Food quality from a consumer's perspective

Maike Bruhn, Carola Grebitus

Research output: Chapter in Book/Report/Conference proceedingChapter

3 Scopus citations


Consumers' quality judgement depends on their knowledge concerning certain quality attributes. Against this background this paper presents the results of two qualitative methods for measuring consumers' cognitive structures. On this account we apply a free-association technique and a variation of concept mapping adequate for the research object quality of pork. Our analysis shows that consumers' cognitive structures are quite complex and heterogeneous. Product characteristics dominate consumers' knowledge concerning the quality of pork. To predict the eating quality consumers prefer intrinsic quality cues. In contrast to that extrinsic quality cues are used to predict the origin of the given product.

Original languageEnglish (US)
Title of host publicationQuality Management in Food Chains
PublisherWageningen Academic Publishers
Number of pages12
ISBN (Print)9789076998909
StatePublished - Dec 1 2007
Externally publishedYes


  • Cognitive structure
  • Concept mapping
  • Food quality
  • Free-association technique
  • Memory schemata

ASJC Scopus subject areas

  • Agricultural and Biological Sciences(all)
  • Engineering(all)


Dive into the research topics of 'Food quality from a consumer's perspective'. Together they form a unique fingerprint.

Cite this