“…Considering the benefits of QFD and the difficulties presented by , the method has been applied in the development of food products such as chocolate (Viaene & Januszewska, 1999), fruits (Miguel, Spoto, Abrahão & da Silva, 2007), pasta (Pinto & Paiva, 2010;Waisarayutt & Tutiyapak, 2006), wheat flour (Kristianto, Ajmal, & Sandhu, 2012), meat (Park, Ham, & Lee, 2012;Rosado Junior et al, 2011), and olive oil (Bevilacqua, Ciarapica, & Marchetti, 2012). Table 1 summarizes a selection of publications and their goals, methods and tools, product and key results (for more details refer to the Appendix).…”