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Report of 1st ADD-ON Course On "Food Adulteration"

1. Name of the Add on Course: Certificate Course on "Food Adulteration"
2. Organizing Department: CHEMISTRY
3. Head of the Department (with Email and Mobile): DR. AMIT MONDAL, This e-mail address is being protected from spambots. You need JavaScript enabled to view it
4. Course Coordinator (with Email and Mobile):
   i) Anshupriya Shome, This e-mail address is being protected from spambots. You need JavaScript enabled to view it
   ii) Dipankar Mondal, This e-mail address is being protected from spambots. You need JavaScript enabled to view it
5. Duration of Course (in hours): 30 Hours
6. Course Commencement Date: 15.03.23
7. Course End Date: 15.06.23
8. Evaluation Dates: Within 30^th June, 2023.
9. About the Certificate Course: Food Adulteration.
10. Objective of the Certificate Course:

i. To aware students about basic idea on various foods and about adulteration.
ii. T o know about adulteration of common foods and their adverse impact on health
iii. To develop the skills of detecting adulteration of common foods.
iv. To able to extend their knowledge for remedial measures for common food adulterants.

11. Target Group: B.A, B.Sc, M.Sc

12. Detailed syllabus of the Course:

UNIT-I : Common Foods and Adulteration: (07hrs)

Common Foods subjected to Adulteration - Adulteration, Definition, Types; Poisonous
substances, Foreign matter, Cheap substitutes, Spoiled parts. Adulteration through Food
Additives, Intentional and incidental. General Impact on Human Health.

UNIT-II : Methods of Detecting Adulterants :(10 hrs)

Means of Adulteration Methods of Detection Adulterants in the following Foods; Milk, Coffee, Oil (Ghee), Grain( pulses) , Sugar, Spices (Chili powder, turmeric, coriander)  and condiments, Processed food, Fruits and vegetables.

Analysis of preservative and coloring materials, test enhancing, sweetening flavoring materials (msg).

UNIT-III : Present Laws and Procedures on Adulteration:(08hrs)

Basic Highlights of Food Safety and Standards Act 2006 (FSSA) Food Safety and Standards
Authority of India's Rules and Procedures of Local Authorities.
Role of voluntary agencies such as, Agmark, I.S.I. Quality control laboratories of
companies, Private testing laboratories, Quality control laboratories of consumer co-
operatives.
Consumer education, Consumer problems rights and responsibilities, COPRA 2019 -
Offenses and Penalties Procedures to Complain Compensation to Victims.

UNIT-IV -Recommended Co-curricular Activities (including Hands on Exercises):(05hrs)

1. Collection of information on adulteration of some common foods from local market
2. . Demonstration of Adulteration detection methods for a minimum of 5 common foods (one method each
3. Invited lecture/training by local expert
4. Visit to a related nearby laboratory.
5. Assignments, Group discussion, Quiz etc.

13. Course Instructors with affiliation: Brahmananda Keshab Chandra  College

14. Proposed Schedule for Course:

Course Coordinators

Head of the Department: Amit Mondal

1. Dr. Anshupriya shome
2. Dr Dipankar Mondal

Date: 15.11.22 Date: 15.11.22

Seal:

Annexure I: Departmental meeting resolution approving the course.