The Concept of ‘Structure’ in the Evaluation of Food Quality

ABSTRACT The concept of structure and the term ‘structure’ are widely used in manifold applications and disciplines in the conventional and organic sector of food research. This literature survey focuses on the tension charged field of food quality. After the identification of very differing meanings and contrasting attributes of the concept of structure in the two traditions, the usage and interpretation of the term were examined and explained against the background of underlying paradigms and in the context of application. Processes in the agricultural production and food processing were among others directed and controlled on the basis of different interpretations of the term ‘structure’. This could have severe consequences for the quality and safety of food. In the organic tradition the concepts of wholefood nutrition which are referring to the term ‘structure’ are not accomplished but seem to uphold core aspects of food quality and safety which have been lost in current mainstream concepts. Structure has to be brought into relation to health related aspects of food quality. Basic concepts of the organic movement like the whole food nutrition already practise methods which integrated structural aspects of food quality.

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