Food Product Development

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  • Author : M Earle
  • Publisher : Elsevier
  • Pages : 392 pages
  • ISBN : 185573639X
  • Rating : /5 from reviews
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Download or Read online Food Product Development full in PDF, ePub and kindle. this book written by M Earle and published by Elsevier which was released on 18 September 2001 with total page 392 pages. We cannot guarantee that Food Product Development book is available in the library, click Get Book button and read full online book in your kindle, tablet, IPAD, PC or mobile whenever and wherever You Like. 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

Food Product Development

Food Product Development
  • Author : M Earle,R Earle,A Anderson
  • Publisher : Elsevier
  • Release : 18 September 2001
GET THIS BOOK Food Product Development

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

Case Studies in Food Product Development

Case Studies in Food Product Development
  • Author : M Earle,R Earle
  • Publisher : Elsevier
  • Release : 18 December 2007
GET THIS BOOK Case Studies in Food Product Development

New product development is vital for the future of the food industry. Many books have been written on NPD theory over the last 40 years, but much can still be learnt by studying actual experiences of NPD. Case studies in food product development describes specific NPD projects in a variety of industries internationally and also records overall comments, written by the very people who have completed the projects. Part one outlines new product development in the food industry and part two

Case Studies in Food Engineering

Case Studies in Food Engineering
  • Author : J. Peter Clark
  • Publisher : Springer Science & Business Media
  • Release : 12 August 2009
GET THIS BOOK Case Studies in Food Engineering

This volume presents case studies in food engineering. It is organized in three broad sections. The first concerns processes that are primarily physical, such as mixing, and the second processes that also involve biochemical changes, such as thermal sterilization. While the third section addresses some broader issues, such as how to tour a plant, how to choose among building a new plant, expanding or renovating; and how to develop processes.

Functional Food Product Development

Functional Food Product Development
  • Author : Jim Smith,Edward Charter
  • Publisher : John Wiley & Sons
  • Release : 08 March 2011
GET THIS BOOK Functional Food Product Development

According to an August 2009 report from PricewaterhouseCoopers, the United States market for functional foods in 2007 was US$ 27 billion. Forecasts of growth range from between 8.5% and 20% per year, or about four times that of the food industry in general. Global demand by 2013 is expected to be about $100 billion. With this demand for new products comes a demand for product development and supporting literature for that purpose. There is a wealth of research and development in this area and great scope for

Case Studies in Food Safety and Authenticity

Case Studies in Food Safety and Authenticity
  • Author : Jeffrey Hoorfar
  • Publisher : Elsevier
  • Release : 25 June 2012
GET THIS BOOK Case Studies in Food Safety and Authenticity

The identification and control of food contaminants rely on careful investigation and implementation of appropriate management strategies. Using a wide range of real-life examples, Case studies in food safety and authenticity provides a vital insight into the practical application of strategies for control and prevention. Part one provides examples of recent outbreak investigations from a wide range of experts around the world, including lessons learnt, before part two goes on to explore examples of how the source was traced and

Case Studies in Food Retailing and Distribution

Case Studies in Food Retailing and Distribution
  • Author : John Byrom,Dominic Medway
  • Publisher : Woodhead Publishing
  • Release : 05 November 2018
GET THIS BOOK Case Studies in Food Retailing and Distribution

Case Studies in Food Retailing and Distribution aims to close the gap between academic researchers and industry professionals through the presentation of ‘real world’ scenarios and the application of field-based research. The book provides contemporary explorations of food retailing and consumption from various contexts around the globe. Using a case study lens, successful examples of practice are provided and areas for further theoretical investigation are offered. Coverage includes: the impact of retail concentration and the ongoing relevance of independent retailing

Case Studies in Novel Food Processing Technologies

Case Studies in Novel Food Processing Technologies
  • Author : C J Doona
  • Publisher : Elsevier
  • Release : 28 October 2010
GET THIS BOOK Case Studies in Novel Food Processing Technologies

Novel food processing technologies have significant potential to improve product quality and process efficiency. Commercialisation of new products and processes brings exciting opportunities and interesting challenges. Case studies in novel food processing technologies provides insightful, first-hand experiences of many pioneering experts involved in the development and commercialisation of foods produced by novel processing technologies. Part one presents case studies of commercial products preserved with the leading nonthermal technologies of high pressure processing and pulsed electric field processing. Part two broadens

Transdisciplinary Case Studies on Design for Food and Sustainability

Transdisciplinary Case Studies on Design for Food and Sustainability
  • Author : Sonia Massari
  • Publisher : Woodhead Publishing
  • Release : 25 April 2021
GET THIS BOOK Transdisciplinary Case Studies on Design for Food and Sustainability

Transdisciplinary Case Studies on Design for Food and Sustainability, a volume in the Consumer Science and Strategic Marketing series, analyzes the interconnectivity of sustainability, food, and design, demonstrating the presence of food design in various food-related fields of study. Broken into six parts, the book begins with the theory behind food and design. The following five sections include several case studies highlighting the different forms and applications of food design, including the use of food design in production and distribution,

Consumer Led Food Product Development

Consumer Led Food Product Development
  • Author : Hal MacFie
  • Publisher : Elsevier
  • Release : 30 June 2007
GET THIS BOOK Consumer Led Food Product Development

Consumer acceptance is the key to successful food products. It is vital, therefore, that product development strategies are consumer-led for food products to be well received. Consumer-led food product development presents an up-to-date review of the latest scientific research and methods in this important area. Part one gives the reader a general introduction to factors affecting consumer food choice. Chapters explore issues such as sensory perception, culture, ethics, attitudes towards innovation and psychobiological mechanisms. Part two analyses methods to understand

Consumer Driven Innovation in Food and Personal Care Products

Consumer Driven Innovation in Food and Personal Care Products
  • Author : S R Jaeger,Hal MacFie
  • Publisher : Elsevier
  • Release : 30 August 2010
GET THIS BOOK Consumer Driven Innovation in Food and Personal Care Products

Experts from around the world present changes in the global marketplace and developments in research methodologies underpinning new product development (NPD) in this essential collection. The business and marketing aspects of NPD, sometimes neglected in books of this type, are addressed alongside methods for product testing. Trends, processes and perspectives in consumer-driven NPD in the food and personal care product industries are addressed in the opening chapters of the book. Specific topics include evolution in food retailing and advances in

Case Studies in Food Policy for Developing Countries

Case Studies in Food Policy for Developing Countries
  • Author : Per Pinstrup-Andersen,Fuzhi Cheng
  • Publisher : Cornell University Press
  • Release : 05 July 2018
GET THIS BOOK Case Studies in Food Policy for Developing Countries

The food problems now facing the world—scarcity and starvation, contamination and illness, overabundance and obesity—are both diverse and complex. What are their causes? How severe are they? Why do they persist? What are the solutions? In three volumes that serve as valuable teaching tools and have been designed to complement the textbook Food Policy for Developing Countries by Per Pinstrup-Andersen and Derrill D. Watson II, they call upon the wisdom of disciplines including economics, nutrition, sociology, anthropology, environmental

An Integrated Approach to New Food Product Development

An Integrated Approach to New Food Product Development
  • Author : Howard R. Moskowitz,I. Sam Saguy,Tim Straus
  • Publisher : CRC Press
  • Release : 24 June 2009
GET THIS BOOK An Integrated Approach to New Food Product Development

New products often fail not because they are bad products, but because they don't meet consumer expectations or are poorly marketed. In other cases, the marketing is spot on, but the product itself does not perform. These failures drive home the need to understand the market and the consumer in order to deliver a product which fulfills the two equa

Case Studies in Food Policy for Developing Countries Policies for health nutrition food consumption and poverty

Case Studies in Food Policy for Developing Countries  Policies for health  nutrition  food consumption  and poverty
  • Author : Per Pinstrup-Andersen,Fuzhi Cheng
  • Publisher : Cornell University Press
  • Release : 16 September 2021
GET THIS BOOK Case Studies in Food Policy for Developing Countries Policies for health nutrition food consumption and poverty

The first volume of case studies designed to complement the textbook "Food Policy for Developing Countries" by Per Pinstrup-Andersen and Derrill D. Watson II.

Meals in Science and Practice

Meals in Science and Practice
  • Author : H L Meiselman
  • Publisher : Elsevier
  • Release : 26 March 2009
GET THIS BOOK Meals in Science and Practice

The meal is the key eating occasion, yet professionals and researchers frequently focus on single food products, rather than the combinations of foods and the context in which they are consumed. Research on meals is also carried out in a wide range of fields and the different disciplines do not always benefit from each others’ expertise. This important collection presents contributions on meals from many perspectives, using different methods, and focusing on the different elements involved. Two introductory chapters in