Food Quality And The Microbiological And Chemical Analysis Of Foods

2544 Words11 Pages

This report covers the key topics surrounding food quality. It covers the consumers’ perspective and the industry standards regarding food quality and the microbiological and chemical analysis of foods. This report also includes the results collected food analysis over a six-week period and worksheets related to each experiment. The analysis includes the examining of commercial and student canned chickpeas, tomatoes and apples for Vitamin C, Sodium, Moisture, Fat, Protein and Sulphur Dioxide content. From these results the factors affecting reliability and validity are discussed. Due to inaccurate and unreliable results Sodium and Sulphur Dioxide analysis have been removed.

Food Quality – Consumers’ Perspective and Industry Standards


This section focuses on the consumers’ perspective and the industry standards regarding food quality. It addresses the requirement for food quality methods, the definitions of food quality and its characteristics and discusses the limitations within the methods used and the challenges that are faced in the food industry.


Food quality is the quality characteristics of food perceived by the consumer; this can include the appearance, flavour, texture and microbiological standards (Migliore et al., 2015). There are many definitions of food quality. Phillip Crosby defines quality as the conformance to requirements, not goodness (Crosby, 1979). However, the customers’ perception of the quality of the food can
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