Food Product Quality: Literature Study on the Dimensions of Food Product Quality

This study aims to analyze the main dimensions that shape the quality of food products from a consumer perspective through a literature review. Food product quality is a multidimensional concept that is a major determinant of consumer purchasing decisions and loyalty. The literature review reveals that food product quality can generally be broken down into five main dimensions: sensory attributes (taste, aroma, appearance, texture), health and nutritional attributes (nutritional value, functional content), safety attributes (freedom from contamination, freshness), convenience attributes (ease of preparation and storage), and process/trust attributes (origin, production methods such as organic or ethical). Sensory attributes are the main drivers of initial acceptance, while safety attributes are an absolute prerequisite. On the other hand, health, convenience, and process attributes are increasingly becoming significant differentiating factors as consumer awareness and lifestyle changes increase. The findings of this study provide practical implications for food manufacturers to plan and market products that are not only sensorially superior, but also meet consumer expectations regarding health, safety, and ethical values, so as to increase consumer satisfaction and loyalty in a competitive market.