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NEW
Edition : 1 | Volume : 1
Publishing Year : 2025
Langage : English
Publisher : South India Book Traders
Author/s :
Dr. Nikita Wadhawan , Dr. Lokesh Gupta , Mr. RAKESH KHARRA
Availability :
In a world where food is at the heart of cultures, economies, and daily lives, the importance of food safety and standards cannot be overstated. With the global food supply chain continuously growing and evolving, we must have understanding of the practices that ensure the food we consume is safe, nutritious, and of the highest quality. This book has been meticulously crafted to align with the course curriculum of ICAR and NEP 2020 regarding food safety and standards, catering specifically to students and participants of various competitive exams related to the field of food processing/safety.
Recognizing a longstanding gap in the literature available to students and exam aspirants in these field, we endeavor to address this deficiency by creating this comprehensive resource. Written in a clear and accessible language, we aim to ensure that all students, regardless of their level of expertise, could benefit from its content. Extensive effort went into the development of this book, involving thorough brainstorming, discussions, and allocation of time and resources. Our primary objective was to compile all relevant sources pertaining to the common syllabee, consolidating the latest knowledge strands, elements, and technologies within the subject matter into a single, cohesive guide.
In closing, we express our gratitude to all our seniors and mentors whose guidance and support played an instrumental role in bringing this book to fruition. Their invaluable contributions have helped to ensure that this resource meets the needs and expectations of the end user in the field of Food safety and standards.
Dr. Nikita Wadhawan
Nikita Wadhawan, Ph. D (Foods & Nutrition), is presently working
as Associate Professor & Head in the department of Dairy and Food
Technology, CDFT, Udaipur. Has more than 15 years of experience in teaching UG
and PG classes at the College of Dairy and Food Technology and College of Home
Science. She carries a wide experience in the field of teaching, research and
extension. She has completed PGDM, Nutrition and Dietetics, IHCA, Chennai and Executive Master
Program in Business Administration (EMPBA) and Quality management, New Delhi.
She was awarded Senior Research Fellowship from ICMR, New Delhi for pursuing
Ph. D Research. Developed entrepreneurs in the field of maize processing who
are now earning. Attended and organized number of conferences and schools in
the field of food processing. During her career she has actively participated
and presented papers at workshops and seminars related to Clinical Nutrition
and Processing &Technology at National and International level. She has
published more than 42 research publications, 14 popular articles,5 chapters
and 10 e-compendiums 14 technical bulletins and 2 manuals etc. Has received
number of awards for her outstanding contribution in the field of Food
Technology and nutrition at National and international platforms. Is presently
the Food Safety Supervisor, FSSAI and Master Trainer, Grain Processing, PMFME,
Rajasthan state. She was Co-PI in RKVY sponsored Project Centre of Excellence
on Maize where in about 21 commercialized recipes of maize were developed and
standardized. She has also worked as Co-PI in DST sponsored project on Development
of Designer Health Foods and then promotion among rural women for management of
non-communicable diseases. Presently acting as PI for the project entitled Development
of Protocols for Procurement, Safe storage and Milling Out-turn of Major Pulses,
from DoCA, MoCA, Food & Public Distribution, GOI
Table of Contents..
1. FOOD SAFETY
2. HAZARDS AND RISKS IN FOOD SAFETY
3. CONTROL OF PARAMETERS AND STORAGE
4. HYGIENE AND SANITATION IN FOOD SERVICE ESTABLISHMENTS
5. FOOD SAFETY MEASURES
6. HAZARD ANALYSIS AND CRITICAL CONTROL POINTS (HACCP)
7. RISK ANALYSIS
8. FOOD LAWS AND STANDARDS IN INDIA
9. GENETICALLY MODIFIED FOODS
