Food Quality, Safety Standards and Certification (ACHARYA N. G. RANGA )

Food Quality, Safety    Standards   and Certification (ACHARYA N. G. RANGA )- ANGRAU study material 2021

Table content

1 Food Quality – its need and its role in Food Industry 

2 Food Quality and Quality Attributes-Classification of Quality Attributes and their role in food Quality 

3 Objectives, Importance and Functions of Quality Control

4 Methods of quality concepts of Dough Rheology 

5 Quality Assessment of Food materials – Fruits and Vegetables 

6 Quality Assessment of Food materials –Cereals and legumes 

7 Quality Assessment of Food materials –dairy Products, 

8 Quality Assessment of Food materials –Meat, Poultry, Egg and Processed food Products

9 Statistical Quality Control of Foods 

10 Sensory Evaluation of Food Quality – Introduction -Panel Screening-Selection of Panel members

11 Requirements for conducting Sensory Evaluation and serving procedures

12 Methods of Sensory Evaluation and Evaluation cards –Difference/discrimination procedures

 

13 Methods of Sensory Evaluation and Evaluation cards- Ranking and Rating procedures

14 Different methods of Quantitative descriptive analysis

15 Determination of Sensory thresholds and taste Interactions 

16 Objective/Instrumental analysis of Quality Control 

17 Food laws and Standards (BIS) 

18 Consumer Studies – Types of Consumer studies- Preference Studies and Acceptance Studies

19 Consumer Studies – Types of Consumer studies- Preference Studies Objectives of Consumer Preference Studies-factors affecting consumer acceptance

20 Information obtained from Consumer Study -Factors Influencing results from Consumer surveys

21 Methods of Approach-Development of the questionnaire- Types of Questionnaire and other methods of data collection

22 Comparison of Laboratory Panels with Consumer panels. Limitations of Consumer Survey

23 Fundamentals of Food regulations-pertaining to Additives and Contaminants

24 Food regulations pertaining to aspects of Hygiene - Novel Foods & aspects of Labelling

25 Different existing Food legislations-norms in implementation

26 Food grade and standards 

27 International food regulations and certifications 

28 Indian food regulations and Certifications

 

29 Concept of Codex Alimentation 

30 The concept and process of implementation of HACCP in an industry 

31 USFDA - the cause of its existence - its role in safe guarding food quality- Significance

32 Food Adulteration and Food Safety