AKTU Food Quality Evaluation Lab (BFT751) Syllabus PDF – B.Tech 4th Year
Food Quality Evaluation Lab BFT751
All syllabus, notes, question bank & PYQ for this subject
- English
- Semester 7
- 0 downloads
- 0 views
Syllabus — Food Quality Evaluation Lab
Download PDFBFT751 · 1 credits · L-T-P 0-0-2
Course Objectives
To provide basic insight into the practical aspects of Food Quality To provide knowledge for the assessment of quality of foods from different food categories
Course Outcome:: Students completing the course will be able to CO 1: Understand the testing and evaluation of various parameters of food quality CO 2: Understand the different techniques to perform sensory evaluation study of foods CO 3: Understand the concepts of Food quality and its role in food industry CO 4: Understand the quality evaluation of industrial food products CO 5: Understand the quality assessment of food products as per FSSAI Act
Reference Books
| SN | Name of Authors/Books/Publisher | Year of Publication/ Reprints |
| 1 | S.Ranganna, “Handbook of Analysis and Quality Control for Fruit and Vegetable Products”. S, Tata McGraw-Hill Education 2nd Edition | 2017 |
| 2 | Quality Y.Pomeranz: Food Analysis: Theory and practice | 2000 |
| 3 | M.A. Amerine: Principles of Sensory Analysis of Food | 2005 (Reprint) |
| 4 | Morris B. Jacobs: The chemical analysis of foods and food products, III Edition, CBS Publishers and distributors New Delhi. | 2013 (Reprint) |
| 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 | 2 | 3 | 2 | 1 | - |
| CO-2 | 1 | 2 | 3 | 1 | 3 - |
| CO-3 | 3 | 1 | 2 | 1 | - |
| CO-4 | 2 | 3 | 2 | 1 | - |
| CO-5 | 2 | 1 | 2 | - | |
| Avg | 2 | 1.8 | 1.6 |
| Units | Contents |
| I | Sensitivity tests(Threshold/Dilution) to measure Individual Ability for sensory analysis |
| II | Difference tests to evaluate qualitative and quantitative differences and/ or preference between test products |
| III | Assessment of quality of wheat flour (Water Absorption Power, Gluten Content, Sedimentation Value etc.) |
| IV | Assessment of quality of Bakery Products: Bread, Biscuits, Cakes etc. |
| V | Assessment of quality of vegetable oils |
| VI | Assessment of quality of Fruit &Vegetable Products: Tomato Products, Jam, Jelly, Marmalades, Squashes & Cordials, Canned Products. |
| VII | Assessment of Quality of Beverages: Tea & Coffee, Carbonated and RTS Beverages. |
| VIII | Assessment of Quality of Milk |
| IX | Assessment of Quality of Dairy Products like Butter, Ice-cream, Cheese etc. |
| X | Assessment of Quality of Fermented Foods like Yoghurt, Sauerkraut etc. |
Ratings & Reviews
No reviews yet — share your experience with this item.