This work serves as a comprehensive resource for understanding the principles, methods, and practices that ensure the quality and safety of food from production to consumption. It blends foundational concepts with advanced analytical approaches, offering a balance of scientific depth and practical applicability. The content begins with the essential principles and objectives that define food quality and safety, highlighting their multi-dimensional role in modern food systems. It explores measurable attributes, indices, and standards that guide quality assessment, along with detailed discussions on analytical methods, statistical quality control, and both chemical and microbiological sampling strategies, tailored for liquid, powdered, and granular materials. A strong emphasis is placed on advanced techniques for evaluating sensory and physical properties, including colour, flavour, and texture, supported by non-destructive methods, such as Near-Infrared spectroscopy, FTIR, chemometrics, X-ray imaging, CT, MRI, and ultrasound. These methods are integrated with approaches for sorting, grading, and sensory evaluation, bridging traditional techniques with cutting-edge technological innovations. The content also addresses hazards, contaminants, and adulteration in food, highlighting preventive frameworks built on good agricultural, hygienic, and manufacturing practices, along with robust total quality management systems to ensure safety and compliance. The work also examines the legal and regulatory landscape, covering both national and international standards that safeguard consumer interests and guide industry practices. It also explores emerging challenges, such as food recalls, traceability, and the risks posed by bioterrorism, providing strategies for crisis preparedness and effective management. By integrating theoretical knowledge with modern technology and real-world applications, this resource equips readers with the skills and insights needed to uphold food quality and safety in a rapidly evolving global industry.
Dr. Syed Mazhar Ali is working as an Associate Professor in the Agriculture Research station, Pavagada, Tumkur district under University of Agricultural Sciences, Bangalore, India. He is currently pursuing Ph.D. in the department of processing and food engineering, University of Agricultural Sciences, Raichur. He has over 18 years of experience in teaching, research, extension, academics and administration. His research interests include post-harvest technology, drying of foods, beverage processing, and design and development of agriculture and processing implements/machinery. He has also worked as a Principal Investigator (PI) and Co-PI in some of the Institute projects and also had exposure visits to many Institutes. He has attended many International, National seminars/conferences, Faculty/Capacity development Programme and Training programmes. He has authored several research papers published in reputed National and International Journals of the country, book chapters, popular articles and other extension publications.
An academician connected with Keladi Shivappa Nayaka University of Agricultural & Horticultural Sciences (KSNUAHS), Shivamogga, Karnataka. Dr. Sudharani N., is a Scientist in Food and Nutrition discipline at the ICAR Krishi Vigyan Kendra, Shivamogga. She has completed her Doctorate from Food Science and Nutrition from the University of Agricultural Sciences, Bangalore. She has been actively involved in teaching, research and extension activities since 13 years. For her outstanding contribution in research on the development of Sahyadri Nidhi Coffee Leaf Beverage Instant Dip Sachet, she has received the prestigious Republic Day Civilian Award from the District Collector of Chikkamagaluru during 2022 and has also received prestigious Karnataka Science and Technology Academy Award (General public category) on the eve of National Science day celebrated by Karnataka Science and Technology Academy during 2023. She has attended more than 15 National and International conferences, workshops and seminars and also published more than 25 research papers in diversified scholarly journals.
Dr. Ambrish Ganachari, is an Associate Professor of Processing and Food Engineering at the Zonal Agricultural Research Station, Kalaburagi under the University of Agricultural Sciences, Raichur, Karnataka, India. He obtained his Ph.D. in Processing and Food Engineering from UAS, Raichur. With over 14 years of experience in teaching, research, academic administration, and industry, his research interests include design and development of processing machinery, drying of foods, fortification of foods, and packaging. He has received various awards from National and International societies and is a member of various professional organizations. He was awarded an international fellowship for a training programme on Food systems for healthy and sustainable diets. He has led more than 15 research projects as a Principal Investigator (PI) and Co-Principal Investigator (Co-PI) sponsored by various funding agencies on a competitive mode. In addition, he has authored several research papers and book chapters published in National and International journals. He also serves as a reviewer for various leading international food research journals.
Dr. Krishna Reddy G.S., working as an Assistant Professor, Agricultural Research Station, Nelamakanahalli, Chickballapur (T&Dist.) under University of Agricultural Sciences, Bangalore. He has completed his Ph.D. in the Department of Agricultural Engineering (Post-Harvest Processing and Food Engineering). He has over 20 years of experience in teaching, research, extension, academics and administration. His research interests include post-harvest technology, conducting experiments on dryland horticulture, farm trails/ research experiments. He has also worked as a Co-PI in some of the Institute projects and also had exposure visits to many Institutes. He has attended many International, National seminars/conferences, Faculty/ Capacity development programme and Training programmes. He has authored several research papers published in reputed National and International journals of the country, book chapters, popular articles and other extension publications.
1 Introduction to Food Quality and Safety .................................................1
2 Concepts and Objectives of Food Quality Assessment .........................23
3 Quality and Safety Indices in Food Analysis ........................................43
4 Quality Control: Tools, Techniques and Applications ...........................67
5 Statistical Quality Control in Food Industry .........................................85
6 Sampling Techniques: Chemical and Microbiological Aspects ..........103
7 Sampling Procedures for Liquid, Powdered and Granular Materials ..............................................................................................119
8 Instrumental Methods for Food Quality Testing .................................141
9 Measurement of Colour, Flavour and Texture in Food .......................163
10 Non-Destructive Methods for Food Quality Evaluation .....................185
11 Near-Infrared (NIR), FTIR and Chemometrics in Food Quality Prediction ......................................................................201
12 X-ray, CT, MRI and Ultrasound for Internal Quality Inspection ........219
13 Sorting and Grading: External Image Analysis and Spectroscopy .......................................................................................237
14 Sensory Evaluation Methods and Panel Selection ..............................255
15 Food Hazards and Safety: Understanding Contaminants and Adulteration ...........................................................275
16 Food Safety Strategies: GAP, GHP, GMP, TQM and TQC .................295
17 Food Laws and Regulations: BIS, AGMARK, FSSAI and International Standards ........................................................................313
18 Food Recall, Traceability and Bioterrorism:Challenges and Management ..............................................................335
