Food quality control : a laboratory manual / by Noriham Abdullah, Siti Suhana Ramli and Sherifah Baharuddin

Includes tables

Includes bibliographical references

Food quality control is a broad subject that is mostly associated with the safety, freshness and wholesomeness of the food product. Over the past centuries, there had been numerous advances in this discipline as more people are aware of the importance of producing quality food. Numerous techniques and methods are created and implemented to the quality control of food and these contribute to the production of high quality food products.

This manual is designed for a one-semester course in food quality control and is suitable for diploma students. The primary emphasis of this manual is to let the student gain hands-on knowledge on various aspects of basic quality problems involved, different controls exercised and techniques used in assessing quality. In addition, the methods used in this manual cover all aspect of quality assessment, from quality control of raw material up to processed foods. Students undergoing this course will be able to familiarize with the instruments commonly used in the food industry and gain the necessary skills needed to thrive in the work industry.

Methods in this manual are meant to train students to assess the quality and wholesomeness of food products. We want to emphasize that the experiments in this manual are not intended to substitute or even replicate approved standard or official methods for quality control of food. Each experiment in this manual is preceded by an introduction of the principles necessary for understanding and interpreting the data. Students are encouraged to supplement the introductory material by reading selected sections in a comprehensive food quality textbook in addition to the references cited at the end of the manual.