Home Bsc Semester 3/4 Bsc Food Safety And Quality Sem 3/4

Bsc Food Safety And Quality Sem 3/4

Factors affecting growth of Micro-organism in food (Intrinsic and Extrinsic)

In most cases, micro-organism utilizes our food supply as a source of nutrient for their growth.This course can result in deterioration(decay)of food.The...

Hygiene and Sanitization in Food Sector

Hygiene and Sanitization in Food Sector Maintaining safety and quality is essential in the entire chain of food...

Method of their detection (basic principle)

A.Detection from Milk: 1. Water:The presence of water can be by putting a drop of...

Miscellaneous (Vinegar & antibiotics): Beneficial Role of Microorganism

Vinegar Vinegar is a food product made by acetic acid bacteria that can ferment the...

Genetically Modified Foods

Genetically modified foods or GM foods, also known as genetically engineered foods or bioengineered foods, are foods produced from organisms that have...

Fermentation in Foods

Fermentation is a metabolic process that consumes sugar in the absence of oxygen. The products are organic acids, gases, or alcohol. It occurs...

Beneficial Role of Micro-Organism

https://youtu.be/eksagPy5tmQ Few major Beneficial Role of Micro-Organism Antibiotics are important components...

(CPA) Consumer Protection Act

Consumer Protection Act, 1986 is an Act of the Parliament of India enacted in 1986 to protect the interests of consumers in India. It makes provision for the...

TQM: Total Quality Management

Total Quality Management, TQM, is a method by which management and employees can become involved in the continuous improvement of the production...

Introduction: Food Borne Disease

Foodborne disease: A disease caused by consuming contaminated food or drink. Myriad microbes and toxic substances can contaminate foods. There are more than 250 known foodborne diseases. The...