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African Journal of Food Science and Technology

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Short Communication - African Journal of Food Science and Technology ( 2022) Volume 13, Issue 11

Xiaohong Sun*
Department of nutrition, College of Food and Biological Engineering, Qiqihar University, Qiqihar, Heilongjiang, 161006, China
*Corresponding Author:
Xiaohong Sun, Department of nutrition, College of Food and Biological Engineering, China, Email:

Published: 22-Nov-2022, DOI: http:/


This article points to survey how the concept of nourishment quality and security has advanced in later a long time depending on the distinctive circumstances that have been happening from both, the point of see of scientific-technological advance and the impact that outside operators have had, natural and organic, with extraordinary accentuation on the later widespread. With this work, we have attempted to appear that the idea of nourishment quality rests on a complicated and multi-dimensional thought, which is influenced by a wide arrangement of situational and relevant components. It has been showed that the traditional concept of food quality based on consumer acceptance and nutrition has been unavoidably implemented with an approach of a personalized nutrition.


Sustainable food consumption, Attitude-behaviour gap, Food quality schemes.


The improvement and application of explanatory strategies and procedures in nourishment science has developed parallel to the customers concern almost what is in their nourishment and the security of the nourishment they eat. To provide a satisfactory reply to the raising consumer’s requests, nourishment investigators need to confront progressively complex challenges that require utilizing the finest accessible science and innovation. A great parcel of this complexity is due to the so-called globalization and the development of nourishment and related crude materials around the world, which are creating defilement scenes that, are getting to be too worldwide (Jimenez Rincon et al., 2022).

A part from these basic contemplations, there are too expansive number of nourishment properties for which expository chemistry will play a pivotal part. Fair to specify a couple of the distinguishing proof of the impact of nourishment generation, preparing, planning, and utilize on supplement substance, harmful contaminant era, and inactivation of normally happening poisons; the compliance with nourishment and exchange laws guaranteeing nourishment security and traceability; the location of debasement and item altering; the characterization of chemical composition of nourishments; they consider of nourishment rheology, morphology, structure or surface; the investigation of physical, physicochemical, warm, or microbiological properties; the assessment of tactile characteristics, etc (Jimenez-Carvelo et al., 2019).

Based on the introduce that nourishment quality is shaped by the recognitions held by buyers, the show commitment draws on the suspicion that one vital key to the understanding of the nourishment quality assessment is the disclosure of the signals utilized by buyers in this handle. This understanding of consumers’ recognitions of nourishment quality is profoundly important since their buying choices depend on these outlines (Lamarche et al., 2021).

The circumstance is complicated indeed more when consumers translation of quality negates the official definition of it that’s, when discernments make boundaries in recognizing nourishment quality or when consumers elucidations produce a quality discernment for food products that don't qualify to get it. Subsequently, based on these suspicions, it is self-understood that contrasts in nourishment quality recognitions show up over time and places. This complex and energetic character of nourishment quality requires its steady examination to capture as much as conceivable its current meaning (Park & Lin, 2020).

Looking and examining the impact of unused and elective nourishing components contain a critical procedure to actually upgrade the quality, have extra characteristics and encourage the movement of creature nourishment generation frameworks toward more maintainable hones. Moving forward the slim down of creatures can lead to significant testimony or transmission of bioactive components to creature nourishment items. Within the same line of thought, the reformulation (lessening and/or supplanting certain components) of routine animal food items is the most approach by taking into consideration the connection between wellbeing concerns and the composition of creature nourishment items (Su & Sun 2018).


Food analysis is a diverse and interdisciplinary field of research that has a significant health, societal and economic impact. It aims to characterize food products in terms of chemical composition, traceability, safety, quality, sensory perception and nutritional value. Advance of methods for integrated analysis of environmental and quality and safety impacts are crucial to enable policy decisions and actions for sustainable food systems. Constant efforts are desirable to give rise to a transition to sustainable food systems that do not surpass the planets ecological bounds and promote healthy populations.


Jimenez Rincon S, Dou N, Murray-Kolb LE, Hudy K, Mitchell DC et al., (2022). Daily food insecurity is associated with diet quality, but not energy intake, in winter and during COVID-19, among low-income adults. J Nutr. 21: 1-10.

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Jimenez-Carvelo AM, Gonzalez-Casado A, Bagur-Gonzalez MG, Cuadros-Rodríguez L (2019). Alternative data mining/machine learning methods for the analytical evaluation of food quality and authenticity–A review. Int Food Res. 122: 25-39.

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Lamarche B, Brassard D, Lapointe A, Laramee C, Kearney M et al.,  (2021). Changes in diet quality and food security among adults during the COVID-19–related early lockdown: Results from NutriQuebec. AJCN. 113: 984-992.

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Park HJ & Lin LM (2020). Exploring attitude- Behavior gap in sustainable consumption: Comparison of recycled and upcycled fashion products. J Bus Res. 117: 623-628.

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Su WH & Sun DW (2018). Fourier transform infrared and Raman and hyperspectral imaging techniques for quality determinations of powdery foods: A review. Compr Rev Food Sci Food Saf. 17: 104-122.

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