New Food Product Development: From Concept to Marketplace, Second Edition (CRC Series in Contemporary Food Science)

Features

• Cover Type: Hard Cover with 448 pages
• Published by: CRC
• Edition: 2nd Edition July 1, 2004
• Written in: English
• ISBN 10 Number: 0849316731
• ISBN 13 Number: 978-0849316739
• Book Dimensions: 9.2 x 6.3 x 1.1 inches
• Weighs: 1.5 pounds

Product Review
…he offers the readers a clear and thorough understanding of how the industry as a whole competes, succeeds, and in some instances fails to bring new products to the marketplace. The book serves as a valuable reference book-rich in details, historical perspective, forward-looking advice, and references. …This book delivers helpful information in a concise, organized style-bringing together diverse elements of the food industry that are all important for a new product introduction into the marketplace. …This should-have reference book for anyone involved in developing new food products working in or with the food industry. The book finishes with a sense of completeness-a well-grounded, broad perspective in the basics of the new food development process in industry today. The book is well cited and supported with technical knowledge and is sprinkled with fun with the food-speak used through-out the industry.
-Journal of Product Innovation Management, Vol. 23, No. 3

…he offers the readers a clear and thorough understanding of how the industry as a whole competes, succeeds, and in some instances fails to bring new products to the marketplace. The book serves as a valuable reference book-rich in details, historical perspective, forward-looking advice, and references. …This book delivers helpful information in a concise, organized style-bringing together diverse elements of the food industry that are all important for a new product introduction into the marketplace. …This should-have reference book for anyone involved in developing new food products working in or with the food industry. The book finishes with a sense of completeness-a well-grounded, broad perspective in the basics of the new food development process in industry today. The book is well cited and supported with technical knowledge and is sprinkled with fun with the food-speak used through-out the industry.
-Journal of Product Innovation Management, Vol. 23, No. 3

Product Description
This new edition of a best-selling text in food product development provides a comprehensive overview of the new food product development process. Stages of development are described in detail, beginning with sources of ideas, then moving through development, final screening, and introduction into the marketplace. With extensive experience in new food product development, the author outlines ways a company can organize for new product development and utilize available resources. He focuses on the roles, functions, and interactions of the members of the food product development team as well as other company departments and outside resources in the food product development process.

Reader Reviews
This book does meet my expectation! It is a great reference book for Food product development.