出版社：Economic Laboratory for Transition Research Podgorica
摘要：The aim of the study is to identify customer’s needs for new sesame
products, converting requirements into product and process qualitative
characteristics, and improving the new product quality. Based
on morphological approach and point of views of the manufacturers
of sesame products and customers(384 persons), new ideas were
extracted and between them a chocolate sesame product was selected.
By coducting a survey of consumer expectations(382 sample)
taste of new product was examined and translated into technical
specifications. The paper considers the implementation of the
Quality Function Deployment (QFD) and DOE in BAH(Booz, Allen and
Hamilton) framework for the development of new food products. It
also aims to meet the challenge of satisfying customer’s inconstant
demands and, in turn, to make the business thrive. The results show
that main quality features for final product are in good taste, no
bitter-taste and be Fresh. Satisfying these requirements are relative
to parameters such as sesame variety, chocolate melting point,
control of cooking time and oven temperature.
关键词：New product development;
quality function development;
design of experiments;
sesame products;
food industry;
