Optimización del diseño de alimentos y bebidas desarrollados en la Universidad Nacional de Lanús, basado en QFD (Despliegue de la Función Calidad).

Abstract

Quality Function Debvelopent (QFD) is based on the research for the need of consumers, keeping in mind the expressed and non-expressed ones, which translate into design guidelines.

The National University of Lanús has a great experience in the design of foods adapted to particular circumstances of consumption, especially related to health and sports.

Originally, the development of these products was based on their functionality (consumption, health, sport, etc.), or traditional market studies.

The present work exposes the results of the application of the QFD methodology for the optimization of the design of products of the University.