The project is based on Quality Function Deployment (QFD). An important element of QFD is the House of Quality which integrates information on consumer demands with the technical possibilities in the design of new products. The House of Quality has been modified in order to reflect the product development of food products. This modification places sensory attributes in a central role when consumer demands are translated into measurable attributes. The application is illustrated with an example on smoked eel. The results show how tertiary needs derived from secondary needs as good taste quality are translated into sensory attributes measurable by conventional profiling. Factorial design and analysis of variance are used as intermediate methods.
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