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Insgesamt 1826 Artikel in 67 Rubriken  
 
BuchBuch
Beckley, Jacqueline; Huang, Jack; Topp, Elizabeth; Foley, Michele; Prinyawiwatkul, Witoon

Accelerating New Food Product Design and Development


 
Preis: € 175,80


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Accelerating New Food Product Design and Development

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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 to cut back on development costs, labor, and other problem solving tools. In Accelerating and Optimizing New Food Product Design and Development, a group of seasoned food industry business professionals show today’s food scientists, technologists, and product developers the contemporary R&D processes they need to maximize speed, quality, and efficiency.
The book is organized into three parts to make reading and referencing easy. 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,” describes what has changed in the world of marketing and selling foods to consumers so that practitioners can develop faster, better approaches for creating those products. Specific processes and techniques are presented 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. Approaches that are described include 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 and Optimizing 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 contemporary R&D strategies, processes, and methods needed to maximize speed, quality, and efficiency.

Contents:
1. Introduction
The editors: Jacqueline H. P. Beckley, J. C. Huang, Elizabeth J. Topp, M. Michele Foley and Witoon Prinyawiwatkul
Part One: Understanding product development in today’s food industry
2. How did the food industry get here?
D. Toops, Food Processing Magazine, Putnam Media, Inc., News & Trends, Itasca, IL
3. Developing partnerships: How products get developed today
K. N. Feicht, ASTA Food Research, Torrance, CA
4. Building superior R&D groups to compete in today's marketplace
P. M. Manoski, Quality R&D Partners, Barrington, IL
5. A supplier perspective: Superior services and products help change happen
V. L. de la Huerga, Beverage Business Unit, WILD Flavors, Inc., Erlanger, KY; D. A. Poskanzer, Marketing Services & Sensory Evaluation, WILD Flavors, Inc., Erlanger, KY; and H. Ashman, The Understanding & Insight Group, Powell, OH
6. Imagining where we go from here: One manufacturer’s perspective
L. Wu, Jr., R&D & QA, Starbucks Coffee Co., Seattle, WA and R. Grady, Espresso Beverages, Starbucks Coffee Co., Seattle, WA
Part Two: Accelerating food product design and development
7. Market forces: The push-pull of marketing and advertising in the new product business
Jeffrey Ewald, Optimization Group, Inc, Royal Oak, MI and Howard R. Moskowitz, Moskowitz Jacobs Inc., White Plains, NY
8. Applying processes that accelerate new product development
Hollis Ashman, The Understanding & Insight Group, Powell, OH
9. Five years later: Looking at how the university prepares someone for fast product development
Carol McCall, Product Research, Frito-Lay Inc., Plano, TX
10. Speed bump or opportunity: Innovative packaging and its impact on accelerated product development timelines
Pam Eitmant, e Strategy Group, Lockport, IL and Clint Haynes, SES Product Development & Engineering, Mason, OH
11. Reality confronting the dream: How to manage technology with all the business trade-offs
Mary K. Wagner, E. & J. Gallo Winery, Modesto, CA
Part Three: Optimizing food product design and development
12. Identify product criteria and critical development steps
Yao-Wen Huang, Dept. of Food Science & Technology, Univ. of Georgia, Athens, GA
13. Identifying key sensory factors and ingredients for early stage development
Howard R. Moskowitz, Moskowitz Jacobs Inc., White Plains, NY and Andrea Maier, Ellwangen-Röhlingen, Germany
14. Statistical design: Experimental units and proper designs
J.C. Huang, Kraft Foods, Global Tech & Prod, Tarrytown, NY
15. Applications of discriminant and logistic regression analysis for consumer-oriented product optimization
Witoon Prinyawiwatkul, Dept. of Food Science, Louisiana State Univ., Baton Rouge, LA and Penkwan Chompreeda, Dept. of Product Development, Kasetsart Univ., Bangkok, Thailand
16. Response surface methodology & consumer-driven product optimization
Howard R. Moskowitz, Moskowitz Jacobs Inc., White Plains, New York, and Andrea Susanne Maier, Ellwangen-Röhlingen, Germany
17. Simulating the effect of random temperature fluctuations on the shelf life of planned food products using non linear kinetic models
Maria G. Corradini, Mark D. Normand, and Micha Peleg. Dept. of Food Science, Univ. of Massachusetts, Amherst, MA
18. Future Trends and Directions
The editors: Jacqueline H. P. Beckley, J. C. Huang, Elizabeth J. Topp, M. Michele Foley and Witoon Prinyawiwatkul
 
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Englisch | gebunden | 400 Seiten | John Wiley & Sons | 2007/05

Artikel-Nr.: 11749 (bitte bei Rückfragen angeben)



Kategorie(n): Verschiedenes:Management



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