Food quality is defined as the sensory properties of appearance, taste, nutrients, health benefits, and safety from chemicals, pathogens, or other contaminants. Maintaining high food quality is important for food companies to meet consumer demand and expectations. Food quality control techniques are used by the food industry to minimize microbes and contaminants in foods. The document discusses food quality, the need for quality control in the food industry, and the basic tools used for quality control.

1. Food Quality Control
Lecturer:Mr.Osman H.Ali

2. Quality
• Food quality is a sensory property that includes appearance, taste, nutritional value
(nutrient content), health benefit (functional ingredient) or safety (chemical,
physical, biological).
• It includes those attributes which affect consumer‟s choice for a product.

3. Need For Quality Food
•Major challenge for food industry is to maintain the food quality ; the reason being
well aware consumers.
•For this reason food industry has to adopt certain techniques in order to meet the
growing need of maintaining food quality; this is known as food quality control.
•The main issue which is considered while quality control process is to deteriorate the
level of microbes and other contaminants in food.

4. Basic tools of quality control

5. Conti…….

6. Conti…….

7. Conti…….

8. Conti…….

9. Conti…….

10. Conti…….

11. Conti…….

12. Conti…….

13. Conti…….

14. Conti…….

15. Conti…….

16. Conti…….

17. Conti…….

18. Conti……..

19. Conti…….

20. Conti…….

21. Conti…….

22. Conti…….

23. Conti…….

24. Conti…….

25. Conti…….

26. Conti…….

27. Conti…….

28. Conti…….

29. Conti…….

30. Conti…….

31. Conti…….

32. Conti…….

33. Conti…….

34. Conti…….

35. Conti…….

36. Conti…….

37. Conti…….

38. Conti…….

39. Conti…….

40. Conti…….

41. Conti…….

42. Conti…….

43. Conti…….

44. Conti…….

45. Conti…….

46. Conti…….

47. Conti…….

48. Conti…….

49. Conti…….

50. Conti…….