{"id":18667,"date":"2021-11-24T13:55:58","date_gmt":"2021-11-24T13:55:58","guid":{"rendered":"https:\/\/www.inspirenignite.com\/up\/departmental-elective-4-kft071-food-quality-and-safety-management-food-technology-7th-sem-syllabus-for-aktu-b-tech-2021-22-scheme\/"},"modified":"2021-11-24T13:55:58","modified_gmt":"2021-11-24T13:55:58","slug":"departmental-elective-4-kft071-food-quality-and-safety-management-food-technology-7th-sem-syllabus-for-aktu-b-tech-2021-22-scheme","status":"publish","type":"post","link":"https:\/\/www.inspirenignite.com\/up\/departmental-elective-4-kft071-food-quality-and-safety-management-food-technology-7th-sem-syllabus-for-aktu-b-tech-2021-22-scheme\/","title":{"rendered":"(Departmental Elective-4) KFT071: Food Quality and Safety Management Food Technology 7th Sem Syllabus for AKTU B.Tech 2021-22 Scheme"},"content":{"rendered":"

Food Quality and Safety Management detail syllabus for Food Technology (Food Technology), 2021-22 scheme is taken from AKTUs<\/a> 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.<\/p>\n

For the Food Technology 7th Sem Syllabus for AKTU B.Tech 2021-22 Scheme you can visit Food Technology 7th Sem 2021-22 Scheme<\/a>. 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<\/a>. The detail syllabus for food quality and safety management is as follows.<\/p>\n

Food Quality and Safety Management<\/title><\/p>\n<h4>PreRequisites:<\/h4>\n<p id=\"istudy\" style=\"text-align:center\">For the complete syllabus, results, class timetable, and many other features kindly download the <a class=\"rank-math-link\" href=\"https:\/\/play.google.com\/store\/apps\/details?id=ini.istudy\" rel=\"nofollow noopener\" target=\"_blank\">iStudy App<\/a><br \/><b> It is a lightweight, easy to use, no images, and no pdfs platform to make students’s lives easier.<\/b><br \/><a class=\"rank-math-link\" href=\"https:\/\/play.google.com\/store\/apps\/details?id=ini.istudy&pcampaignid=pcampaignidMKT-Other-global-all-co-prtnr-py-PartBadge-Mar2515-1\" rel=\"nofollow noopener\" target=\"_blank\"><img decoding=\"async\" src=\"https:\/\/play.google.com\/intl\/en_us\/badges\/static\/images\/badges\/en_badge_web_generic.png\" alt=\"Get it on Google Play\" style=\"height:65px\"><\/a> <\/p>\n<h4>Course Objectives:<\/h4>\n<ul>\n<li>To provide knowledge of Principles of Food Quality Quality Control<\/li>\n<li>To provide knowledge of Food Safety and its Management<\/li>\n<li>To study the various Food Laws and regulations pertaining to these.<\/li>\n<\/ul>\n<h4>Course Outcomes:<\/h4>\n<p id=\"istudy\" style=\"text-align:center\">For the complete syllabus, results, class timetable, and many other features kindly download the <a class=\"rank-math-link\" href=\"https:\/\/play.google.com\/store\/apps\/details?id=ini.istudy\" rel=\"nofollow noopener\" target=\"_blank\">iStudy App<\/a><br \/><b> It is a lightweight, easy to use, no images, and no pdfs platform to make students’s lives easier.<\/b><br \/><a class=\"rank-math-link\" href=\"https:\/\/play.google.com\/store\/apps\/details?id=ini.istudy&pcampaignid=pcampaignidMKT-Other-global-all-co-prtnr-py-PartBadge-Mar2515-1\" rel=\"nofollow noopener\" target=\"_blank\"><img decoding=\"async\" src=\"https:\/\/play.google.com\/intl\/en_us\/badges\/static\/images\/badges\/en_badge_web_generic.png\" alt=\"Get it on Google Play\" style=\"height:65px\"><\/a> <\/p>\n<h4>Reference Books:<\/h4>\n<ol>\n<li>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]<\/li>\n<li>J.M.DeMan, P.W.Voisey, V. F. Rasper, D. W. Stanley,’:Rheology and Texture in Food Quality’, AVI Publishing Company Inc. 1976<\/li>\n<li>Pomeranz Y., Meloan, Clifton E.,’ Food Analysis : Theory and practice’, 3rd Edn. IS: 6273 (Part-1& Part II Chapman and Hall). 1994\/1995<\/li>\n<li>Maynard A. Amerine, Rose Marie Pangborn and Edward B. Roessler, ‘Principles of Sensory Analysis of Foods’, Academic Press, NY 2013<\/li>\n<li>https:\/\/www.fssai.gov.in > cms > act-2006 [ FSSAI Act, 2006]<\/li>\n<li>https:\/\/nptel.ac.in\/courses\/126\/105\/126105015\/ Lecture 2<\/li>\n<li>https:\/\/swayam.gov.in\/ Category: Engineering & Technology. Sub Category: Agriculture and Food Engineering<\/li>\n<\/ol>\n<h4>Unit I<\/h4>\n<p id=\"istudy\" style=\"text-align:center\">For the complete syllabus, results, class timetable, and many other features kindly download the <a class=\"rank-math-link\" href=\"https:\/\/play.google.com\/store\/apps\/details?id=ini.istudy\" rel=\"nofollow noopener\" target=\"_blank\">iStudy App<\/a><br \/><b> It is a lightweight, easy to use, no images, and no pdfs platform to make students’s lives easier.<\/b><br \/><a class=\"rank-math-link\" href=\"https:\/\/play.google.com\/store\/apps\/details?id=ini.istudy&pcampaignid=pcampaignidMKT-Other-global-all-co-prtnr-py-PartBadge-Mar2515-1\" rel=\"nofollow noopener\" target=\"_blank\"><img decoding=\"async\" src=\"https:\/\/play.google.com\/intl\/en_us\/badges\/static\/images\/badges\/en_badge_web_generic.png\" alt=\"Get it on Google Play\" style=\"height:65px\"><\/a> <\/p>\n<h4>Unit II<\/h4>\n<ol>\n<li>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.<\/li>\n<li>Rheological and textural characteristics . Texture profile analysis. Correlation between instrumental and Sensory analysis of food quality attributes.<\/li>\n<\/ol>\n<h4>Unit III<\/h4>\n<ol>\n<li>Principles of food quality assurance, Total Quality Control (TQC) and Total Quality Management (TQM) in Food Industry.<\/li>\n<li>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,<\/li>\n<\/ol>\n<h4>Unit IV<\/h4>\n<ol>\n<li>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.<\/li>\n<li>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.<\/li>\n<\/ol>\n<h4>Unit V<\/h4>\n<ol>\n<li>Food standards and Specifications: Compulsory and voluntary standards. Overview of National and International Regulatory Agencies.<\/li>\n<li>FSSAI: Definitions, Objectives, Salient Features and Provisions.<\/li>\n<\/ol>\n<p align=\"justify\">For the syllabus of all the subjects of B.Tech Food Technology 7th Sem, 2021-22 scheme do visit <a class=\"rank-math-link\" href=\"..\/category\/food-technology+7th-sem\">Food Technology 7th Sem syllabus subjects<\/a>.<\/p>\n<p id=\"istudy\" style=\"text-align:center\">For the complete syllabus, results, class timetable, and many other features kindly download the <a class=\"rank-math-link\" href=\"https:\/\/play.google.com\/store\/apps\/details?id=ini.istudy\" rel=\"nofollow noopener\" target=\"_blank\">iStudy App<\/a><br \/><b> It is a lightweight, easy to use, no images, and no pdfs platform to make students’s lives easier.<\/b><br \/><a class=\"rank-math-link\" href=\"https:\/\/play.google.com\/store\/apps\/details?id=ini.istudy&pcampaignid=pcampaignidMKT-Other-global-all-co-prtnr-py-PartBadge-Mar2515-1\" rel=\"nofollow noopener\" target=\"_blank\"><img decoding=\"async\" src=\"https:\/\/play.google.com\/intl\/en_us\/badges\/static\/images\/badges\/en_badge_web_generic.png\" alt=\"Get it on Google Play\" style=\"height:65px\"><\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>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 […]<\/p>\n","protected":false},"author":2300,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_bbp_topic_count":0,"_bbp_reply_count":0,"_bbp_total_topic_count":0,"_bbp_total_reply_count":0,"_bbp_voice_count":0,"_bbp_anonymous_reply_count":0,"_bbp_topic_count_hidden":0,"_bbp_reply_count_hidden":0,"_bbp_forum_subforum_count":0,"footnotes":""},"categories":[60],"tags":[],"class_list":["post-18667","post","type-post","status-publish","format-standard","hentry","category-food-technology"],"_links":{"self":[{"href":"https:\/\/www.inspirenignite.com\/up\/wp-json\/wp\/v2\/posts\/18667","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.inspirenignite.com\/up\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.inspirenignite.com\/up\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.inspirenignite.com\/up\/wp-json\/wp\/v2\/users\/2300"}],"replies":[{"embeddable":true,"href":"https:\/\/www.inspirenignite.com\/up\/wp-json\/wp\/v2\/comments?post=18667"}],"version-history":[{"count":0,"href":"https:\/\/www.inspirenignite.com\/up\/wp-json\/wp\/v2\/posts\/18667\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.inspirenignite.com\/up\/wp-json\/wp\/v2\/media?parent=18667"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.inspirenignite.com\/up\/wp-json\/wp\/v2\/categories?post=18667"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.inspirenignite.com\/up\/wp-json\/wp\/v2\/tags?post=18667"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}