Food preservation and Food adulteration

1.	Different preservation methods employed Difficulty: easy	3
2.	Different food adulteration and adulterants Difficulty: easy	3
3.	Food spoilage and drying Difficulty: medium	4
4.	Freezing, pasteurization and canning Difficulty: medium	5
5.	Preservatives used and their mechanism of action Difficulty: medium	5
6.	To identify the adulterants present in suagr and milk Difficulty: medium	5
7.	Roles and responsibilities of quality control agencies Difficulty: medium	5
8.	Assertion and reason type Difficulty: medium	6
9.	Adulterant Difficulty: medium	5

Methodical recommendation

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