Food Chemistry and Food Microbiology

Food Adulteration and Detection Methods

This session focuses on common adulterants in foods, their health effects, and methods to detect and prevent them. Topics include milk dilution, artificial ripening, synthetic dyes, and mislabeling. Analytical approaches like FTIR, HPLC, and DNA barcoding will be reviewed. Participants will explore regulatory enforcement strategies and public health education. Case studies of large-scale adulteration scandals will be discussed. New technologies like blockchain for food integrity will be introduced.