HE1652 : Food Quality and Labelling

Food quality is often determined by its organoleptic characteristics, such as taste, aroma, and appearance, as well as its nutritional value, with food safety practices that reduce pathogens and other hazards being essential in setting standards. A food's origin and branding also influence consumer perceptions of its quality. One of the most important ways to communicate food information to consumers is through food labels, which include tags, brands, marks, and other descriptive details. These labels, which may be written, printed, or attached to food containers, provide essential information such as ingredients, quality, and nutritional value, helping to promote the product's sale.
This course is designed to provide participants with a good working knowledge of Food Quality and Labelling. It covers the food quality and labelling; the basic labeling requirement, exemptions and product naming; and the ingredients declaration including allergen labelling.
During this interactive course, participants will learn the quantitative ingredient declaration (QUID) including the date, storage, use and origin marking; the EC Regulation on Nutrition and Health Claims; analyzing GM and the organic and product specific labeling and nutrition labeling; and the proper nutrition labeling, price indications, trade mark, health/identification mark and information sourcing.