Abstract
The article discusses the possibility of using a promising method for the most effective launch of innovative products on the market - structuring the quality function (QFD analysis, house of quality). In accordance with the algorithm for building a house of quality, in order to achieve new product quality functions, such consumer expectations for vegetable oil as transparency, absence of sediment were transformed; pleasant golden color; good taste without foreign aftertastes; usefulness and safety of the oil. Given the importance of expectations for consumers, the strength of the interaction between the wishes of consumers and the values of the technical characteristics of vegetable oil was quantified: transparency; smell; taste; acid number; peroxide number; anisidine number; fatty acid composition; cold test; color number; iodine number; mass fraction of phosphorus-containing substances; soap (quality test); mass fraction of moisture and volatile substances. The use of QFD-analysis for manufacturers of vegetable oil and oil and fat products in general determined the indicator "fatty-acid composition of vegetable oil" as the most significant for improving the quality of vegetable oil.
 To improve the “fatty-acid composition” of the oil, several solutions are recommended, namely: to strengthen control over the production process, excluding admixture (ingress) of other types of oil; development of a mixture of vegetable oils with a balanced fatty acid composition.
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