Food Safety and Quality Control

COURSE LAYOUT Week 1 Assignments (No. & Type)*  

1. Food supplementation, substitution, fortification and enrichment
2. Importance of the costing of the Product
3. Quality control and Internal control in Food Industry
4. Sensory evaluation of food samples and container evolution

  Week 2 Assignments (No. & Type)*  

1. Food Analysis
2. Waste control and sanitation Government regulations for quality standards
3. Food Standards
4. Primary Sources of Microorganisms in Food

  Week 3 Assignments (No. & Type)*  

1. Fundamentals of control of microorganisms in foods
2. Food borne infections
3. Transmission of food borne infections
4. Microbes used in food biotechnology

  Week 4 Assignments (No. & Type)*  

1. Importance of sanitation and hygiene in food
2. Bacteriological analysis of food
3. Bacteriological analysis of water and milk
4. Morphological identification of molds and yeasts in foods

  Week 5 Assignments (No. & Type)*  

1. Sampling to study the source of transmission of microorganisms in foods
2. Laws governing food service establishments
3. Laws concerning hygiene and safety
4. Laws concerning hygiene and safety of quantity food production

  Week 6 Assignments (No. & Type)*  

1. Determinants of Health
2. Role of agricultural production in food availability and consumption
3. Post harvest handling, Marketing and Distribution of Foods
4. Food Adulteration

  Week 7 Assignments (No. & Type)*  

1. Water pollution and its effects on food quality
2. Industrial effluents and their impact on food quality, Pesticide residues in foods
3. Food cost control in catering business
4. Recording and Reporting control charts Production control

  Week 8 Assignments (No. & Type)*  

1. Menu planning, purchasing and storage of food for quantity food production
2. Hygiene, sanitation and safety of quantity food production