This book "Food Analysis & Quality Control" is an important ready-made tool covering topics from analysis and quality control of cereals, Pulses, Oilseeds, Fruits and Vegetable Products, Milk and Milk Products, Poultry, Meat and Fish Products, Water, alcohol analysis, Food Testing and Rapid detection methods, Food Adulteration Testing methods, Detection of adulterants in food articles, Food Microbiology, FSSAI and General understanding of food safety ecosystem in India, Food Chemistry and Nutrition, Food Safety and Quality Assurance.

Hemant W. Deshpande, Head, Department of Food Microbiology and Safety, College of Food Technology, Vasantrao Naik Marathwada Krishi Vidyapeeth,Parbhani, Maharashtra, India

A. Poshadri, Assistant Professor, Food Technology, Professor Jayashankar Telangana State Agricultural University, Hyderabad, Telangana, India

1. Introduction to Food Analysis 2. Food Testing and Rapid detection methods 3. Food Adulteration and Testing methods 4. Detection of Adulterants in Food articles 5. Analysis of Cereals and Cereal products 6. Fruits and Vegetable Products Analysis 7. Water Analysis 8. Preparation of Test Sample of Oils and Fats 9. Meat and Poultry Testing Methods 10. Spices and Condiments Testing Methods 11. Honey Testing Methods 12. Mycotoxins, Pesticide Residues and Heavy Metal Testing Methods 13. Milk and Milk Products Testing Methods 14. FSSAI and General Understanding of Food Safety Ecosystem in India 15. General Information on Food Analysis and Quality Assurance References