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  5. Quality management: criteria to be met

Article | REF: F6290 V1

Formulation of preparations made from fruit

Authors: Alain ETIEVANT, Xavière DELOLME

Publication date: September 10, 2011 | Lire en français

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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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