terms and definitions, GMPs and GHPs 3.2\tTypes of hazards, CCP Decision tree, Hazard analysis, Seven Principles of HACCP , Twelve steps of HACCP implementation, HACCP-equipment wise Hazards. 3.3\tFSMS\/ISO 22000- Terms and definitions, PRPs and OPRPs 3.4\tGeneral Requirements of ISO 22000, PDCA cycle\n<\/p>\n

    Suggested Learning Pedagogie<\/i>
    \nLecture Using Chalk-Board Presentations Video Demonstrations\n<\/p>\n

    Unit IV<\/h4>\n

    Food Regulations-I 4.1\tRoles of important organizations- FSSAI, CODEX, FSSAI, BIS , AGMARK, APEDA,EIC, Legal Metrology 4.2\tGeneral hygiene & sanitary practices as per FSSAI, Licensing procedure and Powers and duties of Food Safety Officer 4.3\tList of contaminants, toxins and residues , prohibitions and restrictions as per FSSAI 4.4\tFood recall procedure as per FSSAI\tPresentations Video Demonstrations Lecture Using Chalk-Board\n<\/p>\n

    Unit V<\/h4>\n

    For the complete Syllabus, results, class timetable, and many other features kindly download the iStudy App<\/a>
    It is a lightweight, easy to use, no images, and no pdfs platform to make students’s lives easier.<\/b>
    \"Get<\/a>.<\/p>\n

    List of Experiments:<\/h4>\n
      \n
    1. Measure color of given food sample using HunterLab \/ Munsell color chart<\/li>\n
    2. Measure texture (Hardness) of given food sample using texture analyzer.<\/li>\n
    3. *Determine the viscosity of given food sample using Brookfield viscometer\/ Bostwick Consistometer.<\/li>\n
    4. *Evaluate the quality of given food sample using Paired comparison test<\/li>\n
    5. *Evaluate the quality of given food sample using Duo-Trio test<\/li>\n
    6. *Evaluate the quality of given food sample using Triangle test<\/li>\n
    7. Evaluate the quality of given food sample using Ranking test<\/li>\n
    8. *Evaluate the quality of given food sample using Hedonic rating test<\/li>\n
    9. *Prepare sample HACCP plan for dairy industry<\/li>\n
    10. *Prepare sample HACCP plan for spice industry<\/li>\n
    11. Prepare sample HACCP plan for fruits and vegetable industry<\/li>\n
    12. Prepare sample HACCP plan for fish industry\/ Meat & Poultry Industry<\/li>\n
    13. *Prepare check list for inspecting general hygiene & sanitary practices to be followed by all food business operators as per FSSAI<\/li>\n
    14. *Prepare a dummy application for getting FSSAI registration\/ license as per FSSAI<\/li>\n
    15. *Prepare a sample food recall plan as per FSSAI<\/li>\n
    16. *Check the compliance of given food sample with respect to general labeling requirements as per FSSAI<\/li>\n
    17. Design the label for given food sample according to general labeling requirements as per FSSAI<\/li>\n
    18. Design label for organic food as per\t\tFSSAI.<\/li>\n<\/ol>\n

      Self Learning<\/h4>\n<\/p>\n

      Self Learning<\/i><\/p>\n