Project

Identification of sources of variation affecting variability in quality attributes of French fries production; a critical control point perspective

Comprehensive literature study on technological factors influencing quality attributes and related physico-chemical quality parameters of French fries from a chain perspective. Assessment of variability in quality attributes as function of various technological and product parameters. Study on effect of food handlers’ control decisions on variation in texture and colour of French fries. Use of Monte Carlo simulations to verify effect of sources of variation on variability in quality attributes.

PhD fellow                           Muhammad Ali, Pakistan (WU PhD student; HEC fellowship)

Supervisors                         Dr. it. P.A. Luning (co-promoter), Prof M.A.J.S. van Boekel (promoter)

Location                              Wageningen

Contact person                    Pieternel Luning (Pieternel.Luning@wur.nl)