Food Quality in a Changing Social Environment: A Historical Perspective

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Abstract

Today, food quality is undoubtedly one of the basic concepts of nutritional science. The Food Science and Technology Abstracts contain not less than 18,849 titles regarding issues of food quality for the period between 1990 and 1996 — and they certainly are not complete. Quality management systems according to ISO 9000ss. are established around the world — by the end of 1995, more than 125,000 companies from all sectors had been certified [1]. At the same time, the consumer emphasises his demands for a high food quality. Quality as far as the eye can see. The quality of communication, however, has hardly improved, because quality is seen as something which has to increase continuously, but also because people understand the concept differently.