Control of food products’ quality

Editorial board: Journal of Food Quality and Hazards Control

Quality Control of Finished Products

The quality of finished products is basic for consumers. Food products must first of all be safe and without danger for consumer health. They must also fulfill consumer requirements, both sensory and nutritional. Consumers have to be convinced that the control system applied guarantees the declared quality of the products. Therefore, proper labeling of products is important. The labeling has to...

Towards Quality Control of Food Using Terahertz

Terahertz radiation or T-rays, show promise in quality control of food products. As T-rays are inherently sensitive to water, they are very suitable for moisture detection. This proves to be a valuable asset in detecting the moisture content of dried food, a critical area for some products. As T-rays are transparent to plastics, food additives can also be probed through the packaging, providing...

Quality control of plant food supplements.

It is essential to guarantee the safety of unprocessed plants and food supplements if consumers' health is to be protected. Although botanicals and their preparations are regulated at EU level, at least in part, there is still considerable discretion at national level, and Member States may choose to classify a product either as a food supplement or as a drug. Accurate data concerning the finis...

Quality Signaling and International Trade in Food Products

Focusing on the issue of food safety, we consider a framework of repeated purchases under the scenario of imperfect information on product quality (adverse selection and experience goods). A firm in a northern country can more easily detect tainted products than can a southern one. When imports are banned, the northern firm does not always signal the actual quality of its products. Competition ...