Developing New Food Products for a Changing Marketplace (eBook, PDF)

Redaktion: Brody, Aaron L.; Lord, John B.

• Format: PDF

Produktbeschreibung

Continuing to offer the up-to-the-minute 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.

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Produktdetails

• Verlag: Taylor & Francis
• Seitenzahl: 616
• Erscheinungstermin: 5. November 2007
• Englisch
• ISBN-13: 9781420004328
• Artikelnr.: 57395650

Autorenporträt

Aaron L Brody (President & CEO, Packaging/Brody, Inc., Duluth, Georgia, USA) (Author) , John B Lord (Saint Joseph's University, Philadelphia, Pennsylvania, USA) (Edited by)

Inhaltsangabe

The Food Industry in the United States. Product Policy and Goals. New
Product Failure and Success. The Food Product Development Process. Food
Product Concepts and Concept Testing. Consumer-Driven Product Design of
Foods and Beverages: Methods, Mind-Sets, Metrics. New Product
Organizations: High-Performance Team Management for a Changing Environment.
Food Science, Technology, and Engineering Overview for Food Product
Development. Development of Packaging for Food Products. New Food Products:
Technical Development. Innovative New Food Products: Technical Development
in the Laboratory. Improving the Success Rate of New Food Product
Introductions. Consumer Sensory Testing for Food Product Development. The
Scale-Up and Commercialization of New Food Products. Response Surface
Methodology (RSM): An Efficient Approach for Statistical Data Analysis,
Modeling, and Process and Product Optimization. Shelf Life of Packaged
Foods: Its Measurement and Estimation. Toward the Development of an
Integrated Packaging Design Methodology: Quality Function Deployment-An
Introduction and Example. Shaping a Brand through Package Design. Public
Policy Issues. Launching the New Product.