UNIQUE SERIES AKTU Syllabus
BFT701

Food Quality and Food Laws

L-T-P3-0-0 Credits3 Session2025-26 TypeTheory
Appears in 1 semester

B.Tech Food Technology · Sem 7 (Core)

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Syllabus

5 units · weightage in %
Unit1

Unit 1

7%

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.

Unit2

Unit 2

8%

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.

Unit3

Unit 3

8%

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

Unit4

Unit 4

8%

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

Unit5

Unit 5: Food standards and Specifications

9%

Compulsory and voluntary trade and Company standards. FSSAI: Definitions, Objectives, Salient Features and Provisions..Comparison with other International Standards. Total 40

Course Objectives1 points
  • To provide comprehensive understanding of essential ingredients of fertilizers and the production processes of different fertilizers.
Course Outcomes (COs)5 outcomes

After completion of the course student will be able to:

  1. CO1Explain the concepts of food quality, quality control, quality assurance, Total Quality Control (TQC), and TQM; analyze sensory and statistical quality control methods.
  2. CO2Apply instrumental techniques to measure food attributes such as texture, color, volume etc. and interpretation of these results
  3. CO3Understand the concept and objectives of Sensory evaluation Process, Tests and itsv applications in Food Quality Management.
  4. CO4Understand the concept of Food Quality Management system and its implementation prerequisites.
  5. CO5Explain key FSSAI standards, definitions, and penalties; compare them with international food law systems.

REFERENCE BOOKS

  1. SN Name of Authors/Books/Publisher Year of Publication/ Reprints
  2. 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
  3. John M. deMan, John W. Finley, and W. Jeffrey Hurst, “Rheology and Texture in Food Quality” , 4TH Edition, Published by Westport: AVI Publishing 2002
  4. Pomeranz Y., Meloan, Clifton E., “Food Analysis : Theory and practice IS: 6273 (Part-1& Part-2)” , Westport, Conn., AVI Publishing Company. 2007
  5. Maynard A. Amerine Rose Marie Pangborn and Edward B. Roessler, “Principles of Sensory Analysis of Food” , Academic Press , NY 2013
  6. Food Safety and Standards Act. [https://www.fssai.gov.in] 2006

Official AKTU syllabus

This subject is on page 4, 5 of the original AKTU PDF.

Official AKTU syllabus PDF ↗