The specialisation User Oriented Food Quality studies food quality from the consumer’s perspective. Different systems exist to check and control food quality in the production chain. After the point of sale, however, the consumer is in charge. Consumer practices in combination with use of available appliances determine food quality at the moment of consumption. What consumers do and why they do so is important to know. Taking this information into account in the food production chain, can contribute to an improved quality after the point of sale. In this specialisation research topics are e.g. how consumers perform food related practices and how companies can anticipate on this, the consumer perception of quality attributes of food and how to improve perceived quality.