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Titre :	New food product development : From concept to marketplace Ajouter au panier
Auteur(s) :	Gordon W. Fuller
Type de document :	Livre
Sujets :	ADDITIF ALIMENTAIRE ; MARKETING ; ETUDE DE MARCHE ; PRODUIT ALIMENTAIRE ; CONTROLE DE FABRICATION ; CONTROLE DE QUALITE ; REGLEMENTATION ; RECHERCHE DEVELOPPEMENT ; INNOVATION ; PRODUIT NOUVEAU
Editeur(s) :	Boca Raton : CRC Press
Date de publication :	2011
Format :	1 vol. (XIX-487 p.) / ill., couv. ill. en coul. / 25 cm
Note(s) :	Bibliogr. p. 443-472. Index
Table des matières :	What Is New Food Product Development? Defining and Characterizing New Food Products Marketing Characteristics of New Products Why Undertake New Food Product Development? The New Product Development Team: Company Organization and Its Influence on New Product Development Structure of Organizations Organizing for Product Development Research for Creativity: What Is It? Constraints to Innovation The New Product Development Team What Is New Food Product Development? Defining and Characterizing New Food Products Marketing Characteristics of New Products Why Undertake New Food Product Development? The New Product Development Team: Company Organization and Its Influence on New Product Development Structure of Organizations Organizing for Product Development Research for Creativity: What Is It? Constraints to Innovation The New Product Development Team Phases in New Product Development What Are the Sources for New Product Ideas? Getting Ideas Criteria for Screening Ideas Strategy and the Strategists Strategy The Strategists Finance Department: The Cautionary Hand in Development Strategy: Marketing’s Perspective The Tacticians: Their Influence in Product Development Science and Technology in Action Role of Engineering in the Development Process Manufacturing Plant: A Stumbling Block or an Asset in Development? Commercial Feasibility The Legal Department: Protecting the Company—Its Name, Goodwill, and Image The Law and Product Development Food Regulation and the Development Process Environmental Standards Quality Control: Protecting the Consumer, the Product, and the Company The Ever-Present Watchdog Designing for Product Integrity Going to Market: Success or Failure? Final Screening Why Farm Out New Product Development? Going Outside for Product Development New Food Product Development in the Food Service Industry Understanding the Food Service Industry Characteristics of the Food Service Market Developing Products for the Food Service Sector Quality in the Food Service Market Development of Products for the Food Service Market Criteria for Evaluating a Test Market Product Development in the Food Additive and Food Ingredient Industries Additive and Ingredient Market Environment Ingredients and the New Nutrition Dancing but Uncertain of the Music Looking Forward and Backward What Food Science and Technology Have Wrought What I Have Learned So Far about Product Development
Langue(s) :	Anglais
Identifiant :	978-1-4398-1864-0
Lien vers la notice :	https://infodoc.agroparistech.fr/index.php?lvl=notice_display&id=160250

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