Principles of research and development: a handbook for teaching basic concepts in new product development

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dc.contributor.author Goddard, Kathryn
dc.date.accessioned 2012-11-27T22:04:36Z
dc.date.available 2012-11-27T22:04:36Z
dc.date.issued 2012-11-27
dc.identifier.uri http://hdl.handle.net/2097/15079
dc.description.abstract Food product development involves more than just creating the perfect recipe. Representatives from marketing, procurement, research and development, safety, and quality all work together to complete product development projects. This manuscript is aimed to serve food science students and professionals learning the basics of the product development process, food component functionality, basic units of food processing, regulatory considerations, food safety concepts, consumer testing, confidentiality/ intellectual property issues, and essential pieces of marketing. Many other texts concentrate on food product development, but this text looks to create a more comprehensive guide. The breadth of knowledge needed for food product development are vast. Food science students and professionals can use this text to provide basic (not exhaustive) knowledge necessary to be a valuable part of a new product development team. en_US
dc.language.iso en_US en_US
dc.publisher Kansas State University en
dc.subject Product Development en_US
dc.subject Additives en_US
dc.subject Labeling en_US
dc.subject Food en_US
dc.subject Nutrition en_US
dc.title Principles of research and development: a handbook for teaching basic concepts in new product development en_US
dc.type Report en_US
dc.description.degree Master of Science en_US
dc.description.level Masters en_US
dc.description.department Food Science - Animal Sciences & Industry en_US
dc.description.advisor Fadi M. Aramouni en_US
dc.subject.umi Food Science (0359) en_US
dc.date.published 2012 en_US
dc.date.graduationmonth December en_US


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