Food Analysis and Quality control
In food industry different properties are analyzed like water, fat, carbohydrates, proteins, Rheology, flavour, texture etc. Food analysis is important because customer requires the food and nutritional information about the final ready to eat the food products. Quality is defined as the characteristics or properties that describe the food products. Quality control of food product is important to develop the new product or improve the existing products, profit etc. The major aim of quality control is to be preventing the defects not to detecting the defects. It also used in preventing and treatment of hazards that produced during the food processing.
Track 15-1 Food and food related product analysis by different methods
Track 15-2 Food and food related product analysis by different methods
Track 15-3 Food Grading
Track 15-4 Nutritional Value
Track 15-5 Analytical Techniques In Food Analysis
Track 15-6 Physical, Chemical and Biological Hazards and Treatment
Track 15-7 Need for Food Analysis
In food industry different properties are analyzed like water, fat, carbohydrates, proteins, Rheology, flavour, texture etc. Food analysis is important because customer requires the food and nutritional information about the final ready to eat the food products. Quality is defined as the characteristics or properties that describe the food products. Quality control of food product is important to develop the new product or improve the existing products, profit etc. The major aim of quality control is to be preventing the defects not to detecting the defects. It also used in preventing and treatment of hazards that produced during the food processing.
Track 15-1 Food and food related product analysis by different methods
Track 15-2 Food and food related product analysis by different methods
Track 15-3 Food Grading
Track 15-4 Nutritional Value
Track 15-5 Analytical Techniques In Food Analysis
Track 15-6 Physical, Chemical and Biological Hazards and Treatment
Track 15-7 Need for Food Analysis
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