Food Product And Process Innovation Volume 2

Download Food Product And Process Innovation Volume 2 full books in PDF, epub, and Kindle. Read online Food Product And Process Innovation Volume 2 ebook anywhere anytime directly on your device. Fast Download speed and no annoying ads. We cannot guarantee that every ebooks is available!

Food Product and Process Innovation (Volume 2)

Author : Hari Niwas Mishra
Publisher : Nipa
ISBN 13 : 9788119235377
Total Pages : 0 pages
Book Rating : 4.2/5 (353 download)

DOWNLOAD NOW!

Book Synopsis Food Product and Process Innovation (Volume 2) by : Hari Niwas Mishra

Download or read book Food Product and Process Innovation (Volume 2) written by Hari Niwas Mishra and published by Nipa. This book was released on 2023-08 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book is a compilation of the major research & development work carried in the FCTL in the last one and a half decade. The Food Chemistry and Technology Laboratory (FCTL) is a research and analysis laboratory that is devoted to excellence in learning and research in the field of food science and technology. It has been a fundamental part of the Agriculture & Food Engineering Department, Indian Institute of Technology Kharagpur for the last over three decades. The major focus of FCTL is the development of novel and value added RTE/RTC/RTD health food & beverage products and process technologies for shelf life extension of high value perishable foods. There is a large growing demand for novel food products which not only provide health & nutrition benefits and convenience to the consumers but also offer immense economic promise to the food processing industry and farmers. This book, which discusses the recent & emerging engineering & technological innovations for novel & convenience food products manufacturing and shelf life extension, will play an important role in development & commercial manufacture of such products. This book can be used as a comprehensive resource & reference book by the food processing professionals including scientists, technologists, researchers & students working in food processing industry, research institutions & universities. The book will be beneficial to all those interested in finding out the latest innovations in food processing, packaging and storage research & developments which have emerged and can be launched in the near future in the global market setting a new trend in the food industry

Food Product and Process Innovations

Author : Prof. Hari Niwas Mishra
Publisher : New India Publishing Agency
ISBN 13 : 9386546957
Total Pages : 6 pages
Book Rating : 4.3/5 (865 download)

DOWNLOAD NOW!

Book Synopsis Food Product and Process Innovations by : Prof. Hari Niwas Mishra

Download or read book Food Product and Process Innovations written by Prof. Hari Niwas Mishra and published by New India Publishing Agency. This book was released on 2018-09-20 with total page 6 pages. Available in PDF, EPUB and Kindle. Book excerpt: The contributors of the book are the past and present research scholars & scientists

Food Product and Process Innovations

Author :
Publisher :
ISBN 13 : 9789386546159
Total Pages : pages
Book Rating : 4.5/5 (461 download)

DOWNLOAD NOW!

Book Synopsis Food Product and Process Innovations by :

Download or read book Food Product and Process Innovations written by and published by . This book was released on 2018 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt:

Food Product and Process Innovation (Volume 1)

Author : Hari Niwas Mishra
Publisher : Nipa
ISBN 13 : 9788119103645
Total Pages : 0 pages
Book Rating : 4.1/5 (36 download)

DOWNLOAD NOW!

Book Synopsis Food Product and Process Innovation (Volume 1) by : Hari Niwas Mishra

Download or read book Food Product and Process Innovation (Volume 1) written by Hari Niwas Mishra and published by Nipa. This book was released on 2023-08 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book is a compilation of the major research & development work carried in the FCTL in the last one and a half decade. The Food Chemistry and Technology Laboratory (FCTL) is a research and analysis laboratory that is devoted to excellence in learning and research in the field of food science and technology. It has been a fundamental part of the Agriculture & Food Engineering Department, Indian Institute of Technology Kharagpur for the last over three decades. The major focus of FCTL is the development of novel and value added RTE/RTC/RTD health food & beverage products and process technologies for shelf life extension of high value perishable foods. There is a large growing demand for novel food products which not only provide health & nutrition benefits and convenience to the consumers but also offer immense economic promise to the food processing industry and farmers. This book, which discusses the recent & emerging engineering & technological innovations for novel & convenience food products manufacturing and shelf life extension, will play an important role in development & commercial manufacture of such products. This book can be used as a comprehensive resource & reference book by the food processing professionals including scientists, technologists, researchers & students working in food processing industry, research institutions & universities. The book will be beneficial to all those interested in finding out the latest innovations in food processing, packaging and storage research & developments which have emerged and can be launched in the near future in the global market setting a new trend in the food industry

Breakthrough Food Product Innovation Through Emotions Research

Author : David Lundahl
Publisher : Academic Press
ISBN 13 : 0123877148
Total Pages : 273 pages
Book Rating : 4.1/5 (238 download)

DOWNLOAD NOW!

Book Synopsis Breakthrough Food Product Innovation Through Emotions Research by : David Lundahl

Download or read book Breakthrough Food Product Innovation Through Emotions Research written by David Lundahl and published by Academic Press. This book was released on 2011-10-19 with total page 273 pages. Available in PDF, EPUB and Kindle. Book excerpt: More than 95% of all consumer product launched in the packaged goods sector fail to achieve their goals for success. Breakthrough Food Product Innovation Through Emotions Research gives a clear answer for innovation teams seeking to increase product success rates by breaking through the clutter in an otherwise undifferentiated, commoditized marketplace. Through case studies, it lays out a practical approach for applying emotions research throughout the food innovation and product development process. The basic premise is that emotions are the chief motivation for why consumers sense, select, seek and share their food product experiences. With this novel framework, the science of consumer behavior is made operational for innovation teams. Emotions insight inspires innovation teams to create and helps guide decision making as they design sensory cues and other behavior drivers into products that make consumers want to consume. This book has implications for the whole innovation team - innovators such as product developers, designers, creative chiefs, and marketers; strategists such as line managers; and researchers such as sensory and marketing researchers. Presents a behaviour-driven approach to innovation for the development of breakthrough food products Illustrates a collaborative framework to inspire creativity and guide decision making through emotions insights Explores a research framework that gets to the "whys" of consumer behavior by distilling the science of emotions into research insights Defines design and development methods to build sensory cues into packaging and packaged foods that deliver emotional impact Explains research methods that get to the "so whats" of insights through emotions research Provides case studies and examples proving the value of the behavior-driven approach to food product innovation

FOOD PRODUCT AND PROCESS INNOVATIONS

Author : H. N. MISHRA.
Publisher :
ISBN 13 : 9789389130645
Total Pages : pages
Book Rating : 4.1/5 (36 download)

DOWNLOAD NOW!

Book Synopsis FOOD PRODUCT AND PROCESS INNOVATIONS by : H. N. MISHRA.

Download or read book FOOD PRODUCT AND PROCESS INNOVATIONS written by H. N. MISHRA. and published by . This book was released on 2020 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt:

Products and Process Innovation in the Food Industry

Author : Klaus Günter Grunert
Publisher : Springer
ISBN 13 : 9781461284338
Total Pages : 0 pages
Book Rating : 4.2/5 (843 download)

DOWNLOAD NOW!

Book Synopsis Products and Process Innovation in the Food Industry by : Klaus Günter Grunert

Download or read book Products and Process Innovation in the Food Industry written by Klaus Günter Grunert and published by Springer. This book was released on 2011-09-17 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: Innovation in new product development is a key factor in determining the success of a food company yet the area is fraught with risk, with failure rates in excess of 90% being common. Using a series of 12 European cases studies, this book examines the innovation process from agriculture through to retailer. Each example highlights a different aspect of innovation, and the lessons that can be learned from experience. It considers the important role that marketing as well as technical aspects play in the process.

Handbook of Innovation in the Food and Drink Industry

Author : Ruth Rama
Publisher : CRC Press
ISBN 13 : 1560222980
Total Pages : 105 pages
Book Rating : 4.5/5 (62 download)

DOWNLOAD NOW!

Book Synopsis Handbook of Innovation in the Food and Drink Industry by : Ruth Rama

Download or read book Handbook of Innovation in the Food and Drink Industry written by Ruth Rama and published by CRC Press. This book was released on 2008-03-26 with total page 105 pages. Available in PDF, EPUB and Kindle. Book excerpt: Forget the idea that the food and beverage (F&B) industry is low-tech and slow-changing. The Handbook of Innovation in the Food and Drink Industry goes beyond the traditional perspectives by exploring neglected aspects of technological change in this industry. Economic and managerial aspects of innovation, technological change, new product introduction, and research and development are discussed by leading international specialists in the food and drink industry. Food quality and society, dynamic innovations, the role of biotechnology, and future challenges in the industry are examined clearly in detail. Topics include: • Characteristics of production in the F&B firm • Managements of innovation and the effects on productivity in the F&B firm • Assessment of recent studies on innovation • Internal and external factors of innovation at the firm level • Role of the market and competition • Characteristics and determinates of product innovation • Productivity and innovation effects in the United States food processing industry • Management of knowledge • Innovations in food safety • Innovations in food quality • Biotechnology, information and communication technology (ICT), and the F&B industry • Analysis of the transformation of the Niagara wine cluster in Canada into a regional innovation system • Much more! The Handbook of Innovation in the Food and Drink Industry includes a review of industry literature on innovations, including the most debated topics. Chapters focus on study cases, analyses of large databases and other tools, economic analyses, and crucial survey results. This is a one-of-a-kind text that provides a well-rounded view of the entire industry and where it is heading. The book is carefully referenced and includes tables to clearly present data.

Food Product and Process Innovations

Author : Prof. Hari Niwas Mishra
Publisher : New India Publishing Agency
ISBN 13 : 9386546949
Total Pages : 6 pages
Book Rating : 4.3/5 (865 download)

DOWNLOAD NOW!

Book Synopsis Food Product and Process Innovations by : Prof. Hari Niwas Mishra

Download or read book Food Product and Process Innovations written by Prof. Hari Niwas Mishra and published by New India Publishing Agency. This book was released on 2018-07-16 with total page 6 pages. Available in PDF, EPUB and Kindle. Book excerpt: The book comprises of two volumes of 11 chapters each. Volume -1 includes chapters on products and processes related to the manufacturing

New Food Product Development

Author : Gordon W. Fuller
Publisher : CRC Press
ISBN 13 : 9780849380020
Total Pages : 302 pages
Book Rating : 4.3/5 (8 download)

DOWNLOAD NOW!

Book Synopsis New Food Product Development by : Gordon W. Fuller

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.

Products and Process Innovation in the Food Industry

Author : Klaus Günter Grunert
Publisher : Springer Science & Business Media
ISBN 13 : 1461311330
Total Pages : 260 pages
Book Rating : 4.4/5 (613 download)

DOWNLOAD NOW!

Book Synopsis Products and Process Innovation in the Food Industry by : Klaus Günter Grunert

Download or read book Products and Process Innovation in the Food Industry written by Klaus Günter Grunert and published by Springer Science & Business Media. This book was released on 2012-12-06 with total page 260 pages. Available in PDF, EPUB and Kindle. Book excerpt: Innovation in new product development is a key factor in determining the success of a food company yet the area is fraught with risk, with failure rates in excess of 90% being common. Using a series of 12 European cases studies, this book examines the innovation process from agriculture through to retailer. Each example highlights a different aspect of innovation, and the lessons that can be learned from experience. It considers the important role that marketing as well as technical aspects play in the process.

Innovation Strategies in the Food Industry

Author : Charis M. Galanakis
Publisher : Academic Press
ISBN 13 : 0323915523
Total Pages : 366 pages
Book Rating : 4.3/5 (239 download)

DOWNLOAD NOW!

Book Synopsis Innovation Strategies in the Food Industry by : Charis M. Galanakis

Download or read book Innovation Strategies in the Food Industry written by Charis M. Galanakis and published by Academic Press. This book was released on 2021-10-21 with total page 366 pages. Available in PDF, EPUB and Kindle. Book excerpt: Innovation Strategies for the Food Industry: Tools for Implementation, Second Edition explores how process technologies and innovations are implemented in the food industry, by i.e., detecting problems and providing answers to questions of modern applications. As in all science sectors, Internet and big data have brought a renaissance of changes in the way academics and researchers communicate and collaborate, and in the way that the food industry develops. The new edition covers emerging skills of food technologists and the integration of food science and technology knowledge into the food chain. This handbook is ideal for all relevant actors in the food sector (professors, researchers, students and professionals) as well as for anyone dealing with food science and technology, new products development and food industry. Includes the latest trend on training requirements for the agro-food industry Highlights new technical skills and profiles of modern food scientists and technologists for professional development Presents new case studies to support research activities in the food sector, including product and process innovation Covers topics on collaboration, entrepreneurship, Big Data and the Internet of Things

An Integrated Approach to New Food Product Development

Author : Howard R. Moskowitz
Publisher : CRC Press
ISBN 13 : 1420065556
Total Pages : 506 pages
Book Rating : 4.4/5 (2 download)

DOWNLOAD NOW!

Book Synopsis An Integrated Approach to New Food Product Development by : Howard R. Moskowitz

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.

Innovations in Food Packaging

Author : Jung H. Han
Publisher : Academic Press
ISBN 13 : 0123948355
Total Pages : 624 pages
Book Rating : 4.1/5 (239 download)

DOWNLOAD NOW!

Book Synopsis Innovations in Food Packaging by : Jung H. Han

Download or read book Innovations in Food Packaging written by Jung H. Han and published by Academic Press. This book was released on 2013-10-03 with total page 624 pages. Available in PDF, EPUB and Kindle. Book excerpt: This new edition of Innovations in Food Packaging ensures that readers have the most current information on food packaging options, including active packaging, intelligent packaging, edible/biodegradable packaging, nanocomposites and other options for package design. Today's packaging not only contains and protects food, but where possible and appropriate, it can assist in inventory control, consumer education, increased market availability and shelf life, and even in ensuring the safety of the food product. As nanotechnology and other technologies have developed, new and important options for maximizing the role of packaging have emerged. This book specifically examines the whole range of modern packaging options. It covers edible packaging based on carbohydrates, proteins, and lipids, antioxidative and antimicrobial packaging, and chemistry issues of food and food packaging, such as plasticization and polymer morphology. Professionals involved in food safety and shelf life, as well as researchers and students of food science, will find great value in this complete and updated overview. Over 60% updated content — including nine completely new chapters — with the latest developments in technology, processes and materials Now includes bioplastics, biopolymers, nanoparticles, and eco-design of packaging

New Food Product Development

Author : Gordon W. Fuller
Publisher : CRC Press
ISBN 13 : 1439818657
Total Pages : 494 pages
Book Rating : 4.4/5 (398 download)

DOWNLOAD NOW!

Book Synopsis New Food Product Development by : Gordon W. Fuller

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 494 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

Open Innovation in the Food and Beverage Industry

Author : Marian Garcia Martinez
Publisher : Elsevier
ISBN 13 : 0857097245
Total Pages : 438 pages
Book Rating : 4.8/5 (57 download)

DOWNLOAD NOW!

Book Synopsis Open Innovation in the Food and Beverage Industry by : Marian Garcia Martinez

Download or read book Open Innovation in the Food and Beverage Industry written by Marian Garcia Martinez and published by Elsevier. This book was released on 2013-01-22 with total page 438 pages. Available in PDF, EPUB and Kindle. Book excerpt: Food and beverage companies are increasingly choosing to enhance internal idea development by pursuing an ‘open innovation’ approach, allowing the additional exploitation of external ideas and paths to market. Drawing on a range of important case studies, Open innovation in the food and beverage industry investigates the challenges and opportunities afforded by the incorporation of open innovation into the food industry. Part one provides a comprehensive overview of the changing nature of innovation in the food and drink industry, acknowledging trends and considering the implications and impact of open innovation. Part two then reviews the role of partners and networks in open innovation, with collaboration, co-creation of value with consumers, the effectiveness of cluster organizations and the importance of network knowledge all discussed, before part three goes on to explore the establishment and varied management aspects of open innovation partnerships and networks. Finally, open-innovation tools, processes and managerial frameworks are the focus of part four, with discussion of the development, application and psychology of a range of initiatives. With its distinguished editor and international team of expert contributors, Open innovation in the food and beverage industry is a unique guide to the implementation and management of open innovation for all food industry professionals involved in management, research and product development, as well as academics with an interest in open innovation across all industries. Investigates the challenges and opportunities afforded by the incorporation of open innovation into the food industry Provides a comprehensive overview of the changing nature of innovation in the food and drink industry and reviews the role of partners and networks in open innovation Explores the establishment and varied management aspects of open innovation partnerships and networks and discusses the development, application and psychology of a range of initiatives

Innovative Food Processing Technologies

Author :
Publisher : Elsevier
ISBN 13 : 0128157828
Total Pages : 2482 pages
Book Rating : 4.1/5 (281 download)

DOWNLOAD NOW!

Book Synopsis Innovative Food Processing Technologies by :

Download or read book Innovative Food Processing Technologies written by and published by Elsevier. This book was released on 2020-08-18 with total page 2482 pages. Available in PDF, EPUB and Kindle. Book excerpt: Food process engineering, a branch of both food science and chemical engineering, has evolved over the years since its inception and still is a rapidly changing discipline. While traditionally the main objective of food process engineering was preservation and stabilization, the focus today has shifted to enhance health aspects, flavour and taste, nutrition, sustainable production, food security and also to ensure more diversity for the increasing demand of consumers. The food industry is becoming increasingly competitive and dynamic, and strives to develop high quality, freshly prepared food products. To achieve this objective, food manufacturers are today presented with a growing array of new technologies that have the potential to improve, or replace, conventional processing technologies, to deliver higher quality and better consumer targeted food products, which meet many, if not all, of the demands of the modern consumer. These new, or innovative, technologies are in various stages of development, including some still at the R&D stage, and others that have been commercialised as alternatives to conventional processing technologies. Food process engineering comprises a series of unit operations traditionally applied in the food industry. One major component of these operations relates to the application of heat, directly or indirectly, to provide foods free from pathogenic microorganisms, but also to enhance or intensify other processes, such as extraction, separation or modification of components. The last three decades have also witnessed the advent and adaptation of several operations, processes, and techniques aimed at producing high quality foods, with minimum alteration of sensory and nutritive properties. Some of these innovative technologies have significantly reduced the thermal component in food processing, offering alternative nonthermal methods. Food Processing Technologies: A Comprehensive Review, Three Volume Set covers the latest advances in innovative and nonthermal processing, such as high pressure, pulsed electric fields, radiofrequency, high intensity pulsed light, ultrasound, irradiation and new hurdle technology. Each section will have an introductory article covering the basic principles and applications of each technology, and in-depth articles covering the currently available equipment (and/or the current state of development), food quality and safety, application to various sectors, food laws and regulations, consumer acceptance, advancements and future scope. It will also contain case studies and examples to illustrate state-of-the-art applications. Each section will serve as an excellent reference to food industry professionals involved in the processing of a wide range of food categories, e.g., meat, seafood, beverage, dairy, eggs, fruits and vegetable products, spices, herbs among others.