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Accelerating new food product design and development / editors, Jacqueline H. Beckley ... [et al.].

Contributor(s): Series: IFT PressPublication details: Ames, Iowa : Blackwell Pub: 2007.Edition: 1st edDescription: xv, 377 p. : ill. ; 24 cmISBN:
  • 9780813808093 (hbk.)
  • 081380809X (hbk.)
Subject(s): DDC classification:
  • 664.00685 ACC
Partial contents:
Contributors - Preface - Ch. 1. Introduction - Ch. 2. How Did the Food Industry Get (from There to here?) - Ch. 3. Developing Partnerships : Using Outside Resources for Product Development - Ch. 4. Building Superior R&D Organizations - Ch. 5. A Supplier Perspective : Superior Services and Products Help Change Happen - Ch. 6. One Company's Perspective on Innovation-Starbucks Coffee - Ch. 7. Brands : A Discussion on the Difference between Creating Good Brands and Meaningful Brands - Ch.8. Market Forces : The Push-Pull of Marketing and Advertising the New Product Business - Ch. 9. Applying Processes That Accelerate New Product Development - Ch. 10. Five Years Later-Looking at How the Univeristy Prepares Someone for a Career in the Food Science - Ch.11. Speed Bump or Opportunity : Innovative Packaging and Its Impact on Accelerated Product Development Time - Ch. 12. Making Lemon Bars Out of Lemons : Using the Power of Teamwork to Transform Concepts to Reality - Ch. 13. Identifying Critical Steps in the New Product Development Process - Ch. 14. Stastical Design : Experimental Units and Proper designs - Ch. 15. Category Appraisal and Ingredients Search : Identifying Key Sensory Factors and Product Features at the Early Development Stage - Ch. 16. Applications of Discriminant and Logistic Regression Analysis for Consumer Acceptance and Consumer-Oriented Product Optimization Study - Ch. 17. Response Surface Methodology and Consumer-Driven Product Optimization - Ch. 18. Accelerating and Optimizing New Food Product Design and Development - Status and State of the Industry : Do You Rent or Buy? - Index.
Holdings
Cover image Item type Current library Home library Collection Shelving location Shelf location Call number Materials specified Vol info Copy number Status Notes Date due Barcode Item holds Item hold queue priority Course reserves
Main Collection Taylor's Library-TU

Floor 4, Shelf 28 , Side 2, TierNo 4, BayNo 2

 664.00685 ACC (Browse shelf(Opens below)) 1 Available SCAFS,70006,03,GR 5000034837

Includes bibliographical references and index.

Contributors - Preface - Ch. 1. Introduction - Ch. 2. How Did the Food Industry Get (from There to here?) - Ch. 3. Developing Partnerships : Using Outside Resources for Product Development - Ch. 4. Building Superior R&D Organizations - Ch. 5. A Supplier Perspective : Superior Services and Products Help Change Happen - Ch. 6. One Company's Perspective on Innovation-Starbucks Coffee - Ch. 7. Brands : A Discussion on the Difference between Creating Good Brands and Meaningful Brands - Ch.8. Market Forces : The Push-Pull of Marketing and Advertising the New Product Business - Ch. 9. Applying Processes That Accelerate New Product Development - Ch. 10. Five Years Later-Looking at How the Univeristy Prepares Someone for a Career in the Food Science - Ch.11. Speed Bump or Opportunity : Innovative Packaging and Its Impact on Accelerated Product Development Time - Ch. 12. Making Lemon Bars Out of Lemons : Using the Power of Teamwork to Transform Concepts to Reality - Ch. 13. Identifying Critical Steps in the New Product Development Process - Ch. 14. Stastical Design : Experimental Units and Proper designs - Ch. 15. Category Appraisal and Ingredients Search : Identifying Key Sensory Factors and Product Features at the Early Development Stage - Ch. 16. Applications of Discriminant and Logistic Regression Analysis for Consumer Acceptance and Consumer-Oriented Product Optimization Study - Ch. 17. Response Surface Methodology and Consumer-Driven Product Optimization - Ch. 18. Accelerating and Optimizing New Food Product Design and Development - Status and State of the Industry : Do You Rent or Buy? - Index.