31^st European Nutrition and Dietetics Conference

Food Analysis and Quality Control

The assessment of food can bring about a lot of outcomes. While it can be used to perceive if there are any constituents that shouldn’t be there (often the presence of excess metals), it is also a mode which can be used for various quality control purposes, exclusively to see if the correct ratios are present in the foodstuff. For example, scrutinizing the nutritional content of a food trial is a big area. In these processes, an efficient food analysis tactic can enable the operator to analyze the fiber, protein, calorie, carbohydrate, fat, vitamins and mineral content of the foodstuff.

Quality control is a procedure that classifies and rectifies any defects in finished products before they are shipped. It can be attained by identifying and eliminating sources of quality problems during production to ensure customers' requirements are continually met.