Module 1 - Food Fundamentals & Chemistry

• Introduction to Food Science
• Food Chemistry
• Food Additives
• Food Processing, Preservation & Modern Techniques
• Packing Technology

Module 2 - Food Laws and Standards

• Indian Food Regulatory Regime
• Global Scenario
• Exports & Import Laws and Regulations
• Food Labelling Regulations as per FSSAI

Module 3 - Principles of Food Safety and Quality Management

• Food Safety and Quality Management Systems
• HACCP
• Other Food Practices

Module 4 - Food Safety and Quality Management Systems

• Management Systems, Auditing and Accreditation
• ISO 9001:2015
• ISO 22000:2018
• Laboratory Quality Management System
• Retailer Standards

Module 5 - Microbiological Analysis of Food & Water

• General Microbiology Analysis
• Pathogenic Microorganisms
• Sanitary Quality Control Techniques (Swabbing)
• Coliform – VRB Plate Count
• Analysis of Coliform & Faecal Coliform (MPN)
• E. coli
• Detection of Pathogenic Bacteria:
  • Staphylococcus aureus
  • Listeria spp.
  • Pseudomonas spp.
  • Salmonella spp.
  • Shigella sp.
  • Vibrio spp.
• Detection of Food Pathogenic Fungus: Yeast & Mold
• Staining Technique (Gram Staining)

Module 6 - Chemical Analysis of Food

• Nutrient Value Analysis
• Estimation of Ash, Moisture, Crude Fiber, Protein, Carbohydrate, Lipid
• Analysis of Sugar Spectrum:
  • Estimation of Total Sugar
  • Determination of Reducing Sugar by Dinitrosalicylic Acid Method
• Vitamins, Minerals and Trace Elements:
  • Estimation Vitamin C (Ascorbic Acid)
  • Estimation of Folic Acid
  • Estimation of Calcium
  • Estimation of Magnesium
  • Estimation of Phosphorous
• Antioxidants Analysis
• Determination of Refractive Index of Oils
• Determination of Gluten in Wheat

Module 7 - Water Potability Analysis – Physical & Chemical Parameters (As Per Drinking Water Standard IS 10500:9001)

• Physical & Chemical Parameters:
  • Colour, Odour, Turbidity, pH, Taste
  • Total Hardness, Ca Hardness
  • Total Iron as Fe
  • Chloride as Cl
  • Total Dissolved Solids, Total Suspended Solids
  • Sulphate as SO4, Nitrate as NO3, Nitrite
  • Biochemical Oxygen Demand (BOD)
• Microbiology Analysis of Water:
  • Determination of Coliform Count by MPN Method
  • Determination of E. coli on EMB Agar
  • Determination & Enumeration of Pseudomonas

Module 8 - HACCP Level 3 - Hazard Analysis Critical Control Points Training & Certification

• An Introduction to HACCP
• HACCP and the Law
• HACCP Alternatives
• Planning a HACCP System
• Food Safety Hazards
• Prerequisite Programmes
• Creating the HACCP System
• Principles of HACCP:
  • Principle 1: Hazard Analysis
  • Principle 2: Critical Control Points
  • Principle 3: Critical Limits
  • Principle 4: Monitoring Critical Control Points
  • Principle 5: Corrective Action
  • Principle 6: Verification of the HACCP System
  • Principle 7: Documentation
• Implementing the HACCP System