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Food adulteration and quality control

1.	Food spoilage
2.	Food preservation
3.	Food preservation - cold storage, freezing, pasteurization
4.	Food preservatives
5.	Food adulteration
6.	Test to detct the presence of adulterants
7.	Food quality control

1.	External factors that cause food spoilage Difficulty: easy	2
2.	Different preservation methods employed Difficulty: easy	3
3.	Various food preservatives used Difficulty: easy	2
4.	Different food adulteration and adulterants Difficulty: easy	3
5.	Incidentally added adulterants in food Difficulty: easy	3
6.	Food spoilage and drying Difficulty: medium	4
7.	Irradiation, drying and cold storage Difficulty: medium	4
8.	Freezing, pasteurization and canning Difficulty: medium	5
9.	Preservatives used and their mechanism of action Difficulty: medium	5
10.	To identify the adulterants present in suagr and milk Difficulty: medium	5
11.	Consequences of adulteration, PFA, FCI Difficulty: medium	4
12.	Roles and responsibilities of quality control agencies Difficulty: medium	5
13.	Mechanism of action of preservation using salt, sugar, and vinegar Difficulty: medium	5
14.	Methods and mechanisms of food preservation Difficulty: hard	7
15.	Food quality control agencies and food preservation techniques Difficulty: hard	7
16.	Food spoilage, preservation, and quality control agencies Difficulty: hard	7

1.	Training test 1 Difficulty: easy	9
2.	Training test 2 Difficulty: easy	10

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Methodical recommendation

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