Food Standards and Quality Assurance (2171401)   Old Code : 171402

6
Credit
4 + 0 + 2
Lect + Tuto + Pract
Teaching Scheme
70 + 20 + 10
ESE + PA + ALA
Theory Marks
20 + 10 + 20
ESE + OEP + PA
Practical Marks
ESE - End Semester Examination, PA - Progress Assessment, ALA - Active Learning Assignments, OEP -Open Ended Problem


Prerequisite
Nil
Rationale
The increasing need for safe, wholesome and nutritious food by consumers has increased the scientific interest in the comprehensive description of food quality and development of standards and laws that will be used to monitor these. The study of the course is therefore required for the Food engineering and technology students to provide them with a robust and practical knowledge of food quality and the control measures for production of high quality and safe foods. The course inspires students to critically evaluate and update the food quality criteria required by modern food consumers and provide a quality assurance framework appropriate for the needs of public sector food sourcing, production, provision and consumption.
Course Outcome
At the end of the course, the student should be able to:
1. Define and differentiate between quality assurance and quality control of foods.
2. Explain the importance of food quality control systems in satisfying the requirements of both the consumer and legislation.
3. Determine food quality using methods such as instrumentation, microbiological, physical, chemical and Sensory evaluation.
4. Describe and detect food adulteration, detection and prevention.
5. Develop an effective quality plan for a given food production system.
6. Apply a particular sensory test at advanced level for evaluation of quality of food.
7. Recall appropriate food standards code as applicable to a particular food group at the national and international level.
8. Understand and apply latest Food Plant Hygiene and Sanitation practices.