Week	Name	Description
28 February - 6 March	Introduction
	History of Quality control in ancient India
	The Beginning of FDA
	Importance of food quality
	Types of foods
	Food borne diseases
	Causes of food borne diseases
	Need for food laws
	References
7 March - 13 March	Definitions
	References
14 March - 20 March	Introduction
	The purpose of food sampling
	Classification of foods for the purpose of food sampling
	Important considerations for food sampling are
	Approaches for food sampling
	Levels of sampling
	The sample size
	Selection of sampling procedure
	Problems in Sampling
	Preparation of samples
	References:
21 March - 27 March	Introduction
	Indicators of quality in different foods
	Establishing specifications
	Specifications for cereals
	Specifications for pulses
	Specifications for oils seeds
	Specifications for fruits and vegetables
	References
28 March - 3 April	Introduction
	Pre Harvest factors
	Animal Production
	Storage, Transport and Trade Conditions
	References
4 April - 10 April	Post harvest handling
	Processing
	Food storage
	Humidity
	Temperature
	Transportation
	References
11 April - 17 April	Introduction
	Quality parameters
	Methods of Analysis
	Instrumental Methods
	Types of viscometers
	Measurement of colour
	Physical methods
18 April - 24 April	Introduction
	Analytical instruments for chemical analysis
	Physico-chemical methods
	Microscopic examination
	References
25 April - 1 May	Introduction
	Sensory attributes
	Refrences
2 May - 8 May	Sensory attributes
	Taste
	Texture
	References
9 May - 15 May	Selection of panel members
	Training of judges
	References
16 May - 22 May	Types of Sensory Evaluation
	Descriptive tests
	Discriminative tests
	References
23 May - 29 May	Food Contaminants
	Types of Hazards
	Physical hazards
	Controlling physical hazards
	Chemical Hazards
	References
30 May - 5 June	Microbiological contaminants
	Bacterial Hazards
	Viral Hazards
	Parasitic Hazards
	The Major sources of biological contaminants in foods are
6 June - 12 June	Inherent toxicants
	Protease Inhibitors
	Hemagglutenins
	Saponins
	Oxalates
	Phytates
	References
13 June - 19 June	Food Toxicants
	Cyanogens
	Gossypol
	Glucosinolates or Goitrogens
	Lathyrogens
	References
20 June - 26 June	Inherent Toxicants
	Allergens
	Cycasin
	Favism
	Phytoalexins
	Pyrrolizidine alkaloids
	References
27 June - 3 July	Introduction
	Classification
	Biological contaminants
	Non-biological
	Food additives
	Agricultural residues
	Environmental Contaminants
	Processing Contaminants
	Polycyclic Aromatic Hydrocarbons (PAHs)
	Nitrosamines
	Chloropropanols/Monochloropropanediol(3-MCPD)
	Semicarbazide
	References
4 July - 10 July	Introduction
	Definition
	Intentional Additives
11 July - 17 July	Classification of Intentional food Additives
18 July - 24 July	Classification of Intentional Food Additives
25 July - 31 July	Un Intentional Additives
	Coding of food additives
	Safety Of Food Additives
	Generally Recognised as Safe (GRAS) Foods
	Types Of Food Additives
	References
1 August - 7 August	Introduction
	Definition
	PFA Act
	Classification
	Intentional Adulteration
8 August - 14 August	Simple Tests For Food Adluterants
15 August - 21 August	Classification Incidental Adulteration
	Metallic Contamination
	Packaging Hazards
22 August - 28 August	Standards For Product Quality And Safety
	Public Standards
	Private Standards
	Industry Standards
	Consumer Standards
	References
29 August - 4 September	Introduction
	Agencies Involved In Food Quality Control
	References:
5 September - 11 September	Agencies Involved in Food Quality Control National
	References
12 September - 18 September	International Agencies
	Food Quality Management Systems (change the title)
	The Standard Combines the Following generally-Recognized key Elements
	References
19 September - 25 September	Introduction
	HACCP Concept
	Definition of hazard analysis and HACCP
	Principles of HACCP
	HACCP plan
	Implementing HACCP System
	Managing HACCP system
	References
26 September - 2 October	Introduction
	The Genesis
	The structure of WTO
	Benefits Of WTO
	Importance of Food Quality In International Trade
	National Food Control Systems
	Import and Export Control
	An Example of United States Food Detention
	References
3 October - 9 October	Introduction
	Sanitary and Phytosanitary Agreement (SPS)
	The Basic Goals of Agreement
	The principles of Agreement
	Risk Analysis
	Risk Analysis Methods
	References