Food Safety and Quality Control ensures that food is safe, hygienic, and meets regulatory standards to prevent contamination, foodborne illnesses, and health hazards.
- BCM Teacher: Stefy Sosa
A course which introduces students to the various lifestyle diseases and its dietary management
- BCM Teacher: Anju Annette Cherian
- BCM Teacher: Amritha K R
Advanced Food Microbiology lab is to study the standard plate count method, identification microorganisms based on their enzymatic activity, evaluate micro flora of various food samples, assess the sanitary quality of water.
- BCM Teacher: Amritha K R
Analytical instrumentation in Food Science and Quality Control involves specialized tools and techniques to assess the composition, safety, and quality of food products. These instruments help detect contaminants, measure nutrient levels, and ensure compliance with regulatory standards. Key instruments include spectrophotometers for color and nutrient analysis, chromatography systems (GC, HPLC) for detecting additives and toxins, texture analyzers for assessing consistency, and mass spectrometers for identifying food components. Other essential tools include moisture analyzers, pH meters, and rheometers. These technologies enhance food safety, support research, and aid in developing innovative food products with improved quality, texture, and nutritional value.
- BCM Teacher: Anju Annette Cherian
- BCM Teacher: Amritha K R
Food Safety and Quality Assurance in Food Science ensures that food products are safe, nutritious, and meet regulatory standards. Food safety focuses on preventing contamination from biological, chemical, and physical hazards through hygiene, proper handling, and testing. Quality assurance involves systematic processes like Good Manufacturing Practices (GMP), Hazard Analysis and Critical Control Points (HACCP), and ISO standards to maintain consistency in taste, texture, and nutritional value. It includes raw material inspection, process monitoring, and final product evaluation. Ensuring food safety and quality builds consumer trust, reduces health risks, and enhances the overall market value of food products.
- BCM Teacher: Amritha K R
- BCM Teacher: Stefy Sosa
Coconut & Beverage Technology as a Choice-Based Course in Food Science focuses on processing, value addition, and quality control of coconut-based and beverage products. It covers coconut processing (oil, milk, water, flour, desiccated coconut), beverage formulation (juices, soft drinks, fermented drinks), preservation techniques, packaging, and safety standards. Studying this course is important for developing innovative, sustainable, and commercially viable products. It enhances knowledge of nutritional benefits, processing technologies, and market trends. This course supports entrepreneurship, research, and industry advancements in functional beverages, coconut-based health products, and alternative dairy solutions, contributing to food security and economic growth.
- BCM Teacher: Amritha K R
- BCM Teacher: Stefy Sosa
- BCM Teacher: Rittu Susan Babu
- BCM Teacher: Stefy Sosa
The rise in diseases especially among the younger generation due to sedentary lifestyle and its impact on health is a course which is the need of the hour. The course introduces students to the various lifestyle diseases and its management and stresses importance on diet, exercise and disease management.
Introduces students to the basics of nutrition, its composition, nutrient functions and deficiencies and provides an insight into combinations in food research needed for food formulations
- BCM Teacher: Anju Annette Cherian
- BCM Teacher: Stefy Sosa