Quality Control for Foods and Agricultural Products

General principles of practical metrology; the sampling and the statistical control; comparison of the methods; reliability and maintenance of measurement devices; on-line control and the sensor problem; deontology in the choice and use of methods with the acquisition of obtaining efficient control; data acquisition and computer use in the laboratory; automation of the analysis methods and of the controls in the laboratories and in the factories; the standardization of the French, European and international analysis methods; the analysis circuits and the BIPEA example; the statistical interpretation of the results of the analysis circuits; the reference materials in the food industry; quality control and management; control approach and philosophy in the factories; appendix 1 - legal measuring units; appendix 2 - conversion factors.