The agri-food market has been increasing exponentially in its complexity in recent years, and the emergence of new consumption trends that go beyond the mere satisfaction of a primary food need or the achievement of a hedonistic experience is observed more and more rapidly and frequently and materialize in the hybridization of the sensory values of the product with nutritional, territorial, functional, social, ethical and sustainability characteristics that complete and enrich the perception. This actually takes to the hybridization of the sensory values of the product with nutritional, territorial, functional, social, ethical and sustainability characteristics that complete and enrich the perception of food quality. Based on this, it is clear that the quality of a food product is a complex set of characteristics both related to the product and to product-packaging and product-market interactions, which translates into a global performance that we could simplify in a sentence "satisfaction with respect to expectations and needs of the end customer". The study aims to formulate a tool for continuous quality management of products over time, based on a holistic approach of integration between company departments which places the concept of quality at the centre of management decisions and which exploits sensory sciences as an analytical tool capable of building a bridge between company and customers.
Il mercato agro alimentare sta negli ultimi anni aumentando in modo esponenziale la sua complessità, si osservano in maniera sempre più rapida e frequente il palesarsi di nuovi trend di consumo che esulano dal mero soddisfacimento di un esigenza alimentare primaria o dal raggiungimento di un’esperienza edonistica e si concretizzano nell’ibridazione dei valori sensoriali del prodotto a caratteristiche nutrizionali, territoriali, funzionali, sociali, etiche e di sostenibilità che ne completano e arricchiscono la percezione di qualità. Sulla base di ciò, è chiaro che la qualità di un prodotto alimentare è un complesso insieme di caratteristiche sia legate al prodotto che alle interazioni prodotto-confezione e prodotto-mercato, che si traduce in una performance globale che potremmo semplificare in una frase” soddisfazione rispetto alle aspettative e ai bisogni del cliente finale”. Lo studio si propone di formulare uno strumento per la gestione continua della qualità dei prodotti nel tempo, basato su un approccio olistico di integrazione tra i reparti aziendali che ponga il concetto di qualità al centro delle decisioni gestionali e che sfrutti le scienze sensoriali come strumento analitico in grado di costruire un ponte tra azienda e clienti.
ANALISI SENSORIALE E CONSUMER SCIENCE APPLICATE ALLA GESTIONE DELLA QUALITA' DEI PRODOTTI ORTOFRUTTICOLLI - CASO STUDIO SU ACTINIDIA CHINENSIS
BONFINI, MATTEO
2021/2022
Abstract
The agri-food market has been increasing exponentially in its complexity in recent years, and the emergence of new consumption trends that go beyond the mere satisfaction of a primary food need or the achievement of a hedonistic experience is observed more and more rapidly and frequently and materialize in the hybridization of the sensory values of the product with nutritional, territorial, functional, social, ethical and sustainability characteristics that complete and enrich the perception. This actually takes to the hybridization of the sensory values of the product with nutritional, territorial, functional, social, ethical and sustainability characteristics that complete and enrich the perception of food quality. Based on this, it is clear that the quality of a food product is a complex set of characteristics both related to the product and to product-packaging and product-market interactions, which translates into a global performance that we could simplify in a sentence "satisfaction with respect to expectations and needs of the end customer". The study aims to formulate a tool for continuous quality management of products over time, based on a holistic approach of integration between company departments which places the concept of quality at the centre of management decisions and which exploits sensory sciences as an analytical tool capable of building a bridge between company and customers.File | Dimensione | Formato | |
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https://hdl.handle.net/20.500.12075/12051