23rd January 2020

A workshop on “Adulteration of food products” was organized in Chemistry laboratory Room No. B 003 by School of Basic and Applied Science department on 23rd January 2020 in the lectures. The workshop was mentored by Dr. Shilpi Vats and Dr. Neeraj Kumari, Assistant Professors Chemistry-SBAS.

The purpose of the workshop was to make an understanding of the term adulteration and its determination in our food items. Food adulteration is the process of reducing the quality of food items like grain, milk, ghee etc. by either adding harmful substances in them or subtracting valuable things from them. In a country like India where there is a huge population to feed and there is lack of monitoring of what reaches the consumer, the act of adulteration isn’t quite surprising.

Sellers do this to make more money. They don’t realize that the ‘adulterants’ they mix with various food items can cause severe illnesses to the consumers. In today’s date, we consume adulterated food almost all the time without realizing it.

The samples included to check the purity were milk, red chilli powder, turmeric powder, asofoetida, ghee, edible oil, iodized salt, common salt, jaggery, honey and bura (powdered sugar). The tests performed on these samples were based on two categories, i.e. simple tests that can be performed at home and another category of the chemical tests that gives confirmation depending on the colour and effervescence produced in the sample.

The samples included home prepared pure sample free from adulteration and also some brands. The difference between the tests results performed on both the types of sample gave the students a clear idea of the presence and absence of any impurity in the sample.