Food product development based on experience / edited by Catherine Side.
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|Subject:||Food industry and trade.
- ISBN: 9780470376898
- ISBN: 0470376899
- ISBN: 9786611382056
- ISBN: 6611382054
- Physical Description: 1 online resource (xv, 199 pages) : illustrations.
- Edition: 1st ed.
- Publisher: Ames, Iowa : Iowa State Press, 2002.
|Bibliography, etc. Note:|| Includes bibliographical references and index.
|Formatted Contents Note:|| Cover13; -- Title13; -- Copyright13; -- Contents13; -- Contributors -- Foreword -- Preface -- Acknowledgments -- 1 Effective Communication -- 2 Focusing on the Participants: When and How to Involve Them -- 3 Managing the Product Development Process -- 4 Organizing Human Resources: By Project? By Discipline? As a Matrix? -- 5 Product Life Cycle: Consumer Market Research -- 6 Shelf-Life Considerations and Techniques -- 7 Product and Concept Testing8212;Methods and Cost Control -- 8 Case Study: Introducing a New Flavor and Color Ingredient -- 9 Food Safety Systems: Anticipating Production and Integration into the Process -- 10 Some Lesson Vignettes from Focus Groups and Other Market Research -- 11 Equipment Integration in the Process: Patent Questions and Vendor Confidentiality -- 12 The Role of Food Packaging in Product Development -- 13 Contract Packaging or In-House Manufacturing? -- 14 Initial and Progressive Cost Estimates -- Index.
|Summary:|| Improve your product development success ratio This IFT Basic Symposium is the collective work of a team of seasoned food industry consultants whose experiences and observations provide a "how to" guide of successful product and process development. Their information-packed presentations will deepen and broaden the food technologist's knowledge of food product development to the sphere beyond the laboratory. Authors address the following key components of product development: Managing the Product Development Process, Consumer & Market Research, Making It Happen, Cost & Pricing A case study and several short case history lessons illuminate product development from perspectives that include consumer and marketing needs, manufacturing ramifications, communication issues, food safety systems, shelf life techniques, and distribution elements.
|Source of Description Note:|| Print version record.