E. Graf, I. Saguy

Food Product Development

From Concept to the Marketplace

• Broschiertes Buch

Produktbeschreibung

Numerous textbooks treat various aspects of food chemistry and engineering, yet little information is available on the process of industrial food research and development. Currently, no textbooks of academic courses cover the broad area of product development. This void keeps even the most qualified person from reaching an informed decision about a career in this field. This book is intended to introduce the food industry novice to the diverse facets of the profession and to serve as a useful monograph for the expert by portraying the wide scope of R&D in an industry that is market-driven and highly vulnerable to demographic fluctuations. Food industry experts from diverse disciplines provide a broad overview of the numerous aspects of suc cessful food research and development, from consumer trend analysis to com mercialization. The book also highlights some of the activities and skill requirements that are unique to an industrial food research career. We wish to express our sincere gratitude to all of the book's contributors, who have made its publication possible.

Produktdetails

• Verlag: Springer / Springer US / Springer, Berlin
• Artikelnr. des Verlages: 978-1-4612-8021-7
• 1991
• Seitenzahl: 460
• Erscheinungstermin: 26. September 2011
• Englisch
• Abmessung: 229mm x 152mm x 25mm
• Gewicht: 669g
• ISBN-13: 9781461280217
• ISBN-10: 1461280214
• Artikelnr.: 40773067

Inhaltsangabe

1 Designing New Products From a Market Perspective.- 2 Consumer Research.- 3 R&D Process.- 4 Engineering and Manufacturing.- 5 Food Packaging Meets The Challenge.- 6 Safety and Regulatory Aspects.- 7 Logistics: The Missing Ingredient in New Product Development.- 8 Optimizing Consumer Product Acceptance and Perceived Sensory Quality.- 9 Quality Function Deployment: Market Success Through Customer-Driven Products.- 10 Product Excellence Through Experimental Design.- 11 Nutrition Promotion: The Role of Product Development and Marketing.- 12 The History, Current Status, and Future of Nutritional Food Product Development.- 13 Foodservice New Products: "I don't think we're in commodities anymore, Toto".- 14 The Role of the Flavor Supplier.- 15 Industry-University Synergy: A Multifaceted Opportunity for the Industrial Product Developer.- 16 Protection of Intellectual Property.- 17 Focal Issues in Food Science and Engineering.- 18 Europe 1992: Constraints and Potentials for Food Manufacturing.- 19 Strategies for Global Product Development.