Food Quality Control
General Introduction
Today, quality is defined as the degree to which consumer expectations and needs are met, and food quality emerges as a combination of measurable and assessable attributes that influence consumer preferences. Food quality control is a systematic approach aimed at ensuring access to reliable and high-quality food for society, focusing on establishing and continuously improving quality throughout production processes.
Implementing effective control and inspection mechanisms at every stage of food production is critically important for ensuring food safety. Access to nutritious, sufficient, and safe food is a universal human right, and food safety encompasses a broad area of expertise extending from farm to fork. This multidisciplinary field requires constant monitoring and is supported by national and international standards as well as legal regulations. The advancement of the food industry through new technologies, the globalization process, and the emergence of informed consumer profiles have further increased the importance of food safety.
In this context, the Food Quality Control Working Group aims to educate Food Engineers who are equipped with scientific knowledge, guided by ethical values, and committed to the production of high-quality and safe food. Our working group contributes to the academic curriculum at the undergraduate level with courses such as Food Quality Assurance, Food Toxicology Inherent Toxicants-Contaminants and Food Additives, Food Legislation, and Basic Quality Indices in Food Quality Control; and at the graduate level with courses such as Sensory Evaluation Methods, Quality Management Systems, and Principles of Quality Assurance in Food Analysis Laboratories. Educational and research activities are carried out by two faculty members. In addition to teaching, the group continues to make valuable contributions to both academia and the food industry through laboratory facilities and research projects.
Members
Useful Links
World Health Organisation (WHO): https://www.who.int/
Food and Agriculture Organization of the United Nations (FAO): http://www.fao.org/
United States Department of Agriculture (USDA): https://www.usda.gov/
Food Quality and Safety: https://www.foodqualityandsafety.com/
Food and Drug Administration (FDA): https://www.fda.gov/
T.C. Tarım ve Orman Bakanlığı: https://www.tarimorman.gov.tr/
Codex Alimentarius: http://www.fao.org/fao-who-codexalimentarius/en/
Codex Committee on Food Additives and Contaminants (CCFAC): http://www.fao.org/fao-who-codexalimentarius/committees/committee/en/?committee=CCFAC
Joint FAO/WHO Expert Committee on Food Additives (JECFA): https://www.who.int/foodsafety/areas_work/chemical-risks/jecfa/en/
