Food quality and revaluation of the consumer

It is difficult today the definition of quality in the agro-food industry, since it is linked to a variety of factors including a prominent role to the presentation of the product, none excepted quality/price and the properties sensory. Key factors in ensuring the acceptability of food products are in fact the sensory properties, for which the corresponding analysis is a valuable tool for not only the world’s production, but also of scientific and technological research. One of the parameters of major importance for a manufacturer is to ensure the constant quality of the product, often seen by consumers as an indicator of reliability in choosing a brand. In this time, the food must be considered in its global vision, as a mix in which to a sensory impressions are flanked the psycho-cognitive expectations; the authors seek to demonstrate that the pairing of judges and consumers, based on stimulus-response paradigm, is now the new approach to be followed by businesses.