UNIQUE SERIES AKTU Syllabus
BAG059

Food Quality & Control

L-T-P3-0-0 Credits3 Session2024-25 TypeTheory
Appears in 1 semester

B.Tech Agricultural Engineering · Sem 5 (Departmental Elective-II)

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Pre-requisites: Basic knowledge of engineering properties of food materials concepts.

Syllabus

5 units
Unit1

Unit 1

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.

Unit2

Unit 2

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.

Unit3

Unit 3

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.

Unit4

Unit 4

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.

Unit5

Unit 5

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.

Course Outcomes (COs)5 outcomes

After completion of the course student will be able to:

  1. CO1Understand aim of food quality, causes of food spoilage and factors that affect food quality.K2
  2. CO2Identity the quality parameters of food and determine the quality of foods by Instrumental Methods.K2&K4
  3. CO3Determine the quality of foods by Physical Methods and understand the Sensory attributes.K4&K2
  4. CO4Analyze the Statistical quality control, Sensory evaluation methods, Food adulteration and food safety.K4
  5. CO5Understand the National and International food laws and regulationsK2

Suggested Reading

  1. Devendra kumar Bhat and Priyanka Tomar - An Introduction to food science technology and quality management (pp 327-392) , New Delhi, Kalyani Publishers.
  2. Production practices and quality assessment of food crops, Vol.3 Quality handling and Evaluation. Ed. Ramadane Dris and Mohan Jain. Kuwer Academic Publishers.
  3. S. Akharamk. Patil S. K. Patil & Associates and Kenneth Yahl .Microscopy—A Powerful Tool for Food Scientists, technology transfer column Cereal foods world.
  4. Douglas B.Mac Dougall, colour in food; improving quality, pp 80
  5. Meilgaard, M., G. V. Civille and B. T. Carr (2007). Sensory Evaluation Techniques, 4th Ed. New Boca Raton, FL: CRC Press, 6: 72 – 79.
  6. B.M. Watts limaki, L.E. Jeffery, L.G. Elias, (1989) Basic sensory methods for food evaluation
  7. Ranganna S. Hand book of Analysis and Quality Control for Fruit and Vegetable Products. Srilakshmi B, Food Science.
  8. Sharma Avanthi. A text book of Food Science and Technology.
  9. Mudambi Sumati R, Rao Shalini M and Rajagopal M.V. Food Science. Potter NN and Hotchkiss JH, Food Science.
  10. 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.
  11. Ooraikul, B and Stiles, M.E. (1992). Modified atmosphere Packaging of Food. Ellis Horwood Publication, New York.

Official AKTU syllabus

This subject is on page 26, 27 of the original AKTU PDF.

Official AKTU syllabus PDF ↗