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  • Open Daily: 10am - 10pm
    Alley-side Pickup: 10am - 7pm

    3038 Hennepin Ave Minneapolis, MN
    612-822-4611

Open Daily: 10am - 10pm | Alley-side Pickup: 10am - 7pm
3038 Hennepin Ave Minneapolis, MN
612-822-4611
Food Product Development: From Concept to the Marketplace

Food Product Development: From Concept to the Marketplace

Graf, E.
Saguy, I.

Paperback

Business GeneralTechnology & Engineering

ISBN10: 1461280214
ISBN13: 9781461280217
Publisher: Springer Nature
Published: Sep 26 2011
Pages: 441
Weight: 1.34
Height: 0.93 Width: 6.00 Depth: 9.00
Language: English
Numerous textbooks treat various aspects of food chemistry and engineering, yet little information is available on the process of industrial food research and development. Currently, no textbooks of academic courses cover the broad area of product development. This void keeps even the most qualified person from reaching an informed decision about a career in this field. This book is intended to introduce the food industry novice to the diverse facets of the profession and to serve as a useful monograph for the expert by portraying the wide scope of R&D in an industry that is market-driven and highly vulnerable to demographic fluctuations. Food industry experts from diverse disciplines provide a broad overview of the numerous aspects of suc- cessful food research and development, from consumer trend analysis to com- mercialization. The book also highlights some of the activities and skill requirements that are unique to an industrial food research career. We wish to express our sincere gratitude to all of the book's contributors, who have made its publication possible.

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