| Name of the Module and Details |
Lectures |
| Module No. 1: Food Safety Basics: |
10 |
| 1 |
History of food regulations in India. Legislations-Prevention of Food Adulteration acts in various foods (National and International)
|
2 |
| 2 |
Food Sanitation: definition and regulation of food sanitation, sources of contamination, personal hygiene-food handlers, cleaning compounds, sanitation methods.
|
3 |
| 3 |
Food adulterants: common adulterants, simple tests for detection of adulteration. Food additives:- classification, functional role and safety issues, types of adulteration and recent trends in food adulteration.
|
3 |
| 4 |
Study of effluent generated from food industries & treatment procedures for safe disposal in the environment
|
2 |
| Module No. 2: Introduction to food Science |
15 |
| 1. |
Types of foods – Foods of Plant origin: Grains and cereals, fruits and vegetables.
Foods of Animal origin: meat and poultry products, milk and milk products
|
3 |
| 2. |
Classification of foods : based on the shelf life, Fermented foods, alcoholic and non-alcoholic beverages, Processed foods, Nutraceuticals, functional foods, dehydrated foods, ready to eat foods, organic foods, ethnic foods, Pre and Probiotics in fermented foods and beverages ,GM foods etc.
|
6 |
| 3. |
Basic physico chemical characterization of foods- pH, relative density, Evaporation, Boiling and Melting point, smoke point, surface tension, osmosis, humidity, freezing point and specific gravity, Colloids, food dispersions (sols, gels, emulsion, foam),
|
6 |
| Module No. 3: Microbiological Safety of foods. |
20 |
| 1. |
Importance and significance of microorganisms in food safety, intrinsic and extrinsic factors affecting the growth of micro organisms in food.
|
2 |
| 2. |
Food spoilage: characteristic features, sources, dynamics and significance of spoilage of different groups of foods – cereal and cereal products, vegetables and fruits, meat poultry and sea foods, milk and milk products, packed and canned foods.
|
5 |
| 3. |
Methods of food preservation: Physical methods, Irradiation, Chemical Preservatives – Advantages and disadvantages, Canning. |
4 |
| 4. |
Food borne diseases: characteristics and incidence- global and Indian scenario, food poisoning and food intoxications of microbial origin, bacterial food borne diseases; viral food borne diseases; protozoa animal parasite food borne diseases; mycotoxicoses; mushroom poisoning; Emerging and re-emerging food borne diseases.
|
5 |
| 5. |
Case studies of recent outbreaks of food borne infections and intoxications. |
2 |
| 6. |
Recent concerns on food safety of Genetically modified foods, Environmental release of GMOs. International rules and regulations in export and import of GMOs.
|
2 |
| Module No. 4: Food Quality analysis |
18 |
| 1. |
Food analysis: Introduction, functions of food analysts, Sampling and sample preparation, quality control of raw materials, in –process food control, quality control of finished products,
|
3 |
| 2. |
Compositional/Analytical evaluation of foods- Moisture and total solids, ash, crude fat, protein, carbohydrate, Vitamin, anti-nutritive, sensory active compounds, and natural toxic compounds
|
5 |
| 3. |
Microbiological analysis of foods: Bacteria, Fungi, yeast, other common pathogens associated with food spoilage.
|
5 |
| 4. |
Advanced laboratory techniques for detection of pesticide residues, toxicants, heavy metals, Processing contaminants(direct and indirect)
Food Quality Indices: Meat and meat products, fish and fish products, milk and dairy products, vegetables, fruits and their products, grain, pulses and oil seeds, coffee, tea and spices.
|
5 |
| Module No.5: Food Quality Assurance |
07 |
| 1. |
Food laboratories : accreditation of food laboratory, referral laboratories, hierarchy of food safety authorities,
|
3 |
| 2. |
International standards for quality assurance:
a) GMP/ GHP, GLP, GAP,GVP
b) Hazard analysis and critical control procedures (HACCP) – pre-requisites, principles and case studies
c) ISO 9001 : 2000 – structure, clause –wise Interpretation and case studies
d) ISO 22000 : 2005 – structure, clause –wise Interpretation and case studies
|