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• Export specification and guidelines by APEDA
• Consumer perception of safety and Ethics in food safety
X. Suggested Reading
Amerine MA, Pangborn RM and Rosslos EB. 1965. Principles of Sensory Evaluation of Food.
Academic Press.
Curtis PA. 2005. 
Guide to Food Laws and Regulations
, Wiley-Blackwell, ISBN
9780813819464.DGHS 
Manual 8: Manual of Methods of Analysis of Foods-Food Additives
.
Curtis PA. 2005. 
Guide to Food Laws and Regulations
, Wiley-Blackwell, ISBN 9780813819464.
Early R. 1995. 
Guide to Quality Management Systems for the Food Industry
, Springer, ISBN
9781461358879.
Kemp SE, Hollowood T and Hort J. 2009. 
Sensory Evaluation: A Practical Handbook
, Wiley-
Blackwell Publisher, ISBN 9781405162104.
Krammer A and Twigg BA. 1973. Quality Control in Food Industry.Vol.I, II.AVI Publ.
Lawless, Harry T, Heymann and Hildegarde. 2010. Sensory Evaluation of Food: Principles
and Practices, Springer, ISBN 9781441964885.
Ranganna S. 2001. 
Handbook of Analysis and Quality Control for Fruit and Vegetable Products
,
Tata McGraw-Hill ISBN 9780074518519.
Ranganna S. 2001. 
Handbook of Analysis and Quality Control for Fruit and Vegetable Products
,
Tata McGraw-Hill, ISBN 9780074518519.
The Food Safety and Standards Act, 2006 along with Rules & Regulations 
2011, Commercial
Law Publishers (India) Pvt. Ltd.
Websites
https://en.wikipedia.org/wiki/Sensory_analysis
https://link.springer.com/chapter/10.1007/978-1-4757-5112-3_5
https://www.foodqualityandsafety.com/
I. Course Title
: Functional Foods from Horticultural Produce
II. Course Code
: PHM 509
III. Credit Hours
: (2+0)
IV. Why this course ?
Functional foods are foods that have a potentially positive effect on health beyond
basic nutrition. This course examines the rapidly growing field of functional foods
in the prevention and management of chronic and infectious diseases. It attempts
to provide a unified and systematic account of functional foods by illustrating the
connections among the different disciplines needed to understand foods and
nutrients, mainly: food science, nutrition, pharmacology, toxicology and
manufacturing technology. Advances within and among all these fields are critical
for the successful development and application of functional foods