Food Product Development : Maximising Success

• Autore: Earle M
• Pubblicazione: Burlington, : Elsevier Science, 2001
• Descrizione fisica: 1 online resource (392 p.)
• Disciplina: 664.07
• Soggetto topico: Alimentos -- Ana ́lisis; Alimentos -- Industria y comercio; Food industry and trade; New products; Business & Economics; Agricultural Economics
• Altri autori: EarleR AndersonA
• Note generali: Description based upon print version of record.
• Nota di contenuto: 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
• Sommario/riassunto: 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 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
• Altri titoli varianti: Food Product Development : Maximising Success; Woodhead Publishing Series in Food Science, Technology and Nutrition
• Titolo autorizzato: Food Product Development
• ISBN: 1-280-37229-X; 9786610372294; 1-59124-338-6; 9781591243380; 1-85573-639-X; 9781855736399
• Formato: Materiale a stampa
• Livello bibliografico: Monografia
• Lingua di pubblicazione: Inglese
• Record Nr.: 9911004861303321
• Lo trovi qui: Univ. Federico II
• Serie: Woodhead Publishing Series in Food Science, Technology and Nutrition