Food product development : from concept to the marketplace / edited by Ernst Graf and Israel Sam Saguy.

ISBN:

9780442001858

Title:

Author:

Graf, Ernst, 1953-, editor.

Publication Information:

New York : Chapman & Hall, c1991.

Physical Description:

xi, 441 pages : illustrations ; 24 cm.

General Note:

"An AVI book."

Contents:

Designing new products from a market perspective / Daniel Best -- Consumer research / Dwight Jewson -- R&D process / Ernst Graff and Israel Sam Saguy -- Engineering and manufacturing / J. Peter Clark -- Food packaging meets the challenge / Margie Russell -- Safety and regulatory aspects / Howard E. Bauman -- Logistics: the missing ingredient in new product development / James E. Morehouse, Elizabeth Harrington, and David B. Abraham -- Optimizing consumer product acceptance and perceived sensory quality / Howard R. Moskowitz -- Quality function deployment: market success through customer-driven products / Kurt R. Hofmeister -- Product excellence through experimental design / Anand M. Joglekar and Alfred T. May -- Nutrition promotion: the role of product development and marketing / Patricia D. Godfrey -- The history, current status, and future of nutritional food product development / Mary K. Schmidl and Theodore P. Labuza -- Foodservice new products: "I don't think we're in commodities anymore, Toto" / Kristin S. Ferguson -- The role of the flavor supplier / Robert C. Pellegrino -- Industry-university synergy: a multifaceted opportunity for the industrial product developer / Myron Solberg, Jack L. Rossen and Robert B. Leslie -- Protection of intellectual property / Burton A. Amernick -- Focal issues in food science and enginerring / Marcus Karel -- Europe 1992: Constraints and potentials for food manufacturing / Klaus Paulus and Susanne Langguth -- Strategies for global product development / Ray A. Goldberg.

Subject Term:

Food industry and trade -- Management.

Food -- Marketing.

New products.

Added Author:

Graf, Ernst, 1953-,

Saguy, Israel, 1946-,

Format:

Books

Publication Date:

1991

Publication Information:

New York : Chapman & Hall, c1991.

Available:*

Shelf Number	Material Type	Copy	Shelf Location	Status
664.00685 FOO	Book	1	Standard shelving location	Searching... Unknown

Bound With These Titles

On Order

Summary

Numerous textbooks treat various aspects of food chemistry and engineering, yet little information is available on the process of industrial food research and development. Currently, no textbooks of academic courses cover the broad area of product development. This void keeps even the most qualified person from reaching an informed decision about a career in this field. This book is intended to introduce the food industry novice to the diverse facets of the profession and to serve as a useful monograph for the expert by portraying the wide scope of R&D in an industry that is market-driven and highly vulnerable to demographic fluctuations. Food industry experts from diverse disciplines provide a broad overview of the numerous aspects of suc cessful food research and development, from consumer trend analysis to com mercialization. The book also highlights some of the activities and skill requirements that are unique to an industrial food research career. We wish to express our sincere gratitude to all of the book's contributors, who have made its publication possible."