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4. Quality management: criteria to be met
The appreciation of a food product is directly linked to its organoleptic qualities. These are defined by the food's flavor, texture, color and visual appearance. These elements naturally depend on the composition of the product, but also on the interactions between the constituents and the process-product pairing.
The development department is responsible for managing the various parameters that can have a direct impact on the quality of the final product. It organizes all the stages leading up to product release.
4.1 Physico-chemical criteria
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Quality management: criteria to be met
Fruit preparation applications
Bibliography
Websites
INRA 4th range products. http://www.inra.fr/internet/Directions/DIC/presinra/SAQfiches/quatriemegamme.htm
CNIEL (Centre national interprofessionnel de l'économie laitière). Dairy products. http://www.cniel.com
...Events
Trade fairs :
In-Food, the trade fair for intermediate food products, takes place every two years in Paris, in parallel with SIAL and IPA. http://www.infood.fr
SIAL, the international food trade show http://www.sial.fr
IPA, International...
Standards and norms
- Food safety management systems – Requirements for organisms at all levels of the food chain - ISO 22000 - 2005
Regulations
Regulation (EC) No 1334/2008 of the European Parliament and of the Council of 16 December 2008 on flavourings and certain food ingredients with flavouring properties for use in and on foods and amending Council Regulation (EEC) No 1601/91, Regulations (EC) No 2232/96 and (EC) No 110/2008 and Directive 2000/13/EC – OJ L 354 31.12.2008.
Décret n° 2003-838 du 1 er ...
The Ultimate Scientific and Technical Reference
