Food Quality Assurance

Quality and food safety have become competitive in the global market for the overall development of the food processing sector in view of consumer safety and public health. This department trains the students in safety and quality control of the food during manufacturing. They deal with qualitative changes in food during processing and storage. They learn food quality control limits, food inspection needs, food analysis methods used in various raw foods and processed foods. They also learn food laws, standards and regulations pertaining to the India and abroad countries.

This department is well equipped and instrumented; in this deportment conduct experiments, to give knowledge to students, based on product analysis like protein, fat and carbohydrates, Food chemistry is concerned with analytical, biochemical, chemical, physical, nutritional, and toxicological aspects of foods and food ingredients. The long-term goals of research in food chemistry are to understand relationships between the structure and functional properties of food molecules and to improve the nutritional, safety and organoleptic aspects of food. Students of food chemistry must have a strong background in the basic sciences and should specialize in one or more of the following minor areas: organic chemistry, biochemistry, nutritional biochemistry, physical chemistry, analytical chemistry.