Details

<p>Contributors ix</p> <p>Preface xv</p> <p>Chapter 1. Introduction 1</p> <p><b>Part I. Understanding Product Development in Today's Food Industry</b></p> <p>Chapter 2. How Did the Food Industry Get (from There) to Here? 7<br /><i>Diane Toops</i></p> <p>Chapter 3. Developing Partnerships: Using Outside Resources for Product Development 27<br /><i>Kathleen N. Feicht</i></p> <p>Chapter 4. Building Superior R&D Organizations 41<br /><i>Elizabeth Topp (Inspir ed by presentation by Paula Manoski)</i></p> <p>Chapter 5. A Supplier Perspective: Superior Services and Products Help Change Happen 55<br /><i>Victoria de la Huerga and Elizabeth Topp</i></p> <p>Chapter 6. One Company's Perspective on Innovation—Starbucks Coffee 73<br /><i>Lawrence Wu, Jr.</i></p> <p><b>Part II. Accelerating Food Product Design and Development</b></p> <p>Chapter 7. Brands: A Discussion on the Difference Between Creating Good Brands and Meaningful Brands 87<br /><i>Johannes Hartmann</i></p> <p>Chapter 8. Market Forces: The Push-Pull of Marketing and Advertising in the New Product Business 103<br /><i>Jeffrey Ew ald and Howard R. Moskowitz</i></p> <p>Chapter 9. Applying Processes That Accelerate New Product Development 123<br /><i>Hollis Ashman</i></p> <p>Chapter 10. Five Years Later—Looking at How the University Prepares Someone for a Career in Food Science 133<br /><i>Carol McCall, Chow Ming Lee, and Soo-Y eun Lee</i></p> <p>Chapter 11. Speed Bump or Opportunity: Innovative Packaging and Its Impact on Accelerated Product Development Time 149<br /><i>Pamela Eitmant, Clint Haynes, and Steve DeHoff</i></p> <p>Chapter 12. Making Lemon Bars Out of Lemons: Using the Power of Teamwork to Transform Concepts to Reality 171<br /><i>Mary K. Wagner and Leslie J. Herzog</i></p> <p><b>Part III. Optimizing Food Product Design and Development</b></p> <p>Chapter 13. Identifying Critical Steps in the New Product Development Process 183<br /><i>Yao-Wen Huang</i></p> <p>Chapter 14. Statistical Design: Experimental Units and Proper Designs 195<br /><i>T. Kassel and J. C. Huang</i></p> <p>Chapter 15. Category Appraisal and Ingredient Search: Identifying Key Sensory Factors and Product Features at the Early Development Stage 225<br /><i>Howard R. Moskowitz and Andrea Maier</i></p> <p>Chapter 16. Applications of Discriminant and Logistic Regression Analysis for Consumer Acceptance and Consumer-Oriented Product Optimization Study 271<br /><i>Witoon Prinyawiwatkul and Penkwan Chompreeda</i></p> <p>Chapter 17. Response Surface Methodology and Consumer-Driven Product Optimization 297<br /><i>Howard R. Moskowitz and Andrea Maier</i></p> <p>Chapter 18. Accelerating and Optimizing New Food Product Design and Development—Status and State of the Industry: Do You Rent or Buy? 351<br /><i>Jacqueline H. Beckley, M. Michele Foley, Elizabeth J. Topp, J. C. Huang, and Witoon Prinyawiwatkul</i></p> <p>Index 361</p>

'The book is recommended to read by the executive group in the industry as well as in university, especially the managing group of R&D department.' Shuryo Nakai, Food, Nutrition & Health

<b>Jacqueline H. Beckley</b> is the founder of The Understanding & Insight Group, Denville, NJ, an innovative business development and strategy firm working with both large and small companies to integrate traditional approaches with new concepts and tools for business growth. <p><b>M. Michele Foley</b> is research manager for FritoLay, Inc., Dallas, TX.</p> <p><b>Elizabeth J. Topp</b> is principal food scientist with Unilever Foods North America, Englewood Cliffs, NJ.</p> <p><b>J. C. Huang</b> is project leader and senior food scientist in a major food company and had previously managed projects for new product development with new patented technologies.</p> <p><b>Witoon Prinyawiwatkul</b> is associate professor of food science at Louisiana State University and LSU AgCenter, Baton Rouge, LA.</p>

To compete in today's marketplace, food product developers are under pressure to create innovative new products at a time when there are demands on them to do more with less of everything. In <i>Accelerating New Food Product Design and Development</i>, a group of seasoned food industry business professionals and academics show today’s food scientists, technologists, and product developers the contemporary R&D processes they need to maximize speed, quality, and efficiency. <p>Part one, "Understanding Product Development in Today's Food Industry," provides an anchoring as to what is actually happening in the food business today and how marketers, business designers, newer professionals and more seasoned workers and managers are coping.</p> <p>Part two, "Accelerating Food Product Design and Development," presents specific processes and techniques for developing improved systems for creating product ideas, consumer evaluation of concepts, and identifying greater opportunities for success. Critical steps in the new product development process are explored so that scientists and developers can effectively speed up their development activities.</p> <p>Part three, "Optimizing Food Product Design and Development," gives a practical overview of the most important tools and approaches that food designers and developers are using to make products better, cheaper, and faster:</p> <ul> <li>criteria to use for the development of the product design brief,</li> <li>proper experimental designs that yield the most optimized solutions for product development,</li> <li>factors that must be included in any optimizing study,</li> <li>how discriminant and logistic regression analysis can drive more consumer focus during product optimization,</li> <li>where response surface methods fit into the product development process today, and</li> <li>how simulations of operations are producing better designed products and processes more rapidly and completely.</li> </ul> <p><i>Accelerating New Food Product Design and Development</i> is of value to a number of audiences. For food industry executives, it offers a summary of perspectives of the business they are in from unique viewpoints. Academics and students gain a real world perspective of what is occurring in the food industry at the beginning of the 21st Century. And for practicing food scientists and allied professionals, the book provides strategic frameworks for problem solving and the R&D strategies, processes, and methods needed to accelerate and optimize new product development.</p>

'The book is recommended to read by the executive group in the industry as well as in university, especially the managing group of R&D department.' Shuryo Nakai, Food, Nutrition & Health

US