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Language: en
Pages: 209
Pages: 209
Type: BOOK - Published: 2021-04-07 - Publisher: Royal Society of Chemistry
This is the first book that describes and explains food development from the point of view of the consumer rather than from the top down approach.
Language: en
Pages: 216
Pages: 216
Type: BOOK - Published: 2008-06-02 - Publisher: John Wiley & Sons
Improve your product development success ratio! This IFT Basic Symposium is the collective work of a team of seasoned food industry consultants whose experience
Language: en
Pages: 479
Pages: 479
Type: BOOK - Published: 2009 - Publisher:
New products often fail not because they are bad products, but because they don't meet consumer expectations or are poorly marketed. In other cases, the marketi
Language: en
Pages: 302
Pages: 302
Type: BOOK - Published: 1994-02-23 - Publisher: CRC Press
This book provides an objective overview of the hectic, often chaotic, and frequently unpredictable new food product development process. The stages of developm
Language: en
Pages: 392
Pages: 392
Type: BOOK - Published: 2001-09-18 - Publisher: Elsevier
Product development is the lifeblood of the food industry, from refining an established product range to developing completely new products. It is, however, a p