Syllabus (NUTRITION)

Course Type: MAJ-13

Semester: 7

Course Code: BNUTMAJ13C

Course Title: Food Hygiene, Food Toxicology and Food Safety (Theory & Visit to Industry or Institute.

(L-P-Tu): 4-2-0

Credit: 6

Practical/Theory: Combined

Course Objective: 1.To develop a knowledge base about the facilities required for different types of food service units . 2. To equip individuals in understanding and managing resources in a food service institution. 3. Understand microbial safety in various foods operatio

Learning Outcome: 1.Gain expertise to function as a food service manager. 2. Develop knowledge in managing various food service systems. 3. Understand and manage resources in a food service institution. 4. Provide practical experience in managing food material for food ser

7^th SEMESTER

CC – 13 ( MAJOR)

FOOD HYGIENE, FOOD TOXICOLOGY AND FOOD SEFTY (THEORY) CREDIT - 4

Food Hygiene and Sanitation

General principles of food hygiene, hygiene in rural and urban areas in relation to food preparation. Personal hygiene and food handling habits. Place of sanitation in food plants. Sanitary aspects of building and equipment: Plant layout and design.

Safe and Effective insect and pest control:

Extraneous materials in foods, principles of insects and pets control.

Physical and chemical control. Effective control of micro organism: Importance of microorganism in food sanitation. Microorganism as indicator of sanitary quality.

Sanitary aspects of water supply:

Source of water, quality of water, water supply and its uses in food industries. Purification and disinfection of water prevention contamination of potable water supply.

Effective detergency and cleansing practices : Importance of cleaning technology, physical and chemical factors in cleaning, classification and formulation of detergents and sanitizers, cleaning practices.

Sanitary aspects of waste disposal, establishing and maintaining sanitary practices in food plants, role of sanitation, general sanitary consideration and sanitary evaluation of food plants.

Food Toxicology, Food laws and Food Safety

Concept and meaning of food quality and food safety, food adulteration, food hazards.

Natural toxins.

Food laws and regulations – national and international food laws, governing bodies.

Exposure, estimation, toxicological requirements and risk assessment.

Safety aspects of water and beverages such as soft drinks, tea, coffee, cocoa. 5.Safety assessment of food contaminants and pesticide residues.

6. Safety evaluation of heat treatments and related processing techniques.

PRACTICAL: CREDIT – 2

Institute visit or industrial visit or Excursion.

Reference :

1. Food, Nutrition and Hygiene - Dr. Mridula Gautam, Dr. Sunita Tripathi.

2. Fundamentals of Food Hygiene Safety and Quality By Kumar Alok.

3. Food Toxicology By S. S Deshpande.

4. Food Toxicology Edited by Debasis Bagchi and Anand Swaroop.