EFFECTS OF FOOD ADULTERATION ON HUMAN HEALTH: A PROPOSED SURVEY OF HIGHER EDUCATION INSTITUTIONS OF DERA ISMAIL KHAN, KHYBER PAKHTUNKHWA, PAKISTAN

Abstract

Background: Food adulteration is the process in which the quality of food is lowered either by the addition of inferior quality material or by extraction of valuable ingredient. This study is centered to the food adulteration, particularly in the dairy products.
Objective: The main objective of the study is to assess the perception of respondents regarding the Food Adulteration and its effects on human health.
Material and Methods: This study will be based on exploratory and descriptive research design, wherein both secondary and the primary data will be used. The secondary data will be collected
from the existing literature, whereas the primary data will be collected from 365 respondents (estimated from pilot study) from higher education institutions of Dera Ismail Khan, Khyber
Pakhtunkhwa, Pakistan, by using the convenience sampling technique. Moreover, the researcher has developed an adapted questionnaire for the collection of primary data.
Results: This data will be analyzed by using the descriptive and inferential statistical tools. Similarly, the conclusion will be drawn from the findings of the study and will be compared with the results of previous studies for positioning and finding the results-gaps, if any. Last, but not the least, the researcher will give recommendations which may be helpful in understanding and
resolution of the issue in question.