Quality in the market : technology push versus market pull

H. Luyten

    Research output: Chapter in Book/Report/Conference proceedingConference paper

    4 Citations (Scopus)

    Abstract

    To meet the changing demands of consumers, food technologists have to alter the way they are working. Instead of pushing new technologies and ingredients, they have to design the processes and formulations based on input from consumer, legal and nutritious wishes. This article presents a conceptual model for the flow of information leading to new products, processes or ingredients based on consumer wishes, demands and preferences. Results for different kinds of projects are shown and discussed with respect to the model. These results show that the knowledge of technology-push based projects can be used for market-pull design. The way the research is performed and the type of knowledge gathered are important. Emphasis is on the part of the chain concerning the work of food technologists.
    Original languageEnglish
    Title of host publicationInternational Conference on Quality in Chains. An Integrated View on Fruit and Vegetable Quality
    EditorsL.M.M. Tijskens, H.M. Vollebregt
    Place of Publication[S.l.]
    PublisherISHS
    Pages85-93
    Publication statusPublished - 2003

    Keywords

    • food quality
    • food processing
    • food technology
    • market economics
    • consumers
    • agro-industrial chains
    • supply chain management

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  • Cite this

    Luyten, H. (2003). Quality in the market : technology push versus market pull. In L. M. M. Tijskens, & H. M. Vollebregt (Eds.), International Conference on Quality in Chains. An Integrated View on Fruit and Vegetable Quality (pp. 85-93). ISHS. http://www.actahort.org/members/showpdf?booknrarnr=604_7