SENSORY-DRIVEN OPTIMIZATION OF FISH AND SEAFOOD BROTHS WITH A FOCUS ON FOOD SAFETY

Co-creation, which actively involves consumers in product development, is increasingly used in the food industry to create personalized, innovative products.This approach is especially valuable when designing food for groups with specific dietary needs.

Publication Details

Published
2025-01-01
DOI
https://doi.org/10.30825/4.21-16.2025
Primary Topic
Meat and Animal Product Quality
Type
article
Field-Weighted Citation Impact
0.00

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article

SENSORY-DRIVEN OPTIMIZATION OF FISH AND SEAFOOD BROTHS WITH A FOCUS ON FOOD SAFETY

Meat and Animal Product Quality
article

SENSORY-DRIVEN OPTIMIZATION OF FISH AND SEAFOOD BROTHS WITH A FOCUS ON FOOD SAFETY

article en

Abstract

Co-creation, which actively involves consumers in product development, is increasingly used in the food industry to create personalized, innovative products.This approach is especially valuable when designing food for groups with specific dietary needs.

European Commission, FP7 Science in Society, EIT Food
Openalex Percentile: Top 83%
Meat and Animal Product Quality
DOIOpen Access PDFOpenAlex
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SENSORY-DRIVEN OPTIMIZATION OF FISH AND SEAFOOD BROTHS WITH A FOCUS ON FOOD SAFETY · (2025) | TGRS Research Map | TGRS