Infodoc : Sciences, Techniques et Culture

1. The need for food product design
1.1. Introduction
1.2. Societal setting
1.3. The role of science and technology
1.4. Developments in food processing
1.5. Tackling consumer preferences
1.6. Concluding remark
References
2. Creativity and innovation
2.1. Introduction
2.2. Key success factors for innovation
2.3. Organisational requirements for successful innovation projects
2.4. Creative thinking techniques

1. The need for food product design
1.1. Introduction
1.2. Societal setting
1.3. The role of science and technology
1.4. Developments in food processing
1.5. Tackling consumer preferences
1.6. Concluding remark
References
2. Creativity and innovation
2.1. Introduction
2.2. Key success factors for innovation
2.3. Organisational requirements for successful innovation projects
2.4. Creative thinking techniques
2.5. Key success factors for business creativity
2.6. Required mindset
2.7. Required thinking capabilities
2.8. The brainstorming process
2.9. In practice
2.10. How to hit the bull’s eye
References
3. Structured food product development based on Quality Function Deployment
3.1. Introduction
3.2. Quality Function Deployment step by step
3.3. Benefits and limitations of the Quality Function Deployment method
3.4. The Chain Information Model
References
4. Modelling of reactions affecting food quality
4.1. Introduction
4.2. Key reactions in foods
4.3. Types of models
4.4. Modelling of food quality attributes
4.5. Applications of models to reactions in foods
4.6. Statistical design of experiments in relation to food product design
4.7. Future developments
References
5. Barrier technology in food products
5.1. Introduction
5.2. Thermodynamics and sorption
5.3. Kinetics: diffusion
5.4. Barrier technology: practical aspects and guidelines
5.5. Heterogeneous films
5.6. Prevention of defects in barrier films
5.7. Guidelines for application of coatings
5.8. Mechanical behaviour
5.9. Wetting behaviour
5.10. Migration of other components
5.11. Guidelines for the selection of edible-barrier films
5.12. Some experimental data
References
6. Emulsions: properties and preparation methods
6.1. Introduction
6.2. Emulsions
6.3. Emulsion preparation
6.4. Emerging emulsification technologies
6.5. Outlook and challenges for emulsification technologies
References
7. Food packaging design
7.1. Introduction
7.2. Packaging materials as a barrier
7.3. Modified atmosphere packaging
7.4. Active packaging
7.5. High pressure processing
7.6. Convenience
7.7. Intelligent packaging
7.8. Modelling in package design
7.9. Conclusions
References
8. Aspects of hygienic design
8.1. Introduction
8.2. Possible threats
8.3. Factory design
8.4. Equipment design
8.5. Design of process lines
8.6. Legislation
8.7. Concluding remarks
References
9. Life Cycle Assessment (LCA): what is it and why is it relevant in food product design?
9.1. Introduction
9.2. What is LCA?
9.3. Who can benefit by it?
9.4. How to start an LCA study
9.5. How to carry out an LCA, step by step
9.6. Illustrative case-studies
9.7. Further information
9.8. Some LCA jargon
10. Managing knowledge for new product development
10.1. The role of knowledge in the food industry
10.2. Basic principles of knowledge management
10.3. Knowledge in industrial environment
10.4. Knowledge management and human resources
10.5. Operational aspects of knowledge management
10.6. Concluding remarks
References
11. Case study: development of a ready-to-eat meal for the health-conscious consumer
11.1. Introduction
11.2. Ready-to-eat meals
11.3. Health protective glucosinolates
11.4. The production chain of ready-to-eat meals
11.5. How to use the Chain Information Model?
11.6. Conclusion
References