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Consumer-based New Product Development for the Food Industry

In food product development, as in all new product development, time is money. This is the first book that describes and explains food;

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Consumer-Led Food Product Development

for food products to be well received. Consumer-led food product development presents an up-to-date review of the latest scientific research;

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Accelerating New Food Product Design and Development

Perspective, Applying Processes that Accelerate New Product Development, Looking at How the University Prepares Someone for a Career in Food, and;

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Sensory and Consumer Research in Food Product Design and Development

toward all aspects of the industry, the book is especially important for those involved in the early stages of development, where there is much;

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Food Product Development

Improve your product development success ratio! This IFT Basic Symposium is the collective work of a team of seasoned food industry;

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Sustainable Innovation in Food Product Design

development of PLANT-BASED ALTERNATIVES TO DAIRY AND GLUTEN BASED CEREALS. The fourth section tackles CONSUMER BEHAVIOR regarding food products with;

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An Integrated Approach to New Food Product Development

executing for new product success. The sections that follow highlight the importance of every task and the impact of each disciplines' contribution;

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New Food Product Development

elements of the food industry that are all important for a new product introduction into the marketplace.... [a] should-have reference book for;

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Case Studies in the Traditional Food Sector

been implemented in the food industry for achieving the following strategic aims: rejuvenating product image, shaping new market places;

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Tomato Chemistry, Industrial Processing and Product Development

; how it ensures product authenticity; new product development, particularly focused on consumer demands; the presence of bio-active substances;

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Food Industry Innovation School

Innovation and new product development are increasingly perceived as drivers of profits in the food industry. Companies are dedicating a;

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Food Product Development

Product development is the lifeblood of the food industry, from refining an established product range to developing completely new products;

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Discrimination Testing in Sensory Science

in food, home, and personal care products, new product development, or quality control. Contains practical guidance on the;

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Milk-Based Beverages

industry for understanding new research developments in milk-based products to meet industry needs in producing competitive products.

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Technology of Plastics Packaging for the Consumer Market

from sources close to industry, Technology of Plastics Packaging for the Consumer Market provides comprehensive, authoritative coverage;

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Consumer and Sensory Evaluation Techniques

consumer goods product development and marketing This unique manual describes how to implement specific sensory and consumer methods based on;

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Frozen Food Technology

This book on frozen food, as its title suggests, is written for the food technologist and food scientist in the frozen food industry, which;

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Advances in Dairy Products

Examines consumer research innovations in the dairy industry Written for dairy scientists, other dairy industry professionals, government;

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Integrating the Packaging and Product Experience in Food and Beverages

and context in the evaluation of food and beverage products. For fast-moving consumer goods (FMCG) products in particular;

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A Handbook for Sensory and Consumer-Driven New Product Development

A Handbook for Sensory and Consumer Driven New Product Development explores traditional and well established sensory methods;

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Milk Proteins

based applications in functional foods, and in protein ingredients for specific health applications. Milk Proteins is the first and only;

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Quality Assurance for the Food Industry

organization's Quality Assurance, Quality Control, Product Development, Marketing, Sales, and Consumer Affairs departments. He analyzes the;

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Proteins: Sustainable Source, Processing and Applications

of chemists, food scientists, technologists, new product developers and academics, this book addresses the health effects and properties of proteins;

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Design of Transient Protection Systems

consider surge protection for end-user equipment. This book fills the gap between academia and industry, presenting new product development;

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Innovation Strategies in the Food Industry

, students and professionals) as well as for anyone dealing with food science and technology, new products development and food industry.

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Functional Food Product Development

is expected to be about $100 billion. With this demand for new products comes a demand for product development and supporting literature for that;

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Concept Research in Food Product Design and Development

Concepts are critical for the development and marketing of products and services. They constitute the blueprint for these products and;

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