Food Quality Management FQD-20306
Lecture Summary
Lecture 1.1
Chapter 1
Learning Goals:
- Explain why producing high quality food is complex
- Describe what food quality management is
- Describe what quality is
- Describe what food quality is from a product perspective
- Describe what food quality is from a business perspective
- Describe the technological and managerial kinds of variation that influence food quality
- Describe the techno-managerial approach
- Describe the three major-challenges for food quality managers
Importance of Food Quality
To Comply with These Q-requirements:
- FQM is there, aiming to realise food quality in food production processes combining Food
Quality and Quality Management
- On a Primary, Secondary, and Tertiary level
o Ingredient, factory, product
Factors Influencing FQM
Ambiguity and Uncertainty Complex
- The influence of each factor on FQM can be:
1
,Food Quality Management FQD-20306
Lecture Summary
o Ambigue: Multiple meanings, open to more interpretations and possible
mechanisms
o Uncertain: Lack of information about phenomena, missing of obtainable facts
- This makes producing high food quality food complex and not fully predictable
Reducing the variability in product, improves the stability of quality of a product.
Typical quality requirements of food products and production are:
Sensory desires
Convenience conditions
What is Quality?
Quality: Quality is meeting or exceeding customer and consumer expectations.
These models are used
to identify where the problem within a product is located – e.g. quality price ratio, flavour, etc.
Food Production from Systems Perspective
- Typical food behaviour or technical aspects variation
o E.g. Different composition of the milk – protein/fat percentage
The food itself (size of potato)
Production process (lack of calibration instruments)
- Typical human behaviour or managerial aspects variation
o E.g. Permanence of staff – quick problem solving
The human itself (untrained; laid back)
The organisational processes (administrative conditions/management activities)
Challenges for Food Quality Manager
1. Complexity of agri-food production chain
2. Interaction between food products and food professionals dealing with food products
3. High requirements on food quality by consumers and society
Chapter 2
Learning Goals:
- Describe what a food system is with its major components and food (decay) processes
- Describe the quality perception of food by consumers
2
,Food Quality Management FQD-20306
Lecture Summary
- Describe the six concepts for food quality
Food System
- Food components
o Nutrients
o Food additives
o Contaminants
o Residues
- Food (decay) processes
o Microbiological processes
o Chemical processes
o Biochemical processes
o Physical processes
o Physiological processes
Microbiological Processes
- Involves the behaviour of micro-organisms:
o Their growth and survival
o Their production of toxin
- Food borne micro-organisms versus contamination
- Three categories
o The good fermentation processes
o The ugly limiting shelf life
o The bad negative health effects (pathogens)
- Kinds: bacteria, moulds, parasites, viruses, prion
3
, Food Quality Management FQD-20306
Lecture Summary
Chemical process
- Non-enzymatic browning (Maillard)
o Complex reaction with amino acids and carbohydrates
- Oxidation reactions
o Lipid oxidations
o Chemical oxidation of colour
o Chemical oxidation of vitamins
- Chemical modification
o Two compounds new compound
o Due to heating sulphur compounds
Biochemical processes
- Refers to chemical reactions driven by enzymes
- Enzymes are proteins that catalyse specific reactions
- When they come into contact with specific substrate
- Under certain circumstances e.g. temperature 20-50celcius
- Naturally present, produced by micro-organisms or added
Physical processes
- These processes affect the physical structure of the food
o Softening
o Drying
o Phase separation
- Food products are not stable systems, and systems would like to
be energetically stable, so there is a ‘move’
- This instability can cause water migration, diffusion of compounds,
phase separation
Physiological processes
- Refers to processes in living systems
o Respiration
o Transpiration
o Ripening due to ethylene production
- Climacteric (rapid ripening: apple, banana) and non-climacteric (continuous gradual process:
strawberry, orange)
4
Lecture Summary
Lecture 1.1
Chapter 1
Learning Goals:
- Explain why producing high quality food is complex
- Describe what food quality management is
- Describe what quality is
- Describe what food quality is from a product perspective
- Describe what food quality is from a business perspective
- Describe the technological and managerial kinds of variation that influence food quality
- Describe the techno-managerial approach
- Describe the three major-challenges for food quality managers
Importance of Food Quality
To Comply with These Q-requirements:
- FQM is there, aiming to realise food quality in food production processes combining Food
Quality and Quality Management
- On a Primary, Secondary, and Tertiary level
o Ingredient, factory, product
Factors Influencing FQM
Ambiguity and Uncertainty Complex
- The influence of each factor on FQM can be:
1
,Food Quality Management FQD-20306
Lecture Summary
o Ambigue: Multiple meanings, open to more interpretations and possible
mechanisms
o Uncertain: Lack of information about phenomena, missing of obtainable facts
- This makes producing high food quality food complex and not fully predictable
Reducing the variability in product, improves the stability of quality of a product.
Typical quality requirements of food products and production are:
Sensory desires
Convenience conditions
What is Quality?
Quality: Quality is meeting or exceeding customer and consumer expectations.
These models are used
to identify where the problem within a product is located – e.g. quality price ratio, flavour, etc.
Food Production from Systems Perspective
- Typical food behaviour or technical aspects variation
o E.g. Different composition of the milk – protein/fat percentage
The food itself (size of potato)
Production process (lack of calibration instruments)
- Typical human behaviour or managerial aspects variation
o E.g. Permanence of staff – quick problem solving
The human itself (untrained; laid back)
The organisational processes (administrative conditions/management activities)
Challenges for Food Quality Manager
1. Complexity of agri-food production chain
2. Interaction between food products and food professionals dealing with food products
3. High requirements on food quality by consumers and society
Chapter 2
Learning Goals:
- Describe what a food system is with its major components and food (decay) processes
- Describe the quality perception of food by consumers
2
,Food Quality Management FQD-20306
Lecture Summary
- Describe the six concepts for food quality
Food System
- Food components
o Nutrients
o Food additives
o Contaminants
o Residues
- Food (decay) processes
o Microbiological processes
o Chemical processes
o Biochemical processes
o Physical processes
o Physiological processes
Microbiological Processes
- Involves the behaviour of micro-organisms:
o Their growth and survival
o Their production of toxin
- Food borne micro-organisms versus contamination
- Three categories
o The good fermentation processes
o The ugly limiting shelf life
o The bad negative health effects (pathogens)
- Kinds: bacteria, moulds, parasites, viruses, prion
3
, Food Quality Management FQD-20306
Lecture Summary
Chemical process
- Non-enzymatic browning (Maillard)
o Complex reaction with amino acids and carbohydrates
- Oxidation reactions
o Lipid oxidations
o Chemical oxidation of colour
o Chemical oxidation of vitamins
- Chemical modification
o Two compounds new compound
o Due to heating sulphur compounds
Biochemical processes
- Refers to chemical reactions driven by enzymes
- Enzymes are proteins that catalyse specific reactions
- When they come into contact with specific substrate
- Under certain circumstances e.g. temperature 20-50celcius
- Naturally present, produced by micro-organisms or added
Physical processes
- These processes affect the physical structure of the food
o Softening
o Drying
o Phase separation
- Food products are not stable systems, and systems would like to
be energetically stable, so there is a ‘move’
- This instability can cause water migration, diffusion of compounds,
phase separation
Physiological processes
- Refers to processes in living systems
o Respiration
o Transpiration
o Ripening due to ethylene production
- Climacteric (rapid ripening: apple, banana) and non-climacteric (continuous gradual process:
strawberry, orange)
4
