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Author : Robert C. Baker
Publisher :
ISBN 13 :
Total Pages : 287 pages
Book Rating : 4.:/5 (78 download)
Download or read book Fundamentals of New Food Product Development written by Robert C. Baker and published by . This book was released on 1994 with total page 287 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author :
Publisher :
ISBN 13 : 9780444416889
Total Pages : 287 pages
Book Rating : 4.4/5 (168 download)
Download or read book Fundamentals of New Food Product Development written by and published by . This book was released on 1988 with total page 287 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Gordon W. Fuller
Publisher : CRC Press
ISBN 13 : 9780849380020
Total Pages : 302 pages
Book Rating : 4.3/5 (8 download)
Download or read book New Food Product Development written by Gordon W. Fuller and published by CRC Press. This book was released on 1994-02-23 with total page 302 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book provides an objective overview of the hectic, often chaotic, and frequently unpredictable new food product development process. The stages of development are described from the vantage points of the technologist, marketer, and senior management by an author who has worn all three hats. The book covers the various stages of product development, including generating and sifting ideas against the company's objectives, the consumers' perceived needs and expectations, the competitiveness of the marketplace, the technologist's ability to create and manufacture a safe product within budget, and test marketing. Problems facing both small and large companies are confronted and solutions are proposed. Test marketing and the evaluation of such tests are discussed with some new suggestions for interpreting the criteria used. A chapter on organization presents ideas for fostering creativity and avoiding communication and personality conflicts. Trends in new ingredients and technologies to assist in the design of new products are given full coverage. The last chapter is devoted to the future, with stimulating discussion of new challenges to current trends in the industry.
Author : Gordon W. Fuller
Publisher : CRC Press
ISBN 13 : 1439818657
Total Pages : 508 pages
Book Rating : 4.4/5 (398 download)
Download or read book New Food Product Development written by Gordon W. Fuller and published by CRC Press. This book was released on 2016-04-19 with total page 508 pages. Available in PDF, EPUB and Kindle. Book excerpt: About the Second Edition:" a clear and thorough understanding of how the industry as a whole competes, succeeds, and in some instances fails to bring new products to the marketplace. delivers helpful information in a concise, organized style, bringing together diverse elements of the food industry that are all important for a new product introduc
Author : Sebastiano Porretta
Publisher : Royal Society of Chemistry
ISBN 13 : 1839161396
Total Pages : 209 pages
Book Rating : 4.8/5 (391 download)
Download or read book Consumer-based New Product Development for the Food Industry written by Sebastiano Porretta and published by Royal Society of Chemistry. This book was released on 2021-04-07 with total page 209 pages. Available in PDF, EPUB and Kindle. Book excerpt: This is the first book that describes and explains food development from the point of view of the consumer rather than from the top down approach.
Author : Fadi Aramouni
Publisher : DEStech Publications, Inc
ISBN 13 : 1605951129
Total Pages : 392 pages
Book Rating : 4.6/5 (59 download)
Download or read book Methods for Developing New Food Products written by Fadi Aramouni and published by DEStech Publications, Inc. This book was released on 2014-08-22 with total page 392 pages. Available in PDF, EPUB and Kindle. Book excerpt: Explains the basics of food technology and new product development from initial planning through formulation, market research, manufacturing and product launchCarefully outlined test protocols plus quantified sensory, financial and feasibility analysisRecaps key technical concepts across the entire food science curriculum Developed as a comprehensive guide to how food products are planned, budgeted, manufactured and launched, this original textbook forms a cohesive introduction to all phases of food product development. A unique feature of the book is that it reviews the main concepts of food chemistry, ingredient functionality, additives, processing, quality control, safety, package labeling and more-—virtually the entire food technology curriculum. With this specialized information as context, the book spells out the procedures needed to formulate, cost-justify and test market safe and profitable new products that meet regulatory guidelines and consumer expectations. The technical exposition is highlighted by case studies of novel food items introduced by U.S. companies. Syllabus-ready and furnished with back-of-chapter questions and projects, the volume is highly suited for university courses, including the capstone, as well as in-house and team training short courses in industry.
Author : I. Sam Saguy
Publisher : Springer Science & Business Media
ISBN 13 : 9780834216891
Total Pages : 466 pages
Book Rating : 4.2/5 (168 download)
Download or read book Food Product Development: From Concept to the Marketplace written by I. Sam Saguy and published by Springer Science & Business Media. This book was released on 1990-10-31 with total page 466 pages. Available in PDF, EPUB and Kindle. Book excerpt: Food Product Development presents in-depth, how to guidance to succe ssful food product development. Drawing on the practical experience of 19 industry experts, the book presents a broad overview of practical aspects of industrial food R&D today. In addition, it details how to c ontrol the many facets of food product development and successfully in tegrate the work of professionals from many diverse areas.
Author : M Earle
Publisher : Elsevier
ISBN 13 : 185573639X
Total Pages : 392 pages
Book Rating : 4.8/5 (557 download)
Download or read book Food Product Development written by M Earle and published by Elsevier. This book was released on 2001-09-18 with total page 392 pages. Available in PDF, EPUB and Kindle. Book excerpt: Product development is the lifeblood of the food industry, from refining an established product range to developing completely new products. It is, however, a process fraught with risk that often ends in failure. So what then are the keys to making the process a success? Drawing on a wealth of experience gathered over 40 years, Food product development provides the answers.The first half of the book examines the four core elements of product development:-the business strategy directing product development; the various steps in the product development process; the knowledge required to fuel the process; the need for keeping the product development focused on the consumers needs and aspirations.The second part of the book looks at managing the product development process in practice with four case studies of successful product launches. It also discusses how to evaluate and improve the process to make future product innovation more successful.Filled with examples and practical suggestions, and written by a distinguished team with unrivalled academic and industry expertise, Food product development is a essential guide for R&D and product development staff, and all managers concerned with this key issue throughout the food industry. Provides comprehensive coverage of the complete product development process Includes a range of international case studies from various sectors of the food industry Written by a distinguished international panel of experts
Author : Mary D. Earle
Publisher : Royal Society of Chemistry
ISBN 13 : 9781904007531
Total Pages : 204 pages
Book Rating : 4.0/5 (75 download)
Download or read book Fundamentals of Food Reaction Technology written by Mary D. Earle and published by Royal Society of Chemistry. This book was released on 2003 with total page 204 pages. Available in PDF, EPUB and Kindle. Book excerpt: Food processing has moved on from being a craft to a modern technology. In order to meet the sensory quality, safety, nutrition, health, economy and novelty demanded of food products by consumers, it is necessary to improve food processing operations. This improvement involves better prediction and control of the changes that occur during the processing of food materials, and the rates of changes and the factors that influence them. This book introduces the methods of reaction technology, illustrating what has been and can be applied in real situations. It builds a framework for the application of reaction technology, and uses this in a straightforward way, with understandable examples set within an industrial context. The book starts by setting out the general principles governing change in the nature and chemistry of a food constituent, and extends this to include the dynamics of the reactions of the many chemical constituents of food raw materials and ingredients. Fundamentals of Food Reaction Technology is intended for those working in process design, organisation and control, and will give technical managers an overall view of how the application of reaction technology in the future can lead to a "high tech" food industry. It will also be a valuable guide for students, lecturers and practitioners in development and process technology and engineering.
Author : Howard R. Moskowitz
Publisher : CRC Press
ISBN 13 : 1420065556
Total Pages : 506 pages
Book Rating : 4.4/5 (2 download)
Download or read book An Integrated Approach to New Food Product Development written by Howard R. Moskowitz and published by CRC Press. This book was released on 2009-06-24 with total page 506 pages. Available in PDF, EPUB and Kindle. Book excerpt: Today's rapidly evolving consumer frequently changes eating habits, tastes, and diet. Therefore, to secure financial solvency, food and beverage companies must continually define, develop, and market new products. This comprehensive volume integrates all aspects of the physical food and beverage product development cycle and provides perspectives on how to optimize each component of the new product equation in the food industry. It discusses both the technical and the marketing sides, emphasizing the necessity for a combined focus of both the product/process and the people/market. The inclusion of case studies makes the book suitable for a classroom text or a professional reference.
Author : Aaron L. Brody
Publisher : CRC Press
ISBN 13 : 1420004328
Total Pages : 616 pages
Book Rating : 4.4/5 (2 download)
Download or read book Developing New Food Products for a Changing Marketplace written by Aaron L. Brody and published by CRC Press. This book was released on 2007-11-05 with total page 616 pages. Available in PDF, EPUB and Kindle. Book excerpt: Written by world class authorities, this volume discusses formulation, sensory, and consumer testing, package design, commercial production, and product launch and marketing. Offering the same caliber of information that made the widely adopted first edition so popular, the second edition introduces new concepts in staffing, identifying and measuring consumer desires, engineering scale-up from the kitchen, lab, or pilot plant; and generating product concepts. Applying insights from real life experience, contributors probe the retail environment, covering optimization, sensory analysis, package design, and the increasingly important role of the research chef or culinologist in providing the basic recipe.
Author : Richard Morris
Publisher : Bloomsbury Publishing
ISBN 13 : 1350033863
Total Pages : 192 pages
Book Rating : 4.3/5 (5 download)
Download or read book The Fundamentals of Product Design written by Richard Morris and published by Bloomsbury Publishing. This book was released on 2017-03-23 with total page 192 pages. Available in PDF, EPUB and Kindle. Book excerpt: Provides an integrated and cohesive view of the product design process, covering materials, manufacturing, idea generation, computer-aided design, engineering functions, product types, and market research. This updated edition explores recent developments such as additive manufacture and crowd funding, and includes more consumer and lifestyle orientated products for a more product-based focus, supported by a range of new innovative examples and case studies from internationally-renown designers and studios. The second edition also features a supportive document map that helps to reveal the steps in product creation, new projects and activities for every chapter, and additional references and web sources to allow students to further explore the world of product design. Full of inspiring images covering a wide variety of product design examples, Richard Morris presents an engaging introduction to this sizeable topic that can be used as a useful guide to the processes involved in product design.
Author : Catherine Side
Publisher : Wiley-Blackwell
ISBN 13 : 9780813820293
Total Pages : 199 pages
Book Rating : 4.8/5 (22 download)
Download or read book Food Product Development written by Catherine Side and published by Wiley-Blackwell. This book was released on 2002-10-07 with total page 199 pages. Available in PDF, EPUB and Kindle. Book excerpt: Improve your product development success ratio! This IFT Basic Symposium is the collective work of a team of seasoned food industry consultants whose experiences and observations provide a "how to" guide of successful product and process development. Their information-packed presentations will deepen and broaden the food technologist's knowledge of food product development to the sphere beyond the laboratory. Authors address the following key components of product development: Managing the Product Development Process, Consumer & Market Research, Making It Happen, Cost & Pricing A case study and several short case history lessons illuminate product development from perspectives that include consumer and marketing needs, manufacturing ramifications, communication issues, food safety systems, shelf life techniques, and distribution elements.
Author : Jianshe Chen
Publisher : John Wiley & Sons
ISBN 13 : 1444330128
Total Pages : 411 pages
Book Rating : 4.4/5 (443 download)
Download or read book Food Oral Processing written by Jianshe Chen and published by John Wiley & Sons. This book was released on 2012-04-16 with total page 411 pages. Available in PDF, EPUB and Kindle. Book excerpt: This volume provides an overview of the latest research findings on the physics, physiology, and psychology of food oral consumption, as well as the experimental techniques available for food oral studies. Coverage includes the main physical and physiological functionalities of the mouth; the location and functionalities of various oral receptors; the main sequences of eating and drinking, and the concomitant food disintegration and destabilisation. Chapters also explain oral processing and its relation to flavour release and texture perception, and there is an introduction to the principles of food rheology as they relate to eating. Food Oral Processing is directed at food scientists and technologists in industry and academia, especially those involved in sensory science and new product development. It will also be of interest to oral physiologists, oral biologists and dentists. The book will be a useful reference for undergraduate and postgraduate students of these disciplines.
Author : Michael G. Luchs
Publisher : John Wiley & Sons
ISBN 13 : 1118971809
Total Pages : 456 pages
Book Rating : 4.1/5 (189 download)
Download or read book Design Thinking written by Michael G. Luchs and published by John Wiley & Sons. This book was released on 2015-11-02 with total page 456 pages. Available in PDF, EPUB and Kindle. Book excerpt: Develop a more systematic, human-centered, results-oriented thought process Design Thinking is the Product Development and Management Association's (PDMA) guide to better problem solving and decision-making in product development and beyond. The second in the New Product Development Essentials series, this book shows you how to bridge the gap between the strategic importance of design and the tactical approach of design thinking. You'll learn how to approach new product development from a fresh perspective, with a focus on systematic, targeted thinking that results in a repeatable, human-centered problem-solving process. Integrating high-level discussion with practical, actionable strategy, this book helps you re-tool your thought processes in a way that translates well beyond product development, giving you a new way to approach business strategy and more. Design is a process of systematic creativity that yields the most appropriate solution to a properly identified problem. Design thinking disrupts stalemates and brings logic to the forefront of the conversation. This book shows you how to adopt these techniques and train your brain to see the answer to any question, at any level, in any stage of the development process. Become a better problem-solver in every aspect of business Connect strategy with practice in the context of product development Systematically map out your new product, service, or business Experiment with new thought processes and decision making strategies You can't rely on old ways of thinking to produce the newest, most cutting-edge solutions. Product development is the bedrock of business —whether your "product" is a tangible object, a service, or the business itself — and your approach must be consistently and reliably productive. Design Thinking helps you internalize this essential process so you can bring value to innovation and merge strategy with reality.
Author : N. F. M. Roozenburg
Publisher :
ISBN 13 :
Total Pages : 428 pages
Book Rating : 4.3/5 (97 download)
Download or read book Product Design written by N. F. M. Roozenburg and published by . This book was released on 1995-06-09 with total page 428 pages. Available in PDF, EPUB and Kindle. Book excerpt: This is a self-contained treatment of product development, which covers not only strategy and planning but also engineering aspects and problem-solving techniques. The rules, methods and models presented are accompanied by methodological deliberations.
Author : Gustavo V. Barbosa-Cánovas
Publisher : John Wiley & Sons
ISBN 13 : 1118823389
Total Pages : 640 pages
Book Rating : 4.1/5 (188 download)
Download or read book Water Activity in Foods written by Gustavo V. Barbosa-Cánovas and published by John Wiley & Sons. This book was released on 2020-05-12 with total page 640 pages. Available in PDF, EPUB and Kindle. Book excerpt: This second edition of Water Activity in Foods furnishes those working within food manufacturing, quality control, and safety with a newly revised guide to water activity and its role in the preservation and processing of food items. With clear, instructional prose and illustrations, the book’s international team of contributors break down the essential principles of water activity and water–food interactions, delineating water’s crucial impact upon attributes such as flavor, appearance, texture, and shelf life. The updated and expanded second edition continues to offer an authoritative overview of the subject, while also broadening its scope to include six newly written chapters covering the latest developments in water activity research. Exploring topics ranging from deliquescence to crispness, these insightful new inclusions complement existing content that has been refreshed and reconfigured to support the food industry of today.
