An integrated approach to new food product development / 
edited by Howard R. Moskowitz, I. Sam Saguy, Tim Straus. 
 - Boca Raton, Fla. ;  London :  CRC,  c2009. 
 - xxiii, 479 p. :  ill. ;  25 cm. 
<br/><br/> Errata slip inserted. 
<br/><br/>Includes bibliographical references and index. 
<br/><br/>Part IV.Proper packaging and preparation -- 14.Food packaging trends. Aaron L. Brody -- 15.Evolution of sensory evaluation: how product research is being integrated in the product design process -- 16.Relevance regained: designing more democratic kitchen appliances by taking into consideration user needs and other relevant opinions. Grant Davidson, Tammo de Ligny, and Marco Bevolo -- 17.Chef formulation and integration: ensuring that great food and food science work together. Mario Valdovinos -- 18.Gastronomic engineering. Jose M. Aguilera -- 19.The right prepartion technique. Dave Zino -- 20.Recent developments in consumer research of food. Herbert L. Meiselman -- Part V.Positioned correctly at the shelf and in the media. -- 21.Getting the package and web site graphics right with consumer co-creation. Alex Gofman -- 22.Getting the positioning right: advertising planning. Jeffrey Ewald -- Part VI. Meet corporate logistics and financial imperatives. 23.The importance of product innovation. Phillip S. Perkins -- 24.Alternative processing methods for functional foods. Dietrich Knorr ... -- 25.Accelerated and parallel strorage in shelf life studies. I. Sam Saguy and Micha Peleg -- 26.Commercialization and manufacturing. J. Peter Clark and Leon Levine. 1.Part I.Setting the agenda for succesful new product development -- 1.The new product success equation: building success into the new product development process (.k.a. an objective-based product development process. Tim Straus -- Part II.Defining and meeting target consumer needs and expectation -- 2.Strategic planning. Todd K. Abraham -- 3.Innovation as science. Martinus A. J. S. van Boekel -- 4.Innovation: integrated and profitable. Paul Chaudury -- 5.Innovation partnerships as a vehicle towards open innovation and open business. Helmut Traitler -- 6.Trend monitoring: sorting fad from long-lasting profit-building trends. David Christopher Wolf -- 7.Wide world of new products: a unique perspective of new products around the world that have hit their mark with the consumer. Lynn Dornblaser -- Part II.The right food. 8.Consumer packaged goods product development processes in the 21st century, product lifecycle management emerges as a key innovation driver. Chip Perry and Max Cochet -- 9.Personalizing foods. Heribert J. Watzke and J. Bruce German -- 10.Creating food concepts to guide product development and marketing. Howard R. Moskowitz, Michele Reisner, and Andrea Maier -- 11.Defining and meeting customer needs: beyond hearing the voice of the consumer. Carole Schmidt -- 12.Observing the consumer in context. Jacqueline H, Beckley and Cornelia A. Ramsey -- 13.Getting the food right for children: how to win with kids. Bryan Urbick. 
<br/><br/> 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. 
<br/><br/><label>ISBN: </label>9781420065534 (hbk.) :  £109.00 9781420065558 (hard back : alk. paper) 142006553X (hard back : alk. paper) 1420065556 (hard back : alk. paper) 9781420065534 (hard back : alk. paper) 
<br/><br/><label>LCCN: </label>2009013711 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Food--Marketing<br/>Food--Research<br/>Food industry and trade.<br/>New products.<br/>Research and development projects--Management<br/>Processed foods--Marketing<br/>Technology.<br/>Industrial chemistry & manufacturing technologies<br/>Food & beverage technology<br/>Economics of industrial organisation
<br/><br/><label>LC Class. No.: </label>TX367  / .I56 2009 
<br/><br/><label>Dewey Class. No.: </label>664 MOS 
<br/><br/><label>National Agricultural Library Call No.: </label>TX367  / .I58 2009