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Case Studies in Food Product Development

Case Studies in Food Product Development
  • Author : M Earle
  • Publsiher : Elsevier
  • Release : 18 December 2007
  • ISBN : 1845694139
  • Pages : 440 pages
  • Rating : 4/5 from 21 ratings
GET THIS BOOKCase Studies in Food Product Development

Summary:
New product development is vital for the future of the food industry. Many books have been written on NPD theory over the last 40 years, but much can still be learnt by studying actual experiences of NPD. Case studies in food product development describes specific NPD projects in a variety of industries internationally and also records overall comments, written by the very people who have completed the projects. Part one outlines new product development in the food industry and part two views product development strategy and management in different companies and organisations. Parts three, four and five are twelve case studies on respectively the product development process, technological development, consumer and market research. Part six considers product development in practice and the final chapter demonstrates how product developers are being educated. The case studiers are written by experienced product developers talking openly about experiences with their own products. It is hoped that those faced with similar challenges will gain from these real life experiences. Mary and Dick are also co-authors with Allan Anderson of Food product development, which has achieved international success. Case studies in food product development is a complement and a practical companion to this book. Describes new product development in a variety of international industries Outlines new product development in the food industry and views product management and strategy in different organisations Includes case studies focusing on the product development process, technological development, and consumer and market research


Case Studies in Food Product Development

Case Studies in Food Product Development
  • Author : M Earle,R Earle
  • Publisher : Elsevier
  • Release : 18 December 2007
GET THIS BOOKCase Studies in Food Product Development

New product development is vital for the future of the food industry. Many books have been written on NPD theory over the last 40 years, but much can still be learnt by studying actual experiences of NPD. Case studies in food product development describes specific NPD projects in a variety of industries internationally and also records overall comments, written by the very people who have completed the projects. Part one outlines new product development in the food industry and part two

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Food Product Development

Food Product Development
  • Author : Richard Earle,Allan Anderson
  • Publisher : CRC Press
  • Release : 09 October 2001
GET THIS BOOKFood Product Development

Product development, from refining an established product range to developing completely new products, is the lifeblood of the food industry. It is, however, a process fraught with risk, often ending in failure. What are the keys to making the process a success? Based on a wealth of experience gathered over 40 years, Food Product Development provides the answers. After an introductory chapter, the first half of the book considers the four core elements of product development: the overall business strategy which

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Case Studies in Food Safety and Authenticity

Case Studies in Food Safety and Authenticity
  • Author : Jeffrey Hoorfar
  • Publisher : Elsevier
  • Release : 25 June 2012
GET THIS BOOKCase Studies in Food Safety and Authenticity

The identification and control of food contaminants rely on careful investigation and implementation of appropriate management strategies. Using a wide range of real-life examples, Case studies in food safety and authenticity provides a vital insight into the practical application of strategies for control and prevention. Part one provides examples of recent outbreak investigations from a wide range of experts around the world, including lessons learnt, before part two goes on to explore examples of how the source was traced and

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New Food Product Development

New Food Product Development
  • Author : Gordon W. Fuller
  • Publisher : CRC Press
  • Release : 19 April 2016
GET THIS BOOKNew Food Product Development

About the Second Edition:" a clear and thorough understanding of how the industry as a whole competes, succeeds, and in some instances fails to bring new products to the marketplace. delivers helpful information in a concise, organized style, bringing together diverse elements of the food industry that are all important for a new product introduc

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Innovation, Product Development and Commercialization

Innovation, Product Development and Commercialization
  • Author : Dariush Rafinejad
  • Publisher : J. Ross Publishing
  • Release : 15 June 2007
GET THIS BOOKInnovation, Product Development and Commercialization

This title uses a holistic approach to examine the diverse issues that managers face to channel resources in the right direction for commercial success. It details the commercialization of innovation and new products in fast-paced, high-tech markets and how to match tecnological advances to new market opportunities.

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Food Security and Development

Food Security and Development
  • Author : Udaya Sekhar Nagothu
  • Publisher : Routledge
  • Release : 13 November 2014
GET THIS BOOKFood Security and Development

The global food system is characterized by large numbers of people experiencing food insecurity and hunger on the one hand, and vast amounts of food waste and overconsumption on the other. This book brings together experiences from different countries addressing the challenges associated with food security. Seen through various disciplinary lenses the different cases included are countries at various stages of food security, with diverse stories of success as well as failures in their efforts. China, Brazil and India, as

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Low-Cost, Low-Tech Innovation

Low-Cost, Low-Tech Innovation
  • Author : Vijay Vyas
  • Publisher : Routledge
  • Release : 13 November 2014
GET THIS BOOKLow-Cost, Low-Tech Innovation

Like much of SMEs research, innovation studies of small enterprises have commenced later and are less numerous. The focus of such studies remains high-technology enterprises, which continue to attract both academic and popular interest, oblivious to the innovative endeavours of people in traditional low-tech industries. This book attempts to address this imbalance through a comprehensive analysis of innovation in this largely neglected area. Based on case studies of seven small innovative food companies, this book presents an in-depth analysis of

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Case Studies in Novel Food Processing Technologies

Case Studies in Novel Food Processing Technologies
  • Author : C J Doona
  • Publisher : Elsevier
  • Release : 28 October 2010
GET THIS BOOKCase Studies in Novel Food Processing Technologies

Novel food processing technologies have significant potential to improve product quality and process efficiency. Commercialisation of new products and processes brings exciting opportunities and interesting challenges. Case studies in novel food processing technologies provides insightful, first-hand experiences of many pioneering experts involved in the development and commercialisation of foods produced by novel processing technologies. Part one presents case studies of commercial products preserved with the leading nonthermal technologies of high pressure processing and pulsed electric field processing. Part two broadens

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Developing Food Products for Consumers with Specific Dietary Needs

Developing Food Products for Consumers with Specific Dietary Needs
  • Author : Steve Osborn,Wayne Morley
  • Publisher : Woodhead Publishing
  • Release : 17 May 2016
GET THIS BOOKDeveloping Food Products for Consumers with Specific Dietary Needs

Developing Food Products for Customers with Specific Dietary Needs explains the process for developing foods for customers who have specific dietary needs, further shining a light on the number of increasing medical conditions related to food intake that have emerged in the past few decades. From increased fat and sugar intake leading to higher levels of obesity, to greater levels of coeliac disease, the ingredients and nutritional content of food is becoming more and more important. Additionally, consumers are following

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Consumer Science and Strategic Marketing

Consumer Science and Strategic Marketing
  • Author : Alessio Cavicchi,Cristina Santini
  • Publisher : Woodhead Publishing Limited
  • Release : 09 October 2017
GET THIS BOOKConsumer Science and Strategic Marketing

Consumer Science and Strategic Marketing: Case Studies in the Traditional Food Sector aims to close the gap between academic researchers and industry professionals through real world scenarios and field-based research. The book explores how consumer and sensory science has been implemented in the food industry for achieving the following strategic aims: rejuvenating product image, shaping new market places, achieving market differentiation and geographical diffusion, achieving customer loyalty, promoting traditional features of the product and defining product positioning in competitive environment.

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A Handbook for Sensory and Consumer-Driven New Product Development

A Handbook for Sensory and Consumer-Driven New Product Development
  • Author : Maurice O'Sullivan
  • Publisher : Woodhead Publishing
  • Release : 16 September 2016
GET THIS BOOKA Handbook for Sensory and Consumer-Driven New Product Development

A Handbook for Sensory and Consumer Driven New Product Development explores traditional and well established sensory methods (difference, descriptive and affective) as well as taking a novel approach to product development and the use of new methods and recent innovations. This book investigates the use of these established and new sensory methods, particularly hedonic methods coupled with descriptive methods (traditional and rapid), through multivariate data analytical interfaces in the process of optimizing food and beverage products effectively in a strategically

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Consumer-Driven Innovation in Food and Personal Care Products

Consumer-Driven Innovation in Food and Personal Care Products
  • Author : S R Jaeger,Hal MacFie
  • Publisher : Elsevier
  • Release : 30 August 2010
GET THIS BOOKConsumer-Driven Innovation in Food and Personal Care Products

Experts from around the world present changes in the global marketplace and developments in research methodologies underpinning new product development (NPD) in this essential collection. The business and marketing aspects of NPD, sometimes neglected in books of this type, are addressed alongside methods for product testing. Trends, processes and perspectives in consumer-driven NPD in the food and personal care product industries are addressed in the opening chapters of the book. Specific topics include evolution in food retailing and advances in

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Physics in Food Manufacturing

Physics in Food Manufacturing
  • Author : Megan Povey
  • Publisher : Anonim
  • Release : 12 June 2020
GET THIS BOOKPhysics in Food Manufacturing

This book is the first authoritative text on the role that physicists play in solving the inherently multidisciplinary science and technology challenges in food manufacturing. Topics range from designing safe, nutritious and great-tasting foods to the process technology and manufacturing know-how needed to deliver compelling product innovation. The book provides a foundational resource for the transformation of engineering and materials characterisation in the food and pharmaceuticals industries. It is an essential reference for interdisciplinary physical scientists, food/nutrition scientists and

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Food Product Design

Food Product Design
  • Author : Anita R. Linnemann,Catharina Gerarda Petronella Henrica Schroën,M. A. J. S. van Boekel
  • Publisher : Wageningen Academic Pub
  • Release : 12 August 2022
GET THIS BOOKFood Product Design

'Food product design - An integrated approach' deals with food product design from a technological perspective. It presents creative techniques for the innovation process and structured methodologies to translate consumer wishes into product properties based on Quality Function Deployment. Up-to-date solutions for chemical and physical changes during food processing and storage are discussed.This book explains how to apply barrier technology in food production to improve product stability and the possibilities of modelling and statistics in food product design are

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Meals in Science and Practice

Meals in Science and Practice
  • Author : H L Meiselman
  • Publisher : Elsevier
  • Release : 26 March 2009
GET THIS BOOKMeals in Science and Practice

The meal is the key eating occasion, yet professionals and researchers frequently focus on single food products, rather than the combinations of foods and the context in which they are consumed. Research on meals is also carried out in a wide range of fields and the different disciplines do not always benefit from each others’ expertise. This important collection presents contributions on meals from many perspectives, using different methods, and focusing on the different elements involved. Two introductory chapters in

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