Syllabus
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Course Code: FND-305 Course Name: Food Safety & Quality Control |
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| MODULE NO / UNIT | COURSE SYLLABUS CONTENTS OF MODULE | NOTES |
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| 1 | 1. Introduction to food safety: definition, food safety issues, factors affecting food safety, importance of safe foods. 2. Shelf life of Food Products: factors affecting shelf life and methods to check the shelf life. 3. Food additives: meaning, various types of additives and their numbering: food colours, preservatives, antimicrobial substances, flavoring, emulsifying, stabilizing agents, anticaking, antifoaming, glazing, acid regulator, chelating agent. 4. Food contaminants of natural origin: seafood toxins, toxic amino acids and lathyrism, goitrogens, haemagglutinins, phytates, cyanogenic glycosides. |
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| 2 | 5. Concerns in food safety: Food adulteration, nature of adulterants, methods of evaluation of food adulterants and toxic constituents, food inspection and safety measurements, food grades, genetically modified foods, nano particles in foods 6. Food processing: types of processing methods, effect of processing treatments – Processing of application of heat, processing by removal of heat, ambient temperature processing. Minimal processing. |
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| 3 | 7. Food laws and regulations: national food legislation, other food legislations/authorities and their role- essential commodities act, 1955, standard of weight and measures act, 1976, export (quality control and inspection) act, 1963, voluntary based product certifications (ISI mark of BIS and AGMARK), Food safety and Standards Act 2006: salient provision and prospects, international: USFDA, FSSAI, Consumer protection. 8. Organizations and agreements: Food and agricultural organization (FAO), world health organization (WHO), codex Alimentarius, codex India, joint FAO/WHO expert committee on food additives (JECFA), world trade organization (WTO), sanitary and phytosanitary measures (SPS), international organization for standardization (ISO). |
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| 4 | 9. Food safety and quality management systems: General principle of food safety risk management, hazard analysis critical control point system (HACCP), quality management system, quality plan, documentation of records, total quality process. 10. Latest Trends in different types in Food Packaging: Meaning, Functions and types of Food Packaging Materials, Active packaging, Intelligent packaging, modified atmosphere packaging, Gas flushed packaging, Vacuum packaging, Retort pouches, Aseptic packaging and edible films. 11. Food labeling. Definition, nutrition labeling (health, function and nutrition claims) and mandatory labeling requirements. |
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