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.
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.
Key Features
- Describes the most important tools and approaches food designers and developers are using to make products better, cheaper, and faster.
- Explores critical steps in the new product development process.
- Gives specific techniques for developing improved systems for creating product ideas.
- Provides contemporary R&D strategies, processes, and methods needed to maximize speed, quality, and efficiency.
Contents
- 1. Introduction.
Part One: Understanding product development in today’s food industry.
- 2. How did the food industry get here?
- 3. Developing partnerships: How products get developed today.
- 4. Building superior R&D groups to compete in today's marketplace.
- 5. A supplier perspective: Superior services and products help change happen.
- 6. Imagining where we go from here: One manufacturer’s perspective.
Part Two: Accelerating food product design and development.
- 7. Brands: A discussion on the difference between creating good brands and meaningful brands.
- 8. Market forces: The push-pull of marketing and advertising in the new product business.
- 9. Applying processes that accelerate new product development.
- 10. Five years later: Looking at how the university prepares someone for fast product development.
- 11. Speed bump or opportunity: Innovative packaging and its impact on accelerated product development timelines.
- 12. Making Lemon Bars Out of Lemons: the power of teamwork transforms concepts to reality.
Part Three: Optimizing food product design and development.
- 13. Identify product criteria and critical development steps.
- 14. Statistical design: Experimental units and proper designs.
- 15. Identifying key sensory factors and ingredients for early stage development.
- 16. Applications of discriminant and logistic regression analysis for consumer-oriented product optimization.
- 17. Response surface methodology & consumer-drive product optimization.
- 18. Future Trends and Directions.
Index.
About the Author
- 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. Toppis 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.
Book Details
- Hardcover: 400 pages
- Publisher: Wiley-Blackwell; 1 edition (April 3, 2007)
- Language: English
- ISBN-10: 081380809X
- ISBN-13: 978-0813808093
- Product Dimensions: 8.9 x 6.4 x 1 inches
List Price: $235.00