FOOD 2010 Lecture Notes - Lecture 11: Brittleness, Microstructure, Particle Size

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

Document Summary

Smell, lavour, colour, texture & mouth feel provide favourable (or unfavourable) experiences for consumers. 3 quality factors inherent to foods colour, texture & lavour. Market parameters are broken down into 4 basic components: product, price, promoion & distribuion (place)