FOOD STANDARD AND QUALITY CONTROL

Simple and easy way to learn FOOD STANDARD AND QUALITY CONTROL. It almost cover all important topics of FOOD STANDARD AND QUALITY CONTROL which are given below chapter wise :

UNIT - I : FOOD QUALITY AND QUALITY CONTROL

Meaning, objectives, important considerations, principles of – quality control of food

Raw material and inspection of finished products

Total Quality Management and its parameter

Elements of Total Quality Management

UNIT - II : INDEX OF NUTRITIONAL QUALITY (INQ)

Need for INQ

Nutrition labeling of foods

Methods of assessing food quality - Cereals and Pulses

Quality in fruits and vegetables

Milk and milk products

Meat and its products quality

Egg, Oils, fats, nuts and oilseeds

UNIT - III : STANDARD OF FOODS

Cereals and Pulses

Fruits & Vegetables

Coffee and Tea

Sugar and sugar products

Milk and milk products

Eggs and selected fleshy foods

UNIT - IV : MICROBIOLOGICAL QUALITY CONTROL OF FOODS

Fundamentals and Principles, factors

Process and quality control procedures

Hazards Analysis and Critical Control Points (HACCP)

UNIT - V : NUTRITIONAL CHANGES IN FOODS DURING PROCESSING

Nutritional losses

Nutritional gains

Organoleptic qualities of foods due to processing

Changes in the physical, chemical properties