Accelerating New Food Product Design and Development (Institute of Food Technologists Series): 9780813808093

�ber die Autorin bzw. den Autor

Jacqueline H. Beckley is the founder of The Understanding & Insight Group, Denville, NJ, an innovative business development and strategy firm working with both large and small companies to integrate traditional approaches with new concepts and tools for business growth.

M. Michele Foley is research manager for FritoLay, Inc., Dallas, TX.

Elizabeth J. Topp is principal food scientist with Unilever Foods North America, Englewood Cliffs, NJ.

J. C. Huang is project leader and senior food scientist in a major food company and had previously managed projects for new product development with new patented technologies.

Witoon Prinyawiwatkul is associate professor of food science at Louisiana State University and LSU AgCenter, Baton Rouge, LA.

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To compete in today's marketplace, food product developers are under pressure to create innovative new products at a time when there are demands on them to do more with less of everything. In Accelerating New Food Product Design and Development, a group of seasoned food industry business professionals and academics show today’s food scientists, technologists, and product developers the contemporary R&D processes they need to maximize speed, quality, and efficiency.

Part one, "Understanding Product Development in Today's Food Industry," provides an anchoring as to what is actually happening in the food business today and how marketers, business designers, newer professionals and more seasoned workers and managers are coping.

Part two, "Accelerating Food Product Design and Development," presents specific processes and techniques for developing improved systems for creating product ideas, consumer evaluation of concepts, and identifying greater opportunities for success. Critical steps in the new product development process are explored so that scientists and developers can effectively speed up their development activities.

Part three, "Optimizing Food Product Design and Development," gives a practical overview of the most important tools and approaches that food designers and developers are using to make products better, cheaper, and faster:

criteria to use for the development of the product design brief,
proper experimental designs that yield the most optimized solutions for product development,
factors that must be included in any optimizing study,
how discriminant and logistic regression analysis can drive more consumer focus during product optimization,
where response surface methods fit into the product development process today, and
how simulations of operations are producing better designed products and processes more rapidly and completely.

Accelerating New Food Product Design and Development is of value to a number of audiences. For food industry executives, it offers a summary of perspectives of the business they are in from unique viewpoints. Academics and students gain a real world perspective of what is occurring in the food industry at the beginning of the 21st Century. And for practicing food scientists and allied professionals, the book provides strategic frameworks for problem solving and the R&D strategies, processes, and methods needed to accelerate and optimize new product development.

Aus dem Klappentext

To compete in today's marketplace, food product developers are under pressure to create innovative new products at a time when there are demands on them to do more with less of everything. In Accelerating New Food Product Design and Development, a group of seasoned food industry business professionals and academics show today’s food scientists, technologists, and product developers the contemporary R&D processes they need to maximize speed, quality, and efficiency.

Part one, "Understanding Product Development in Today's Food Industry," provides an anchoring as to what is actually happening in the food business today and how marketers, business designers, newer professionals and more seasoned workers and managers are coping.

Part two, "Accelerating Food Product Design and Development," presents specific processes and techniques for developing improved systems for creating product ideas, consumer evaluation of concepts, and identifying greater opportunities for success. Critical steps in the new product development process are explored so that scientists and developers can effectively speed up their development activities.

Part three, "Optimizing Food Product Design and Development," gives a practical overview of the most important tools and approaches that food designers and developers are using to make products better, cheaper, and faster:

criteria to use for the development of the product design brief,
proper experimental designs that yield the most optimized solutions for product development,
factors that must be included in any optimizing study,
how discriminant and logistic regression analysis can drive more consumer focus during product optimization,
where response surface methods fit into the product development process today, and
how simulations of operations are producing better designed products and processes more rapidly and completely.

Accelerating New Food Product Design and Development is of value to a number of audiences. For food industry executives, it offers a summary of perspectives of the business they are in from unique viewpoints. Academics and students gain a real world perspective of what is occurring in the food industry at the beginning of the 21st Century. And for practicing food scientists and allied professionals, the book provides strategic frameworks for problem solving and the R&D strategies, processes, and methods needed to accelerate and optimize new product development.

Accelerating New Food Product Design and Development (Institute of Food Technologists Series) - Hardcover

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