Технолошки факултет [Конференције] / Faculty of Technology [Conference paper]

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https://vaseljena.ues.rs.ba/handle/123456789/830

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Прегледај Технолошки факултет [Конференције] / Faculty of Technology [Conference paper] по Аутор "Grujic, Radoslav"

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    FOOD PRODUCT DEVELOPMENT AS OPPORTUNITY FOR SUCCESS OR SURVIVAL IN THE MARKET
    (2012) Grujić, Slavica; Grujic, Radoslav
    The aim of this paper was to give an overview of up-to-date papers covering sensory evaluation and consumer preference research that can form a basis for user-oriented food product development in Small and Medium Enterprises (SMEs). The paper points out the most important factors with impact on food products fail, that may arise as a consequence of not matching consumers’ needs. Collecting of appropriate information concerning consumers’ needs and expectations are essential requirements of a consumer-oriented product development. Consumer’s sensory tests can provide sensory information related to food product quality and consumers preference, useful and important for product quality control and improvement. The elements with impact on consumers’ food products preferences are identified and discussed. Success and survival of SMEs on the market could be expected if producers identify and satisfy current and future needs of consumers. Management and policy makers of the enterprise should support development and implementing sensory programs within an enterprise, and use it as a tool for ensuring quality of product and competitive food manufacturing. Consumer-oriented food product development should be considered as a tool for building competitive advantage and long-term enterprise success in the market and for prevention of negative changes in product quality and acceptability, consumers’ complaints and product rejection
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    THE RELATIONSHIP BETWEEN FOOD SAFETY KNOWLEDGE AND SUCCESSFUL IMPLEMENTATION FOOD SAFETY MANAGEMENT SYSTEM
    (Faculty of Engineering, University of Kragujevac, 2019) Novakovic, Brane; Grujic, Radoslav; Radovanovic, Radomir
    Training of personel who are engaged in food safety management system implementation and personel who handle with food is very important for efficiency of food safety management system. Companeis very offten has a problem with assessing food safety knowledge because in standards are not defined methodlogy for this assessment. In this research we try to explore level of knowledge obout food safety amnog HACCP team members and food handlers in Bosnia and Herzegovina. A structural food safety knowledge questeionarie was developed for assessing knowledge separate for HACCP team members ad food handlers. Data were collected from 80 HACCP team members and 740 food handlers. A majoriti of HACCP team members (70,0%) has food safety training in previous three years Also, food handlers in most cases has apropriate food safety training in previous three years (80,1%). The overall test result were 83,63 % of correct answers for food handlers and 72,33% for HACCP team members. It is also sigificant that the HACCP team members has a better result in companies who are certify according one of GFSI approved certification sheme. It is recommended to companies, associations of companies, scientific institutions, consulting organisations to develop specific food safety training on higher level for HACCP team members and methodology for official assessment of food safety knowledge.