Syllabus

Quality Control and its importance, Methods of colour determination and their applications. Food flavors, factors affecting food product flavours, measurement of food flavours, theory of
taste and smell. Food Rheology and viscosity: Shear stress, shear rate, torque, Newtonian and Non-Newtonian flow and their further classification, Factors affecting consistency and viscosity, measurement of vis-cosity and consistency. Food texture, Physical characteristics of food, working of texture measuring instruments, Fruit pressure tester, puncture tester, succulometer,
tenderometer, texturometer, ma-turometer, fibrometer, Texture Profile Analysis (TPA). Non-destructive methods for food analysis, Near Infrared Spectroscopy (NIR), Nuclear Magnetic Resonance (NMR) and its application, Ultrasonic equipments, conductivity and resistivity meters. Principle and working of Gas chromatography (GC), High-pressure liquid chromatography (HPLC), types of detectors used in GC and HPLC, Thin layer chromatography (TLC), Column Chromatography, chromatographic methods applied as quality control. Sensory evaluation: Objectives, panel selection, Different test methods and their groups such as the difference tests, rating tests, sensitivity tests, Sensory scores, Food Safety and Regulations: Food Safety and Standards Act, Codex Alimentarius, ISO series, Good Manufacturing Practices (GMP), Good Hygienic Practices (GHP), Good Agricultural Practices (GAP), Genetically Modified Foods (GMF).

To provide a basic understanding of Food analysis and concepts of quality control in
food processing.

To provide a basic understanding of Food analysis and concepts of quality control in food processing.

S. Suzanne Nielsen, Food analysis, Springer

Mark Clute, Food industry quality control systems, Taylor and Francis

Inteaz Alli, Food Quality Assurance: Principles and Practices, CRC Press

J.R.J. Paré, J.M.R. Bélanger,, Instrumental methods in food analysis, Elsevier