FST 351/7291  FOOD EVALUATION AND QUALITY MANAGEMENT

UNIT-I (8 Lectures)

Proximate constituents of food and their analysis: Moisture, crude fibre, crude fat, ash value, pH and acidity, total solid content, crude protein and minerals. Food adultrants: tests for adulterants in tea, coffee, milk, honey, sugar, icing sugar, jaggery, softdrinks, semolina, supari, sago, pulses and cereals, saffron,  spices, oils and fat.

UNIT-II  (10 Lectures)

 Contamination of food: Microbial contamination, natural toxicants, metalic contaminants, agriculture and environmental contaminants, processing contaminants. Vegetable oils and fats: Methods of analysis of oils-moisture insoluble impurities, acid value, and free fatty acids, refractive index, specific gravity, iodine value, saponification value, unsaponifiable matter, colour of oils, tests for other oils added in pure oil. Tests for vegetable fat-melting point, peroxide value and adultrants.

UNIT-III  (9 Lectures)

 Sensory evaluation: evaluation of sensory qualities, laboratory setup and equipments, panel selection and training, judging quality. Test methods-difference tests, paired comparision test, duotrio test, triangle test. Rating test-ranking test, single sample test, two sample difference test, multiple sample difference test, hedonic rating test, numerical scoring test, composite scoring test, sensitivity threshold test, dilution test.

 UNIT-IV  (7 Lectures)

Basic concept of food quality- ways of describing food quality, quality control and quality assurance functions. Total quality control/TQM and the role of management, defects in food quality, statical quality control and quality costs.

UNIT-V  (6 Lectures)

 Food  standards and specifications-compulsory and voluntary trade, company standards. Consumer, company, in-process and finished product specifications. Food Laws-PFA, FPO, SWMA, BIS, MPO, AGMARK, HACCP.

References

1.      The chemical analysis of foods and food product- Morris B.Jacobs.

2.      Quality control of fruits and vegetables product-S.Ranaganna.

3.     Food analysis-Yeshafahu Pomeranz ,Clifton E. Meloan .