crossroads

In this respect, what we could call ‘technological approaches’ focus on those technical traits of a product that give functional benefits to the consumer, and on a firm’s capability to detect and reproduce these traits. Vaclavik et al. distinguish between ‘subjective’ and ‘objective’ quality, the first being associated to particular person differences in response to the bodily characteristics of food , the second to dietary and bacterial qualities. Technological approaches tend, albeit with some issue, to ‘objectify’ quality by developing sensorial methods of analysis and identifying the physical parts that contribute to appreciation or dislike3. However, some caution when explicating …