10^th Global Food Security Food Safety and Sustainability

Food and Quality Control

Quality control is the standards which maintain the quality of the food products according to the customer’s acceptability. Physical, chemical, microbiological, nutritional, and sensory parameters are used for the maintenance of nutritious food. These quality factors depend on specific attributes such as sensory properties, based on flavor, color, aroma, taste, texture and quantitative properties, namely, percentage of sugar, protein, fiber and so on as well as hidden attributes such as, free fatty acids, enzyme. Although quality attributes are many, yet not all need to be considered at every point in time for every particular product. It is important to always determine how far relatively a factor is related to the total quality of the product. The quality attribute of a particular product is based on the composition of the product, expected deteriorative reactions, packaging used, shelf-life required, and the type of consumers.