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An Integrated Approach to New Food Product Development
Today's rapidly evolving consumer frequently changes eating habits, tastes, and diet. Therefore, to secure financial solvency, food and beverage companies must continually define, develop, and market new products. This comprehensive volume integrates all aspects of the physical food and beverage product development cycle and provides perspectives on how to optimize each component of the new product equation in the food industry. It discusses both the technical and the marketing sides, emphasizing the necessity for a combined focus of both the product/process and the people/market. The inclusion of case studies makes the book suitable for a classroom text or a professional reference.
Food Product Development: From Concept to the Marketplace
Food Product Development presents in-depth, how to guidance to succe ssful food product development. Drawing on the practical experience of 19 industry experts, the book presents a broad overview of practical aspects of industrial food R&D today. In addition, it details how to c ontrol the many facets of food product development and successfully in tegrate the work of professionals from many diverse areas.
Integrated Approach to New Food Product Development
New products often fail not because they are bad products, but because they don't meet consumer expectations or are poorly marketed. In other cases, the marketing is spot on, but the product itself does not perform. This title explores this inter-relationship and the inter-relationship of the key disciplines essential for marketplace success.
Advances in Food Dehydration
Comprehensive Assessment of This Globally Relevant Practice As a centuries-old food preservation method, dehydration technology has advanced significantly in the past decades as a result of new methods, sophisticated analytical techniques, and improved mathematical modeling. Providing practical and expert insight from an international panel of expe
Advances in Food Process Engineering Research and Applications
This is the second publication stemming from the International Congress on Engineering in Food, the first being Food Engineering Interfaces, based on the last ICEF10. The theme of ICEF 11, held in Athens, Greece in May 2011, is “Food Process Engineering in a Changing World.” The conference explored the ways food engineering contributes to the solutions of vital problems in a world of increasing population and complexity that is under the severe constraints of limited resources of raw materials, energy, and environment. The book, comprised of 32 chapters, features an interdisciplinary focus, including food materials science, engineering properties of foods, advances in food process technology, novel food processes, functional foods, food waste engineering, food process design and economics, modeling food safety and quality, and innovation management.
Social Drivers In Food Technology
This unique and timely text is designed to help food science students learn to perform critical analysis of food processing technology and consider the incorporation of elements that touch on contemporary technological developments in the food sector. As the food industry adjusts to new consumer demands for safe and low processed foods, the time has come to harmonize product and process engineering with ‘relationship engineering’ from farm to fork. This increasingly allows the opportunity for food sector professionals to consider the existence of new drivers of food consumption. These newly discovered drivers are explored in great detail over the course of this book from industrial, econ...
Computer-Aided Techniques in Food Technology
Introduction to computers and programming; Numerical techniques; Development and analysis of empirical mathematical kinetic models pertinent to food processing and storage; Reaction kinetics and accelerated tests simulations as a function of temperature; Quantitative analysis and simulation of food quality losses during processing storage; Heat transfer and related topics; Linear programming and its implementation; Production control, pert, and transportation problems; Application of computers in food rheology; Optimization methods and applications; Optimization of dynamic systems utilizing the maximum principles; Process control; Computer analysis of food chromatographic and electrophoretic date of protein; Computer system development: a new approach; The changing interface to computation, super-routines, and professional responsability.
Food Engineering Interfaces
The International Conference on Food Engineering is held every four years and draws global participation. ICEF 10 will be held in April 2008 in Chile with the theme of food engineering at interfaces. This will not be a typical proceedings with uneven contributions. Papers will be solicited from each plenary speaker plus two or three invited speakers from each topic and the goal is to publish a book that conveys the interdisciplinary spirit of the meeting as well as covers the topics in depth, creating a strong reference work. The idea is to explore how food engineers have to be prepared in years ahead not only to perform in their normal activities but also to engage in new challenges and opp...
Consumer-based New Product Development for the Food Industry
This is the first book that describes and explains food development from the point of view of the consumer rather than from the top down approach.
