What quality assurance tools do you use in food science?

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.

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.

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.

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.

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?