ROLE OF SENSORY EVALUATION PANELS IN THE ACCREDITATION OF FOOD QUALITY SCHEMES

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/10.30825/4.21-01.2025
Primary Topic
Global Trade and Competitiveness
Type
article
Field-Weighted Citation Impact
0.00

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article

ROLE OF SENSORY EVALUATION PANELS IN THE ACCREDITATION OF FOOD QUALITY SCHEMES

Global Trade and Competitiveness
article

ROLE OF SENSORY EVALUATION PANELS IN THE ACCREDITATION OF FOOD QUALITY SCHEMES

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
Zero hunger
Openalex Percentile: Top 78%
Global Trade and Competitiveness
DOIOpen Access PDFOpenAlex
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ROLE OF SENSORY EVALUATION PANELS IN THE ACCREDITATION OF FOOD QUALITY SCHEMES · (2025) | TGRS Research Map | TGRS