Abstract
On the basis of a review of previous attempts to model the quality perception process, this paper presents a new model for understanding the consumer food quality perception process. It is argued that previous models suffer from two major shortcomings: (1) they focus too narrowly on the material quality dimensions of the product; in connection with food products in particular, it could be claimed that immaterial quality dimensions could have at least the same influence on consumers' quality perception; and (2) with a few exceptions, the models do not include the significance of the usage situation for consumer quality perception to any sufficient extent.
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