Food Adulteration and Regulation

\r\n Food Adulteration refers to the process by which the quality or the nature of a given food is reduced through addition of adulterants or removal of vital substance. Food adulterants are the chemical substances present in food that cause harm or is unwanted in the food. Basically, during food adulteration, small quantity of non-nutritious substances are added intentionally to improve the appearance, texture or storage properties of the food. Food adulteration is quite common in the developing countries.

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    Related Conference of Food Adulteration and Regulation

    Food Adulteration and Regulation Conference Speakers