Food Science Terms - Q

Quality: An attribute of a commodity that influences its acceptability to a group of buyers, and, therefore, the price they are willing to pay for it; does not mean whether something is good, better, or best, bur rather is synonymous with "desired characteristic.". Food quality is the result of three major components - appearance (size, shape, color); flavor (taste on the tongue, odor in the nose); texture (how product feels in the hand, in the mouth as it is chewed, or how it pours).   

Quality assurance: All the planned and systematic activities implemented within the quality system which controls each stage of food production from raw material harvest to final consumption, and demonstrated as needed, to provide adequate confidence that an entity will fulfill requirements for quality.   

Quality control: Series of checks and control measures that ensure that a uniform quality food is produced.   

Quality standard: Commonly agreed-upon yardsticks for measuring differences in product quality.  

QS (Quantum Satis): Necessary amount of a food additive to gain the intended effect



Back to Food Science