| Article ID: | iaor2005632 |
| Country: | United Kingdom |
| Volume: | 1 |
| Issue: | 3 |
| Start Page Number: | 127 |
| End Page Number: | 129 |
| Publication Date: | Sep 2004 |
| Journal: | Significance |
| Authors: | Gilmour Steven |
Like any other industry, food industry continuously develops and improves its products and the processes that are used to make them. The customer is mainly interested in the sensory characterics of the product: how does it taste; how does it smell; how does it look? However, commercial success also depends on whether or not the product can be produced economically, consistently and safely. Product development and improvement require research, which often means experimentation.