Food Quality and Safety Management detail syllabus for Food Technology (Food Technology), 2021-22 scheme is taken from AKTUs official website and presented for the AKTU B.Tech students. For the course code (KFT071), exam duration, teaching hr/week, practical hr/week, total marks, internal marks, theory marks, duration, credits, and other details do visit complete semester subjects post given below.
For the Food Technology 7th Sem Syllabus for AKTU B.Tech 2021-22 Scheme you can visit Food Technology 7th Sem 2021-22 Scheme. For the Departmental Elective-4 scheme of Food Technology 7th Sem 2021-22 regulation do refer to Departmental Elective-4 Food Technology 7th Sem scheme. The detail syllabus for food quality and safety management is as follows.
PreRequisites:
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Course Objectives:
- To provide knowledge of Principles of Food Quality Quality Control
- To provide knowledge of Food Safety and its Management
- To study the various Food Laws and regulations pertaining to these.
Course Outcomes:
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Reference Books:
- Amihud Kramer, Bernard A. Twigg, ‘Quality Control for the Food Industry: Fundamentals v. 1, The AVI Publishing Company. Inc., Westport, USA – 1970[ 3rd Edition, 2017]
- J.M.DeMan, P.W.Voisey, V. F. Rasper, D. W. Stanley,’:Rheology and Texture in Food Quality’, AVI Publishing Company Inc. 1976
- Pomeranz Y., Meloan, Clifton E.,’ Food Analysis : Theory and practice’, 3rd Edn. IS: 6273 (Part-1& Part II Chapman and Hall). 1994/1995
- Maynard A. Amerine, Rose Marie Pangborn and Edward B. Roessler, ‘Principles of Sensory Analysis of Foods’, Academic Press, NY 2013
- https://www.fssai.gov.in > cms > act-2006 [ FSSAI Act, 2006]
- https://nptel.ac.in/courses/126/105/126105015/ Lecture 2
- https://swayam.gov.in/ Category: Engineering & Technology. Sub Category: Agriculture and Food Engineering
Unit I
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Unit II
- Application of Sensory Evaluation in Quality Management of foods. Objectives Panels involved. Lab Setup and Equipments. Sensory Evaluation Tests. Analysis and Interpretation of sensory scores.
- Rheological and textural characteristics . Texture profile analysis. Correlation between instrumental and Sensory analysis of food quality attributes.
Unit III
- Principles of food quality assurance, Total Quality Control (TQC) and Total Quality Management (TQM) in Food Industry.
- Food Safety: Concept and Risks Associated with Food: Physical, Chemical, Microbiological and Allergens. General awareness regarding Food safety management, Concept of food traceability for Food Safety,
Unit IV
- Introduction, prerequisite program of food safety management system, understanding and implementation of Food Safety Management system in food industries, Understanding and Implementation of ISO – 22000.
- Global Scenario of Food Safety Management: Introduction to Codex Alimentarius and FSIS, Good Manufacturing Practices (GMP), Good Hygienic Practices (GHP), Good Agricultural Practices (GAP), ISO series, HACCP systems: ISO/ EC 17025. Global standards for contaminants and toxins in foods.
Unit V
- Food standards and Specifications: Compulsory and voluntary standards. Overview of National and International Regulatory Agencies.
- FSSAI: Definitions, Objectives, Salient Features and Provisions.
For the syllabus of all the subjects of B.Tech Food Technology 7th Sem, 2021-22 scheme do visit Food Technology 7th Sem syllabus subjects.
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.