04345nam 2200637 a 450 99619925020331620230721004025.01-282-36500-297866123650030-470-27762-91-61583-204-10-470-27638-X(CKB)1000000000687170(EBL)468773(SSID)ssj0000287822(PQKBManifestationID)11248381(PQKBTitleCode)TC0000287822(PQKBWorkID)10373015(PQKB)10462753(MiAaPQ)EBC468773(OCoLC)184983201(EXLCZ)99100000000068717020061004d2007 uy 0engur|n|---|||||txtccrAccelerating new food product design and development[electronic resource] /editors, Jacqueline H. Beckley ... [et al.]1st ed.Ames, Iowa Blackwell Pub. IFT Press20071 online resource (398 p.)IFT PressDescription based upon print version of record.0-8138-0809-X Includes bibliographical references and index.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 DevelopmentChapter 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 RealityPart 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 OptimizationChapter 18. Accelerating and Optimizing New Food Product Design and Development-Status and State of the Industry: Do You Rent or Buy?IndexTo 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 fIFT Press series.Food industry and tradeResearchUnited StatesFood industry and tradeUnited StatesMarketingFood industry and tradeResearchFood industry and tradeMarketing.664664.0068/5Beckley Jacqueline H305877MiAaPQMiAaPQMiAaPQBOOK996199250203316Accelerating new food product design and development2877240UNISA