Continuing to offer the up-to-the-minute information that made the widely adopted first edition so popular, the second edition introduces new concepts in staffing, identifying, and measuring consumer desires; engineering scale-up from the kitchen, lab, or pilot plant; and generating product concepts.
Continuing to offer the up-to-the-minute information that made the widely adopted first edition so popular, the second edition introduces new concepts in staffing, identifying, and measuring consumer desires; engineering scale-up from the kitchen, lab, or pilot plant; and generating product concepts.
Aaron L Brody (President & CEO, Packaging/Brody, Inc., Duluth, Georgia, USA) (Author) , John B Lord (Saint Joseph's University, Philadelphia, Pennsylvania, USA) (Edited by)
Inhaltsangabe
The Food Industry in the United States. Product Policy and Goals. New Product Failure and Success. The Food Product Development Process. Food Product Concepts and Concept Testing. Consumer-Driven Product Design of Foods and Beverages: Methods, Mind-Sets, Metrics. New Product Organizations: High-Performance Team Management for a Changing Environment. Food Science, Technology, and Engineering Overview for Food Product Development. Development of Packaging for Food Products. New Food Products: Technical Development. Innovative New Food Products: Technical Development in the Laboratory. Improving the Success Rate of New Food Product Introductions. Consumer Sensory Testing for Food Product Development. The Scale-Up and Commercialization of New Food Products. Response Surface Methodology (RSM): An Efficient Approach for Statistical Data Analysis, Modeling, and Process and Product Optimization. Shelf Life of Packaged Foods: Its Measurement and Estimation. Toward the Development of an Integrated Packaging Design Methodology: Quality Function Deployment-An Introduction and Example. Shaping a Brand through Package Design. Public Policy Issues. Launching the New Product.
The Food Industry in the United States. Product Policy and Goals. New Product Failure and Success. The Food Product Development Process. Food Product Concepts and Concept Testing. Consumer-Driven Product Design of Foods and Beverages: Methods, Mind-Sets, Metrics. New Product Organizations: High-Performance Team Management for a Changing Environment. Food Science, Technology, and Engineering Overview for Food Product Development. Development of Packaging for Food Products. New Food Products: Technical Development. Innovative New Food Products: Technical Development in the Laboratory. Improving the Success Rate of New Food Product Introductions. Consumer Sensory Testing for Food Product Development. The Scale-Up and Commercialization of New Food Products. Response Surface Methodology (RSM): An Efficient Approach for Statistical Data Analysis, Modeling, and Process and Product Optimization. Shelf Life of Packaged Foods: Its Measurement and Estimation. Toward the Development of an Integrated Packaging Design Methodology: Quality Function Deployment-An Introduction and Example. Shaping a Brand through Package Design. Public Policy Issues. Launching the New Product.
Es gelten unsere Allgemeinen Geschäftsbedingungen: www.buecher.de/agb
Impressum
www.buecher.de ist ein Shop der buecher.de GmbH & Co. KG Bürgermeister-Wegele-Str. 12, 86167 Augsburg Amtsgericht Augsburg HRA 13309
