Subject Code & Name: FD25404 – Standards in Food Technology
Regulation: R-2025
Semester: IV (Fourth Semester)
Branch: B.Tech. Food Technology (Food)
Credits / L-T-P: 1 Credit | L-T-P: 1-0-0
Course Objectives
- The official syllabus gives no separate Course Objectives for this course.
Full Unit-wise Syllabus
Unit I – Overview of Standards
Basic concepts of standardization; objectives and importance of standards in food industries; conformity assessment, certification, inspection and accreditation systems. Purpose of standardization in food quality, safety, sustainability, international trade and consumer protection. Marking and certification of food products and processes. Role, structure and functions of: Bureau of Indian Standards (BIS),Food Safety and Standards Authority of India (FSSAI),International Organization for Standardization, International Electrotechnical Commission, World Trade Organization and Codex Alimentarius Commission. BIS Act (latest amendments), ISO/IEC Directives, WTO–TBT & SPS agreements, Good Regulatory Practices. Emerging standards for digital traceability, blockchain in food supply chains, ESG and sustainability standards, circular economy standards, packaging and eco-labeling norms.
Unit II – Food Standards and Regulatory Framework
Food quality grading and certification systems: AGMARK standards, Quality Council of India initiatives, Organic certification systems, GI tagging of food products. FSSAI regulations: licensing, registration, labeling, claims, nutraceuticals, novel foods, imports and exports. Food category systems, HS Code, Codex food classification, product-specific and commodity standards. Permitted food additives, contaminants, heavy metals, pesticide residues, veterinary drug residues, mycotoxins, allergens. Microbiological criteria and hygiene standards. Approval procedures for non-specified foods, new ingredients, plant-based alternatives, functional foods. Food Product Approval Systems and regulatory submissions. Vertical and horizontal standards. Food safety auditing, GMP, GHP, HACCP, ISO 22000, BRCGS, FSSC 22000, retailer standards. Recall management, traceability systems and crisis management.
Activities: Case study on food traceability and recall
Course Outcomes (COs)
- The official syllabus does not list a CO table for this course.
Assessment Pattern (Quick Note)
- Weightage: Continuous Assessment 40% | End Semester Examinations 60%
- Internal methodology: Quiz (10%), Assignments (10%), Flipped Class (20%), Internal Examinations (60%)
Source: Official Anna University – B.Tech. Food Technology R-2025 Syllabus
Last Updated: October 2026
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