Update of challenges for food quality and safety management

Abstract

This article aims to review how the concept of food quality and safety has evolved in recent years depending on the different circumstances that have been occurring from both, the point of view of scientific-technological progress and the influence that external agents have had, environmental and biological, with special emphasis on the recent pandemic. With this work, we have tried to show that the notion of food quality reposes on an intricate and multi-dimensional idea, which is affected by a broad series of situational and contextual factors. Thus, it has been showed that the traditional concept of food quality based on consumer acceptance and nutrition has been unavoidably implemented with an approach of a personalized nutrition. Approaches related to authentication and safety control based on noninvasive techniques and robust tools for the data treatment also offer new perspectives in food quality and safety. However, perhaps the most urgent point is to link in such a way the innovation and the production of sustainable food systems to demonstrate that the One Health and Zero Waste concepts are not a wishful but a reality.