In this chapter, several models and definitions relating to quality and value are presented and evaluated. The types of quality (attributes) and consumer value identified are explored and illustrated, with particular reference to food. The boundary and overlaps between the two concepts are examined in some detail. Both tangible and intangible quality attributes of foods are discussed, with special attention being paid to the nature of quality of conformity and quality of design and the differences between them.
KeywordsFermentation Starch Microwave Europe Transportation
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