Manufacturing and food quality perception by consumer

The quality of a consumer product has two very different components. The manufacturer may believe that he is increasing the quality of a product by adding more meat to a meat pie or using fresh not frozen vegetable in formulating a quiche.

However is the consumer able to discriminate between standard and quality improved product and are they motivated by the proposition of such a quality improvement? This is the essence of the challenge when conducting sensory analysis: what are the sensory characteristics which translate into a perception of quality by the consumer that may increase propensity to purchase?

Although some work has been done in this area, it is still poorly understood. Ideally what is needed is a framework for product developer that does not need to be continually verified by expensive consumer research.

Along the food chain, manufacturers want to understand how to select raw materials that will impart the desired quality characteristics to the finished product. Although some raw materials characteristics can be linked, there is a general lack of understanding of how subtle differences in raw material can profoundly affect product quality.

Despite decades of research, there is still much to be learnt about impact of subtle changes have an effect is certain but molecular basis for this is far from clear. Understanding what is going on at a molecular level would allow either for a more informed selection of raw material or for an intervention in process that was dependent on the raw material feed quality.

Other examples include understanding what it is that causes milk functionality to change during spring flush. Despite little change in the gross composition, the functionality can change dramatically. Why?

When we tender steak, is there a better way of selecting it other than specifying which cut or measuring a textural characteristic? Is there a biochemical marker that translates into tenderness? Can we have meat that is both tender and flavorsome?
Manufacturing and food quality perception by consumer 

Quality Assurance and Sanitation Programs in Food Industry

Quality Assurance and Sanitation Programs in Food Industry
Since the late 1970s, the food industry has emphasized an organized sanitation program that monitors the microbiology of raw ingredients in production plants and the wholesomeness and safety of the finished products, in an effort to maintain or upgrade the acceptability of its food products.

As consumers become better informed and more sophisticated, it is even more vital for the food industry to develop an effective quality assurance (QA) and sanitation program. The efforts of regulatory agencies in the field of sanitation and food microbiology have been responsible for the food industry’s implementation of voluntary quality assurance programs. Food scientists have also had a positive impact on quality assurance programs because many of these professionals have joined various companies in the food industry. Their efforts have been instrumental in the adoption and/or upgrading of quality assurance programs for the organizations they represent.

In its initial stages, quality assurance was primarily a quality control function, acting as an arm of manufacturing. It has now evolved to formidable force within executive structure of large food firms and has emerged into broad spectrum of activities. A quality assurance program provides the avenue to establish checks and balances in the areas of food safety, public health, technical expertise, and legal matters affecting food manufacturing firms. Activities related to food sanitation include sanitation inspections, products releases and holds, packaging sanitation, and product recalls and withdrawals.

A quality assurance program that emphasizes sanitation is vital to the growth of a food establishment. If foods are to compete effectively in the market place, established hygienic standards must be strictly maintained. However, it is sometimes impractical for production personnel to measure and monitor sanitation while maintaining a high level of productivity and efficiency. Thus, an effective quality assurance program should be available to monitor, within established priorities, each phase of the operation. All personnel should incorporate the team concept to attain established sanitary standard, ensuring that food products in the market place are safe.
Quality Assurance and Sanitation Programs in Food Industry