FOOD 2010 Lecture Notes - Lecture 11: Annatto, Fruitcake, Brittleness
9 Jan 2017
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Document Summary
Sensory characteristics influence consumer reactions to food products. Market parameters = drive market strategy = can be broken down into 4 basic components: product, price, promotion, and distribution (place) = 4 p"s of marketing. Quality is a term that could mean different things to different people. The perception of quality is closely tied to consumer acceptability and satisfaction. But many factors influence their perceptions of quality. A product can be perceived to be high quality if it consistently meets high standards for a certain class of product and if the consumer"s expectations are met or exceeded. Perception of quality can be correlated with price more expensive = better quality. Quality can be associated with company/group or if it has some credible certification. Colour, texture, and flavour = manipulation down by food scientists. Food appearance: appearance is a factor tied to consumers" expectations of how products should look and their tolerance for various degrees of deviation from expectations.
