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Food product development /
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 exper...
| Clasificación: | Libro Electrónico |
|---|---|
| Autor principal: | |
| Otros Autores: | , |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
Boca Raton, Fla. : Cambridge, England :
CRC Press ; Woodhead Pub.,
2001.
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| Colección: | Woodhead Publishing in food science and technology.
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| Temas: | |
| Acceso en línea: | Texto completo |
MARC
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| 100 | 1 | |a Earle, Mary D. | |
| 245 | 1 | 0 | |a Food product development / |c Mary Earle, Richard Earle and Allan Anderson. |
| 260 | |a Boca Raton, Fla. : |b CRC Press ; |a Cambridge, England : |b Woodhead Pub., |c 2001. | ||
| 300 | |a 1 online resource (xi, 380 pages) : |b illustrations | ||
| 336 | |a text |b txt |2 rdacontent | ||
| 337 | |a computer |b c |2 rdamedia | ||
| 338 | |a online resource |b cr |2 rdacarrier | ||
| 490 | 1 | |a Woodhead Publishing in food science and technology | |
| 504 | |a Includes bibliographical references and index. | ||
| 588 | 0 | |a Print version record. | |
| 506 | |a Access available to Pitt-affiliated users through use of a networked computer with a Pitt IP address. |5 PPiU | ||
| 520 | |a 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 to fuel the process; the need for keeping the product development focused on the consumers needs and aspirations. The second part of the book looks at managing the product development process in practice with four case studies of successful product launches. It also discusses how to evaluate and improve the process to make future product innovation more successful. Filled with examples and practical suggestions, and written by a distinguished team with unrivalled academic and industry expertise, Food product development is a essential guide for R & D and product development staff, and all managers concerned with this key issue throughout the food industry. Provides comprehensive coverage of the complete product development processIncludes a range of international case studies from various sectors of the food industryWritten by a distinguished international panel of experts. | ||
| 505 | 0 | |a Machine derived contents note: Preface ix -- Part I Introduction 1 -- 1 Keys to new product success and failure 3 -- 1.1 Food products -- the basis of innovation 3 -- 1.2 Measures of product success and failure 10 -- 1.3 Key factors in product success 16 -- 1.4 Product development process: the basis for success 20 -- 1.5 Managing for product success 26 -- 1.6 Relating to consumers and markets: the key to -- product success 31 -- 1.7 Knowledge of society, industry and technology 32 -- 1.8 Product development management in the food industry 36 -- 1.9 Basis and structure of the book 37 -- 1.10 References 38 -- Part II Key requirements for successful product development 43 -- 2 Developing an innovation strategy 45 -- 2.1 Possibilities for innovation 46 -- 2.2 Incorporating innovation into the business strategy 59 -- 2.3 Building up the innovation strategy 64 -- 2.4 Getting the innovation strategy right 69 -- 2.5 Focusing the product development programme 78 -- 2.6 Developing the product development strategy 85 -- 2.7 Planning the product development programme 91 -- 2.8 References 93 -- 3 The product development process 95 -- 3.1 Product strategy 96 -- 3.2 Product design and process development 111 -- 3.3 Product commercialisation 118 -- 3.4 Product launch and evaluation 123 -- 3.5 Service in product development 130 -- 3.6 Where is the product development process going? 144 -- 3.7 References 146 -- 4 The knowledge base for product development 149 -- 4.1 Technology, knowledge and the food system 150 -- 4.2 Knowledge management or knowledge navigation? 157 -- 4.3 Necessary knowledge for product development 165 -- 4.4 Tacit knowledge in product development 176 -- 4.5 Creating knowledge in product development 183 -- 4.6 References 192 -- 5 The consumer in product development 194 -- 5.1 Understanding consumer behaviour 195 -- 5.2 Understanding food choice 203 -- 5.3 Consumers' avoidance and acceptance of new products 207 -- 5.4 Integrating consumer needs and wants in product development 209 -- 5.5 Sensory needs and wants in food product development 219 -- 5.6 Consumers in Stage 1: Product strategy development 223 -- 5.7 Consumers in Stage 2: Product design and process -- development 236 -- 5.8 Consumers in Stage 3: Product commercialisation 245 -- 5.9 Consumers in Stage 4: Product launch and evaluation 250 -- 5.10 References 253 -- Part III Managing and improving product development 257 -- 6 Managing the product development process 259 -- 6.1 Principles of product development management 260 -- 6.2 People in product development management 262 -- 6.3 Designing the PD Process 267 -- 6.4 Establishing key decision points and the decision makers 271 -- 6.5 Establishing outcomes, budgets and constraints 276 -- 6.6 Organising the PD Process 287 -- 6.7 Managing the PD Process 299 -- 6.8 Company organisation for product development 307 -- 6.9 References 314 -- 7 Case studies: product development in the food system 317 -- 7.1 Primary production: creating a new apple variety 319 -- 7.2 Development of Thai mango products and their -- competitive advantage in export markets 327 -- 7.3 Industrial products: PD Process and management for -- whey proteins 332 -- 7.4 Consumer products: new products and a new platform -- in variety sauces 340 -- 7.5 Some brief comments on the case studies 345 -- 7.6 Acknowledgements 346 -- 7.7 References 347 -- 8 Improving the product development process 348 -- 8.1 Key messages 349 -- 8.2 Evaluating product development 352 -- 8.3 Innovation metrics 358 -- 8.4 Striving for continuous improvement 364 -- 8.5 References 369 -- Index 371. | |
| 650 | 0 | |a Food industry and trade. | |
| 650 | 0 | |a New products. | |
| 650 | 7 | |a TECHNOLOGY & ENGINEERING |x Food Science. |2 bisacsh | |
| 650 | 7 | |a Food industry and trade. |2 fast |0 (OCoLC)fst00930843 | |
| 650 | 7 | |a New products. |2 fast |0 (OCoLC)fst01036889 | |
| 700 | 1 | |a Earle, R. L. | |
| 700 | 1 | |a Anderson, Allan M. | |
| 776 | 0 | 8 | |i Print version: |a Earle, Mary D. |t Food product development. |d Boca Raton, Fla. : CRC Press ; Cambridge, England : Woodhead Pub., 2001 |z 0849312094 |z 1855734680 |w (OCoLC)48624533 |
| 830 | 0 | |a Woodhead Publishing in food science and technology. | |
| 856 | 4 | 0 | |u https://sciencedirect.uam.elogim.com/science/book/9781845697228 |z Texto completo |