James Giese

Food products are analyzed for a variety of reasons, including to comply with legal and labeling requirements, to assess product quality, to determine nutritive value, to detect adulteration, and for research and development purposes.

Cookie-baking test reveals whether wheat has the desired characteristics to make tender pastry products. Here, food technologist Ron Martin (left) removes test cookies from the oven while food technologist Charles Gaines measures two cookies.

All food analysis—and, by extension, all physical quality control—stems from obtaining a portion or sample of a defined food production cycle and using this sample for testing. Sampling is at the heart of quality monitoring. Proper sampling ensures that quality cont…

Premium Content
You've reached your monthly limit of free articles.
Access Food Technology
Log in Subscribe