Food Adulteration Identification and Testing (Higher Vocational Textbook)

Author: Peng Shanshan, Xu Baiqiu, Feng Cuiping (editors)
Publisher:
Publish Date: 2006-09-01
Features: "Necessity is the mother of invention." Food is the material basis for human survival and social development, the energy source for labor production and all activities, and also the prerequisite for national stability and social progress. The uniqueness of food makes the food industry a "sunrise industry," which will undoubtedly receive unprecedented attention and development in the 21st century. Due to historical reasons, China's food industry has a weak foundation and started relatively late, still in its early stages of development. Sanitary facilities are far from satisfactory, and the market mechanism of survival of the fittest is not yet, allowing some illegal enterprises and individual merchants to take advantage of the situation. They break the law, disregard people's health, and produce or sell counterfeit food, causing harm to consumers. To adapt to the rapid development of China's food industry, carrying out the work of identifying and inspecting counterfeit food is of great significance. Based on the needs of teaching and production, after years of improvement and refinement in teaching practice, we have collected and organized relevant content from domestic and international sources to compile the book "Food Counterfeiting Identification and Inspection."
As college students, most of them will eventually enter the workforce, and the technical work they perform will revolve around the production and market sales of enterprises. The ability to familiarize themselves with and adapt to production and the market is a fundamental quality for their future success and should also be an important aspect of the training objectives of vocational colleges. How to develop unique features in this course and enable students to quickly engage in practical work—this book is the result of such exploration.
To better reflect the teaching system characteristics of food engineering vocational students, the editors of the textbook strive to adhere to the following principles: higher education, innovation, and practicality. During the writing process, considering the diverse needs of various stakeholders, the book aims to be easy to understand and simple to implement. It provides an in-depth yet accessible explanation of the sensory characteristics, physicochemical indicators, and identification methods for counterfeit food of various types. This approach benefits higher education teaching while also facilitating the practical operations of laboratory personnel at all levels, guiding production practices, and serving as a reference and guide for consumers.