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Food Product Development : Based on Experience.
Improve your product development success ratio!. This IFT Basic Symposium is the collective work of a team of seasoned food industry consultants whose experiences and observations provide a "how to" guide of successful product and process development. Their information-packed presentations...
| Clasificación: | Libro Electrónico |
|---|---|
| Autor principal: | |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
Hoboken :
John Wiley & Sons,
2008.
|
| Colección: | IFT basic symposium series.
|
| Temas: | |
| Acceso en línea: | Texto completo |
MARC
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| 245 | 1 | 0 | |a Food Product Development : |b Based on Experience. |
| 260 | |a Hoboken : |b John Wiley & Sons, |c 2008. | ||
| 300 | |a 1 online resource (216 pages) | ||
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| 505 | 0 | |a Food Product Development; CONTENTS; Contributors; Foreword; Preface; Acknowledgments; 1 Effective Communication; 2 Focusing on the Participants: When and How to Involve Them; 3 Managing the Product Development Process; 4 Organizing Human Resources: By Project? By Discipline? As a Matrix?; 5 Product Life Cycle: Consumer Market Research; 6 Shelf-Life Considerations and Techniques; 7 Product and Concept Testing--Methods and Cost Control; 8 Case Study: Introducing a New Flavor and Color Ingredient; 9 Food Safety Systems: Anticipating Production and Integration into the Process. | |
| 505 | 8 | |a 10 Some Lesson Vignettes from Focus Groups and Other Market Research11 Equipment Integration in the Process: Patent Questions and Vendor Confidentiality; 12 The Role of Food Packaging in Product Development; 13 Contract Packaging or In-House Manufacturing?; 14 Initial and Progressive Cost Estimates; Index. | |
| 520 | |a Improve your product development success ratio!. This IFT Basic Symposium is the collective work of a team of seasoned food industry consultants whose experiences and observations provide a "how to" guide of successful product and process development. Their information-packed presentations will deepen and broaden the food technologist's knowledge of food product development to the sphere beyond the laboratory. Authors address the following key components of product development: Managing the Product Development Process, Consumer & Market Research, Making It Happen, Cost & Pricing. A c. | ||
| 588 | 0 | |a Print version record. | |
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| 650 | 7 | |a TECHNOLOGY & ENGINEERING |x Food Science. |2 bisacsh | |
| 650 | 7 | |a Food industry and trade |2 fast | |
| 758 | |i has work: |a Food Product Development (Text) |1 https://id.oclc.org/worldcat/entity/E39PCYTDJQ4CJDdfdjCvGJT9gq |4 https://id.oclc.org/worldcat/ontology/hasWork | ||
| 776 | 0 | 8 | |i Print version: |z 9780813820293 |
| 830 | 0 | |a IFT basic symposium series. | |
| 856 | 4 | 0 | |u https://ebookcentral.uam.elogim.com/lib/uam-ebooks/detail.action?docID=353470 |z Texto completo |
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