Microbial Food Safety and Risk Anlysis
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Follow on Instagram for UpdatesMicrobial Food Safety and Risk Anlysis Syllabus — Unit-wise Content
The official GTU curriculum for Microbial Food Safety and Risk Anlysis (subject code 3165105) as prescribed for Food Engg. · Semester 6 divides the course into 2 units, covering 50 listed topics. The unit-wise breakdown below is read from the GTU syllabus document for this subject code, so you can check what the course actually covers before deciding which papers to attempt.
Download the official syllabus PDF (3165105)Unit 1 An Overview of Food Safety
- Safe Food definition
- Food Hazards
- Chemical Hazards
- Food Allergens
- Hormones, and Antibiotics in Animals
- Naturally Occurring Toxins
- Microbiological Hazards
- Protozoa and Parasites
- Bovine Spongiform Encephalopathy (BSE)
- Physical Hazards
- Factors That Contribute to Foodborne Illness
- Consumer Lifestyles and Demand
- Food Production and Economics
- New and Evolving Pathogens
- History of Food Safety
- The Role of Food Preservation in Food Safety
Unit 2 Issues in Food Safety, Genetically Engineered Foods
- The Case against and in favor of Food Biotechnology
- Bovine Somatotropin
- Food Irradiation
- pesticide residues in food. 5 10 3 10 20 Subject Code : 3165105 Subject Name : Microbial Food Safety and Risk Analysis Drinking water quality: History
- Water Supply
- Hazards to the Water Supply
- Restaurant Food Safety: Regulating the Industry
- associated hazards
- education and corrective action
- National and International Food safety Regulations 4 Introduction to Risk Analysis: Background
- changing food safety environment
- evolving food safety systems
- an abundant array of hazards
- Increasing demands on national food safety authorities
- Risk Analysis: Components of risk analysis
- carrying out risk analysis
- Risk analysis at the international and national levels
- Essential characteristics of risk analysis
- Benefits for national governments of using food safety risk analysis. 8 15 5 Food Process Engineering Units and dimensions
- concept of entropy
- Degrdation of exergy
- Material and energy balances
- Novel evaporation/ dehydration techniques
- New direction in evaporation and drying concentration
- cyclic pressure freeze drying
- spray drying. 5 10 6 Microwave drying and vacuum drying
- osmotic dehydration efficient drying systems
- infrared heating
- freezing of foods
- freeze concentration and drying
- freezing point curves
- methods of freeze concentration
- design problems 5 10 7 Extrusion cooking - recent developments
- design criteria of extruders
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