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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


FOOD STANDARD AND QUALITY CONTROL

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