Syllabus For The Subject Food Quality Testing and Evaluation

 Food Quality Testing and Evaluation

1.Introduction

Concept,objectives and Need of

Qualit

Quality Control....

Quality Assurance

 

2.

Principles and functions of

Quality Control

Principal and Functions Of Quality Assurance

What Is Quality Assurance–Goals,Functions,Benefit

What Makes Quality ControlImportant?

Benefiting Businesse

Quality Control: Monitoring The Testing Proces

Quality Assessmen

Basic Methods Of Quality Control

Organoleptic Evaluation

Physical Test Method

Microbiological  Examination

 

 

3.Sampling

SamplingTechnique

Sample

Preparation Of Sample

Preparation Of dry food samples

Preparation Of moist solid foods

Enzyme inactivation

Types Of Statistical Sampling

Simple Random Sampling

Stratified Random Sampling

Systematic Sampling

Judgment Sampling

Sampling Types By Process

Manual Sampling

Continuous Sampling

Storage And Preservation Of Samples

Sampling Errors

.

4.

Physicochemical And Mechanical Properties Of Food

 

Sensory Vocabulary

Appearance Factors

Size And Shape

Color And Gloss

Measuring Texture

Flavor Factor

Influence Of Color And Texture On Flavor

 

 

5.

Evaluation Of Food Quality By Sensory Evaluation

Sensory

Evaluation

5.2.

Sensory

CharacteristicsOf Food

Appearance

Colour

Flavour

Odour

Taste

Conducting Sensory Tests

Trained Panel members

Selection Of panel of judges

Testing laboratory

Preparation Of samples

Techniques Of smelling and tasting

Testing time

Design Of experiment

.Reasons For testing food quality

Evaluation Card

Types Of Tests

Difference Tests

Rating Tests

.Sensitivity Tests

Descriptive Flavour Profile Method

.Limitations Of sensory evaluation

.Interpretation Of Sensory Results In Statistical Quality Control

.The Quality and nature of sensory and consumer data

Experimental Design issues

.Descriptive statistics

Worked Example of paired preference test  paired preference test by binomial method.

Analysis of consumer survey data...

 

 

6.

Objective Evaluation

Advantages

Disadvantages

Basic guidelines

 

Conduct All objective tests appropriate to the experiment for which equipment is available.

Obtain Necessary testing devices.

Be Meticulous about maintenance of objective equipment.

Carefully Define the samples to be used for objective testing.

Establish Operating conditions for objective testing.

Evaluation Methods

Chemical Methods

Physico-Chemical Methods

Microscopic Examination

Physical Methods

Instruments used for Liquids and Semisolids.

Instruments used for solids

Fundamental Parameters

.

 

 

7.  Total Quality Management (TQM)

TQM as a Foundation

Ten Steps to Total Quality Management (TQM)

Principles  of TQM

TQM involves

TQC and TQM

 

 

 

8. Food Laws and Standards

Prevention of Food Adulteraation act

Administrative hierarchy

Powers of food inspectors

Fruit Products Order

Guidelines for Setting Up of Unit Under Fruit Products Order

.

Part 1(a) Sanitary requirements of a factory of fruit products

Part 1(B) Qualifications of technical staff

Minimum equipments & machinery for unit operation

Bureau of Indian Standards

Introduction

Quality Standards

Association with International Standards Bodies

Standard Formulation & Promotion

Laboratories

Product Certification Scheme

Scheme Foreign Manufacturers

Scheme for Indian Importers

Management System Certification

National Institute of Training for Standardization (NITS)

Grievance Cell

Rajiv Gandhi National Quality Award

Small Scale Industry Facilitation Cell

 

National Building Code of India, 2005

The AGMARK Standard

Codex Alimentarius Commission (CAC)

 

 

 

9.General Principles of Food Hygiene by Codex Alimentarius Commission (CAC)

Section I - Objectives

The Codex General Principles of Food Hygiene

Section II -  Scope, Use and Definition

Scope

Use

2.3 Definitions

Section III- Primary Production

Environmental Hygiene

Hygienic Production of Food Sources

Handling, Storage and Transport

Cleaning, Maintenance and Personnel Hygiene At Primary Production

Section IV - Establishment: Design and Facilities

Location

Premises and Rooms

Equipment

Facilities

Section V- Control of Operation

Control of Food Hazards

Key Aspects of Hygiene Control Systems

Incoming Material Requirements

Packaging

Water

Management and Supervision

Documentation and Records

Recall Procedures

Section VI -  Establishment: Maintenance and Sanitation

Maintenance and Cleaning

Cleaning Programmes

Pest Control Systems

Waste Management

Monitoring Effectiveness

SectionVII- Establishment: Personal Hygiene

Health Status

Illness and Injuries

Personal Cleanliness

Personal Behaviour

Visitors

Section VIII- Transportation

General

Requirements

Use and Maintenance

Section IX - Product Information and Consumer Awareness

Lot Identification

Product Information

Labelling

Consumer Education

Section X- Training

Awareness and Responsibilities

Training Programmes

Instruction and Supervision

Refresher Training

 

 

10. Hazard Analysis and Critical Control Point (HACCP)

Introduction

Pre- requisite programmes

Good Agricultural Practices

Good Manufacturing Practices

Basic principles of HACCP

Developing a HACCP plan

Application of HACCP to mycotoxin mcontrol

Conclusions

Appendix I: Definition of terms

Appendix II: Tasks involved in developing HACCP system

Appendix III: Example of Form- Description and identified use of product

Appendix IV: An example of decision tree to identify CCPs

Appendix V:An Example of a HACCP Worksheet

 

 

11.International Organization for Standardization (ISO)

ISO's name

How it all started

Who makes up ISO?

What are standards?

Why is international standardizationneeded?

Worldwide progress in trade liberalization

Interpenetration of sectors

Worldwide communications systems

Global standards for emerging technologies.

 Developing countries

ISO 9000 and ISO 14000- in brief

Contents of ISO 9001

Summary of ISO 9001

ISO 22000

 

 

12.

Laboratory Designing

Key Considerations Laboratory Design An Analytical Approach

Starting from Scratch

Making Modifications

Innovation, Automation Upgrade Labs

Analytical Labs Facing Challenges

Index

 

 

 

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