Book Search
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New Food Product Development
From Concept to Marketplace, Third Edition
About the Second Edition: "… a clear and thorough understanding of how the industry as a whole competes, succeeds, and in some instances fails to bring new products to the marketplace…. delivers helpful information in a concise, organized style, bringing together diverse elements of the food...
Published January 17th 2011 by CRC Press
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New Food Product Development
From Concept to Marketplace, Second Edition
This new edition of a best-selling 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...
Published October 27th 2004 by CRC Press
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Food, Consumers, and the Food Industry
Catastrophe or Opportunity?
Series: Contemporary Food Science
During the past, there have been many changes in food availability, production and selection around the world. These changes, such as genetically modified foods, raise questions about their long-range implications. How will they affect the worldwide economics and management of agriculture? food...
Published January 28th 2001 by CRC Press
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Getting the Most Out of Your Consultant
A Guide to Selection Through Implementation
Series: Contemporary Food Science
Consultants are a dominant force in the business world. At their best, they can pinpoint a company's shortcomings and suggest improvements-but many executives and managers do not know how to work with consultants in the most efficient and profitable ways.Let a corporate executive-turned-advisor...
Published July 12th 1998 by CRC Press
