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 43836
Title Innovation of food production systems : product quality and consumer acceptance
Author(s) Jongen, W.M.F.; Meulenberg, M.T.G.
Source Wageningen : Wageningen Pers - ISBN 9789074134514 - 182
Department(s) Integrated Food Science and Food Physics
Publication type Scientific book or proceedings (editor)
Publication year 1998
Keyword(s) voedselproductie - voedselproducten - voedseltechnologie - innovaties - productontwikkeling - marketing van voedingsmiddelen - houding van consumenten - voedselacceptatie - voedselkwaliteit - voedselindustrie - voedselveiligheid - consumenten - kwaliteitszorg - ketenmanagement - food production - food products - food technology - innovations - product development - food marketing - consumer attitudes - food acceptability - food quality - food industry - food safety - consumers - quality management - supply chain management
Categories Marketing (General) / Food Product Design
Abstract he quality of food products, as perceived by consumers, is a main driving force behind today's innovations in the food industry. Product development represents large investments of companies both in money and human resources and has to be accomplished in a highly competitive market situation. Consequently, product innovation should be considered in this context. In order to be successful, all aspects of product development should be put into proportion in a balanced and structured way. Internationally there is a reversal from a supply chain into a demand-oriented chain. This book aims at bringing together the various aspects related to consumer-driven product innovation and to present an integrated view on how the development of new food products is to be placed in a chain-oriented approach. Centred around the issue of product quality from the perspective of the consumer, this book deals with such topics as: changes of consumer perception of product quality; a structured approach for product development based on quality function deployment; the use of new and improved existing technologies in food production, logistics and information technology; the role of regulation and legislation; and quality management and control systems such as HACCP and TQM.
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