Course Overview

This course provides an in-depth understanding of food adulteration—its causes, health consequences, detection methods, and prevention strategies. Ideal for students, food handlers, and safety professionals, it covers scientific testing, legal frameworks, and best practices to promote a safer food supply chain.

Mode: Online | Duration: 30 Hours | Credits: 2 | Level: Beginner to Intermediate

What You’ll Learn

By the end of this course, you will be able to:

• Define food adulteration and understand its causes and impacts

• Identify common adulterants found in water, milk, oils, spices, and grains

• Apply physical, chemical, microbiological, and molecular detection techniques

• Understand Indian and international food safety regulations and agencies

• Explore penalties and legal recourse for food adulteration

• Promote Good Manufacturing Practices (GMP) and HACCP protocols

• Interpret food labeling for safety and traceability

• Raise awareness and report adulteration as a responsible consumer

Course Curriculum

 Hands-On Learning

• Spot-The-Adulterant Lab Simulations: Identify food contamination using scientific techniques

• Case Analysis: Real-world regulatory failures and consumer activism

• Food Labeling Review: Decode packaging for compliance and quality indicators

Assessment

Who Should Enroll

Perfect for:

• Food science and nutrition students

• Home cooks and culinary professionals

• Health officers, food inspectors, and supply chain managers

• Concerned consumers and safety advocates

Certification

Earn a Certificate of Completion from UniKaushal after completing the course and clearing the final assessments.