Virtual Conference
Food Science 2023

Anjali Singh

Acharya Narendra Deva University of Agriculture &Technology, Uttar Pradesh

Title: Food Quality Control &Quality Assurance


Food Quality assurance (QA) and Quality control (QC) are often used as synonyms. Although similar, there are a few differences between the two aspects. . Quality assurance can be defined as "part of quality management focused on providing confidence that quality requirements will be fulfilled." The confidence provided by quality assurance is twofold- internally to management and externally to customers, government agencies, regulators, certifiers and third parties. The goal of food quality control, reducing the number of defects and improving overall product quality starts with having proactive solutions. Reactive Quality Control:  Defects are bound to happen on any production line. That’s why businesses need to have a way to quickly identify and correct these issues before they result in customer complaints or cause long-term damage to the product. Quality control can be defined as "part of quality management focused on fulfilling quality requirements "While quality assurance relates to how a process is performed or how a product is made, quality control is more the inspection aspect of quality management."Food quality control mean: The food industry needs to manage and source highly sensitive products and this is a key reason behind ensuring high quality standards are being met. This involves quality inspections and using a third-party quality company can make this process easier, quicker and more efficient. Importance: Food quality control is incredibly important to ensure consumers are eating and handling safe food items. Quality control is used to manage the quality of processed food, testing the quality, and finding a buyer for that batch of food. Therefore, quality specifications should be written and agreed by the suppliers or sellers and any control issues need to be identified during the inspection process. Food quality control is a critical process in the food industry. Problems involving quality can lead to dissatisfied customers.


Anjali Singh has completed his PHD in 2022 from  Acharya Narendra Deva University of Agriculture and technology ,Kumarganj, Ayodhya, U.P. India. Published about more than 15 research paper , 2 Book chapter and one book  attend many international and national conference in India and also do one T.V.Show and Radio show with current informative topic that influence many Goan people in pandemic.