AKTU Food Quality and Food Laws (BFT701) Syllabus PDF – B.Tech 4th Year
Food Quality and Food Laws BFT701
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- Semester 7
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Syllabus — Food Quality and Food Laws
Download PDFBFT701 · 3 credits · L-T-P 3-0-0
Course Objectives
To provide comprehensive understanding of essential ingredients of fertilizers and the production processes of different fertilizers.
Course Outcome: On successful completion of the course, the student will be able to:
CO 1: Explain the concepts of food quality, quality control, quality assurance, Total Quality Control (TQC), and TQM; analyze sensory and statistical quality control methods.
CO 2: Apply instrumental techniques to measure food attributes such as texture, color, volume etc. and interpretation of these results CO 3: Understand the concept and objectives of Sensory evaluation Process, Tests and itsv applications in Food Quality Management.
CO 4: Understand the concept of Food Quality Management system and its implementation prerequisites.
CO 5: Explain key FSSAI standards, definitions, and penalties; compare them with international food law systems.
Reference Books
| SN | Name of Authors/Books/Publisher | Year of Publication/ Reprints |
| 1 | Amihud Kramer, Bernard A. Twigg, “Quality Control for the Food Industry: | 2017 |
Fundamentals v. 1”, The AVI Publishing Company. Inc., Westport, USA 1970[ 3rd Edition]
| 2 | John M. deMan, John W. Finley, and W. Jeffrey Hurst, “Rheology and Texture in | 2002 |
Food Quality” , 4TH Edition, Published by Westport: AVI Publishing
| 3 | Pomeranz Y., Meloan, Clifton E., “Food Analysis : Theory and practice IS: 6273 (Part-1& Part-2)” , Westport, Conn., AVI Publishing Company. | 2007 |
| 4 | Maynard A. Amerine Rose Marie Pangborn and Edward B. Roessler, “Principles of Sensory Analysis of Food” , Academic Press , NY | 2013 |
| 5 | Food Safety and Standards Act. [https://www.fssai.gov.in] | 2006 |
| CO/PO | PO-1 | PO-2 | PO-3 | PO-4 | PO-5 | PO-6 PO-7 PO-8 PO-9 PO-10 PO-11 |
| CO-1 | 3 | 2 | 3 | 1 | 2 | - |
| CO-2 | 3 | 1 | 3 | 1 | 2 | - |
| CO-3 | 2 | 1 | 2 | 1 | - | |
| CO-4 | 2 | 1 | 2 | 1 | - | |
| CO-5 | 3 | 2 | 3 | 2 | 3 | - |
| Avg | 2.6 | 1.4 | 2.4 | 1.4 | 2 | 1.8 |
| Units | Contents | Lecture Hours |
|---|---|---|
| I | Ways of describing of Food Quality, Quality control and Quality Assurance functions. Total Quality Control (TQC) and the role of management / TQM. Statistical quality control. Quality costs. | 7 |
| II | Quality attributes of foods, their classification and significance. Instrumental measurements of important Food Attribute: Appearance, Color, Volume, Density and Specific gravity, Consistency , Defects etc. Rheological and textural characteristics . Texture profile analysis. | 8 |
| III | 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. Application of sensory evaluation in Quality Management of foods. Correlation between instrumental and Sensory analysis of food quality attributes | 8 |
| IV | Introduction, prerequisite program of Food Quality Management System, Understanding of Good Manufacturing Practices (GMP), Good Hygienic Practices (GHP), Good Agricultural Practices (GAP), ISO series, HACCP systems | 8 |
| V | Food standards and Specifications: Compulsory and voluntary trade and Company standards. FSSAI: Definitions, Objectives, Salient Features and Provisions..Comparison with other International Standards. Total 40 | 9 |
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