Food Adulteration
Food contamination refers to the process by which the quality of food is compromised, either through the addition of inferior quality components or the removal of essential ingredients. This encompasses not only the deliberate inclusion or substitution of substances but also the occurrence of biological and chemical contamination throughout the various stages of food production, storage, processing, transportation, and distribution, which can lead to a deterioration in the quality of food products. Adulterants are substances employed to render food products unsafe for human consumption.
Categories within this context include:
- Intentional Adulterants
- Microbial Contamination
- Economic Adulteration
- Harmful Substances
- Incidental Adulteration
Related Conference of Food Adulteration
August 29-30, 2024
13th Internationl Conference on Forensic Chemistry and Biochemistry
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14th International Conference and Expo on Separation Techniques
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Food Adulteration Conference Speakers
Recommended Sessions
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- Organic Chemistry
- Advanced Food Processing Technologies
- Agriculture and Resource Economics
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- Food and Nutrition
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- Food Chemistry
- Food Drug Analysis
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- Food Nutrition and Health
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- Food Processing
- Food Rheology
- Food Science and Technology
- Food Toxicology
- Hydro Colloids in Food Industry
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