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contaminants & adulterants : introduction to food standards, types of food contaminants (pesticide
residues, bacterial toxins, mycotoxins, seafood toxins, metallic contaminants, residues from
packaging material), common adulterants in food, method of their detection (basic principle).

UNIT – II (15 hours)
Food laws and regulations : national - PFA essential commodities act (FPO, MPO etc.),
international - codex alimentarius, ISO, regulatory agencies - WTO, consumer protection act;
Quality assurance : introduction to concept of TQM, GMP and risk assessment, relevance of
microbiological standards for food safety, HACCP (basic principle and implementation); Hygiene
and sanitation in food sector : general principles of food hygiene, GHP for commodities,
equipment, work area and personnel, cleaning and disinfect ion (methods and agents commonly
used in the hospitality industry), safety aspects of processing water (uses & standards), waste
water & waste disposal; Recent concerns : emerging pathogens, genetically modified foods, food
labeling, newer trends in food packaging and technology, BSE (bovine serum encephthalopathy).

SUGGESTED READINGS:

1. Encyclopedia of Food Safety by Yasmine Motarjemi
2. Encyclopedia of Food Microbiology by Carl A. Batt; Pradip Patel; Richard K. Robinson

VAC IV:

VAC213/Zoo.216 Fish Products and By-products Technology 1+1

LEARNING OBJECTIVES:

The Learning Objectives of this course are as follows:
 To give first-hand training on fish production and by-products.
 To gather knowledge on the how to prepare products.
 To enhance the quality of fish product.

LEARNING OUTCOMES:

 By the end of the course, the students will be able to:
 Start the Fish processing industry.
 Initiate entrepreneurship on processing

THEORY (15 Hours)

UNIT I: (5 Hours)

Principle of fish preservation and processing; Processing of fish by traditional methods salting,
sun drying, smoking, marinading and fermentation; Theory of salting, methods of salting –wet

salting and dry salting.

UNIT II: (5 Hours)

Fish and prawn pickles, fish sauce and Fish paste, traditional Indian fermented products;
Principles and methods of preparation of various fish paste products like fish sausage, fish ham,

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