New Food Product Development From Concept to Marketplace

• Main Author: Fuller, Gordon W. (Author)
• Format: Book
• Language: English
• Published: Boca Raton, FL CRC Press 2005
• Edition: Second Edition
• Series: CRC series in contemporary food science
• Subjects: Food > Marketing; Product management > Marketing; New products > Marketing; Food > Research; Food industry and trade > Technological innovations
• Online Access: Click Here to View Status and Holdings.
• Physical Description: 388 pages illustrations 25 cm
• Bibliography: Includes bibliographical references and index
• ISBN: 9780849316739; 0849316731

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