This document is a presentation on composition, quality, and safety of food by a student named Manik Mehta. It discusses the key components of food including carbohydrates, proteins, and fatty acids. It then covers topics like food adulteration, food quality standards, food preservation techniques, and the roles of organizations like FSSAI and HACCP in ensuring food safety in India. The student acknowledges the guidance of their professor Dr. Vishal Kumar in preparing this presentation.

1. SUBHARTI INSTITUTE OF TECHNOLOGY AND ENGINEERING
FOOD TECHNOLOGY DEPARTMENT
SVSU(MEERUT)

2. COMPOSITION QUALITY AND
SAFETY OF FOOD
• NAME-Manik Mehta
• Year- 2nd year
• Semester- 3rd semester
• Roll No.- 160101489400003
• B.TECH(FOOD TECHNOLOGY)
SUBMITED TO:- Dr. Vishal
Kumar

3. INTRODUCTION
•Composition Quality And
Safety Of Food (CQSF) by this
term we understand that we
have to discuss about food’s
composition or in simple words
we can say that food’s
generation, food’s quality and it
standards and the most
important one which is safety of
food because todays main
agenda is preservation of food
and productivity of food.

4. ACKNOWLEDGEMENT
 I would like to express my special thanks of gratitude to my
teacher Dr. Vishal Kumar (HOD of Food Technology
department) who gave me the golden opportunity to make this
wonderful presentation on topic COMPOSITION QUALITY AND
SAFETY OF FOOD, which also help me in doing a lot of research
and I came to know about so many new things related to this.
 I am really thankful to them.
 I would also thanks my friends and colleagues who helped me
in making this presentation.
 THANKS AGAIN TO ALL WHO HELPED ME.

5. COMPOSITION OF
FOOD
• The term “food” refers to the
broad range of edible
materials that comprise the
essential body nutrients
required for life and growth,
such as proteins,
carbohydrates, fats.
• Food contains chemical
molecules. Chemical
composition may be
determined in laboratory.

6. CARBOHYDRATES
• A carbohydrate is a biological molecule consisting of
Carbon(C), Hydrogen(H) and Oxygen(O) atoms.
• Carbohydrates perform numerous roles in living
organisms.
• In food science and in many informal contexts, the
term carbohydrate often means any food that is
particularly rich in the complex carbohydrate starch(
such as cereals, breads and pasta) or simple
carbohydrates, such as( candy, jam and desserts).
• Carbohydrates are an important part of some
compound, which increase our resistance to
infections.

7. PROTEINS
Proteins are the essential agents of biological functions and amino acid
are the building blocks of proteins.
The diversity of thousand of proteins found in nature arise from the
commonly 20 amino acids. Protein are the polymer of amino acid with
each amino acid join to the neighbour by specific type of bond.
Protein can be break down to their consist amino acid.

8. PROTEIN’S STRUCTURES
There are 4 types of structures of proteins:-
Primary Structure- The amino acid is in sequence in primary structure.
Secondary Structure- The hydrogen bonding interaction b/w amino acid, polypeptide
chain can arrange itself in 2 character helical segments.
Tertiary Structure- When the polypeptide chain of the protein molecular band and
fold in order to assume a more compact 3D shape.
Quaternary Structure- Many protein consist of 2 or more interaction polypeptide
chain of tertiary structure which is commonly refer to the protein.

9. FATTY ACIDS
Fat are a group of chemical compound that can contain fatty acid, energy
is stored in the body mostly in the form of fat. Fat is also needed in the
diet to supply essential fatty acids that are substance essential for growth
but not produced by the body itself.
TYPES:-
1) Saturated
2) Monounsaturated
3) Polyunsaturated

10. QUALITY OF FOOD
Food quality is the quality characteristics of food that is acceptable to
consumers. This include the external factor as appearance( size, shape,
colour, gloss and consistency), texture and flavour factors such as federal
grade standards and internals.
Food quality in united states is enforced act 1990. Members of the public
complain to trading standards professionals who submit complaint samples
and also sample used to routinely monitor the food marketplace to public
analysts.
Food processing and food adulteration are the parts for the quality control
of food.

11. FOOD ADULTERATION
• Adulteration is a legal term meaning that a food
product fails to meet federal or state standards.
Adulteration is an addition of another substance to
a food item in order to increase the quantity of the
food item in raw form or prepared form, which
may result in the loss of actual quality of food
item. These substances may be other available
food items or non-food items. Among meat and
meat products some of the items used to
adulterate are water or ice, carcasses, or carcasses
of animals other than the animal meant to be
consumed. In sugar product and wheat product
addition of white powder is involve in
adulteration.

12. SAFETY OF FOOD
Food Safety is a scientific discipline describing handling,
preparation, and storage of food in ways that prevent foodborne
illness. This includes a number of routines that should be followed
to avoid potential health hazards. In this way food safety often
overlaps with food defence to prevent harm to consumers.in
considering industry to market and practices, food safety
considerations include the origin of food including the practices
relating to food labelling, food hygiene, food additives and
pesticide residues as well as policies on biotechnology and food
and guidelines for the management of governmental import and
export inspection and certification system of food.

13. FOOD
PRESERVATION
• Food preservation is to
prevent the growth of
microorganism( such as
yeast), or other
microorganisms. Many
process to preserve food
involve more than one
preservation method.
Maintaining or creating
nutritional value, texture and
flavor is an important aspect
of food preservation. In
simple words we can say
that preservation of food
product with the help of the
physical, chemical,
biological, mechanical and
natural method for long
period of time during
storage condition at different
temperature.

14. TECHNIQUES FOR FOOD PRESERVATION
PASTEURIZATION:- It is the process to kill pathogenic microorganisms
with the help of heat process.
o LTLT- Low temperature long time(62 degree Celsius for 30 min.)
o HTST- High temperature short time(72 degree Celsius for 15 min.)
o UHT- Ultra high temperature(135 degree Celsius for 1 sec.)
STERILIZATION:-In this process all types of microorganisms were killed
with the help of heat process
PACKAGING:- In this process food product is properly packed so that
microorganisms can not come in contact of product.
TYPES OF PACKAGING:-
o Primary packing
o Secondary packing
o Tertiary packing

15. FOOD STANDARDS OF INDIA
• It is an organization works for the
maintenance of standard and richness of food.
The government of India is fully aware of the
possibilities of food being adulterated.
• The main agencies work under this
organization are:-
• Preservation of food adulteration(PFA)
• Food Safety And Standards Authority Of
India(FSSAI)
• Hazard Analysis And Critical Control
Points(HACCP)

16. FSSAI
Food safety and standard authority of India(fssai), it is the government established body
under the act of food safety 2006. the act was needed to bring out a single statutory body for
food laws, standard setting and enforcement so that there is one agency to deal and no
confusion in mind of consumer, traders, manufacturers and investors which was due to
multiplicity of food laws. The priorities of the FSSAI is laying down science based standards
for article of food and regulate their manufacture, storage, distribution, sale, import to
ensure the availability of safe and healthy product.
HACCP
Hazard Analysis And Critical Control Points is an important quantity assurance system. This
system ensures that the product are safe and have good quality. It is a science based and
systematic identifies, specific hazard and measure for their control to ensure the safety of
food.

17. THANK YOU