Food Safety, Quality Control & Laboratory Practices

Food-Safety-&-Quality-Control

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About Course

This programme will have emphasis on in-depth study of all standards followed in bakery industry. Comprehensive and intensive program will match the industry requirements. Program will provide training inputs for entry level laboratory chemists and expose them to all elements of bakery controls which will help them to grow; as they will gain practical experience. Practical training will ensure that, on successful completion, candidate can assume responsibility of an analytical chemist and can carry out all work required in a test laboratory for food operations and quality control management.

Program has been designed to provide training inputs for persons already working in wheat based industry, course give a chance to understand science based quality management practices.

Duration: 6 weeks (180 hours)

Start Date: June 27, 2017

Fees: RS. 25000/-

Introduction to Bakery (10 hours)
• World History of Baking
• General Principles of Baking
• Segments of Bakery Products
– Bread Production
– Biscuit production
– Cake production

Ingredient Technology (30 hours)
• Formula Yield & Baker’s Percentage
• Flour & Dough Rheology
• Fats & oil
• Leavening Agents
• Sweetening Agents
• Food additives

Food Safety – A Global Perspective (10 hours)
• Basics of Food safety
• Emerging issues in Food Safety
• Food Packaging and Labelling

Food Laws and Standards (20 hours)
• Indian food regulatory regime- FSS Act 2006
• Functions, Duties & Responsibilities Of Food Safety Regulators
• Licensing and Registration
• Codex Alimentarius Commission (CODEX)
• Export and Import Laws and regulation
• Other Laws related to Food Products

Food Sampling and Analysis (60 hours)
• Sampling techniques
• Physical and Chemical Analysis
• Instrumentation Analysis
• Proximate analysis of bakery ingredient and products
• Sensory evaluation of product

Microbiological analysis (20 hours)
• Introduction Food Microbiology
• Food contamination and Spoilage
• Food Pathogens
• General techniques of detection and enumeration of Microorganisms
• Rapid detection technique for food microorganism

Food Safety and Quality Management (30 hours)
• Introduction to Quality Management
• Standardization and Accreditation
• Compliance Management
• Total Quality Management System
• Traceability and Recall Management
• Auditing

Methodology
• Lectures, seminars, reading, and projects
• Hands on practice in Laboratory of Applied Science
• Industry interaction

Payment

Note

Discount: If any participant wish to apply for two or more courses, 15% discount on each course will be ensured.

Cancellation Policy

Candidate who cancels his/her enrollment in more than 7 working days before the course starts, will receive a full refund. Though 25% fee be deducted towards cancellation before 2 working days. Admission is transferable.

AIBTM reserves the right to cancel any short course due to any emergency and insufficient enrollments.

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