Certificate Course on Food Safety & Quality Control

Overview

Satisfactory food supply has always been a central problem for governments since the formation ancient societies several thousand years ago. Although many of the same foods are still produced and consumed, dietary preferences have changed over the centuries due to the development of the economy and the science of nutrition. The primary role of our food is to provide enough nutrients to fulfil metabolic requirements, while giving us a feeling of satisfaction and well-being. Consequently, adequate food consumption may promote the state of well-being, better health and prevention of diseases. So it is understandable that interest in healthy food and food quality and its regulation is growing worldwide. When a product is offered for sale, the purchaser expects the product to be what it is purported to be: genuine and wholesome, and free from adulteration and contamination. Correct information about the composition and nutritive value of a food product is designed to protect the consumer from adulteration and falsification, and requires a well-organized quality control infrastructure and food regulations.

Eligibility

A candidate should have passed 10+2 examination conducted by the respective state/central government educational boards/ science graduate.

Minimum Education