Infodoc : Sciences, Techniques et Culture

Chapter 1: The Food Industry in the United States
Chapter 2: Product Policy and Goals
Chapter 3: New Product Failure and Success
Chapter 4: The Food Product Development Process
Chapter 5: Food Product Concepts and Concept Testing
Chapter 6: Consumer-Driven Product Design of Foods and Beverages: Methods, Mind-Sets, Metrics
Chapter 7: New Product Organizations: High-Performance Team Management for a Changing Environment
Chapter 8: Food Science,[...]

Chapter 1: The Food Industry in the United States
Chapter 2: Product Policy and Goals
Chapter 3: New Product Failure and Success
Chapter 4: The Food Product Development Process
Chapter 5: Food Product Concepts and Concept Testing
Chapter 6: Consumer-Driven Product Design of Foods and Beverages: Methods, Mind-Sets, Metrics
Chapter 7: New Product Organizations: High-Performance Team Management for a Changing Environment
Chapter 8: Food Science, Technology, and Engineering Overview for Food Product Development
Chapter 9: Development of Packaging for Food Products
Chapter 10: New Food Products: Technical Development
Chapter 11: Innovative New Food Products: Technical Development in the Laboratory
Chapter 12: Improving the Success Rate of New Food Product Introductions
Chapter 13: Consumer Sensory Testing for Food Product Development
Chapter 14: The Scale-Up and Commercialization of New Food Products
Chapter 15: Response Surface Methodology (RSM): An Efficient Approach for Statistical Data Analysis, Modeling, and Process and Product Optimization
Chapter 16: Shelf Life of Packaged Foods: Its Measurement and Estimation
Chapter 17: Toward the Development of an Integrated Packaging Design Methodology: Quality Function Deployment-An Introduction and Example
Chapter 18 : Shaping a Brand through Package Design
Chapter 19: Public Policy Issues
Chapter 20: Launching the New Product
Index