If someone describes formal efforts to establish objective criteria for food quality, they are likely referring to some kind of research process or apparatus that could be called “scientifically determined quality.” This is important partly because of the weight given to science to give legitimacy to claims about food -- and because this contributes to tension with claims that do not appear adequately scientific, or when science is not adequate to definitively determine goodness or badness.

Within the tag family "Values, Justifications, & Motivations," in the "Food Quality" cluster.

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