Developing food products in accordance with customer demands

Hans Jørn Juhl; Kai Kristensen; Carsten Stig Poulsen; Anne C. Bech; Erling Engelund

Developing food products in accordance with customer demands

Hans Jørn Juhl, Kai Kristensen, Carsten Stig Poulsen, Anne C. Bech, Erling Engelund

Value of Intangibles

Research output: Working paper/Preprint › Working paper › Research

Abstract

Development of food products is considered as a design problem. Through development of a theoretical model QFD is applied to integrate market information on customer satisfaction with information from a sensory analysis. The aim is to translate th information from these two datasets into design attributes and develop a technical specification for the "optimal" product. This translation can not be made effectively unless costs are taken into account. Hence the "House of Quality" is extended include costs effects. Closing the gap between the actual and the optimal situation requires data of high quality and systematized in the most efficient manner. In the empirical part of the paper we analyze data on customer requirements in a LISRE setting in order to improve the understanding of the market.

Translated title of the contribution	Developing food products in accordance with customer demands
Original language	English
Publication status	Published - 1994

Keywords

HHÅ forskning

Cite this

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title = "Developing food products in accordance with customer demands",

abstract = "Development of food products is considered as a design problem. Through development of a theoretical model QFD is applied to integrate market information on customer satisfaction with information from a sensory analysis. The aim is to translate th information from these two datasets into design attributes and develop a technical specification for the {"}optimal{"} product. This translation can not be made effectively unless costs are taken into account. Hence the {"}House of Quality{"} is extended include costs effects. Closing the gap between the actual and the optimal situation requires data of high quality and systematized in the most efficient manner. In the empirical part of the paper we analyze data on customer requirements in a LISRE setting in order to improve the understanding of the market.",

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T1 - Developing food products in accordance with customer demands

AU - Juhl, Hans Jørn

AU - Kristensen, Kai

AU - Poulsen, Carsten Stig

AU - Bech, Anne C.

AU - Engelund, Erling

N1 - Haves ikke HHÅ

PY - 1994

Y1 - 1994

N2 - Development of food products is considered as a design problem. Through development of a theoretical model QFD is applied to integrate market information on customer satisfaction with information from a sensory analysis. The aim is to translate th information from these two datasets into design attributes and develop a technical specification for the "optimal" product. This translation can not be made effectively unless costs are taken into account. Hence the "House of Quality" is extended include costs effects. Closing the gap between the actual and the optimal situation requires data of high quality and systematized in the most efficient manner. In the empirical part of the paper we analyze data on customer requirements in a LISRE setting in order to improve the understanding of the market.

AB - Development of food products is considered as a design problem. Through development of a theoretical model QFD is applied to integrate market information on customer satisfaction with information from a sensory analysis. The aim is to translate th information from these two datasets into design attributes and develop a technical specification for the "optimal" product. This translation can not be made effectively unless costs are taken into account. Hence the "House of Quality" is extended include costs effects. Closing the gap between the actual and the optimal situation requires data of high quality and systematized in the most efficient manner. In the empirical part of the paper we analyze data on customer requirements in a LISRE setting in order to improve the understanding of the market.

KW - HHÅ forskning

M3 - Working paper

BT - Developing food products in accordance with customer demands

ER -