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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

FOOD STANDARD AND QUALITY CONTROL ၏ ေနာက္ဆုံးဗားရွင္း

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