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This book is a collection of original studies derived from academic work on Quality Control, Hygiene and Food Safety and Food Technology, covering topics such as: sensory analysis of new food preparations, the use of whole foods and their acceptance, analysis of the nutritional labeling of whole products and bitter chocolates, family farming and hygienic-sanitary conditions and the quality of milk production. Therefore, the approach taken in this book is aimed at new perspectives aimed at improving quality aspects, with a view to the applicability of sanitary hygiene in food technology, with the aim of promoting guidance for health professionals on the various aspects of this subject, highlighting its importance in the context of nutrition.