Abstract
[Autom. eng. transl.] The PAN (Preferences, Acceptance and Needs) approach that encompasses new consumer expectations leads to envy of methodologies that define the qualities of food in terms of physical, chemical, biological and structural properties. Foods will be made to measure (Tailor-made food products) of the needs of specific classes of consumers with needs (nutritional, physiological, cultural), sensorial preferences and peculiar acceptance. This applies not only to new functional products, but also for the enhancement of traditional foods.
Translated title of the contribution | [Autom. eng. transl.] Ingredients and product engineering. How to build the foods of the future |
---|---|
Original language | Italian |
Pages (from-to) | 28-31 |
Number of pages | 4 |
Journal | MACCHINE ALIMENTARI |
Volume | 2008 |
Publication status | Published - 2008 |
Keywords
- alimenti
- ingegneria
- ingredienti
- processo