Formation of New Segments of the Market Through Quality Function Deployment of Innovative Production

DOI

10.2991/iscfec-18.2019.256How to use a DOI?

Keywords

QFD, Food Industry, Food Product Development, lactose-free, ice cream.

Abstract

Last time consumers even more often choose the products balanced on structure or exempted from components which can cause food allergies. But products also need to taste good, and consumers want to know they are eating good food. Transparent, recognizable ingredients are important too. In this regard designing of the personalized food at the request of the consumer becomes the relevant direction of development of food technologies. This article has aimed to step into the crucial scope of dairy technology, watching QFD indifferently with different aspects including the notions above, in order to help organizations take more precise steps in deciding how to use QFD in its most efficient way in food industry, and more specifically, lactose-free and sugar-low ice cream technology.

Copyright

© 2019, the Authors. Published by Atlantis Press.

Open Access

This is an open access article distributed under the CC BY-NC license (http://creativecommons.org/licenses/by-nc/4.0/).

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TY  - CONF
AU  - A. V. Zhebo
AU  - A. V. Akeshkov
AU  - D. B. Solovev
PY  - 2019/01
DA  - 2019/01
TI  - Formation of New Segments of the Market Through Quality Function Deployment of Innovative Production
BT  - Proceedings of the International Scientific Conference "Far East Con" (ISCFEC 2018)
PB  - Atlantis Press
SP  - 1129
EP  - 1132
SN  - 2352-5428
UR  - https://doi.org/10.2991/iscfec-18.2019.256
DO  - 10.2991/iscfec-18.2019.256
ID  - Zhebo2019/01
ER  -