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New food product development = from concept to marketplace /

紀錄類型:	書目-電子資源 : 單行本
正題名/作者:	New food product development/ Gordon W. Fuller.
其他題名:	from concept to marketplace /
作者:	Fuller, Gordon W.
出版者:	Boca Raton, FL :CRC Press, : c2011.,
面頁冊數:	1 online resource (xix, 487 p.) :ill. :
標題:	Food - Marketing. -
電子資源:	http://www.crcnetbase.com/isbn/978-1-4398-1864-0
ISBN:	9781439818657 (electronic bk.)

New food product development = from concept to marketplace /
Fuller, Gordon W.

New food product developmentfrom concept to marketplace /[electronic resource] :Gordon W. Fuller. - 3rd ed. - Boca Raton, FL :CRC Press,c2011. - 1 online resource (xix, 487 p.) :ill.

Includes bibliographical references and index.

Chapter 1. What Is New Food Product Development? -- Chapter 2. The New Product Development Team: Company Organization and Its Influence on New Product Development -- Chapter 3. What Are the Sources for New Product Ideas? -- Chapter 4. Strategy and the Strategists -- Chapter 5. The Tacticians: Their Influence in Product Development -- Chapter 6. The Legal Department: Protecting the Company -- Its Name, Goodwill, and Image -- Chapter 7. Quality Control: Protecting the Consumer, the Product, and the Company -- Chapter 8. Going to Market: Success or Failure? -- Chapter 9. Why Farm Out New Product Development? -- Chapter 10. New Food Product Development in the Food Service Industry -- Chapter 11. Product Development in the Food Additive and Food Ingredient Industries -- Chapter 12. Dancing but Uncertain of the Music.

This new edition of a bestselling text in food product development provides a comprehensive overview of the new food product development process. Stages of development are described in detail, beginning with sources of ideas, then moving through development, final screening, and introduction into the marketplace. With extensive experience in new food product development, the author outlines ways a company can organize for new product development and utilize available resources. He focuses on the roles, functions, and interactions of the members of the food product development team as well as other company departments and outside resources in the food product development process.

ISBN: 9781439818657 (electronic bk.)Subjects--Topical Terms:

265313
Food
--Marketing.Index Terms--Genre/Form:

96803
Electronic books.

LC Class. No.: HD9000.5 / .F86 2011eb

Dewey Class. No.: 664.0068/8

New food product development = from concept to marketplace /
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245 1 0 $a New food product development $h [electronic resource] : $b from concept to marketplace / $c Gordon W. Fuller.
250 $a 3rd ed.
260 $a Boca Raton, FL : $c c2011. $b CRC Press,
300 $a 1 online resource (xix, 487 p.) : $b ill.
504 $a Includes bibliographical references and index.
505 0 $a Chapter 1. What Is New Food Product Development? -- Chapter 2. The New Product Development Team: Company Organization and Its Influence on New Product Development -- Chapter 3. What Are the Sources for New Product Ideas? -- Chapter 4. Strategy and the Strategists -- Chapter 5. The Tacticians: Their Influence in Product Development -- Chapter 6. The Legal Department: Protecting the Company -- Its Name, Goodwill, and Image -- Chapter 7. Quality Control: Protecting the Consumer, the Product, and the Company -- Chapter 8. Going to Market: Success or Failure? -- Chapter 9. Why Farm Out New Product Development? -- Chapter 10. New Food Product Development in the Food Service Industry -- Chapter 11. Product Development in the Food Additive and Food Ingredient Industries -- Chapter 12. Dancing but Uncertain of the Music.
520 $a This new edition of a bestselling text in food product development provides a comprehensive overview of the new food product development process. Stages of development are described in detail, beginning with sources of ideas, then moving through development, final screening, and introduction into the marketplace. With extensive experience in new food product development, the author outlines ways a company can organize for new product development and utilize available resources. He focuses on the roles, functions, and interactions of the members of the food product development team as well as other company departments and outside resources in the food product development process.
588 $a Description based on print version record.
650 0 $a Food $x Marketing. $3 265313
650 0 $a Food $x Research. $3 265312
650 0 $a New products $x Marketing. $3 159424
650 0 $a Product management. $3 73244
650 0 $a Food industry and trade $x Technological innovations. $3 227300
655 0 $a Electronic books. $2 local. $3 96803
856 4 0 $u http://www.crcnetbase.com/isbn/978-1-4398-1864-0