For many years, an acute need has existed for Quality Assurance & Certification textbook that is suitable for Food Technology students with basic concepts. This book is designed primarily to fill the aforementioned need, and secondarily, to serve as a reference source for persons involved in food research, food product development, quality assurance, food processing and in other activities related to the food industry. The original idea in the preparation of this book was to present basic information on quality concepts.

Features:

• Efforts have been made to describe food quality assurance aspects from raw material to finished product in a systematic and comprehensive manner. The subject matter is illustrated with figures and tables, wherever necessary.
• Each chapter has been divided into suitable descriptive content leading to precise information. Glossary containing related terms has also been presented.
• The book has been written keeping in view the requirements of the graduate, post graduate students, teachers and research scientists in Food Technology as per the latest 5th Deans Committee Recommendations.