Details

Accelerating New Food Product Design and Development


Accelerating New Food Product Design and Development


Institute of Food Technologists Series 2. Aufl.

von: Jacqueline H. Beckley, Leslie J. Herzog, M. Michele Foley

172,99 €

Verlag: Wiley-Blackwell
Format: EPUB
Veröffentl.: 26.07.2017
ISBN/EAN: 9781119149323
Sprache: englisch
Anzahl Seiten: 408

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Beschreibungen

Written primarily for directors and managers of food design and development, food scientists, technologists, and product developers, this book explains all the necessary information in order to help meet the increasing demands for innovation in an industry that is providing fewer resources. This updated edition, by a group of seasoned food industry business professionals and academics, provides a real-world perspective of what is occurring in the food industry right now, offers strategic frameworks for problem solving and R&D strategies, and presents methods needed to accelerate and optimize new product development. Accelerating New Food Product Design and Development, Second Edition features five brand new chapters covering all the changes that have occurred within the last decade: A Flavor Supplier Perspective, An Ingredient Supplier Perspective, Applying Processes that Accelerate New Product Development, Looking at How the University Prepares Someone for a Career in Food, and Innovative Packaging and Its Impact on Accelerated Product Development. Offers new perspectives on what really goes on during the development process Includes updated chapters fully describing the changes that have occurred in the food industry, both from a developer’s point of view as well as the consumer requirements Features a completely rewritten chapter covering the importance of packaging which is enhanced through 3D printing All of this against the impact on speed to market  Filled with unique viewpoints of the business from those who really know and a plethora of new information, Accelerating New Food Product Design and Development, Second Edition will be of great interest to all professionals engaged in new food product design and development.
Contributors xiii Preface xv Chapter 1 Introduction 1Jacqueline H. Beckley, Leslie J. Herzog, and M. Michele Foley Part I Understanding Product Development in Today’s Food Industry Chapter 2 How did the Food Industry Get (From There) to Here? 11Diane Toops Chapter 3 Why Understanding Trends is Important to Product Success 29Lynn Dornblaser Chapter 4 Developing Partnerships: Using Outside Resources for Product Development 47Kathleen N. Feicht Chapter 5 Building Superior R&D Organizations 59The Editors Chapter 6 A Flavor Supplier Perspective – Let’s Cut to the Chase and Win Together! 71Dulce Paredes, Ratapol Teratanavat, and Carter Green Chapter 7 Supplier Collaboration and Open Innovation to Accelerate Food Product Development 81Mary Lynne Shafer and Yadunandan Dar Chapter 8 One Company’s Perspective on Innovation – Starbucks Coffee, Circa 2006 105The Editors Chapter 9 Innovation versus Invention: Serendipity, Chance, and Experience Favoring Prepared Minds 117L. Steven Young and T. Lynn Harper Part II Accelerating Food Product Design and Development Chapter 10 Brands: A Discussion on the Difference Between Creating Good Brands and Meaningful Brands 129The Editors Chapter 11 Market Forces: The Push?]Pull of Marketing and Advertising in the New Product Business 145The Editors Chapter 12 Looking at How the University Prepares Someone for a Career in Food Science 163Amanda Kinchla and Eric Decker Chapter 13 Applying Processes that Accelerate New Product Development 179Jennifer Vahalik and Lisa Alfieri Chapter 14 Design of Packaging that Fills the Promise and Meets/Exceeds Consumer Expectations 205Bruce Harte and Melissa Jeltema Chapter 15 Making Lemon Bars out of Lemons: Using the Power of Teamwork to Transform Concepts to Reality 235Leslie J. Herzog Part III Optimizing Food Product Design and Development Chapter 16 Identifying Critical Steps in the New Product Chapter 17 Category Appraisal and Ingredient Search: Identifying Key Sensory Factors and Product Features at the Early Development Stage 259David Moskowitz Chapter 18 Applications of Discriminant and Logistic Regression Analysis for Consumer Acceptance and Consumer?]Oriented Product Optimization Study 299Witoon Prinyawiwatkul and Penkwan Chompreeda Chapter 19 Response Surface Methodology and Consumer?]Driven Product Optimization 323Amanda Nugent Chapter 20 Accelerating and Optimizing New Food Product Design and Development – Where Does Design and Development go Next? 365Jacqueline H. Beckley, Leslie J. Herzog, and M. Michele Foley Index 373
Jacqueline H. Beckley is Founder and President of The Understanding & Insight Group, LLC, Denville, New Jersey. Leslie J. Herzog is Vice President of Operations and Research Services for The Understanding & Insight Group, LLC, Denville, New Jersey. M. Michele Foley is Director of Consumer Sensory Insight for Nestlé, Fremont, Michigan.
Written primarily for directors and managers of food design and development, food scientists, technologists, and product developers, this book explains all the necessary information in order to help meet the increasing demands for innovation in an industry that is providing fewer resources. This updated edition, by a group of seasoned food industry business professionals and academics, provides a real-world perspective of what is occurring in the food industry right now, offers strategic frameworks for problem solving and R&D strategies, and presents methods needed to accelerate and optimize new product development. Accelerating New Food Product Design and Development, Second Edition features five brand new chapters covering all the changes that have occurred within the last decade: A Flavor Supplier Perspective, An Ingredient Supplier Perspective, Applying Processes that Accelerate New Product Development, Looking at How the University Prepares Someone for a Career in Food, and Innovative Packaging and Its Impact on Accelerated Product Development. Offers new perspectives on what really goes on during the development process Includes updated chapters fully describing the changes that have occurred in the food industry, both from a developer's point of view as well as the consumer requirements Features a completely rewritten chapter covering the importance of packaging which is enhanced through 3D printing All of this against the impact on speed to market Filled with unique viewpoints of the business from those who really know and a plethora of new information, Accelerating New Food Product Design and Development, Second Edition will be of great interest to all professionals engaged in new food product design and development.

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