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1. |
Record Nr. |
UNINA990004188630403321 |
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Autore |
Hawkes, Terence |
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Titolo |
That shakespearian rag : essays on a critical process / Terence Hawkes |
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Pubbl/distr/stampa |
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London and New York : Methuen, 1986 |
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ISBN |
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Descrizione fisica |
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Locazione |
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Collocazione |
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Lingua di pubblicazione |
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Formato |
Materiale a stampa |
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Livello bibliografico |
Monografia |
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2. |
Record Nr. |
UNINA9911004861303321 |
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Autore |
Earle M |
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Titolo |
Food Product Development : Maximising Success |
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Pubbl/distr/stampa |
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Burlington, : Elsevier Science, 2001 |
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ISBN |
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1-280-37229-X |
9786610372294 |
1-59124-338-6 |
9781591243380 |
1-85573-639-X |
9781855736399 |
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Descrizione fisica |
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1 online resource (392 p.) |
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Collana |
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Woodhead Publishing Series in Food Science, Technology and Nutrition |
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Altri autori (Persone) |
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Disciplina |
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Soggetti |
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Alimentos -- Ana Ělisis |
Alimentos -- Industria y comercio |
Food industry and trade |
New products |
Business & Economics |
Agricultural Economics |
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Lingua di pubblicazione |
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Formato |
Materiale a stampa |
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Livello bibliografico |
Monografia |
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Note generali |
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Description based upon print version of record. |
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Nota di contenuto |
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Front Cover; Food Product Development; Copyright Page; Table of Contents; Preface; Part I: Introduction; Chapter 1. Keys to new product success and failure; 1.1 Food products - the basis of innovation; 1.2 Measures of product success and failure; 1.3 Key factors in product success; 1.4 Product development process: the basis for success; 1.5 Managing for product success; 1.6 Relating to consumers and markets: the key to product success; 1.7 Knowledge of society, industry and technology; 1.8 Product development management in the food industry; 1.9 Basis and structure of the book |
1.10 ReferencesPart II: Key requirements for successful product development; Chapter2. Developing an innovation strategy; 2.1 Possibilities for innovation; 2.2 Incorporating innovation into the business strategy; 2.3 Building up the innovation strategy; 2.4 Getting the innovation strategy right; 2.5 Focusing the product development programme; 2.6 Developing the product development strategy; 2.7 Planning the product development programme; 2.8 References; Chapter3. The product development process; 3.1 Product strategy; 3.2 Product design and process development; 3.3 Product commercialisation |
3.4 Product launch and evaluation3.5 Service in product development; 3.6 Where is the product development process going?; 3.7 References; Chapter4. The knowledge base for product development; 4.1 Technology, knowledge and the food system; 4.2 Knowledge management or knowledge navigation?; 4.3 Necessary knowledge for product development; 4.4 Tacit knowledge in product development; 4.5 Creating knowledge in product development; 4.6 References; Chapter5. The consumer in product development; 5.1 Understanding consumer behaviour; 5.2 Understanding food choice |
5.3 Consumers' avoidance and acceptance of new products5.4 Integrating consumer needs and wants in product development; 5.5 Sensory needs and wants in food product development; 5.6 Consumers in Stage 1: Product strategy development; 5.7 Consumers in Stage 2: Product design and process development; 5.8 Consumers in Stage 3: Product commercialisation; 5.9 Consumers in Stage 4: Product launch and evaluation; 5.10 References; Part III: Managing and improving product development; Chapter6. Managing the product development process; 6.1 Principles of product development management |
6.2 People in product development management6.3 Designing the PD Process; 6.4 Establishing key decision points and the decision makers; 6.5 Establishing outcomes, budgets and constraints; 6.6 Organising the PD Process; 6.7 Managing the PD Process; 6.8 Company organisation for product development; 6.9 References; Chapter7. Case studies: product development in the food system; 7.1 Primary production: creating a new apple variety; 7.2 Development of Thai mango products and their competitive advantage in export markets; 7.3 Industrial products: PD Process and management for whey proteins |
7.4 Consumer products: new products and a new platform in variety sauces |
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Sommario/riassunto |
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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 |
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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 |
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