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Cheese- and buttermaking
Journals / Cheese- and buttermaking / Issue 4 / Methodology of Sociological Research in Food Design
UDC 30

METHODOLOGY OF SOCIOLOGICAL RESEARCH IN FOOD DESIGN Methodology of Sociological Research in Food Design

Published in Cheese- and buttermaking · Issue 4 · Pages 34–40 · Rubric: Original article
DOI: https://doi.org/10.21603/2073-4018-2024-4-2
Received: 24.09.2024 Accepted: 01.11.2024 Published: 27.11.2024 Language of publication: RUS
Authors
VA
Valentina Yankovskaya
SPIN
NI
Nina Dunchenko
ORCID SPIN
ABSTRACT
The food industry often relies on sociological research to develop new products. The authors distilled long-term experience of qualimetric forecasting into a new survey methodology with its planning, organization, stages, sampling, topics, methods, and tools. A set of recommendations makes it possible to develop a relevant questionnaire, as well as to provide a quantitatively and qualitatively representative sample. The methodology includes a special approach to data processing that can be applied to product design or technology improvements. The sample volume is calculated based on the share of new responses in partial selection.
KEYWORDS
product development, food products, design, qualimetric forecasting, quality, sociological research, survey, consumers
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