UNIT 1:
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Sensory Methods of Food Quality Testing - Sensation of taste, smell, appearance and flavor, sensory evaluation techniques.
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Factors affecting food safety - Food spoilage
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Food handling - Special requirements for high-risk foods
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Cleaning and disinfection. Personal hygiene- Pest control -Waste disposal
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Safe food cooking temperature and storage techniques
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Hygiene and Sanitation in Food Service Institutions
UNIT 2:
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Good Manufacturing Practices
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Hazard Analysis Critical Control Point System (HACCP).
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Characteristics of quality - Quality Control -Quality Assurance
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Total Quality Management – Quality Management System
UNIT 3:
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Introduction to food acts
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regulatory agencies
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Introduction to laws and standards
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National food safety and standard act
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International standards
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regulatory agencies
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Consumer protection act
UNIT 4:
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SWOT Analysis
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Exercises on ways of sensing opportunities
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Case studies of successful entrepreneurs
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Techniques of development of entrepreneurial skills
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Positive self-image and locus of control
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Sources of idea, creating efforts
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Entrepreneurial skill assessment test
UNIT 5:
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Case studies of Food Processing Business and its aspects
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Business opportunity Identification and Assessment techniques
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Business Idea Generation and evaluation exercise
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Market Assessment study Analysis of competitive situation
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SWOT Analysis for business and for competitors
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Preparation of business plan, project report
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Preparation of business plan, project report
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Methods of Arrangement of inputs, finance and material
