B.Tech. Agricultural Engineering · Semester 7

Food Quality and Safety

PFE7.3 Processing & Food Engineering

Syllabus lecture plan

1. 01Basics of food quality, safety and food analysis; Concept, objectives and need 3 of food quality; definition, objective measurement of quality and quality and safety indices
2. 02Quality control, quality control tools, statistical quality control; Sampling 4 (Chemical and Microbiological): purpose, sampling techniques, sampling procedures for liquid, powdered and granular materials
3. 03Instrumental method for testing food quality, measurement of colour, flavour, consistency, viscosity, texture and their relationship with food quality and 3 composition
4. 04Non-destructive methods for evaluation of food quality. NIR, FTIR and 4 chemometrics theory and application in food quality prediction
5. 05Theory and application of X-ray, CT, MRI, Ultrasound for internal quality inspection of fruits and vegetables. Sorting grading using external image analysis, internal biochemical analysis using spectroscopy
6. 06Sensory evaluation methods, panel selection methods, Interpretation of sensory results
7. 07Food hazards and food safety, Food borne infections, contaminants (physical, chemical, biological), adulteration, food safety strategies- Food Safety
8. 08Hazards and HACCP, Sanitation in food industry (SSOP); Food Laws and
9. 09Food Recall, Traceability; Bio safety and Bioterrorism; Sanitation in food industry

Part of the B.Tech. Agricultural Engineering curriculum (ICAR recommendations). Upload or find notes, previous-year papers and quick-revision reels for each lecture on theciae.