Understanding the concept of quality in foods, quality criteria, and basic concepts of quality assurance.

Definitions related to quality in foods (ISO, GMP, HACCP, GAP), functions of quality assurance organization, interpretation of quality control charts, color, texture, and rheological properties of foods, sensory characteristics of foods and evaluation techniques, national and international standards and regulations related to food quality, changes in food quality, types of defects in foods, and their determination.