Accelerating new food product design and development [[electronic resource] /] / editors, Jacqueline H. Beckley ... [et al.]

• Record Nr.: UNISA996199250203316
• Pubbl/distr/stampa: Ames, Iowa, : Blackwell Pub., : IFT Press, 2007
• ISBN: 1-282-36500-2; 9786612365003; 0-470-27762-9; 1-61583-204-1; 0-470-27638-X
• Edizione: [1st ed.]
• Descrizione fisica: 1 online resource (398 p.)
• Collana: IFT Press
• Altri autori (Persone): BeckleyJacqueline H
• Disciplina: 664; 664.0068/5
• Soggetti: Food industry and trade - Research - United States; Food industry and trade - United States - Marketing
• Lingua di pubblicazione: Inglese
• Formato: Materiale a stampa
• Livello bibliografico: Monografia
• Note generali: Description based upon print version of record.
• Nota di bibliografia: Includes bibliographical references and index.
• Nota di contenuto: Accelerating New Food Product Design and Development; CONTENTS; Contributors; Preface; Chapter 1. Introduction; Part I. Understanding Product Development in Today's Food Industry; Chapter 2. How Did the Food Industry Get (from There) to Here?; Chapter 3. Developing Partnerships: Using Outside Resources for Product Development; Chapter 4. Building Superior RD Organizations; Chapter 5. A Supplier Perspective: Superior Services and Products Help Change Happen; Chapter 6. One Company's Perspective on Innovation-Starbucks Coffee; Part II. Accelerating Food Product Design and Development; Chapter 7. Brands: A Discussion on the Difference Between Creating Good Brands and Meaningful BrandsChapter 8. Market Forces: The Push-Pull of Marketing and Advertising in the New Product Business; Chapter 9. Applying Processes That Accelerate New Product Development; Chapter 10. Five Years Later-Looking at How the University Prepares Someone for a Career in Food Science; Chapter 11. Speed Bump or Opportunity: Innovative Packaging and Its Impact on Accelerated Product Development Time; Chapter 12. Making Lemon ; Bars Out of Lemons: Using the Power of Teamwork to Transform Concepts to Reality; Part III. Optimizing Food Product Design and DevelopmentChapter 13. Identifying Critical Steps in the New Product Development Process; Chapter 14. Statistical Design: Experimental Units and Proper Designs; Chapter 15. Category Appraisal and Ingredient Search: Identifying Key Sensory Factors and Product Features at the Early Development Stage; Chapter 16. Applications of Discriminant and Logistic Regression Analysis for Consumer Acceptance and Consumer-Oriented Product Optimization Study; Chapter 17. Response Surface Methodology and Consumer-Driven Product Optimization; Chapter 18. Accelerating and Optimizing New Food Product Design and Development-Status and State of the Industry: Do You Rent or Buy?Index
• Sommario/riassunto: 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 Accelerating New Food Product Design and Development, 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. Accelerating New Food Product Design and Development is of value to a number of audiences. For f