The Role of Management Systems in Research and Development (R&D)

Companies in the food sector know that their product formulations are often the result of years of meticulous work. That’s why they strive to establish dedicated R&D departments.

If we say that food safety requires R&D, and R&D itself requires a food safety management system, would that confuse you? Or what if we simply blended quality control with quality assurance?

When food factories are established, the initial focus is on setting up production infrastructure and operations. Then, a laboratory is designed to control production and conduct product trials. Most trials are carried out in real production environments, and manufacturing begins. Unless you're building a massive food facility, these steps rarely change. As product sales and factory output increase, so do operational needs. The process control lab designed during the initial setup may become understaffed, and the cost of external lab analyses may rise. At this point, companies reassess and begin by investing in new laboratory equipment.

Tests and experiments—known as quality control—are conducted before, during, and after production. During the implementation of management systems, staff working in these areas often play key roles. If a company embraces the idea that “quality is everyone’s responsibility,” operational order begins to take shape. To ensure quality assurance, it is vital to conduct inspections and evaluate results.

In food production, quality is synonymous with the consumer’s expectation of safety. Therefore, no unsafe food can truly be considered “high quality.” This is where the HACCP system—mandated by regulations—comes into play. The hazard and risk analysis required by food safety systems brings significant benefits to food companies.

Conducting risk analysis during product formulation and trials helps prioritize control points throughout the production process. It also provides early insights into the product’s safety, quality, and marketability—before tons of it are produced and sold. So, if implementing food safety management systems is this critical for R&D, what is the importance of R&D for the management system?

In a well-managed food safety system, the results of key production controls are consolidated. Through product analyses, the system is validated, and each formulation gains legitimacy. Raw material types and quantities, process parameters, equipment, and sequence of operations—all elements within a recipe—are verified for accuracy.

If food safety management system requirements are not understood during formulation, the process becomes little more than trial and error. A properly conducted hazard analysis must be built on scientific data, legal requirements, and customer expectations. At this stage, the importance of R&D consultancy in implementing management systems cannot be overstated.

Fatma İnceoğlu – September 2010