Terminology in food quality management

Food quality encompasses different sciences, among which microbiology, toxicology or texture assessment. Nowadays, the first ones are well known and their management are directed by standards. Food texture is now the last area to be concerned by quality management but different problems occur. One of them is terminology. In microbiology, micro-organisms are well defined by their Latin names, in toxicology, chemicals are well defined by their formulae, in food texture there is no consensus on the notions concerned (is visual appearance part of texture?) on their definitions (what does crisp mean and what are the differences with crunch?), or on their translations. Food texture is a specific science considering different points: it is a young science, linked with human senses, it is dealt with two methods of analysis (instrumental and human-based sensing), and is very dependent on the cultural background of consumers. These particularities make the resolution of the problem difficult. However, it must be established what food quality management refers to and which characteristics have to be validated. In the light of those facts and in order to be considered as a manageable field, food texture analysis has to change its paradigm moving from experimental analysis to theoretical modelling and terminological defining of its basic notions. This paper will explain the need to simplify and unify a technical language pertaining to the texture of food with the aim of creating a universal international set of terms to describe the many and diverse aspects of food quality.