Nutrition and Food Sciences

Food Adulteration

Adulteration of food is the process of mixing under- or deteriorated ingredients into food. Another option is to remove the expensive ingredients and replace them with inferior concoctions. Food adulteration is a major global issue. As a result of this process, substances lose some of their nutritious value. After consumption, it can occasionally provide a life-threatening scenario. Techniques including chromatography, spectroscopy, isotope analysis, enzymatic approaches, and DNA-based techniques can all be used to detect food adulteration.

• Degraded substances
• Nutritional substances
• Chromatography
• Spectroscopy
• Enzymatic methods
• DNA- based techniques