Definition of Food Quality

 Food quality refers to the attributes and characteristics

of food that are acceptable to consumers. These include
sensory properties (taste, smell, appearance, texture),
nutritional value, safety, and shelf life.
 Quality also encompasses compliance with regulatory
standards and consumer expectations.
 Food quality is both objective (measurable aspects such
as pH, moisture content, or microbial load) and
subjective (consumer preferences, cultural influences,
and personal taste).
Definition of Food Safety
• Food safety refers to the practices and conditions
that preserve the quality of food to prevent
contamination and ensure it is safe for
consumption.
• It involves preventing foodborne illnesses caused
by biological (e.g., bacteria), chemical (e.g.,
toxins, pesticides), or physical (e.g., metal
fragments) hazards.
Health (Nutritional Quality)
🔹 Definition:
• Refers to the nutritional value and health benefits
of food. It ensures the food contributes to a
balanced diet and overall well-being.
Key Components:
• Macronutrients: Proteins, fats, and carbohydrates.
• Micronutrients: Vitamins (A, C, D, etc.) and
minerals (iron, calcium).
• Functional ingredients: Probiotics, antioxidants,
omega-3 fatty acids.
• Low in harmful components: Reduced sugar, salt,
trans fats, or additives.
Sensory Quality (Organoleptic Properties)
Definition:
• Involves how the food looks, tastes, smells, feels, and sometimes
sounds — key to consumer acceptance.
Sensory Attributes:
• Appearance: Color, shape, glossiness, and uniformity.
• Texture: Crunchy, chewy, soft, creamy.
• Flavor: Combination of taste (sweet, salty, bitter, sour, umami)
and aroma.
• Mouthfeel : How it feels in the mouth (e.g., smooth, gritty).
• Sound (in some cases): Crackling or crunching (e.g., chips,
cereal).
Example:
• A ripe, red strawberry that smells sweet, tastes juicy, and feels
firm.
Shelf Life
Definition:
• The time during which food retains its desired
quality and remains safe under specific storage
conditions.
Influencing Factors:
• Microbial growth (bacteria, molds).
• Chemical changes (oxidation, rancidity).
• Packaging: Vacuum sealing, modified
atmosphere, etc.
• Storage conditions: Temperature, humidity,
exposure to light.
Convenience
Definition:
• Refers to how easy, quick, and practical the food is to
store, prepare, and consume — especially important for
modern lifestyles.
Features:
• Ready-to-eat (RTE) or ready-to-cook (RTC) products.
• Minimal preparation required.
• Portion control and resealable packaging.
• Microwavable or pre-packaged meals.
 Food Quality Attributes
• Food quality attributes are characteristics that
determine a food product's acceptability and
value to consumers.
• These attributes encompass sensory aspects like
appearance, texture, and flavor, as well as
nutritional content, safety, and ethical
considerations.
Here's a detailed explanation of the main food quality attributes,
which determine whether food meets consumer expectations,
regulatory standards, and market demands.
1. Sensory Attributes (Organoleptic Properties)
• These are the attributes perceived by the senses — crucial for
consumer acceptance.
 Appearance:
– Includes color, size, shape, surface texture, and visual defects.
– Example: Bright red color in fresh meat indicates freshness.
 Texture:
• Refers to the physical feel of food, like crispiness, chewiness,
smoothness, or hardness.
• Example: Bread should have a soft crumb and a crisp crust.
Flavor:
• A combination of taste and aroma.
• Five basic tastes: sweet, sour, salty, bitter, and
umami.
• Example: Balanced flavor in a soup involves the
right amount of salt, herbs, and umami.
Sound (in some cases):
• The sound a food makes when bitten or chewed
(e.g., crunchiness in chips) can be an important
quality cue.
2. Nutritional (Health) Attributes
• These refer to the nutrient content and how well the food
supports human health.
• Macronutrients: Proteins, carbohydrates, and fats.
• Micronutrients: Vitamins (A, C, D, etc.) and minerals
(iron, calcium, etc.).
• Dietary Fiber: Promotes digestion and heart health.
• Functional Components: Bioactive compounds like
antioxidants, omega-3s, or probiotics.
• Consumers increasingly choose foods that offer health
benefits beyond basic nutrition.
3. Safety Attributes :
• Ensure the food is free from hazards and safe to consume.
• Microbiological Safety: Absence of harmful microorganisms (e.g.,
Salmonella, Listeria).
• Chemical Safety: Free from harmful residues (pesticides,
additives, toxins).
• Physical Safety: Free from foreign objects (e.g., glass, metal,
plastic).
• Allergen Control: Proper labeling and prevention of cross-
contamination.
• Food safety is a non-negotiable quality attribute and is often
legally regulated.
4. Shelf Life and Storage Stability
• Shelf life refers to the period during which food remains safe and
retains desired quality under recommended storage conditions.
• Factors affecting shelf life:
– Microbial growth
– Moisture content
– Oxygen exposure
– Light and temperature
• Indicators:
– Changes in texture, taste, odor, or appearance.
– Example: Spoiled milk may sour, thicken, and develop an off-
smell.
• Packaging and preservatives play key roles in extending shelf
life.
5. Convenience
• Measures how easy and practical the food is to use,
prepare, and store.
• Ready-to-eat or ready-to-cook products.
• Portion-controlled or pre-cut items (e.g., salad kits).
• Microwavable or resealable packaging.
• Cooking instructions or minimal prep time.
• Modern consumers value time-saving, user-friendly food
options.
6. Ethical and Sustainability Attributes (Emerging)
• Organic production
• Fair trade
• Sustainable sourcing
• Animal welfare standards
• Increasingly important for conscious consumers who care about
how food is produced.