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Food Quality and Preference is a peer-reviewed scientific journal in the field of sensory and consumer science, published by Elsevier.. Its scope covers consumer and market research, sensory science, sensometrics and sensory evaluation, nutrition and food choice, as well as food research, product development and sensory quality assurance.
The Nova framework presents four food groups, defined according the nature, extent, and purpose of industrial food processing applied. [9] Databases such as Open Food Facts provide Nova classifications for commercial products based on analysis of their categories and ingredients. [13]
Environmentally sustainable practices, animal welfare, and authenticity play a subjective role when considering the quality of food. [1]Many consumers also rely on manufacturing and processing standards, particularly to know what ingredients are present, due to dietary, nutritional requirements (kosher, halal, vegetarian), or medical conditions (e.g., diabetes, or allergies).
The PDCAAS allows evaluation of food protein quality based on the needs of humans as it measures the quality of a protein based on the amino acid requirements (adjusted for digestibility) of a 2- to 5-year-old child (considered the most nutritionally demanding age group). The BV method uses nitrogen absorption as a basis.
Research into food choice investigates how people select the food they eat. An interdisciplinary topic, food choice comprises psychological and sociological aspects (including food politics and phenomena such as vegetarianism or religious dietary laws), economic issues (for instance, how food prices or marketing campaigns influence choice) and sensory aspects (such as the study of the ...
Meals and preferences for 13 food groups, including fresh fruit, chicken, soup, salad, vegetables, potatoes, meat, sandwiches, pasta, canned fruit, legumes, deli meats, and ethnic foods, were assessed in order to gain a general impression of people's dietary habits and food preferences.
The Journal of Food Quality is a peer-reviewed scientific journal that publishes research "on the handling of food from a quality and sensory perspective." [1] It was established in 1977 and is published by Wiley-Blackwell. The journal moved to online-only publication in 2011. [2]
The Global Food Safety Initiative (GFSI) is a business-driven initiative for the continuous improvement of food safety management systems, with the ambition to ensure confidence in the delivery of safe food to consumers worldwide. GFSI provides a platform for collaboration between some of the world's leading food safety experts from retailer ...