Food Quality and Food Laws detail syllabus for Food Technology (Ft), 2019-20 scheme is taken from AKTU official website and presented for AKTU students. The course code (RFT701), and for exam duration, Teaching Hr/Week, Practical Hr/Week, Total Marks, internal marks, theory marks, duration, and credits do visit complete sem subjects post given below.
For all other ft 7th sem syllabus for b.tech 2019-20 scheme aktu you can visit FT 7th Sem syllabus for B.Tech 2019-20 Scheme AKTU Subjects. The detail syllabus for food quality and food laws is as follows.
Unit I
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Unit II
Instrumental measurements of sensory attribute of foods: Appearance, color, volume, density and specific gravity, Rheological and textural characteristics . Texture profile analysis. Correlation between instrumental and Sensory analysis of food quality attributes.
Unit III
Nutritional Quality of foods and its assessments: Food proteins (Digestibility, Biological value, NPU, PER), Modifications of foods constituents due to processing and storage and their nutritional implications.
Unit IV
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Unit V
FSSAI: Definitions, Provisions and standards. Penalty Provisions. Comparison with other International Standards.
Reference Books:
- J.M.DeMan :Rheology and Texture in Food Quality, A V I Publishing Company, Incorporated
- Pomeranz Y., Meloan, Clifton E. 1994. Food Analysis : Theory and practice, 3rd Edn. IS: 6273 (Part-1& PartChapman and Hall.
- M.A. Amerine Principles of Sensory Analysis of Foods, Academic Press, NY
- Food Safety and Standards Act, 2006.
For detail syllabus of all other subjects of B.Tech Ft, 2019-20 scheme do visit Ft 7th Sem syllabus for 2019-20 scheme.
Don’t forget to download iStudy for the latest syllabus, results, class timetable and more.