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Fuzzy logic approach to food quality evaluation

Author

Listed:
  • Kateřina Kovářová

    (Czech University of Life Sciences Prague)

  • Miroslav Samek

    (Czech University of Life Sciences Prague)

Abstract

With regard to a competitive environment in the food producer's community are the producers forced to determine the chances of a new product before its introduction on the market. The most consumers make their decisions based on price, on product quality provided by the producer and on their own sensorial evaluation. This consumer's evaluation of the product and the consumer's decision are possible to simulate by the fuzzy logic. The fuzzy logic enables to formalize the human's perception and to work with it. The aim of this article is to describe the fuzzy logic model of consumer's decision, based on the quality evaluation of the product.

Suggested Citation

  • Kateřina Kovářová & Miroslav Samek, 2004. "Fuzzy logic approach to food quality evaluation," Acta Universitatis Bohemiae Meridionales, University of South Bohemia in Ceske Budejovice, vol. 7(1), pages 43-47.
    • Handle: RePEc:boh:actaub:v:7:y:2004:i:1:p:43-47
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