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1. Introduction to Food Quality and Authenticity
• Definitions and importance
2. Food Adulteration and Fraud Detection
• Types and examples of adulteration
• Impact on food quality and consumers
• Analytical methods for detection and prevention
3. Sensory Evaluation Techniques
• Role of human senses in food assessment
• Sensory methods and applications
4. Chemical Analysis for Food Evaluation
• Detection of additives, contaminants, and key components
• Laboratory techniques in food chemistry
5. Emerging Technologies in Food Authentication
• Advanced instrumental techniques (e.g., NMR, MS, isotopic analysis)
• Electronic sensing systems (e-nose, e-tongue)
• Non-destructive methods (e.g., hyperspectral imaging)