Food Quality Management

Course Objectives

1. To provide knowledge about the principles and importance of food quality management.

2. To understand food safety, hygiene, and quality control measures in food industries.

3. To study various food quality standards, regulations, and certification systems.

4. To explore different quality assessment techniques and tools for food products.

5. To develop skills in implementing food quality management systems in the industry.

Course Outcomes

Upon successful completion of this course, students will be able to:

1. Explain the fundamentals of food quality and its role in consumer safety and satisfaction.

2. Identify and apply different quality assessment techniques in food processing.

3. Understand national and international food quality standards and regulations.

4. Implement food safety management systems like HACCP, ISO, and FSSC.

5. Analyze food quality issues and propose solutions for quality improvement in food industries.

Unit 1: Introduction to Food Quality Management

• Definition and scope of food quality management

• Factors affecting food quality: intrinsic and extrinsic factors

• Consumer perception and expectations of food quality

• Role of quality management in food safety and business success

Unit 2: Food Safety and Quality Control Measures

• Food safety hazards: biological, chemical, and physical hazards

• Good Manufacturing Practices (GMP) and Good Hygiene Practices (GHP)

• Food contamination and adulteration: causes and prevention

• Foodborne diseases and risk assessment

Unit 3: Food Quality Standards and Regulations

• National and international food safety regulations (FSSAI, BIS, Codex, FDA, EFSA)

• Food quality certification systems: ISO 22000, HACCP, FSSC 22000

• Role of regulatory agencies in food quality management

• Traceability and labeling requirements in the food industry

Unit 4: Food Quality Assessment and Testing

• Sensory evaluation of food: methods and applications

• Physico-chemical analysis of food quality parameters

• Microbiological quality assessment techniques

• Instrumental techniques for food quality testing

Unit 5: Implementation of Food Quality Management Systems

• Principles and implementation of HACCP

• Total Quality Management (TQM) and Six Sigma in the food industry

• Risk analysis and crisis management in food quality

• Recent trends and challenges in food quality management

References:

1. Mortimore, S., & Wallace, C. (2013). Food Industry Briefing Series: HACCP. Wiley-Blackwell.

2. Hubbard, M. R. (2013). Statistical Quality Control for the Food Industry. Springer.

3. Vasconcellos, J. A. (2004). Quality Assurance for the Food Industry. CRC Press.

4. FSSAI and Codex Guidelines on Food Safety and Quality.