fst 650 lECTURE 8A

fst 650 lECTURE 8A - CONSUMER TESTING KEY TO THE SUCCESS OF...

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CONSUMER TESTING KEY TO THE SUCCESS OF ANY FOOD PRODUCT IS CONSUMER REACTION BASED ON: -SENSORY ACCEPTANCE -PACKAGE ACCEPTANCE -PRICE ACCEPTANCE -WILLINGNESS TO PURCHASE AND RE-PURCHASE
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SENSORY EVALUATION DIFFICULT TO MEASURE BECAUSE OF PERSON TO PERSON VARIABILITY SENSORY TESTING MUST BE RIGOROUS SENSORY TESTING MAY BE DONE WITH PROPER EXPERIMENTAL DESIGN PROPER STATISTICAL METHODS MUST BE USED FOR EVALUATION OF RESULTS
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PITFALLS IN SENSORY TESTING VARIABILITY IN THRESHOLD DETECTION OF INDIVIDUALS VARIABILITY IN DAY TO DAY PERCEPTION FOR A GIVEN PERSON INADEQUATE NUMBER OF PARTICIPANTS CULTURAL DIFFERENCES
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PRODUCT CHARACTERISTICS PHYSICAL CHARACTERISTICS IMAGE CHARACTERISTICS COMBINAITON OR INTERACTIONS BETWEEN PHYSICAL AND IMAGE
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TESTING OBJECTIVE TESTING - TO CHARACTERIZE THE ATTRIBUTES OF A PRODUCT & USED PRIMARILY DURING THE R&D PHASE OF DEVELOPMENT TO “FINE TUNE” THE PRODUCT SUBJECTIVE TESTING - OFTEN PREFERENCE
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This note was uploaded on 01/16/2012 for the course FST 650 taught by Professor Staff during the Spring '11 term at Ohio State.

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fst 650 lECTURE 8A - CONSUMER TESTING KEY TO THE SUCCESS OF...

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