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