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