Evaluation of the food quality by alternative methods

HODNOCENÍ KVALITY POTRAVIN ALTERNATIVNÍMI PŘÍSTUPY

Kateřina Kovářová, Zdeněk Ledvinka, Tadeus P. Zarski and Miroslav Samek
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Kateřina Kovářová: Czech University of Life Sciences Prague
Zdeněk Ledvinka: Czech University of Life Sciences Prague
Tadeus P. Zarski: Warsaw University of Life Sciences
Miroslav Samek: Czech University of Life Sciences Prague

Acta Universitatis Bohemiae Meridionalis, 2005, vol. 8, issue 2, 39-44

Abstract: The food quality mainly means satisfaction of the nutritious and sensor requirements of the consumer. The food also has to satisfy requirements on health wholesomeness, because it serves for people nutrition. According to the latest opinions, the sensory analysis in food quality appreciation is unsubstitutable.The evaluation outputs can have different form and for its processing contributes also mathematical-statistical methods. The consumer decision of the food quality is difficult to process due to entering of the other impacts which can be hardly mathematically formalized. One of the methods for transformation of the consumer thinking to the mathematical algorithm is for example fuzzy logic. The evaluation algorithm is described by the set of rules, which are close to the man thinking.

Keywords: food quality; food evaluation; consumer; fuzzy logic (search for similar items in EconPapers)
Date: 2005
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Persistent link: https://EconPapers.repec.org/RePEc:boh:actaub:v:8:y:2005:i:2:p:39-44

DOI: 10.32725/acta.2005.020

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