abstract
Food producers are constantly searching for ways to improve existing products and to develop new products.
Quality Function Deployment (QFD) methodology was designed to help incorporate the consumer’s
needs into the development and improvement of products. The House of Quality (HOQ) is the first matrix
produced when QFD is applied. Although several adaptations to the HOQ have been made to make the
method user-friendly for the food industry, very few industry applications can be found in the literature.
This paper presents the possibilities and limitations of the HOQ for the improvement of food products
based on consumer preferences, processing parameters and sensory attributes. The method is illustrated
by a case-study for filled chocolates. Although the results of the case-study provide insights concerning
product improvement of filled chocolates, it also reveals limitations for the application and interpretation
of HOQ within the food industry. To tackle these problems, the authors propose to include fuzzy set theory
when completing the planning matrix, to incorporate chain information in the HOQ, and to establish
good communication between departments. With precise and appropriate application of the HOQ, it is
possible for a company to produce products with high consumer preference and, thus, a high success rate.
2014 Elsevier Ltd. All rights reserved.
ผู้ผลิตอาหารนามธรรม
อยู่ตลอดเวลามองหาวิธีการเพื่อปรับปรุงผลิตภัณฑ์ที่มีอยู่ และพัฒนาผลิตภัณฑ์ใหม่
ปกาเกอะญอ ( QFD ) วิธีการที่ถูกออกแบบมาเพื่อช่วยสร้างความต้องการของผู้บริโภค
ในการพัฒนาและปรับปรุงผลิตภัณฑ์ บ้านแห่งคุณภาพ ( hoq ) คือเมทริกซ์การแปลงแรก
ผลิตเมื่อใช้ . Although several adaptations to the HOQ have been made to make the
method user-friendly for the food industry, very few industry applications can be found in the literature.
This paper presents the possibilities and limitations of the HOQ for the improvement of food products
based on consumer preferences, processing parameters and sensory attributes. The method is illustrated
by a case-study for filled chocolates. Although the results of the case-study provide insights concerning
product improvement of filled chocolates, it also reveals limitations for the application and interpretation
of HOQ within the food industry. To tackle these problems, the authors propose to include fuzzy set theory
when completing the planning matrix, to incorporate chain information in the HOQ, and to establish
good communication between departments. With precise and appropriate application of the HOQ, it is
possible for a company to produce products with high consumer preference and, thus, a high success rate.
2014 Elsevier Ltd. All rights reserved.
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