Food quality and management

Food quality is the quality characteristics of food that is acceptable to consumers. This includes external factors as appearance (size, shape, colour, gloss, and consistency), texture, and flavour; factors such as federal grade standards and internal (chemical, physical, microbial). Food Quality Management is an important issue in Food Industry and Agri-Business. Food quality standards have achieved the required level of food quality criterion, linking the safety management systems to the desired quality.  Food quality is an important food processing and manufacturing requirement, because consumers are susceptible to any kind of contamination that may occur during processing and manufacturing process. The quality perception is mainly focused on technological factors and attributes that can donate to performance of product quality. With respect to food products, various attributes will affect the quality perception. These attributes are defined as intrinsic which includes sensory properties, nutritional value, shelf life, product reliability and safety. 
  • Global Food Safety Initiative (GFSI)
  • International Food Standard (IFS)
  • HACCP Certification
  • International Organisation for Standardisation (ISO)
  • British Retail Consortium (BRC)
  • Safe Quality Food (SQF)

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