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What quality assurance tools do you use in food science?

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Quality assurance (QA) is a vital part of food science, as it ensures that food products meet the standards of safety, quality, and consistency. QA tools are methods, techniques, or devices that help food scientists monitor, measure, and improve the quality of food processes and products. In this article, you will learn about some of the common QA tools that you can use in food science.

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1 Sensory evaluation

Sensory evaluation is the use of human senses to assess the appearance, aroma, flavor, texture, and overall acceptability of food products. Sensory evaluation can help food scientists determine the consumer preferences, expectations, and satisfaction with food products. Sensory evaluation can be done by trained panels, consumers, or experts, depending on the objective and the type of product. Sensory evaluation can also be combined with analytical methods, such as instrumental measurements, to provide more objective and reliable data.

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Olarewaju A.

Manufacturing Process Operator-Biosystems Engineer
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Quality assurance is preventing quality failures involving all stages of a product’s development (production, testing, packaging, and delivery). To achieve this purpose, there are tools and monitoring systems to help achieve it, these tools are categorized as statistical process control (Pareto charts, histograms, checklists, control charts, cause-and-effect diagrams, and flow charts); a focus on continuous improvement, and the design of experiments. In my experience, such tools and procedures can help measure process behavior, find internal system issues, and provide a solution for manufacturing bottlenecks. It can help to optimize the process parameters like pH, time, temperature, etc. so that the desired quality outcome can be achieved

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2 Statistical process control

Statistical process control (SPC) is the use of statistical methods and tools to monitor and control the variation and performance of food processes. SPC can help food scientists identify and eliminate the sources of variation, such as raw materials, equipment, environment, or human factors, that can affect the quality of food products. SPC can also help food scientists optimize the process parameters, such as temperature, pressure, time, or pH, to achieve the desired quality outcomes. SPC tools include control charts, histograms, Pareto charts, cause-and-effect diagrams, and checklists.

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3 Hazard analysis and critical control points

Hazard analysis and critical control points (HACCP) is a systematic approach to identify, evaluate, and control the hazards that can compromise the safety of food products. Hazards can be biological, chemical, or physical agents that can cause illness or injury to consumers. HACCP involves seven principles: conducting a hazard analysis, identifying the critical control points, establishing the critical limits, monitoring the critical control points, taking corrective actions, verifying the effectiveness of the system, and keeping records. HACCP can help food scientists prevent, reduce, or eliminate the hazards and ensure the safety of food products.

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4 Quality function deployment

Quality function deployment (QFD) is a customer-oriented tool that helps food scientists translate the customer needs and expectations into the design and development of food products. QFD involves four phases: planning, product design, process design, and process control. QFD uses a matrix called the house of quality to link the customer requirements, the product attributes, the process parameters, and the quality indicators. QFD can help food scientists prioritize the customer needs, align the product features with the customer expectations, and improve the quality and satisfaction of food products.

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5 Lean Six Sigma

Lean Six Sigma is a combination of two methodologies that aim to improve the quality and efficiency of food processes and products. Lean focuses on eliminating the waste and non-value-added activities that can increase the cost and time of production. Six Sigma focuses on reducing the variation and defects that can affect the quality and performance of products. Lean Six Sigma uses a five-step process called DMAIC: define, measure, analyze, improve, and control. Lean Six Sigma can help food scientists streamline the processes, enhance the products, and increase the customer value.

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6 Here’s what else to consider

This is a space to share examples, stories, or insights that don’t fit into any of the previous sections. What else would you like to add?

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What quality assurance tools do you use in food science?

1

2

3

4

5

6

1 Sensory evaluation

2 Statistical process control

3 Hazard analysis and critical control points

4 Quality function deployment

5 Lean Six Sigma

6 Here’s what else to consider

Food Science

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What quality assurance tools do you use in food science?

1

2

3

4

5

6

1 Sensory evaluation

2 Statistical process control

3 Hazard analysis and critical control points

4 Quality function deployment

5 Lean Six Sigma

6 Here’s what else to consider

Food Science

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