Food Quality Control—Past, Present and Future
Abstract
Prensox (National College of Food Tecltnolog.r, (Universit.t oJ’ Reading), Weybridge, Surrey.) An address delivered at the Annual General Meeting of the Associatjon of Public Analysts at Norwich on l2th May. PART I This paper is largely concerned with matters in some way associated with the duties of the chief chemist in the food factory, but it shouid be appreciated that in practice the term quality control has different meanings according to the particular organisation involved. In some cases, quality control refers to a few on-the-spot tests made on the factory floor or adjacent to it, e.g. the lactometer and resazurin tests at the dairy, the derermination of moisture by rapid drying or electrical meters in the biscuit trade or in the warehouse.
