Packaging Research In Food Product Design And Development

Author : Howard R. Moskowitz
Publisher : John Wiley & Sons
ISBN 13 : 0813806046
Total Pages : 282 pages
Book Rating : 4.44/5 ( download)

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Download or read book Packaging Research in Food Product Design and Development written by Howard R. Moskowitz and published by John Wiley & Sons. This book was released on 2009-08-07 with total page 282 pages. Available in PDF, EPUB and Kindle. Book excerpt: Packaging Research in Food Product Design and Development is the first book to comprehensively address the issues of graphics design and visual concepts, from a systematic, scientific viewpoint, yet with business applications in mind. Positioned specifically for foods and beverages, Packaging Research in Food Product Design and Development uniquely combines consumer liking, segmentation and “how to” business methodology with a detailed treatment of the different facets of concept research.

Author : Jacqueline H. Beckley
Publisher : John Wiley & Sons
ISBN 13 : 1119149304
Total Pages : 416 pages
Book Rating : 4.09/5 ( download)

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Download or read book Accelerating New Food Product Design and Development written by Jacqueline H. Beckley and published by John Wiley & Sons. This book was released on 2017-10-23 with total page 416 pages. Available in PDF, EPUB and Kindle. Book excerpt: Written primarily for directors and managers of food design and development, food scientists, technologists, and product developers, this book explains all the necessary information in order to help meet the increasing demands for innovation in an industry that is providing fewer resources. This updated edition, by a group of seasoned food industry business professionals and academics, provides a real-world perspective of what is occurring in the food industry right now, offers strategic frameworks for problem solving and R&D strategies, and presents methods needed to accelerate and optimize new product development. Accelerating New Food Product Design and Development, Second Edition features five brand new chapters covering all the changes that have occurred within the last decade: A Flavor Supplier Perspective, An Ingredient Supplier Perspective, Applying Processes that Accelerate New Product Development, Looking at How the University Prepares Someone for a Career in Food, and Innovative Packaging and Its Impact on Accelerated Product Development. Offers new perspectives on what really goes on during the development process Includes updated chapters fully describing the changes that have occurred in the food industry, both from a developer’s point of view as well as the consumer requirements Features a completely rewritten chapter covering the importance of packaging which is enhanced through 3D printing All of this against the impact on speed to market Filled with unique viewpoints of the business from those who really know and a plethora of new information, Accelerating New Food Product Design and Development, Second Edition will be of great interest to all professionals engaged in new food product design and development.

Author : Howard R. Moskowitz
Publisher : John Wiley & Sons
ISBN 13 : 0470289996
Total Pages : 612 pages
Book Rating : 4.90/5 ( download)

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Download or read book Concept Research in Food Product Design and Development written by Howard R. Moskowitz and published by John Wiley & Sons. This book was released on 2008-02-28 with total page 612 pages. Available in PDF, EPUB and Kindle. Book excerpt: Concepts are critical for the development and marketing of products and services. They constitute the blueprint for these products and services, albeit at the level of consumers rather than at the technical level. A good product concept can help make the product a success by guiding developers and advertising in the right direction. Yet, there is a dearth of both practical and scientific information about how to create and evaluate concepts. There has been little or no focus on establishing knowledge bases for concepts. Concept development is too often relegated to the so-called “fuzzy front end.” Concept Research in Food Product Design and Development remedies this inattention to product concepts by providing a unique treatment of concepts for the business professional as well as for research scientists. The book begins with simple principles of concepts, moves forward to methods for testing concepts, and then on to more substantive areas such as establishing validity, testing internationally and with children, creating databases, and selling in new methods for concept testing. The book combines a “how to” business book with a detailed treatment of the different facets of concept research. As such, the book represents a unique contribution to business applications in food, and consumer research methods. The book is positioned specifically for foods, to maintain a focus on a coherent set of topics. Concept Research in Food Product Design and Development appeals to a wide variety of audiences: R&D, marketing, sensory analysts, and universities alike. Corporate R&D professionals will learn how to create strong concepts. Marketers will recognize how concepts are at the heart of their business. Sensory analysts will find the book a natural extension of their interest in product features. University students will understand how concept research is a critical part of the “consumer-connection.” Concept Research in Food Product Design and Development is the definitive, innovative text in describing how to create, analyze, and capitalize upon new product concepts.

Author : Anita R. Linnemann
Publisher : Brill Wageningen Academic
ISBN 13 : 9789086861736
Total Pages : 0 pages
Book Rating : 4.33/5 ( download)

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Download or read book Food Product Design written by Anita R. Linnemann and published by Brill Wageningen Academic. This book was released on 2011 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: Up-to-date solutions for chemical and physical changes during food processing and storage are discussed.

Author : Fadi Aramouni
Publisher : DEStech Publications, Inc
ISBN 13 : 1605951129
Total Pages : 392 pages
Book Rating : 4.26/5 ( download)

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Download or read book Methods for Developing New Food Products written by Fadi Aramouni and published by DEStech Publications, Inc. This book was released on 2014-08-22 with total page 392 pages. Available in PDF, EPUB and Kindle. Book excerpt: Explains the basics of food technology and new product development from initial planning through formulation, market research, manufacturing and product launchCarefully outlined test protocols plus quantified sensory, financial and feasibility analysisRecaps key technical concepts across the entire food science curriculum Developed as a comprehensive guide to how food products are planned, budgeted, manufactured and launched, this original textbook forms a cohesive introduction to all phases of food product development. A unique feature of the book is that it reviews the main concepts of food chemistry, ingredient functionality, additives, processing, quality control, safety, package labeling and more-—virtually the entire food technology curriculum. With this specialized information as context, the book spells out the procedures needed to formulate, cost-justify and test market safe and profitable new products that meet regulatory guidelines and consumer expectations. The technical exposition is highlighted by case studies of novel food items introduced by U.S. companies. Syllabus-ready and furnished with back-of-chapter questions and projects, the volume is highly suited for university courses, including the capstone, as well as in-house and team training short courses in industry.

Author : Jacqueline H. Beckley
Publisher : John Wiley & Sons
ISBN 13 : 1119149312
Total Pages : 408 pages
Book Rating : 4.16/5 ( download)

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Download or read book Accelerating New Food Product Design and Development written by Jacqueline H. Beckley and published by John Wiley & Sons. This book was released on 2017-07-26 with total page 408 pages. Available in PDF, EPUB and Kindle. Book excerpt: Written primarily for directors and managers of food design and development, food scientists, technologists, and product developers, this book explains all the necessary information in order to help meet the increasing demands for innovation in an industry that is providing fewer resources. This updated edition, by a group of seasoned food industry business professionals and academics, provides a real-world perspective of what is occurring in the food industry right now, offers strategic frameworks for problem solving and R&D strategies, and presents methods needed to accelerate and optimize new product development. Accelerating New Food Product Design and Development, Second Edition features five brand new chapters covering all the changes that have occurred within the last decade: A Flavor Supplier Perspective, An Ingredient Supplier Perspective, Applying Processes that Accelerate New Product Development, Looking at How the University Prepares Someone for a Career in Food, and Innovative Packaging and Its Impact on Accelerated Product Development. Offers new perspectives on what really goes on during the development process Includes updated chapters fully describing the changes that have occurred in the food industry, both from a developer’s point of view as well as the consumer requirements Features a completely rewritten chapter covering the importance of packaging which is enhanced through 3D printing All of this against the impact on speed to market Filled with unique viewpoints of the business from those who really know and a plethora of new information, Accelerating New Food Product Design and Development, Second Edition will be of great interest to all professionals engaged in new food product design and development.

Author : Howard R. Moskowitz
Publisher : John Wiley & Sons
ISBN 13 : 111994595X
Total Pages : 441 pages
Book Rating : 4.56/5 ( download)

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Download or read book Sensory and Consumer Research in Food Product Design and Development written by Howard R. Moskowitz and published by John Wiley & Sons. This book was released on 2012-01-24 with total page 441 pages. Available in PDF, EPUB and Kindle. Book excerpt: During the past thirty years, companies have recognized the consumer as the key driver for business and product success. This recognition has, in turn, generated its own drivers: sensory analysis and marketing research, leading first to a culture promoting the expert and then evolving into the systematic acquisition of consumer-relevant information to build businesses. Sensory and Consumer Research in Food Product Design and Development is the first book to present, from the business viewpoint, the critical issues faced by business leaders from both the research development and business development perspective. This popular volume, now in an updated and expanded second edition, presents a unique perspective afforded by the author team of Moskowitz, Beckley, and Resurreccion: three leading practitioners in the field who each possess both academic and business acumen. Newcomers to the field will be introduced to systematic experimentation at the very early stages, to newly emerging methods for data acquisition/knowledge development, and to points of view employed by successful food and beverage companies. The advanced reader will find new ideas, backed up by illustrative case histories, to provide another perspective on commonly encountered problems and their practical solutions. This book is aimed at professionals in all sectors of the food and beverage industry. Sensory and Consumer Research in Food Product Design and Development is especially important for those business and research professionals involved in the early stages of product development, where business opportunity is often the greatest.

Author : Ruguo Hu
Publisher : Routledge
ISBN 13 : 1351447556
Total Pages : 221 pages
Book Rating : 4.53/5 ( download)

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Download or read book Food Product Design written by Ruguo Hu and published by Routledge. This book was released on 2017-10-19 with total page 221 pages. Available in PDF, EPUB and Kindle. Book excerpt: Statistical experimental design is currently used as a quality control technique to achieve product excellence at the lowest overall cost. It can also function as a powerful tool to optimize food products and/or processes, to accelerate food development cycles, reduce research costs, facilitate the transition of products from research and development to manufacturing and troubleshoot manufacturing problems. Food Product Design: A Computer-Aided Statistical Approach familiarizes readers with the methodology of statistical experimental design, and its application in food product design, with the aid of commonly available modern commercial software. Food Product Design presents basic concepts of food product design, then focuses on the most effective statistical techniques and corresponding computer applications for trial design, modeling, and experimental data analysis. The book presents very few theories about mathematics and statistics. Instead, it contains detailed descriptions of how to use popular computer software to solve the real mathematical and statistical problems that occur in product design. Even those with very limited knowledge of statistics and mathematics will find this a useful and highly practical book. Food Product Design: A Computer-Aided Statistical Approach will be a valuable tool for professional food engineers, technologists, scientists, and industrial personnel who want to update and expand their knowledge about computer-aided statistical methods in the field of food product design. Those involved in applied research at universities in food and agriculture, biological and chemical engineering, and statistics will also find it useful and informative.

Author : M W Lorence
Publisher : Elsevier
ISBN 13 : 1845696573
Total Pages : 396 pages
Book Rating : 4.73/5 ( download)

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Download or read book Development of Packaging and Products for Use in Microwave Ovens written by M W Lorence and published by Elsevier. This book was released on 2009-07-30 with total page 396 pages. Available in PDF, EPUB and Kindle. Book excerpt: The efficient design of microwave food products and associated packaging materials for optimum food quality and safety requires knowledge of product dielectric properties and associated heating mechanisms, careful consideration of product geometry, knowledge of modern packaging and ingredient technologies, and application of computer simulation, statistics and experimental design. Integrated knowledge and efficient application of these tools is essential for those developing food products in this demanding field. Development of packaging and products for use in microwave ovens provides a focused and comprehensive review for developers. Part one discusses the principles of microwave heating and ovens, with an emphasis on the effect of food dielectric properties and geometry on heating uniformity and optimising the flavours and colours of microwave foods. Microwave packaging materials and design are discussed in Part two; chapters cover rigid packaging, susceptors and shielding. Product development, food, packaging and oven safety is the topic of Part three. Computer modelling of microwave products and active packaging is discussed in Part four. Written by a distinguished team of international contributors, Development of packaging and products for use in microwave ovens is a valuable resource for those in the food and packaging industries. Comprehensively reviews the principles of microwave heating and ovens assessing the effect of food dielectric properties on heating uniformity Thoroughly reviews microwave packaging materials and design including testing and regulatory issues Features a seven page section of colour diagrams to show heat distributions

Author : Peter Burgess
Publisher : Woodhead Publishing
ISBN 13 : 0081003609
Total Pages : 220 pages
Book Rating : 4.02/5 ( download)

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Download or read book Integrating the Packaging and Product Experience in Food and Beverages written by Peter Burgess and published by Woodhead Publishing. This book was released on 2016-03-31 with total page 220 pages. Available in PDF, EPUB and Kindle. Book excerpt: Integrating the Packaging and Product Experience in Food and Beverages: A Road-Map to Consumer Satisfaction focuses on the interrelationship between packaging and the product experience. In both industry and academia there has been a growing interest in investigating approaches that capture consumer responses to products that go beyond traditional sensory and liking measures. These approaches include assessing consumers' emotional responses, obtaining temporal measures of liking, as well as numerous published articles considering the effect of situation and context in the evaluation of food and beverage products. For fast-moving consumer goods (FMCG) products in particular, packaging can be considered as a contributor to consumer satisfaction. Recent cross-modal research illustrated consumers’ dissatisfaction or delight with a product can be evoked when there is dissonance between the packaging and the product experience. The book includes an extensive overview of an adapted satisfaction scale that has been tailored for the food and beverage sector and which identifies varying satisfaction response modes such as contentment, pleasure, and delight with a product. This is an important development as it provides insights about products that can be used to market specific categories and brands of foods and beverages. The book demonstrates the value of this approach by bringing together case studies that consider the interrelationships between packaging design, shape, on-pack sensory messages, expectations, and consumer satisfaction with the product. Focuses on the inter-relationship between packaging and the product experience, specifically in the context of the food and beverage sector Presents the expectancy disconfirmation model of satisfaction, which is well developed within the social sciences, to the food and beverage sector Contains case studies demonstrating how these practices can be used in industry to better enhance customer’s responses to products Includes an extensive overview of an adapted satisfaction scale that has been tailored for the food and beverage sector and which identifies varying satisfaction response modes such as contentment, pleasure, and delight with a product