FOOD 2010 Lecture Notes - Lecture 11: Sensory Analysis, Color Blindness, Food Science

• School: University of Guelph
• Department: Food Science
• Course: FOOD 2010
• Professor: Massimo Marcone

Document Summary

Market parameters, which drive market strategy, can be broken down int four basic components: product, price, promotion, and distribution/place. Perception of quality os closely tied to consumer acceptability and satisfaction, but various factors in uence consumers" perceptions of quality. Products may be perceived to be of high quality if they consistently meet high standards for a particular class of product, and if consumer expectations are consistently met or exceeded. Perception of quality may be correlated with price as well as if the product is associated with a particular company or group; if it displays credible indication of product certi cation. Factor which is tied to consumers expectations of how products should look and consumer tolerance for various degrees of deviation from expectations. Human perception of colour can be altered by ambient light or be affected by physiological anomalies (i. e. colour blindness) Food scientists have attempted to standardize colour measurement and light conditions by using electronic instruments.