Real Food - Composition, variety, presentation, distribution and consumption admissibility

The quality characteristics of good food no longer so strictly technical meaning but also a symbolic comply with the perception of each individual in terms of its upper and subjective needs. Quality of food goods, even if based on standardization is the same, regardless of the brand product in the same range, there is the same as for the consumer to be interpreted according to its own set of requirements and individual standards. You can talk such as personalization of the concept of food goods, justified if we take into account that the individual became the main quality selection of products.
In this context, safe sanitary food acquires a special importance. This component of the new approach to quality has suffered a significant mutation in terms of consumer attitudes "Western" food crisis caused by the global food market in general and especially the European Union *. These crises have had their main effect radical and sudden decrease safety of consumer sentiment accompanied by an increase in its exigency from the manufacturers in terms of ensuring food innocuousness and better goods and more complete information regarding communication them.Consumer "Western" is not enough simply ensured protection of public health rules and institutions that are meant to implement and monitor compliance. Simple question no longer guarantee the security level and especially the development and submission of information on state property as complete food to enable consumers to choose one depending on health and personal representations of the nature of these goods, in its preference functions related to their organoleptic properties and the knowledge that it has in the conditions that a food must meet to present no health risks.
Based on personal preferences, the modern consumer is looking to choose only what he considered to be conducive to health and body. In this context, consumer protection no longer have to stick exclusively to the way food goods meet the requirements of safety and health but the reliability and credibility of information related thereto. But also the consumer "Western", require a power supply of goods based on products less standardized and uniform, and obviously a greater variety of them, enabling an independent elections.
In summary, for the consumer "Western" current supply quality goods can be defined as primarily the ability of these goods to meet the needs of the consumer to choose both the product and features based on which choice is made, as evaluated andterms of the manufacturer's ability to provide health security level to provide the consumer with consumer safety.
This paper seeks to enroll in this reabordare the concept of quality of food goods.Through a simple presentation (but not devoid of rigor), clear and concise, the book aims to provide, primarily consumer, a range of information to complement those that you obtain from the manufacturer, allowing it easier to identify those information that you need to "ask" the producer, where he intends to buy a food product, allow assessment of how this information should be presented and not least to allow consumers assess the extent to which one you want good food conditions on a consumer responds to secure sanitary conditions.
To discharge these purposes, this paper will give the classical approach apectelor quality food goods to focus on specific issues of quality as they present themselves faced with huge modern consumer offer manufacturers and distributors. But also, it must be said that this paper does not claim to cover all the issues (in fact very complex) specific food, it is still an open project which will receive numerous additions in the future. Therefore, in content, especially the emphasis is on how the composition of assets affects food quality characteristics and their evolution under the action of various factors, an overview of the most important groups of goods and the criteria for classifying food assortment used within them, the methods of preservation, packaging, labeling and storage of food goods, with implications on their validity and finally but most important, the main organoleptic conditions of eligibility to use the most traded food supply assortments.
In essence, this paper does not intend to enter into complicated discussions about the biological importance of real or invented one or other of food goods, which in many cases distract the consumer by volume and vehemence groundless