Food Analysis and Quality Assurance

Zusatztext

The competitiveness of food production is now more dependent on the reliability of the safety and quality of the food; and acceptability of the production procedures than on quantity and price. Quality control is the evaluation of a final product prior to its marketing. Quality Assurance, in contrast to quality control, is the implementation of quality checks and procedures to immediately correct any failure and mistake that is able to reduce the quality of the interim products at every production step. This compendium provides a comprehensive review of production of some food products like dairy, bakery, confectionary, fruits and vegetable industry. The book is informative, interactive and reader friendly. Quality Controllers will gain an understanding of the importance of a QA or Food Safety System of some food products and the importance of their role in the System.

Autorenportrait

Dr. Charu Gupta (Gold Medal), Asst. Prof.Amity University, Noida, INDIA has published around 30 research and review papers in SCI journals, 65 abstracts in national & international conf.,authored 4 books and had filed several patents. Her main research interests are in utilization of agri-horticultural wastes in designing novel functional foods.

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