Food quality
Food Quality
Food Quality (pronunciation: /fuːd kwɒlɪti/) is a term that refers to the sensory characteristics, nutritional value, and safety aspects of food that make it acceptable to consumers.
Etymology
The term "Food Quality" is derived from the English words "food" and "quality". "Food" comes from the Old English "fōda", which has Germanic origins. "Quality" comes from the Latin "qualitas", which means "character" or "nature".
Definition
Food Quality is a complex characteristic of food that determines its value or acceptability to consumers. It includes external factors as appearance (size, shape, color, gloss, and consistency), texture, and flavor; factors such as federal grade standards (e.g. of eggs) and internal (chemical, physical, microbial).
Related Terms
- Food Safety: This refers to the conditions and practices that preserve the quality of food to prevent contamination and foodborne illnesses.
- Nutritional Value: This is the measure of the quantity of nutrients in food items, including vitamins, minerals, proteins, carbohydrates, and fats.
- Sensory Characteristics: These are the attributes of a food product that are detected by the senses, including sight, smell, taste, touch, and hearing.
- Food Processing: This is the transformation of raw ingredients, by physical or chemical means into food, or of food into other forms.
See Also
External links
- Medical encyclopedia article on Food quality
- Wikipedia's article - Food quality
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