The sum of all analyzable attributes of a food item such as its sensoric value, suitability value and health value are termed as food quality. Some of the factors which are considered under this are the flavor, texture and appearance of the food item. Food quality management is responsible for ensuring that the food items are safe and fit for consumption. There are various important aspects of food quality management such as quality assurance and quality control. Quality assurance seeks to prevent any defect in the food item by studying its processing. Quality control focuses on defect identification and deals with the product. This book presents the complex subject of food quality management in the most comprehensible and easy to understand language. The topics covered herein deal with the core subjects of this field. The book is appropriate for students seeking detailed information in this area as well as for experts.
