DESCRIPTION OF COURSES

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PHT 603 ADVANCES IN FOOD PROCESSING AND QUALITY MANAGEMENT                                               (3L+1P) I

Objective
To develop an insight among the students about the existing modern techniques to aware them about their methodology and applications in food processing as well as to acquaint with food quality parameters and control systems, food standards, regulations, specifications.

Theory

UNIT I
Introduction to quality, importance of quality, management principles, estimation of quality parameters, quality and business environment.

UNIT II
Quality management standards, ISO/BIS, PFA, AGMARK and QMS standards, quality system components and their requirements., Food safety and standards, hazard analysis and critical control points (HACCP), Codex alimentarius, total quality management (TQM), statistical processed control, quality auditing.

UNIT III
Recent advances in processing technologies, aseptic processing, individual quick freezing and cryogenic freezing, high pressure technology, heat and ultrasound, high voltage pulse technology, irradiation, membrane technology, microwave heating, enzymes, natural antimicrobial agents, food additives, fermentation, minimal processing. Principles of food biotechnology, genetic modification of microorganisms in the food industry (lactic acid bacteria, yeasts and moulds), production of high valued food products by microorganisms viz. enzymes, organic acids, SCP, antibodies, nutritional additives, flavors, pigments.

Practicals
Testing and evaluation of quality attributes of raw and processed foods; detection and estimation of  food additives and adulterants; quality assurance procedure, GMP, GAP documentation. Preparation of quality policy & documentation, application of HACCP to products, preparation of HACCP chart; preparation of documentation & records, visit to units with ISO systems; visit to Units with HACCP certification; visit to units implementing GMP, GAP; mini-project on preparation of a model laboratory manual.

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