Staff Publications

Staff Publications

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    'Staff publications' is the digital repository of Wageningen University & Research

    'Staff publications' contains references to publications authored by Wageningen University staff from 1976 onward.

    Publications authored by the staff of the Research Institutes are available from 1995 onwards.

    Full text documents are added when available. The database is updated daily and currently holds about 240,000 items, of which 72,000 in open access.

    We have a manual that explains all the features 

Record number 321610
Title Quality in the market : technology push versus market pull
Author(s) Luyten, H.
Source In: International Conference on Quality in Chains. An Integrated View on Fruit and Vegetable Quality / Tijskens, L.M.M., Vollebregt, H.M., [S.l.] : ISHS - p. 85 - 93.
Department(s) AFSG Food Quality
Publication type Contribution in proceedings
Publication year 2003
Keyword(s) voedselkwaliteit - voedselverwerking - voedseltechnologie - markteconomie - consumenten - agro-industriële ketens - ketenmanagement - food quality - food processing - food technology - market economics - consumers - agro-industrial chains - supply chain management
Categories Horticulture / Production Chain Management
Abstract To meet the changing demands of consumers, food technologists have to alter the way they are working. Instead of pushing new technologies and ingredients, they have to design the processes and formulations based on input from consumer, legal and nutritious wishes. This article presents a conceptual model for the flow of information leading to new products, processes or ingredients based on consumer wishes, demands and preferences. Results for different kinds of projects are shown and discussed with respect to the model. These results show that the knowledge of technology-push based projects can be used for market-pull design. The way the research is performed and the type of knowledge gathered are important. Emphasis is on the part of the chain concerning the work of food technologists.
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