?url_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Adc&rft.title=From+image+to+technology%3A+a+multidisciplinary+approach+for+improving+the+quality+of+organic+bread.&rft.creator=ALESSANDRIN%2C+A.+&rft.creator=DESMONTS%2C+M.-H.+&rft.creator=CHIRON%2C+H.+&rft.creator=DUCASSE%2C+M.+&rft.subject=+Food+systems&rft.subject=Consumer+issues&rft.description=This+study+is+part+of+a+research+programme+devoted+to+improving+the+quality+of+organic+bread.+It+aims+to+identify+and+test+prototypes+of+breads+approved+by+consumers.+This+is+achieved+by+analysing+consumer+representations+and+preferences+and+placing+them+within+the+framework+of+technological%2C+sensory+and+nutritional+dimensions+of+the+products.+The+multidisciplinary+approach+implements+an+original+qualitative+approach+that+combines+three+consumer+focus+groups+made+up+of+both+loyal+and+occasional+consumers%2C+and+confrontation+sessions+with+the+programme+scientific+partners.+Four+prototypes+of+organic+breads+have+thus+been+formalised+and+subsequently+tested+on+a+sample+of+120+consumers+from+two+sites+(Angers+and+Strasbourg).+From+an+operational+point+of+view%2C+proposals+for+organic+breads+approved+by+consumers+are+formulated.+In+terms+of+methodology%2C+the+contributions+of+a+multidisciplinary+study+are+discussed.&rft.publisher=INRA&rft.contributor=BELLON%2C+S.+&rft.contributor=DIOLEZ%2C+A.+&rft.contributor=HUYGHE%2C+C.+&rft.contributor=PENVERN%2C+S.+&rft.contributor=SAVINI%2C+I.+&rft.date=2009-01&rft.type=Journal+paper&rft.type=NonPeerReviewed&rft.format=application%2Fpdf&rft.identifier=http%3A%2F%2Forgprints.org%2F15485%2F1%2F29-Alessandrin.pdf&rft.identifier=ALESSANDRIN%2C+A.%3B+DESMONTS%2C+M.-H.%3B+CHIRON%2C+H.+and+DUCASSE%2C+M.+(2009)+From+image+to+technology%3A+a+multidisciplinary+approach+for+improving+the+quality+of+organic+bread.+[De+l'Image+%C3%83%C2%A0+la+Technologie+%3A+une+approche+pluridisciplinaire+pour+l'am%C3%83%C2%A9lioration+de+la+qualit%C3%83%C2%A9+du+pain+biologique.]+Carrefours+de+l'Innovation+Agronomique%2C+4%2C+pp.+203-208.&rft.relation=http%3A%2F%2Forgprints.org%2F15485%2F