LEADER 04345nam 2200637 a 450 001 996199250203316 005 20230721004025.0 010 $a1-282-36500-2 010 $a9786612365003 010 $a0-470-27762-9 010 $a1-61583-204-1 010 $a0-470-27638-X 035 $a(CKB)1000000000687170 035 $a(EBL)468773 035 $a(SSID)ssj0000287822 035 $a(PQKBManifestationID)11248381 035 $a(PQKBTitleCode)TC0000287822 035 $a(PQKBWorkID)10373015 035 $a(PQKB)10462753 035 $a(MiAaPQ)EBC468773 035 $a(OCoLC)184983201 035 $a(EXLCZ)991000000000687170 100 $a20061004d2007 uy 0 101 0 $aeng 135 $aur|n|---||||| 181 $ctxt 182 $cc 183 $acr 200 00$aAccelerating new food product design and development$b[electronic resource] /$feditors, Jacqueline H. Beckley ... [et al.] 205 $a1st ed. 210 $aAmes, Iowa $cBlackwell Pub. $cIFT Press$d2007 215 $a1 online resource (398 p.) 225 1 $aIFT Press 300 $aDescription based upon print version of record. 311 $a0-8138-0809-X 320 $aIncludes bibliographical references and index. 327 $aAccelerating 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 327 $aChapter 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 327 $aPart 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 327 $aChapter 18. Accelerating and Optimizing New Food Product Design and Development-Status and State of the Industry: Do You Rent or Buy?Index 330 $aTo compete in today's marketplace, food product developers are under pressure to create innovative new products at a time when there are demands on them to do more with less of everything. In Accelerating New Food Product Design and Development, a group of seasoned food industry business professionals and academics show today's food scientists, technologists, and product developers the contemporary R&D processes they need to maximize speed, quality, and efficiency. Accelerating New Food Product Design and Development is of value to a number of audiences. For f 410 0$aIFT Press series. 606 $aFood industry and trade$xResearch$zUnited States 606 $aFood industry and trade$zUnited States$xMarketing 615 0$aFood industry and trade$xResearch 615 0$aFood industry and trade$xMarketing. 676 $a664 676 $a664.0068/5 701 $aBeckley$b Jacqueline H$0305877 801 0$bMiAaPQ 801 1$bMiAaPQ 801 2$bMiAaPQ 906 $aBOOK 912 $a996199250203316 996 $aAccelerating new food product design and development$92877240 997 $aUNISA