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- 616 pages
- English
- PDF
- Available on iOS & Android
eBook - PDF
Developing New Food Products for a Changing Marketplace
Book details
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About This Book
Written by world class authorities, this volume discusses formulation, sensory, and consumer testing, package design, commercial production, and product launch and marketing. Offering the same caliber of information that made the widely adopted first edition so popular, the second edition introduces new concepts in staffing, identifying and measuring consumer desires, engineering scale-up from the kitchen, lab, or pilot plant; and generating product concepts. Applying insights from real life experience, contributors probe the retail environment, covering optimization, sensory analysis, package design, and the increasingly important role of the research chef or culinologist in providing the basic recipe.
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Yes, you can access Developing New Food Products for a Changing Marketplace by Aaron L. Brody, John B. Lord in PDF and/or ePUB format, as well as other popular books in Technology & Engineering & Food Science. We have over one million books available in our catalogue for you to explore.
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Table of contents
- Cover
- Half Title
- Title Page
- Copyright Page
- Table of Contents
- Forewords
- Preface to First Edition
- Preface to Second Edition
- Editors
- Contributors
- Chapter 1 The Food Industry in the United States
- Chapter 2 Product Policy and Goals
- Chapter 3 New Product Failure and Success
- Chapter 4 The Food Product Development Process
- Chapter 5 Food Product Concepts and Concept Testing
- Chapter 6 Consumer-Driven Product Design of Foods and Beverages: Methods, Mind-Sets, Metrics
- Chapter 7 New Product Organizations: High-Performance Team Management for a Changing Environment
- Chapter 8 Food Science, Technology, and Engineering Overview for Food Product Development
- Chapter 9 Development of Packaging for Food Products
- Chapter 10 New Food Products: Technical Development
- Chapter 11 Innovative New Food Products: Technical Development in the Laboratory
- Chapter 12 Improving the Success Rate of New Food Product Introductions
- Chapter 13 Consumer Sensory Testing for Food Product Development
- Chapter 14 The Scale-Up and Commercialization of New Food Products
- Chapter 15 Response Surface Methodology (RSM): An Efficient Approach for Statistical Data Analysis, Modeling, and Process and Product Optimization
- Chapter 16 Shelf Life of Packaged Foods: Its Measurement and Estimation
- Chapter 17 Toward the Development of an Integrated Packaging Design Methodology: Quality Function DeploymentâAn Introduction and Example
- Chapter 18 Shaping a Brand through Package Design
- Chapter 19 Public Policy Issues
- Chapter 20 Launching the New Product
- Index