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Scientific, Health and Social Aspects of the Food Industry Part 16

Tham khảo tài liệu 'scientific, health and social aspects of the food industry part 16', khoa học tự nhiên, công nghệ sinh học phục vụ nhu cầu học tập, nghiên cứu và làm việc hiệu quả | 22 Employment of the Quality Function Deployment QFD Method in the Development of Food Products Caroline Liboreiro Paiva and Ana Luisa Daibert Pinto University Federal of Minas Gerais Brazil 1. Introduction Currently in a more intensive way companies have been forced to adapt to the new competitive market. The technological industry changes occurring since the 80 s brought implications for the international competition specially the demarcation of new areas of global competition. That happens due to the acceleration of technological changes added by the shortening of the life cycle of products and processes besides the increasing of the products differentiation. In fact what is observed is that these factors have not only led companies to restructure their production systems and their types of management but above all to guarantee the capacity to deliver to a market products even more sophisticated. The ability to realize alternatives to compete in the market to develop strategies and to invest in appropriate training that is what has ensured the survival and profitability of organizations in this new structure. In terms of food industry competition what is observed is that the integrity of the product has become the main focus. This means that product excellence in the food industry goes beyond simply offering goods with basic attributes. These attributes have only become a precondition for the company to keep playing the competitive game. In fact nowadays the products must not only satisfy but above all surprise their customers. What is realized is that these consumers have accumulated experience with several products and become sensitive to small differences in many ways. This means that innovations in products and processes increase the excellence standard of product making the process of development an essential factor for the competition of enterprises. Certainly the best projects require staff competence efficiency in the work on the exchange of information