AKTU Food Quality & Control (BAG059) Syllabus PDF – B.Tech 3rd Year

Course Outcomes

Course Outcomes

Course Outcomes

K - Remember, K - Understand, K - Apply, K - Analyze, K -Evaulate, K - Create

Course Content

Importance of food quality, Causes of food borne diseases, Indicators of quality in different foods, Specifications for cereals, pulses, oils seeds, fruits and vegetables, Factors affecting food quality- Pre Harvest factors, Animal Production, Environmental factors, Storage, Transport and Trade Conditions, Post harvest handling, Processing, Storage conditions: Humidity, Temperature, Transportation.

Quality parameters- texture, Colour, Flavour. Determination of quality of foods- Instrumental Methods:

Measuring texture, Viscometers, Percent Sag. Measurement of colour- Spectrophotometer, Taste measurement- E-Tongue. Flavour measurement- Electronic nose.

Physical methods- Weight, Volume, Specific volume, Index to volume, Specific gravity, Drying, Karl Fischer Titration, Wettability, Cell structure, Non destructive methods of texture measurement- Colour Dictionaries, Coloured chips. Analytical instruments for chemical analysis, Physico-chemical methods, Microscopic examination. Sensory attributes.

Statistical quality control, Sensory evaluation methods, panel selection methods, Interpretation of sensory results. Instrumental method for testing quality. Food adulteration and food safety. TQM and TQC, consumer preferences and acceptance.

Food Safety Management Systems GAP, GHP, GMP, Hazards and HACCP (Hazard analysis and critical control point), Sanitation in food industry (SSOP), Food Laws and Regulations in India, FSSAI, Food grades and standards BIS, AGMARK, PFA, FPO, ISO 9000, 22000 Series. CAC (Codex Alimantarious Commission), Traceability and Quality Assurance system in a process plant, Bio safety and Bioterrorism.

• Devendra kumar Bhat and Priyanka Tomar - An Introduction to food science technology and quality management (pp 327-392) , New Delhi, Kalyani Publishers.
• Production practices and quality assessment of food crops, Vol.3 Quality handling and Evaluation. Ed. Ramadane Dris and Mohan Jain. Kuwer Academic Publishers.
• S. Akharamk. Patil S. K. Patil & Associates and Kenneth Yahl .Microscopy—A Powerful Tool for Food Scientists, technology transfer column Cereal foods world.
• Douglas B.Mac Dougall, colour in food; improving quality, pp 80
• Meilgaard, M., G. V. Civille and B. T. Carr (2007). Sensory Evaluation Techniques, 4th Ed. New Boca Raton, FL: CRC Press, 6: 72 – 79.
• B.M. Watts limaki, L.E. Jeffery, L.G. Elias, (1989) Basic sensory methods for food evaluation
• Ranganna S. Hand book of Analysis and Quality Control for Fruit and Vegetable Products. Srilakshmi B, Food Science.
• Sharma Avanthi. A text book of Food Science and Technology.
• Mudambi Sumati R, Rao Shalini M and Rajagopal M.V. Food Science. Potter NN and Hotchkiss JH, Food Science.
• Dev Raj, Rakesh Sharma and Joshi V.K, Quality for Value Addition in Food Processing. The Food Safety and Standards Act along with Rules & Regulations. Commercial Law Publishers (India) Pvt. Ltd.
• Ooraikul, B and Stiles, M.E. (1992). Modified atmosphere Packaging of Food. Ellis Horwood Publication, New York. THIRD YEAR EVALUATION SCHEME AGRICULTURAL ENGINEERING

ANNEXURE – II (BAG060 - BAG064) Departmental Elective- III BAG060 Hydraulic drives and control BAG061 Mechanics of Tillage and Traction BAG062 Remote Sensing and GIS BAG063 Dairy and Food Engineering BAG064 Building Materials and Agriculture structures SEMESTER- VI