New Food Product Development: From Concept to Marketplace, Third Edition, provides a comprehensive guide to the processes involved in creating, developing, and commercializing new food products. The book examines the organizational, technical, marketing, and regulatory aspects of product development, from idea generation and strategic planning to product design, quality assurance, and market introduction. It discusses the roles of multidisciplinary development teams, management, legal departments, and quality control systems in ensuring successful product innovation. The text also explores product development within food manufacturing, food service, ingredient, and additive industries, highlighting factors that influence product acceptance and commercial success. Combining practical industry experience with management principles, the book serves as a valuable resource for food scientists, product developers, managers, entrepreneurs, and students involved in the food industry.

Ngôn ngữ:	eng
Tác giả:	Fuller, Gordon W.
Thông tin nhan đề:	New Food Product Development: From Concept to Marketplace
Nhà xuất bản:	CRC Press
Loại hình:	Giáo trình sách, tham khảo / Bộ sưu tập: Công nghệ Hóa
Mô tả vật lý:	472p.
Năm xuất bản:	2011