TRENDS REGARDING THE LEVEL OF THE PROCESSING, ASSORTMENT STRUCTURE AND THE QUALITY OF THE FOOD PRODUCTS

Abstract

Foods differ qualitatively depending on the range part. Commodityclassification of food products can provide us important information about their composition,their inclusion in one group or another being made according to their origin (vegetableorigin, animal origin or mixed), chemical composition and inside group depending on themeasure of processing, consumer destination, stability, method of packing, etc. The rapiddevelopment of science and technology, increasing concern for consumer safety and concernfor innovation in order to streamline production processes and diversification of food supplyhave contributed to the emergence of mutations in production, quality and assortmentstructure. All these things will be presented in this paper.

Keywords

• foods quality
• health
• packing methods
• biotechnologies
• biological foods