BND 2nd Year
Food Safety and Quality control
Theory: 80 Hours
S.No. | Contents | Learning objectives (At the end of session the student should be able to |
Teaching Guidelines (To cover |
Methodology | Time |
1 | Concept meaning and exposure, estimation, toxicological requirements and risk assessment | Understand the principles and methods of quality control and assurance in foods | Food quality, food safety, foodadulteration,foodhazards.Natural toxins. | Lectures With power point presentation and Exercises followed with discussion |
8 |
2 | Food laws and regulations | Enumeratethe principles and functions of governing bodies. Identify the major food laws that are applied to protect food from hazards to ensure food safety |
National and international food laws, Governing bodies. | Didactic lecture through slides group discussion and Tutorials | 10 |
3 | Safety aspects | To gain knowledge about strategy and action plan for ensuring safety of beverages. | Water and beverages such as soft drinks, tea, coffee, cocoa. | Didactic , PowerPoint presentation and Exercises followed with discussion | 5 |
4 | Safety assessment and Safety evaluation | Describe the principles for risk assessment of chemicals in Food. |
|
PowerPoint presentation and Exercises followed with discussion | 8 |
6 | Concept of quality attributes
|
To learn about objectives, importance and functions of quality control in food industry. |
l. Quality management systems in India; Sampling procedures and plans. |
Didactic , PowerPoint presentation ,Exercises followed with discussion and Tutorials | 14 |
7 | HACCP | To understand the purpose of hazard analysis and critical control point |
|
Didactic and PowerPoint presentation | 2 |
8 | Quality assurance, Total Quality Management |
Describe general concept about food quality management &improvement in the food industry. |
|
Lectures With power point presentation Seminar, face to face interactions and group discussion |
20 |
9 | Quality control in food service institutions
|
Understand knowledge of the key functional areas of the food service institutions. |
|
Didactic , Use of slides , motion pictures, educational films and videotapes | 8 |