MIBI 43046

>< Type/Status : Compulsory
>< Title : Food Quality Assurance, Food Safety and Food technology
>< Pre-requisite : All MIBI core course units of the B. Sc. General Degree programme
>< Objectives : At the end of the course unit, the students will be able to demonstrate the knowledge and understanding of
• the techniques used to critically evaluate commodities and products in terms of food safety and acceptability using the latest quality control procedures,
• ISO regulations related to major food products,
• the application of microorganisms in food industry,
• heat transfer and pshycometry to pasteurization, canning dehydration , concentration & extrusion processes,
• how palatability and nutrient retention may be optimized without compromising microbiological safety of food products,
• the variety of packaging materials available and to relate barrier properties to product requirements.
>< Course content:

Food Quality Assurance:
Microbial quality assurance , factory hygiene and sanitation. Milk and milk products: milk components, processing and microbiological quality in relation to Sri Lanken and ISO legislation. Microbiological quality of oil and fats, rancidity. Fruits and vegetables: Post harvest technology related to control of microbial spoilage

Food safety:
Food additives and their effect on microorganisms, natural toxicants in food products, mycotoxins, Food contaminants, Toxic products formed on cooking and processing . Chill/ambient storage of food products, Freezing and frozen storage. Packaging of foods, microbiology of packaging materials.

Food technology:
Application of genetics to food production. Impact of food biotechnology on food and nutrition, nutritional quality of foods, and food industry. Fluid flow dynamics, Heat processing: introduction, heat transfer mechanisms, calculations relation to pasteurization, & sterilization, canning, aseptic and high pressure process, concentration & extrusion and safety.

>< Methodology: Throughout the year course with a combination of lectures and tutorials.
>< Scheme of Evaluation: 100% end of course examination.
>< Recommended Reading:
1. Banwart,G (1989) Basic Food Microbiology. Chapman & Hall
2. Forsyth, S.J (1995) Food Hygine, Microbiology and HACC. Culinary and Hospitality Industry Publications Services
3. James, M.J.(1995) Modern microbiology. Plenum Press, NY.
4. Pearson A.M, T.R.Dutson (1995) HACCP in Meat, Poultry and Fish Prosessing. Culinary and Hospitality Industry Publications Services

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