FOOD QUALITY MANAGEMENT 2nd Edition

FOOD QUALITY MANAGEMENT 2nd Edition
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FOOD QUALITY MANAGEMENT 2nd Edition

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Publisher: Agrotech Publications
ISBN: 9788183211628
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Preface Realizing the importance and relevance of the quality control and assurance parameters of the Indian processed foods, the Indian Council of Agricultural Research entrusted the State Agricultural University of Himachal Pradesh to prepare a crash refreshing course for the benefit of scientists, planners and members of the Indian food processing industries. Because of the strict competition in the expanded markets, consistency and quality assurance are the driving forces for enterprise to determine its success or failure. The processed food industry in India is at the thresholds today and ready to disembark into a new phase and strides willing and capable to face any challenges from the International players. Since independence about six decades ago, the middle class strata of society has risen manifolds and created a vast market probably more willing consumers to spend than the total population of many countries. The over 65 per cent segment of the population is the fastest growing group. According to some estimates, in about 2020 there would be more senior citizens in the world than ever before. Until very recently there were few specific recommendations concerning nutrient requirements for these people. Comprehensive base-level studies have revealed many ways in which good nutrition, better food resource management, post harvest technology and intended food security can be achieved through traditional systems. The wide scale use of high yielding varieties of wheat at the cost of production and acreage of pulses a major source of proteins in vegetarian diets became a matter of concern in early 70 s. However, mixed cropping, inter cropping, involving a combination of crops with different values, maturity periods, capacity to withstand natural hazards, and crop diversification represents one of the most important practices that characterize the traditional farming systems. Because the final availability of nutrients is affected not only by the nutrient content of the foods but also by the methods of cooking, processing, quality control and marketing at the household as well as on commercial levels. Keeping some of these factors in mind, this book is bought out to find some of the answers, though the field is so vast and diversified. Therefore, it is important to lay adequate emphasis on these very important aspects and hence, the organization of training in short courses for the benefit of those concerned directly or indirectly with the issues. It is hopped that this endeavor of ours shall help in bringing about the requisite change in mindset for the overall progress of the country and also assuring healthy competition in the market. The entire effort has resulted in the culmination of this manuscript entitled Food Quality Management. Manoranjan Kalia
Acknowledgements Valuable guidance and support have been received from numerous publications, experimental data both published or otherwise , internet sources, committed and dedicated individuals of the scientific community, who have worked tirelessly for the cause of science and humanity in their own humble ways. An effort has been made to place on record as the Resource Personnel the contribution of such individuals and organizations, however, many more may have contributed significantly but inadvertently their recognition of contribution may have been missed. Moreover, it is a