PG Diploma In Food Safety & Food Quality

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food-safty Food safety is a fundamental public health concern. The food safety and quality has become an area of priority and necessity for consumers, retailers, manufactures and regulators. Changing global patterns of food production, international trade, technology, public expectations for health protection and many other factors have created a huge demand for food safety and quality auditing professionals.

The core objective of the PG diploma programme is to prepare professionals for development and implementation of food Safety and Quality Management Systems in the country, to increase employability and to bridge the gap between the industry and academia.

It seeks to develop India’s capability to meet the Global food safety and quality requirements and enhance the competitiveness of food products. In long term perspective, it would contribute to ensure consumer safety within and outside the country.

The PG programme shall enable the students to:

Comprehend the issues of safety and quality in food production, handling and processing.
Build technical proficiency in undertaking food safety and quality assurance in food processing.
Ensure the safety and quality of food products as per mandatory legal requirements

Module No. 1: Introduction to Food Science and Food Chemistry
1.	Food Basics – Food Source, Food Chain; Food and its Functions; Introduction to Different Food Groups: their Classification and Importance; Types of Foods – Foods of Plant Origin: Grains and Cereals, Fruits and Vegetables, Oilseeds; Foods of Animal Origin: Meat and Meat products, Egg and poultry Products, Milk and Milk Products, Fish and Fishery Products.
2.	Classification of Foods-Based on the Shelf Life; Fermented Foods; Alcoholic and Non-Alcoholic Beverages; Processed Foods; Nutraceuticals; Functional foods; Dehydrated Foods; Ready to Eat Foods; Organic Foods, Ethnic Foods, Pre and Probiotics in Fermented Foods and Beverages; GM Foods.
3.	Scope of Food Chemistry; Basic Physico-Chemical Characterization Of Foods- pH, Relative Density, Evaporation, Boiling and Melting point, Smoke Point, Surface Tension, Osmosis, Humidity, Freezing Point and Specific Gravity; Water in foods, Physical and Chemical properties of water, Water Activity Determination and its Influence on Food Quality and Stability; Carbohydrates: Chemical Reactions, Functional Properties of Sugars and Polysaccharides in Foods.
4.	Proteins: Nutritional Aspects – Amino Acids, Essential Amino Acids; Lipids: Classification, and Use of Lipids in Foods, Physical and Chemical Properties, Essential Fatty Acids; Vitamins and Minerals in relation to Processing Effects; Enzymes of Foods associated with Processing, Food Deterioration, and Preventive Measures; Food Additives – Types, Chemical Properties and Functions.

Module No. 2: Microbiological Safety of foods.
1.	Food microbiology– Its origin and scope; Importance and Significance of Microorganisms in Food; Classification and Nomenclature of Micro-organisms; Intrinsic and Extrinsic Factors Affecting the Growth of Microorganisms in Foods; Normal Micro Flora Of Some Common Foods; Beneficial role of microorganisms.
2.	Food spoilage: Types of Microorganisms normally associated with Food- Mold, Yeast, and Bacteria; Deterioration and Spoilage of various types of Food Products – Physical, Chemical and Microbiological Spoilages [Enzymatic or Fermentative Spoilage – Rancidity, Hydrolytic Spoilage, Putrefaction, Souring, Off flavour etc.; Characteristic Features, Sources, Dynamics and Significance of Spoilage of Different Groups of Foods – Cereal and Cereal Products, Vegetables and Fruits, Meat Poultry and Sea Foods, Milk and Milk Products, Packaged and Canned Foods.
3.	Methods of Food Preservation: Processing and Preservation of Foods – Preservation by Low-Temperature, Heat, Drying, Canning, Chemical, Non-Thermal Methods and Irradiation. Use of Chemical Preservatives – Advantages and Disadvantages.
4.	Food Borne Diseases: Characteristics and Incidence – Food Borne Pathogens, Food Poisoning – Global and Indian Scenario, Food Infection and Intoxication; Food Borne Diseases – Bacterial, Viral, Protozoa, Animal Parasite. Examples: E. coli O157:H7, Salmonella, Campylobacter jejuni, Bacillus cereus, Shigella sp., Clostridium sp., Staphylococcus sp., Norwalk like viruses, Hepatitis A; Mycotoxicosis; Mushroom Poisoning; Emerging and Re-Emerging Food Borne Diseases. Case studies of Recent outbreaks.

Module No. 3: Food Quality analysis
1.	Food Analysis: Introduction; Need for Food Analysis; Criteria for Selecting an Appropriate Instrumental Technique for food analysis; Sampling of Food Products- Sample collection, sampling plan, sampling standards, sampling techniques/methods.
2.	Physical properties of food products- color, viscosity, thickness, Particle size and texture, Specific Gravity/Density, Specific Heat Capacity, Surface Tension, Refractive Index. Rheological aspects of food. Sensory evaluation of food products- selection of panel, laboratory setup and equipment, sample preparation, Types of tests, Applications of Sensory Evaluation.
3.	Compositional/Analytical Evaluation of Foods- Proximate composition – Moisture, Total and Acid Insoluble Ash, Crude Fat, Crude Protein, Crude Fiber, Carbohydrate [by difference]. Introduction to Advanced laboratory techniques for Detection of Pesticide Residues, Toxicants, Heavy Metals, Processing Contaminants (Direct and Indirect).
4.	Microbiological examination of Foods: Bacteria, Fungi, yeast, and other common pathogens associated with Food Spoilage; Microbial standards; Indicator organisms; Rapid Methods for the Detection of Specific Organisms and Toxins. Food Adulterants: Common Adulterants, Simple Tests for Detection of Adulteration.

Module No. 4: Food Safety and Quality Management Systems
1	Food laws and Standards; Food Regulations in India – Prevention of Food Adulteration act (PFA); BIS and AGMARK; Food Safety and Standard Act, 2006. Global Scenario – Codex Alimentarius Commission (CAC), WTO Implications; Export and Import Laws and Regulations; Food Labelling/
2	Food Safety– Introduction, Hazards to Safe Food; Safety Management; Emerging Trends in Food Safety; Statistical Quality Control. Risk Analysis– Introduction, Risk Management, Risk Assessment, Risk communication, Elimination of Risks.
3.	Food Sanitation: Definition, laws and Regulations of Food Sanitation; Food Contamination Sources; Personal Hygiene and sanitary food handling; Quality Assurance for Sanitation; Cleaning Compounds, Sanitation Methods. Waste Product Handling – Strategy for waste disposal, Solid Waste Disposal, Study of Effluent Generated from Food Industries & Treatment Procedures for Safe Disposal in the Environment.
4	Food Laboratories: Accreditation of Food Laboratory, Referral Laboratories, Hierarchy of Food Safety Authorities. International Standards for Quality Assurance: GMP/ GHP, GLP, GAP,GVP; Hazard Analysis Critical Control Point (HACCP) – pre-requisites, principles and case studies; ISO 9001: 2015 – Structure, Clause –Wise Interpretation. ISO 22000: 2018 – Structure, Clause –Wise Interpretation.

Title of the Paper	Internal Assessment 20 Marks	External 80 Marks	Total Marks
Paper-I Introduction to Food Science and Food Chemistry (Theory)	Written Examination – 20 marks	Written Examination – 80 marks	100
Paper-II Microbiological Safety of foods. (Theory)	Written Examination – 20 marks	Written Examination – 80 marks	100
Paper-III Food Quality analysis (Theory)	Written Examination – 20 marks	Written Examination – 80 marks	100
Paper-IV Food Safety and Quality Management Systems (Theory)	Written Examination – 20 marks	Written Examination – 80 marks	100
Practical I Food Chemistry:	Attendance and Active participation – 20 marks	-Performance at the time of examination – 60 marks -Record work – 10 marks -Viva – 10 marks	100
Practical II Food Microbiology:	Attendance and Active participation – 20 marks	-Performance at the time of examination – 60 marks -Record work – 10 marks -Viva – 10 marks	100
Project work	Review of Literature – 10 marks Inputs/ Designing of experiments – 10 marks Attendance – 10 marks Total – 30 marks	Presentation – 20 marks Viva – 10 marks Dissertation – 40 marks	100
Grant total marks	150	550	700

The External Examination (Theory):

The examination paper is 3 hour duration consists of

5 Questions 2 mark each

6 Questions 5 marks each (to be answered from 8 questions)

4 Questions 10 marks each (to be answered from 8 Internal choice questions)

The External Examination (Practical):

The examination paper is 4 hour duration consists of

1 Major practical

2 Minor practical

5 Spotters

Project Work

Project duration: 1 month Total marks: 100

The project work viva / examination may be conducted by an examiner invited from other Universities or any Food testing Laboratory or any Food Technology Institutes.

Minimum Pass Marks:

Theory Examination : 35% in end examination and in total

Theory Practical : 35% in end examination and in total

Project Examination : 50% in end examination in external and no minimum marks in internal

Classification of Successful Candidates:

Successful candidates shall be awarded the following divisions of pass.

I^st class with Distinction shall be awarded to candidates who secure on overall aggregate of 75% and above.
I^st class shall be awarded to candidates who secure overall aggregate of 60% marks and above and below 75% 2
^nd class shall be awarded to candidates who secure a pass with an overall aggregate of below 60%

Practical I – Food Chemistry:

Determination of Moisture by Air and Vacuum Oven Method
Estimation of Crude Fat [Soxhlet Extraction Method].
Determination of Crude Protein [Micro Kjeldahl method]
Determination of Total and Acid insoluble Ash
Estimation of Crude Fiber in Foods [Gravimetric Method]
Measurement of pH and Preparation of Buffers.
Free fatty acids in fats and oils
Determination of Reducing and Total Sugars [Volumetric Method].
Determination of Vitamin C [Volumetric]
Estimation of Rehydration Ratio and Peroxidase test in Dehydrated Vegetables
Sensory Testing
Demonstration: Determination of Equilibrium Relative Humidity and a_w.
Demonstration of filtration, distillation and centrifugation as some separation techniques.

Practical II – Food Microbiology:

Introduction to Lab Practices: Glass usage, care, washing, sanitation and hygiene practices for rooms, work surface, articles, personnel etc.

Preparatory Techniques
Media formulation, preparation, Methods of Sterilization – Steam sterilization, intermittent steaming, dry hot air, etc.
Handling of bacteria, yeasts and fungi and pure culture techniques, aerobic and anaerobic systems, inoculation techniques.
Microbial Diagnostics
Visual examination of growth, description of colony morphology, turbidity measure by colorimetry.
Staining techniques, Microscopic examination :
Identification procedures : With pure cultures of Bacillus sp., Staphylococcus, Clostridium, Lactobacillus, Corynebacterium, E. coli, Streptococcus, Salmonella, Leuconostoc, etc., AND Yeasts and Moulds.
Enumeration and estimation of growth of microorganisms dilution and plating, CEU counting, MPN, microbial indices of food quality, Spiral plating, DEFT.
Hygiene/sanitation in food processing

Examination of microorganisms from floors, equipment, plants, machineries etc. Use of disinfectants, Food Handling and Food Safety.

Food sampling and analysis :

Sample collection (BIS method), importance of replicates, sample weighing, slurry preparation, pre-incubations, serial dilution and plating for standard plate counts, coliforms, yeasts and moulds and pathogens, enumeration, reporting.

Analysis of foods :

Fresh / Processed and comparison with ASC/BIS/other standards.

Graduation in Science with Chemistry/ Bio-chemistry/Biotechnology /Microbiology/ Life Science
Degree in allied sciences like Agriculture / Food Science and Technology / Post Harvest Technology / Home Sciences/ Life Sciences /Horticulture / Dairy Technology / Veterinary / Fisheries / Hotel Management and Catering / Hospitality Management etc.

Quality Control Officer or Quality Assurance/ Management professionals in food /hospitality/ retail industry and laboratories,
Food Safety Officer in the regulatory bodies,
Trainer/ Counselor in Food Safety & Quality Management Systems, and
Self-Employment as food certifying/auditing professionals for the Food Safety and Quality Management Systems.

Download Course Details

The P.G Diploma programme is intended to prepare graduate students, food scientists, food engineers, microbiologists and others with appropriate scientific backgrounds for active job opportunities in food safety and quality assurance, monitoring and certification process in the food industry and in the Government. The course provides an outline of State-Of-Art theoretical information and practical experience, directly and indirectly related to a better understanding of food safety problems, their origin and solutions. The program is framed for providing knowledge and know-how of local importance and global significance to the students.

This programme is expected to meet the increasing human resource requirements for food safety and quality management professionals in the agriculture and food sectors.

The PG programme shall enable the students to:

Comprehend the issues of safety and quality in food production, handling and processing.
Build technical proficiency in undertaking food safety and quality assurance in food processing.
Ensure the safety and quality of food products as per mandatory legal requirements

Name of the Module and Details		Lectures
Module No. 1: Food Safety Basics:		10
1	History of food regulations in India. Legislations-Prevention of Food Adulteration acts in various foods (National and International)	2
2	Food Sanitation: definition and regulation of food sanitation, sources of contamination, personal hygiene-food handlers, cleaning compounds, sanitation methods.	3
3	Food adulterants: common adulterants, simple tests for detection of adulteration. Food additives:- classification, functional role and safety issues, types of adulteration and recent trends in food adulteration.	3
4	Study of effluent generated from food industries & treatment procedures for safe disposal in the environment	2
Module No. 2: Introduction to food Science		15
1.	Types of foods – Foods of Plant origin: Grains and cereals, fruits and vegetables. Foods of Animal origin: meat and poultry products, milk and milk products	3
2.	Classification of foods : based on the shelf life, Fermented foods, alcoholic and non-alcoholic beverages, Processed foods, Nutraceuticals, functional foods, dehydrated foods, ready to eat foods, organic foods, ethnic foods, Pre and Probiotics in fermented foods and beverages ,GM foods etc.	6
3.	Basic physico chemical characterization of foods- pH, relative density, Evaporation, Boiling and Melting point, smoke point, surface tension, osmosis, humidity, freezing point and specific gravity, Colloids, food dispersions (sols, gels, emulsion, foam),	6
Module No. 3: Microbiological Safety of foods.		20
1.	Importance and significance of microorganisms in food safety, intrinsic and extrinsic factors affecting the growth of micro organisms in food.	2
2.	Food spoilage: characteristic features, sources, dynamics and significance of spoilage of different groups of foods – cereal and cereal products, vegetables and fruits, meat poultry and sea foods, milk and milk products, packed and canned foods.	5
3.	Methods of food preservation: Physical methods, Irradiation, Chemical Preservatives – Advantages and disadvantages, Canning.	4
4.	Food borne diseases: characteristics and incidence- global and Indian scenario, food poisoning and food intoxications of microbial origin, bacterial food borne diseases; viral food borne diseases; protozoa animal parasite food borne diseases; mycotoxicoses; mushroom poisoning; Emerging and re-emerging food borne diseases.	5
5.	Case studies of recent outbreaks of food borne infections and intoxications.	2
6.	Recent concerns on food safety of Genetically modified foods, Environmental release of GMOs. International rules and regulations in export and import of GMOs.	2
Module No. 4: Food Quality analysis		18
1.	Food analysis: Introduction, functions of food analysts, Sampling and sample preparation, quality control of raw materials, in –process food control, quality control of finished products,	3
2.	Compositional/Analytical evaluation of foods- Moisture and total solids, ash, crude fat, protein, carbohydrate, Vitamin, anti-nutritive, sensory active compounds, and natural toxic compounds	5
3.	Microbiological analysis of foods: Bacteria, Fungi, yeast, other common pathogens associated with food spoilage.	5
4.	Advanced laboratory techniques for detection of pesticide residues, toxicants, heavy metals, Processing contaminants(direct and indirect) Food Quality Indices: Meat and meat products, fish and fish products, milk and dairy products, vegetables, fruits and their products, grain, pulses and oil seeds, coffee, tea and spices.	5
Module No.5: Food Quality Assurance		07
1.	Food laboratories : accreditation of food laboratory, referral laboratories, hierarchy of food safety authorities,	3
2.	International standards for quality assurance: a) GMP/ GHP, GLP, GAP,GVP b) Hazard analysis and critical control procedures (HACCP) – pre-requisites, principles and case studies c) ISO 9001 : 2000 – structure, clause –wise Interpretation and case studies d) ISO 22000 : 2005 – structure, clause –wise Interpretation and case studies

Graduation in Science with Chemistry/ Bio-chemistry/Biotechnology /Microbiology/ Life Science
Degree in allied sciences like Agriculture / Food Science and Technology / Post Harvest Technology / Home Sciences/ Life Sciences /Horticulture / Dairy Technology / Veterinary / Fisheries / Hotel Management and Catering / Hospitality Management etc.

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This programme is expected to meet the increasing human resource requirements for food safety and quality management professionals in the agriculture and food sectors.

*Important Note: Diploma will be awarded by Sri Padmavati Mahila Visvavidyalayam only to lady students completing the course/programme successfully. In case of male students the diploma will be awarded only by Fergusson Centre for Higher Learning, on successful completion of the course/programme.

The PG programme shall enable the students to:

Comprehend the issues of safety and quality in food production, handling and processing.
Build technical proficiency in undertaking food safety and quality assurance in food processing.
Ensure the safety and quality of food products as per mandatory legal requirements

Job Opportunities:

Quality Control Officer or Quality Assurance/ Management professionals in food /hospitality/ retail industry and laboratories,
Food Safety Officer in the regulatory bodies,
Trainer/ Counselor in Food Safety & Quality Management Systems, and
Self-Employment as food certifying/auditing professionals for the Food Safety and Quality Management Systems

Name of the Module and Details		Lectures
Module No. 1: Food Safety Basics:		10
1	History of food regulations in India. Legislations-Prevention of Food Adulteration acts in various foods (National and International)	2
2	Food Sanitation: definition and regulation of food sanitation, sources of contamination, personal hygiene-food handlers, cleaning compounds, sanitation methods.	3
3	Food adulterants: common adulterants, simple tests for detection of adulteration. Food additives:- classification, functional role and safety issues, types of adulteration and recent trends in food adulteration.	3
4	Study of effluent generated from food industries & treatment procedures for safe disposal in the environment	2
Module No. 2: Introduction to food Science		15
1.	Types of foods – Foods of Plant origin: Grains and cereals, fruits and vegetables. Foods of Animal origin: meat and poultry products, milk and milk products	3
2.	Classification of foods : based on the shelf life, Fermented foods, alcoholic and non-alcoholic beverages, Processed foods, Nutraceuticals, functional foods, dehydrated foods, ready to eat foods, organic foods, ethnic foods, Pre and Probiotics in fermented foods and beverages ,GM foods etc.	6
3.	Basic physico chemical characterization of foods- pH, relative density, Evaporation, Boiling and Melting point, smoke point, surface tension, osmosis, humidity, freezing point and specific gravity, Colloids, food dispersions (sols, gels, emulsion, foam),	6
Module No. 3: Microbiological Safety of foods.		20
1.	Importance and significance of microorganisms in food safety, intrinsic and extrinsic factors affecting the growth of micro organisms in food.	2
2.	Food spoilage: characteristic features, sources, dynamics and significance of spoilage of different groups of foods – cereal and cereal products, vegetables and fruits, meat poultry and sea foods, milk and milk products, packed and canned foods.	5
3.	Methods of food preservation: Physical methods, Irradiation, Chemical Preservatives – Advantages and disadvantages, Canning.	4
4.	Food borne diseases: characteristics and incidence- global and Indian scenario, food poisoning and food intoxications of microbial origin, bacterial food borne diseases; viral food borne diseases; protozoa animal parasite food borne diseases; mycotoxicoses; mushroom poisoning; Emerging and re-emerging food borne diseases.	5
5.	Case studies of recent outbreaks of food borne infections and intoxications.	2
6.	Recent concerns on food safety of Genetically modified foods, Environmental release of GMOs. International rules and regulations in export and import of GMOs.	2
Module No. 4: Food Quality analysis		18
1.	Food analysis: Introduction, functions of food analysts, Sampling and sample preparation, quality control of raw materials, in –process food control, quality control of finished products,	3
2.	Compositional/Analytical evaluation of foods- Moisture and total solids, ash, crude fat, protein, carbohydrate, Vitamin, anti-nutritive, sensory active compounds, and natural toxic compounds	5
3.	Microbiological analysis of foods: Bacteria, Fungi, yeast, other common pathogens associated with food spoilage.	5
4.	Advanced laboratory techniques for detection of pesticide residues, toxicants, heavy metals, Processing contaminants(direct and indirect) Food Quality Indices: Meat and meat products, fish and fish products, milk and dairy products, vegetables, fruits and their products, grain, pulses and oil seeds, coffee, tea and spices.	5
Module No.5: Food Quality Assurance		07
1.	Food laboratories : accreditation of food laboratory, referral laboratories, hierarchy of food safety authorities,	3
2.	International standards for quality assurance: a) GMP/ GHP, GLP, GAP,GVP b) Hazard analysis and critical control procedures (HACCP) – pre-requisites, principles and case studies c) ISO 9001 : 2000 – structure, clause –wise Interpretation and case studies d) ISO 22000 : 2005 – structure, clause –wise Interpretation and case studies	4

Scheme of Examination:

Title of the PaperInternal Assessment MarksExternal MarksTotal Marks

Introduction of food science and food chemistry	20	80	100
Microbiological safety of foods	20	80	100
Food quality analysis and Assurance	20	80	100
Food Chemistry Practical – I	–	100	100
Food Microbiology Practical – II	–	100	100
Project Work	–	100	100
Total Marks			600

Evaluation Criteria:

Title of the Paper	Marks	Evaluation
Post Graduate Diploma In FSFQ (Theory) – Each Paper	100	Internal Assessment – 20 marks Written Examination – 80 marks
Post Graduate Diploma In FSFQ (practical’s) – Each Practical	100	Performance at the time of examination – 60 marks.(Major/ Minor Questions) Record – 20 marks Viva – 20 marks
Project Work	100	Dissertation – 60 marks Presentation – 20 marks Viva – 20 marks

Graduation in Science with Chemistry/ Bio-chemistry/Biotechnology /Microbiology/ Life Science
Degree in allied sciences like Agriculture / Food Science and Technology / Post Harvest Technology / Home Sciences/ Life Sciences /Horticulture / Dairy Technology / Veterinary / Fisheries / Hotel Management and Catering / Hospitality Management etc.

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Course Fees

Rs. 25,000/-

[GST as applicable]

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Duration

6 Months

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Intake Capacity

30 Students

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