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Evaluation of the food quality by alternative methods

Author

Listed:
  • Kateřina Kovářová

    (Czech University of Life Sciences Prague)

  • Zdeněk Ledvinka

    (Czech University of Life Sciences Prague)

  • Tadeus P. Zarski

    (Warsaw University of Life Sciences)

  • Miroslav Samek

    (Czech University of Life Sciences Prague)

Abstract

The food quality mainly means satisfaction of the nutritious and sensor requirements of the consumer. The food also has to satisfy requirements on health wholesomeness, because it serves for people nutrition. According to the latest opinions, the sensory analysis in food quality appreciation is unsubstitutable. The evaluation outputs can have different form and for its processing contributes also mathematical-statistical methods. The consumer decision of the food quality is difficult to process due to entering of the other impacts which can be hardly mathematically formalized. One of the methods for transformation of the consumer thinking to the mathematical algorithm is for example fuzzy logic. The evaluation algorithm is described by the set of rules, which are close to the man thinking.

Suggested Citation

  • Kateřina Kovářová & Zdeněk Ledvinka & Tadeus P. Zarski & Miroslav Samek, 2005. "Evaluation of the food quality by alternative methods," Acta Universitatis Bohemiae Meridionales, University of South Bohemia in Ceske Budejovice, vol. 8(2), pages 39-44.
    • Handle: RePEc:boh:actaub:v:8:y:2005:i:2:p:39-44
    DOI: 10.32725/acta.2005.020
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