Food Product Development: From the Consumers Aspect

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dc.contributor.authorAktar, Tugba
dc.date.accessioned2026-01-24T12:20:51Z
dc.date.available2026-01-24T12:20:51Z
dc.date.issued2021
dc.departmentAlanya Alaaddin Keykubat Üniversitesi
dc.description2nd International Conference on Efficient Production and Processing, ICEPP 2021 -- 2021-02-25 through 2021-02-26 -- Online, Virtual -- 168224
dc.description.abstractProduct development involves the design activities of new products as well as the functionalization of the valid ones. This concept is highly associated with the demand of the consumers towards the product such as health promotion or sensory attraction. Moreover, consumers are the decider of product survival in the market. Therefore, with the sensory testing, we assess the consumers' response which indicates the market success of the developed food. Hence, a food developer who comes up with a new product idea (including new and functionalization of the current one) needs to make sure of the consumer acceptance via sensory evaluation tasks. Sensory evaluation practices are usually the final and the determinant step of product success and acceptance. A comprehensive sensory practice should be well structured in terms of technical assessment as well as correct panelist group selection to be representative enough to give consumer's response. Even though this aim sound to be a straight forward concept, the eating activity is quite complex and dynamic to mimic on the selected panelists as a consumer. So far, investigators collected enough data to understand only some of the senses however, sensory understanding of the several sense involving parameters like texture and aroma is still uncovered. This talk is established to understand the importance of the sensory approach which is done in practice to decide on the new/functionalized product to be placed in the market or not for business success. © The Authors, published by EDP Sciences, 2021.
dc.identifier.doi10.1051/e3sconf/202124701032
dc.identifier.isbn9782759890163
dc.identifier.isbn9782759890552
dc.identifier.isbn9782759890644
dc.identifier.issn2555-0403
dc.identifier.scopus2-s2.0-85104066664
dc.identifier.scopusqualityQ3
dc.identifier.urihttps://doi.org/10.1051/e3sconf/202124701032
dc.identifier.urihttps://hdl.handle.net/20.500.12868/4647
dc.identifier.volume247
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherEDP Sciences
dc.relation.ispartofE3S Web of Conferences
dc.relation.publicationcategoryKonferans Öğesi - Uluslararası - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/openAccess
dc.snmzKA_Scopus_20260121
dc.subjectCommerce
dc.subjectProduct development
dc.subjectSensory analysis
dc.subjectTextures
dc.subjectBusiness success
dc.subjectConsumer acceptance
dc.subjectDesign activity
dc.subjectFunctionalizations
dc.subjectGroup selection
dc.subjectHealth promotion
dc.subjectSensory testing
dc.subjectTechnical assessment
dc.subjectProduct design
dc.titleFood Product Development: From the Consumers Aspect
dc.typeConference Object

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