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Six basic fundamentals ensure a successful quality control program: 1) organization; 2) trained personnel; 3) adequate sampling; 4) standards and specifications; 5) measurement; 6) interpretation. Standards are set by government, the company, industry, or the consumer. Methods for determining quality are both subjective and objective. Subjective control is based on the opinion of the investigators. Objective methods include physical, chemical, and microsopic measurements. A variety of equipment and procedures used result in data to support reports of examination of processed food. Quality can be affected by cultivar, maturity of the food, cultural practices, harvesting and handling, processing, handling, processing, shelf life, and use. A food technologist must be able to discriminate flavor attributes and color sensitivity, be familiar with packaging evaluation techniques, and know various scientific methods for grading and or quality evaluation. methodology and evaluation techniques are included.

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methods quality control food technology quality control standards food inspection food industry and trade

National Agricultural Library - United States of America

Biological methods for the evaluation of protein quality

1977

Njaa, L.R.

Food and Agriculture Organization of the United Nations - Italy

Aroma quality evaluation of tomatoes, apples, and strawberries.

1977

Dirinck P. | Schreyen L. | Schamp N.

Wolters Kluwer - United States of America

Evaluation of the protein quality of Egyptian sesame meal

1977

Hamaza, A.S. | Labib, A.I. | Abdella, H.M. (Ministry of Agriculture, Cairo (Egypt). Research Institute of Animal Production) | Abdella, M.M. (Zagzig Univ. (Egypt). Faculty of Agricultural Science) | Hilali, E. (Al-Azhar Univ., Cairo (Egypt). Faculty of Agriculture)

Egyptian Documentation and Information Centre for Agriculture - Egypt