Food Product Development: From Concept to the Marketplace / Edition 1

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More About This Textbook


Food Product Development presents in—depth, "how to" guidance to successful 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 control the many facets of food product development and successfully integrate the work of professionals from many diverse areas.
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Product Details

  • ISBN-13: 9780834216891
  • Publisher: Springer US
  • Publication date: 1/1/1999
  • Edition description: 1990
  • Edition number: 1
  • Pages: 442
  • Product dimensions: 9.21 (w) x 6.14 (h) x 1.06 (d)

Table of Contents

Contents: Designing New Products from a Market Perspective * Consumer Research * R&D Process * Engineering and Manufacturing * Food Packaging Meets the Challenge * Safety and Regulatory Aspects * Logistics: The Missing Ingredient in New Product Development * Optimizing Consumer Product Acceptance and Perceived Sensory Quality * Quality Function Deployment: Market Success through Customer-Driven Products * Product Excellence through Experimental Design * Nutrition Promotion: The Role of Product Development and Marketing * The History, Current Status, and Future of Nutritional Food Product Development * Food Service New Products: "I Don’ t Think We’ re in Commoditiies Anymore, Toto" * The Role of the Flaor Supplier * Industry-University Synergy: A Multifaceted Opportunity for the Industrial Product Developer * Protection of Intellectual Property * Focal Issues in Food Science and Engineering * Europe 1992: Constraints and Potentials for Food Manufacturing * Strategies for Global Product Development * Index
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