Toward practical definitions of quality for food science

Allan Bremner

Research output: Contribution to journalJournal articlepeer-review

Abstract

A new practical approach to developing workable definitions of quality is presented to overcome the numerous semantic and conceptual difficulties that an common with the use of the word quality in food science. This approach links the concept of quality, through a general definition, by adding the missing link of specific definitions related to measurable attributes and properties determined by standard methods to provide values that can be used to evaluate foods or to set specifications. It is compatible with control, assurance, HACCP, regulatory, TQM, and other normal uses of the both the word quality, and the concept quality, in food science and technology.
Original languageEnglish
JournalCritical Reviews in Food Science and Nutrition
Volume40
Issue number1
Pages (from-to)83-90
ISSN1040-8398
Publication statusPublished - 2000

Fingerprint

Dive into the research topics of 'Toward practical definitions of quality for food science'. Together they form a unique fingerprint.

Cite this