Future trends in food quality management in Poland

The study sought to assess the contribution of food quality management on the growth of food service industry in Rwanda, a case of Lemigo hotel. The study focused on identifying the procedures of food quality management, assessing the contribution of food quality management on the growth of the hotel and finding out the challenges of food quality management and the measures to be taken. By descriptive research design, questionnaires were distributed to 62 participants. The analysis of the data was done through descriptive statistics. The study concluded that the hotel provides some appropriate procedures which are used to maintain the food quality like purchasing the quality of raw food, receiving, storing and issuing the raw food items appropriately and using the right way of cooking method. Further the food quality management contributes to the growth of Lemigo Hotel since providing quality food increases the overall quality, the sales and the competition edge of the hotel. However, there are some challenges in food quality management like skills gap among employees. The study recommends setting up of appropriate standards that reduce risks and maintaining effective quality control on a regular basis among food production staff. Also, there is a need of employees’ periodic training on food handling practices to improve their own knowledge and skills for improving their efficiency and quality products to the customers.

Download Full-text

FOOD QUALITY MANAGEMENT BASED ON QUALIMETRIC METHODS

RURAL DEVELOPMENT 2019 ◽

10.15544/rd.2019.005 ◽

2020 ◽

Vol 2019 (1) ◽

pp. 93-97

Author(s):

Valentina Yankovskaya ◽

Nina Dunchenko ◽

Dinara Artykova ◽

Marina Ginzburg ◽

Kermen Mikhaylova ◽

...

Keyword(s):

Quality Management ◽

Food Quality

Download Full-text

Validation of the instrument IMAQE‐Food to measure effectiveness of food quality management

International Journal of Quality & Reliability Management ◽

10.1108/02656710710740554 ◽

2007 ◽

Vol 24 (4) ◽

pp. 386-403 ◽

Cited By ~ 17

Author(s):

M. van der Spiegel ◽

W.J. de Boer ◽

P.A. Luning ◽

G.W. Ziggers ◽

W.M.F. Jongen

Keyword(s):

Quality Management ◽

Food Quality

Download Full-text

Research Advances of d-allulose: An Overview of Physiological Functions, Enzymatic Biotransformation Technologies, and Production Processes

Foods ◽

10.3390/foods10092186 ◽

2021 ◽

Vol 10 (9) ◽

pp. 2186

Author(s):

Yu Xia ◽

Qianqian Cheng ◽

Wanmeng Mu ◽

Xiuyu Hu ◽

Zhen Sun ◽

...

Keyword(s):

Insulin Resistance ◽

Food Quality ◽

Structural Characterization ◽

Future Trends ◽

Food Ingredient ◽

Physiological Functions ◽

Production Processes ◽

Enzyme Families ◽

Significant Application

d-allulose has a significant application value as a sugar substitute, not only as a food ingredient and dietary supplement, but also with various physiological functions, such as improving insulin resistance, anti-obesity, and regulating glucolipid metabolism. Over the decades, the physiological functions of d-allulose and the corresponding mechanisms have been studied deeply, and this product has been applied to various foods to enhance food quality and prolong shelf life. In recent years, biotransformation technologies for the production of d-allulose using enzymatic approaches have gained more attention. However, there are few comprehensive reviews on this topic. This review focuses on the recent research advances of d-allulose, including (1) the physiological functions of d-allulose; (2) the major enzyme families used for the biotransformation of d-allulose and their microbial origins; (3) phylogenetic and structural characterization of d-allulose 3-epimerases, and the directed evolution methods for the enzymes; (4) heterologous expression of d-allulose ketose 3-epimerases and biotransformation techniques for d-allulose; and (5) production processes for biotransformation of d-allulose based on the characterized enzymes. Furthermore, the future trends on biosynthesis and applications of d-allulose in food and health industries are discussed and evaluated in this review.

Download Full-text