Food adulteration
Food adulteration is the intentional or accidental addition of any foreign particles in the food which degrades the quality of food. Toxic substances and chemicals are used to improve the colour and texture of the food to increase the profit but it can risk human life and sometimes causes kidney, liver failure and some other serious consequences.
- Poisonous or deleterious substances
- Microbiological contamination and adulteration of food
- Economic-adulteration
Related Conference of Food adulteration
November 24-25, 2025
7th World Congress on Advances in Food Science, Processing and Technology
Barcelona, Spain
June 01-02, 2026
9th International Conference on Nutrition, Food Science and Technology
Zurich, Switzerland
October 29-30, 2026
5th International Conference on Agroecology and Organic farming
Aix-en-Provence, France
Food adulteration Conference Speakers
Recommended Sessions
- Dairy Science And Technology
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- Food and Beverages Hotel Management
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- Food Chain Management, Marketing, Economics
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- Food fortification
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