Food Science and Nutrition

Nutrification

To maintain the nutritional quality of foods and to Keep nutrients levels adequate to correct or prevent specific nutritional deficiencies in the population or in groups at risk of certain deficiencies. Food fortification does not require people to change their eating habits thus it is socially acceptable Commercial and industrial fortification, Bio fortification, Home fortification are the methods of fortification. Fortification involves in Restoration, Standardization and Supplementation. Types of fortification are Efficacy trials, Iron fortification, Vitamin A fortification, Multiple fortification , Iodine fortification, Iron fortification, Combined iron and iodine fortification, Folic acid fortification,  Fortification with other B vitamins ,Vitamin D fortification .        

  The stability of nutrients and the conditions under which fortified foods are prepared, manufactured, and packaged will not affect the shelf life of the product and, concomitantly, the nutrient overages. The degree of nutrient degradation in food and the length of the shelf life will govern the level of overage Fortification is widely distributed and  consumed foods has the potential to improve the nutritional status of a large proportion of the population, both poor and wealthy

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