Quality Control for Value Addition in Food Processing is an essential hardback guide authored by experts Dev Raj, Rakesh Sharma, and V.K. Joshi. This comprehensive text presents a deep dive into the critical aspects of quality control within the food processing industry, making it an invaluable resource for students, educators, and researchers alike. The book covers twelve pivotal chapters that discuss processing plant hazards, quality characteristics, food standards and statutes, and the implementation of food safety assurance systems. It also explores the role of enzymes and additives in food processing and presents effective waste management strategies. Furthermore, the text provides actionable insights for marketing and export management, coupled with practical methods for quality control, enhanced through the use of tables, figures, and plates for a better understanding of complex concepts. This book is tailored for those pursuing advanced courses in postharvest technology, food technology, and food science, as well as professionals involved in quality management systems within the food processing sector.

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