The students, teachers, and researchers often need a direct reference which is complete on the subject for teaching undergraduate or postgraduate students. The book on "Quality Control for Value Addition in Food Processing" consists of 12 chapters on Food Processing industry, Processing Plant, Processing Plant Hazards, Quality Charateristics, Quality Control and Management, Food Standards and Statutes, Food Safety Assurance Systems, Addiitives in Food Processing, Enzymes in Food Processing, Waste Management in Food Industry, Marketing and Export Management, Practical Methods for Quality Control along with glossary and annexures.
The text in the chapter has been illustrated with tables, figures and plates for better understanding of the contents. The book chapters have been designed as per the ICAR syllabus for UG and PG students. As present, there is no book available which gives an orientation for quality control in food processing industry. The book will be highly beneficial to both UG and PG students undergoing courses in Postharvest Technology, Food Technology, Food Science and Technology as well as for professionals related to quality management system in food processing industry.
ABOUT THE AUTHOR V.K. Joshi
The author is M.Sc. (Micro) from PAU, Ludhiana and Ph.D. (Micro) GND University, from Amritsar with specialization in fermentation, Got various trainings viz. Food Processing and Nutrition' MAU, Parabhani, Sensory Analysis' from CFTRI, Mysore, Post harvest Tecnology of fruit and vegetables from PAU, Ludhiana organised by USAID and UAS,California, Davis (USA). Computer applications from University Computer Centre, Nauni, Networking and Internet university Computer Centre, Nauni. Dr. Joshi possesses varied professional experience of research, teaching and extension of more than 26 years including seven years in Quality Control in HP state department of Horticulture, Shimla. Specific area of work include fermentation technology, waste utilization, Biocolour, quality control and sensory evaluation of food. AT present, he is working as an Associate Professor in the department of Post harvest Technology. Dr. Joshi a former Head of Department. Has guided MSc and Ph.D students for their PG research. He has authored/edited eight books (Fruit wines; Biotechnology: Food Fermentation (2 Vol.); Post harvest Technology of Fruits and Vegetables (2 Vol.); Sensory Science: Principles and Applications in Food Evaluation; Advances in Biotechnology, Hand book of Enology: Principles, Practices, Recent Innovations, Food Biotechnology). Dr. Joshi has published 110 research papers in international and national journals, 57 book chatpers/Review/technical articles/popular articles and presented 30 papers in various seminars/conferences. He has handled various projects of ICAR (AICRP), ICAR Cess fund, National Horticulture Board, New Delhi, Department of Biotechnology, GOI. He has been member of Board of Studies, HPU, Shimla, College of Horticulture, UHF, Nauni; Core committee of SLITE, Longowal (Pb)., Board of Studies on Food and Nutrition Punjabi University Patiala, Life member Association of Food Scientists and Technologists (Mysore), Trustee Biotechnological Research Society of India, Trivandrum. Dr. Joshi has been a consultant HP Fruit Wines Pvt. Ltd. Badhu, Distt. Mandi and advisor to HPMC, Shimla. Has been awarded: N.N. Mohan Memorial Award, (1982), Kejriwal Award (1995), N.A. Pandit Award (1996), N.N. Mohan Memorial Award (1998) by AIFPA, New Delhi for his outstanding research contribution. He has been honoured with Himachal Shree Award by Himotkrash, Society, H.P. (2003). He is an Expert referee of J.Food Science, Technology, J.Tree Science, Indian Food Packer, J. Applied Microbiology, Letters in Applied Microbiology, Indian J. Biotechnology, J. Scientific Industrial Research, Haryana Journal of Horticultural Science's, etc. He helped set up and renovated the Fruit Processing Unit, licensed by FPO New Delhi for commercialization for fruits and vegetables products.
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