Course Details
Subject {L-T-P / C} : FP3172 : Food Analysis and Quality Control Laboratory { 0-0-2 / 1}
Subject Nature : Practical
Coordinator : Dr. Poonam Singha
Syllabus
Training of sensory panel for flavor perception, sensitivity tests for four basic tastes difference tests, triangle test, paired comparison test, duo trio test Sensory evaluation of milk and detection of flavour defects in milk Sensory evaluation of food samples for textural properties detection of common adulterants- formaldehyde, starch, cane sugar, hydrogen peroxide, sodium bicarbonate in milk Test for the presence of sesame oil in given oil sample Colour estimation of food samples by tintometer examination of fruit jams for FPO specifications Examination of butter/oil samples for AGMARK specifications Examination of food/milk products for BIS specifications determination of BAR (Brix acid ratio) in beverages. Visit to units with ISO 22000:2005 certified company. Evaluation of food labels of products for PFA standards. Determination of total residual chlorine in water sample. Cut out analysis of Canned Product samples.
Course Objectives
- To gain knowledge of various methods for food quality analysis and control
Course Outcomes
To gain knowledge of various methods for food quality analysis and control
Essential Reading
- S. Suzanne Nielsen, Food analysis laboratory manual, Springer
- S. Ranganna, Handbook of analysis and quality control for fruit and vegetable products, Tata McGraw-Hill Education
Supplementary Reading
- Mark Clute, Food industry quality control systems, Taylor and Francis
- J. A. Vasconcellos, Quality assurance for the food industry: a practical approach, CRC press