Food Safety & Quality (BVHCM-102)
Unit 1: Basic Introduction
- Food safety
- Food hazards
- Contaminants and food hygiene
Unit 2: Micro Organisms in Food
- Common food borne microorganisms
- General characteristics of micro-organisms based on their occurrence and structure Factors affecting their growth in food
Unit 3: Food Spoilage and Food Borne Diseases
- Types and causes of food spoilage Sources of contamination, Spoilage of different products Infections and intoxications
- Common diseases caused by food pathogens & preventive measures
Unit 4: Food Preservation and Food Additives
- Basic principles of food preservation Methods of food preservation
- Types of food additives
Unit 5: Food Contaminants & Adulterants
- Introduction to food standards
- Types of food contaminants
- Common adulterants in food
Unit 6: Food Laws and Quality Assurance
- National PFA Essential Commodities Act
- ISO, WTO and consumer protection act Concept of TQM
- Relevance of microbiological standards for food safety
- HACCP
- Principles of food hygiene
Suggestive Reading:
- Roday,S. -Food Hygiene and sanitation- Tata McGraw hill, New Delhi 2008
- Parmar, Madhulika Block , Food Safety and Preservation , Prints New Delhi 2014 Bharatiya, C.R., Managing Food & Quality, Surendra Pub., Hyderabad, 2010
- Chakarborty, Amrita -Pesticides in food, Icfai Books, Hyderabad, 2010