Abstract
Executive Summary: 1. QFood is an acronym for Quality Function Deployment in the Food Industry. On the basis of House of Quality, the project seeks to combine traditional socio-economic factors with a more technical analysis in a common modelling framework which can be used to illustrate consumer reactions to new and modified food products. Sensory analysis has been important in the development of food products, but it is characteristic that sensory analysis has often been carried out independently of the more market-based analyses. 2. Sensory analysis is a method which uses human senses - the sense of sight, hearing, smell, taste and touch - as instruments of measurement. The report gives an introduction to sensory analysis in general. The QFood project uses both descriptive and affective tests and the methods used are described. 3. As a rule, market analysis uses a combination of qualitative and quantitative methods. The QFood-project focuses on the quantitative part and two common methods, multi-dimensional scaling (MDS) and conjoiont analysis are briefly described. 4. Integration between sensory analysis and market analysis on the basis of House of Quality is the central part of the project. House of Quality is described with special reference to the development of food products. 5. An MDS-based model for use in the evaluation of an optimal product is developed. The model is based on the profit function from classical micro-economic theory. The imputed price is defined as a function of a Customer Satisfaction Index which is inversely proportional to how ""close"" the product is to the consumer's ideal.
| Translated title of the contribution | QFood - Optimal design of food products |
|---|---|
| Original language | English |
| Number of pages | 21 |
| Publication status | Published - 1994 |
Keywords
- HHÅ forskning
- MAPP