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 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 a...
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| Main Authors: | , , |
|---|---|
| Format: | Book |
| Language: | English |
| Published: |
Ames, Iowa
Blackwell Publishing
2005
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| Subjects: | |
| Online Access: | Click Here to View Status and Holdings. |
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| 001 | wils-419750 | ||
| 005 | 2023128121033 | ||
| 008 | 230228t2005 IAU ag# ##001 #deng#D | ||
| 020 | # | # | |a 0813824249 |q hardback |
| 020 | # | # | |a 9780813824246 |q hardback |
| 040 | # | # | |a DLC |b eng |c DLC |d UiTM |e rda |
| 041 | 0 | # | |a eng |
| 090 | 0 | 0 | |a TX546 |b .M66 2005 |
| 100 | 1 | # | |a Moskowitz, Howard R. |e author |
| 245 | 1 | 0 | |a Concept Research in Food Product Design and Development |c Howard R. Moskowitz, Ph.D. President Moskowitz Jacobs Inc. White Plains, New York, USA; Sebastiano Porretta, Ph.D., Experimental Station for the Food Preservation Industry Parma, Italy; Matthias Silcher, M.A., Moskowitz Jacobs Inc.; With contributions from Hollis Ashman [and nine others.] |
| 264 | # | 1 | |a Ames, Iowa |b Blackwell Publishing |c 2005 |
| 264 | # | 4 | |c ©2005 |
| 300 | # | # | |a xii, 597 pages |b illustrations |c 26 cm |
| 336 | # | # | |a text |2 rdacontent |
| 337 | # | # | |a unmediated |2 rdamedia |
| 338 | # | # | |a volume |2 rdacarrier |
| 504 | # | # | |a Includes bibliographical references and index |
| 520 | # | # | |a 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 e |
| 526 | 8 | # | |a FST318 |b AS116 |5 AS |
| 526 | # | # | |a Sensory Evaluation And Food Product Development |b Diploma In Food Technology |5 Faculty Of Applied Sciences |
| 650 | # | 0 | |a Commercial products |x Testing |
| 650 | # | 0 | |a Food |x Sensory evaluation |
| 700 | 1 | # | |a Porretta, Sebastiano |e author |
| 700 | 1 | # | |a Silcher, Matthias |e author |
| 856 | 4 | 0 | |z Click Here to View Status and Holdings. |u https://opac.uitm.edu.my/opac/detailsPage/detailsHome.jsp?tid=419750 |
Sensory and consumer research in food product design and development