JNTU-K B.TECH R19 4-2 Syllabus For Food quality and control PDF 2022
January 29, 2022 2022-01-29 18:16JNTU-K B.TECH R19 4-2 Syllabus For Food quality and control PDF 2022
JNTU-K B.TECH R19 4-2 Syllabus For Food quality and control PDF 2022
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You will be able to find information about Food quality and control along with its Course Objectives and Course outcomes and also a list of textbook and reference books in this blog.You will get to learn a lot of new stuff and resolve a lot of questions you may have regarding Food quality and control after reading this blog. Food quality and control has 5 units altogether and you will be able to find notes for every unit on the CynoHub app. Food quality and control can be learnt easily as long as you have a well planned study schedule and practice all the previous question papers, which are also available on the CynoHub app.
All of the Topic and subtopics related to Food quality and control are mentioned below in detail. If you are having a hard time understanding Food quality and control or any other Engineering Subject of any semester or year then please watch the video lectures on the official CynoHub app as it has detailed explanations of each and every topic making your engineering experience easy and fun.
Food quality and control Unit One
Basics of Food Science and Food Analysis, Concept
Basics of Food Science and Food Analysis, Concept, objectives and need and scope of food quality –general concepts of quality control, major quality control functions. Measurement of colour, flavor, consistency, viscosity, texture and their relationship with food quality and composition.
Food quality and control Unit Two
Sampling
Sampling: purpose, sampling techniques, sampling procedures for liquid, powdered and granular materials, Quality control: Quality control tools, Statistical considerationsin sampling and quality control.
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Food quality and control Unit Three
Sensory evaluation methods
ensory evaluation methods, panel selection methods, Interpretation of sensory results. Instrumental method for testing quality
Food quality and control Unit Four
Sources of contaminantand a septic handling of foods
Sources of contaminantand a septic handling of foods.Food adulteration and food safety. TQM and TQC consumer preferences and acceptance, Detection of adulteration and examination of various food products –ghee, spices, milk and milk products, fruit products (jams, jelly, marmalades) for quality standards and specifications.
Food quality and control Unit Five
Food Safety Management
Food Safety Management Systems GAP, GHP, GMP, Hazards and HACCP (Hazard analysis and critical control point), Sanitation in food industries. Sanitations and phytosanitory procedures in food industries. Food Laws and Regulations inIndia, FSSAI, Food grades and standards BIS, AGMARK, PFA, FPO, ISO 9000, 22000 Series. CAC (Codex Alimantarious Commission). Food processing laws –maintenance of records and reports –traceability and Quality Assurance system in a process plant. Food laws –Role of voluntary agencies and legal aspects of consumer protection.
Food quality and control Course Objectives
To enable the students to understand the basics of food science, different quality parameters of food, laws and regulations governing food quality.
Food quality and control Course Outcomes
1.Able to understand the basic of food science and food quality.2.Helps in learning sampling techniques for testing of food products.3.Gets an insight on subjective and objective methods of food quality testing.4.Help in detection of food adulterants in food and food products for meeting quality standards and specifications.5.Gives knowledge on food safety and sanitation management systems for food quality control.
Food quality and control Text Books
2.Ranganna S. 1986. Hand book of Analysis and Quality Control for Fruit and Vegetable Products. TMH, New Delhi.3.Sharma Avanthi. 2006. A text book of Food Science and Technology, CBS Publishers, New Delhi.4.The Food Safety and Standards Act along with Rules & Regulations. Commercial Law Publishers (India) Pvt. Ltd. New Delhi.
Food quality and control Reference Books
1.Mumbai Sumati R., Rao Shalini M. and Rajagopal M.V.2006. Food Science, New Age, International, Hyderabad.2.Potter N. N. and Hotchkiss J. H. 1995 Food Science, Springer, U.S.A.3.Dev Raj, Rakesh Sharma and Joshi V. K. 2001. Quality Control for Value Addition in Food Processing. New India Publishing Agencies, Delhi.
Scoring Marks in Food quality and control
Scoring a really good grade in Food quality and control is a difficult task indeed and CynoHub is here to help!. Please watch the video below and find out how to get 1st rank in your B.tech examinations . This video will also inform students on how to score high grades in Food quality and control. There are a lot of reasons for getting a bad score in your Food quality and control exam and this video will help you rectify your mistakes and help you improve your grades.
Information about JNTU-K B.Tech R19 Food quality and control was provided in detail in this article. To know more about the syllabus of other Engineering Subjects of JNTUH check out the official CynoHub application. Click below to download the CynoHub application.
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