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QUALITY MANAGEMENT
IN FOOD INDUSTRY
Associate Professor. Nguyen Thi Thao, PhD
Department of Quality Management,
School of Biotechnology and Food Technology

1. GENERAL
Course name: Food quality management (Quality management in
Food Industry)
BF3525E
Weight: 3(3-0-0-6)
Theory: 30 hours
Assignment: 15 hours
Prerequisite courses :Processes and equipment in food technology II
Processes and equipment in food technology III
Previous courses: n/a
Parallel course: Food safety

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COURSE DESCRIPTION
This course aims to provide students with
• basic knowledge of food quality,
• quality activities and quality management in a food business,
• sampling and testing techniques using standardized sample planning
according to ISO standards,
• outlines of production process control using basic statistical tools,
• standardization activities and introduction of several food quality
management systems.

Learning outcomes
• After completing this course, students grasp the fundamental
contents as the basis for the next modules oriented to quality
management in the training program including analysis and
management system.
• students can participate in quality management system and quality
related research, teamwork skills and academic presentation.

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LEARNING MATERIALS
Textbook
• [1] Ha Duyen Tu (2010). Quality management in Food
Industry. Science and Technology Publishing House.
• [2] Inteaz Alli (2004) Food Quality Assurace: Principles and
Practices, CRC Press LLC
References
• [1] Ishikawa (1986). La Gestion de la Qualité. Bordas- Pari.
• [2] General Principles of food hygiene (2003), Codex
Allimentarius
• [3] Recent legal documents

Chapter 1. Food Quality

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Content
• 1.1. Introduction
• 1.2. Food quality
• 1.3. Food quality factors
• 1.4. Food law and regulations
• 1.5. Food standards

1.1. INTRODUCTION

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Introduction

1. Food and Food characteristics

Food buyers have specific
performance expectations for food
• meat to be tender when cooked
• Salad greens to be crisp
• Packaged flour mix to turn out a
product that is acceptable to the
family or clientele

Lesson 1> Topic 1 > Introduction

1.1. Expectation from food buyers

• Canned peaches to live up to the descriptive

label

• Frozen dinner to satisfy the appetite

More examples on food quality??

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Basic needs for

food quality &
safety
2.Problems/issues
• Consumer expectation relating to
various aspects of food (nutrition,
convenience, additives)
• Incidents relating to food safety
• Environmental concerns
• Changes in government regulatory
processes
• Traceability in food production
and processing

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Lesson 1>Topic 2> Basic needs for food quality & safety

• Technological changes

• Foods derived from biotechnology

• Irradiated foods

• Organic food

• Economic factors

• Issues relating to international trade

• Food security concerns related to bioterrorism

• International forces?? EVFTA/ASEAN/TPTTP

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Lesson 1> Topic 2 > Basic needs for quality & safety

3. Why quality management

• Development of the profit-oriented food enterprises,

• growing consumers’ expectations

• concerns as regards food quality and safety,

• increasing requirements of food chain actors,

forced many companies to improve safety and quality of their products through
implementation of the quality and safety assurance and management systems.

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Lesson 1> Topic 3 > Scope of food quality & safety

• From farm to folk APPROACH:
• Farm produce and livestock production

• Manufactured and processed food products for consumers

• All raw materials

• Ingredients

• Processing aids

• Food contact materials

• Food contact surfaces

• New or modified food are developed for marketplace: quality and

safety must be considered at the conception, design, and
development stages
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Scope of food quality & safety

• Different actors in the food chain: from

farm to fork approach.

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1.2. FOOD QUALITY

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FOOD

• Food: unprocessed, semi-

processed or processed item that
is intended to be used as food or
drink
• Any ingredient incorporated into
a food or drink, and any
substance that comes into direct
contact with a food during
processing, preparation, or
treatment.

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1.2. Food quality

Introduction • The distinctive trait, characteristic, capacity or

virtue of a product that sets it apart from all others
• Quality is a measure or expression of goodness

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Lesson 1> Topic 1 > Introduction

Definition of quality

• Quality is what you think the competition thinks the standard is

– That consumers fear nutritive value is lost in processing and no attempt is
made to restore it.

– That nutrients and other food ingredients are added to foods far beyond
safe limits.

– That pesticide, herbicide, and recently, that some hormone residues are
present in the food Supply.

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Definition of
quality
• Quality of food includes all those
characteristics of excellence that
make it acceptable to the food
buyer

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Lesson 1> Topic 1> Introduction

Definition of quality

• excellence that make it acceptable to the food buyer

• Food quality can be defined as a total of traits and criteria

which characterize food
1) nutritional value: number of calories, composition, nutritional value,
vitamins…
2) sensory value: color, palatability, flavor, texture, shape
3) safety for a consumer’s health.
4) convenience / technological aspect
5) Price/ commercial aspect

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1.3. FOOD QUALITY FACTORS

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1.3. Food
quality factors
• Nutritional quality
• Safety
• Sensorial quality
• Technical quality
• Commercial quality

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Lesson 1> Topic 1 > Introduction

1.3.1. Nutritional value
Nutrition pyramid
• Quantitative nutritional value
• Number of calories: food rich in calories
• Low-card, keto diet
• Qualitative nutritional value
• Adequacy of nutrients:
• macro and micro-nutrients

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High quality food vs low quality food

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Lesson 1> Topic 1 > Introduction

1.3.2. Food safety

The assurance that food will not cause harm, injury, or illness is determined by:

• Whether all harmful substances present in the food have been eliminated,
reduced to an established acceptable level, or prevented from exceeding the
acceptable level

• The food has been prepared, handled, and stored under controlled and sanitary
conditions in conformance with practices prescribed by government regulations

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• Hygienic condition
• Cross contamination
• Storage condition

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Lesson 1> Topic 1 > Introduction

1.3.2. Food safety

• Food safety is the assurance that food will not cause

harm to the consumer when it is prepared and eaten
according to its intended use
• There must be no unacceptable health risk associated
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Lesson 1> Topic 1 > Introduction

1.3.3. Sensorial value

• Palatability of food
• Preference of food based on
sensorial evaluation: taste, flavor,
smell, crispiness, color, shape,
size…

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Lesson 1> Topic 1 > Introduction

1.3.3. Sensorial value

• Important for consumer choice

• Changes according to time,
location and individual
• It is considered when there is
enough food

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1.3.4. Technical quality

• Preservation technology
• Convenience for use
• Storage condition: normal or cold storage? Short or
long-term storage
• Packaging materials
• Sterilized packaging

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1.3.5.Commercial
quality
• Prices
• Availability
• Demand and supply

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Assignment 1
• Choose one food products
• Discuss about the quality factors of this product

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