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New food product development = from concept to marketplace /

Record Type:	Language materials, printed : Monograph/item
Title/Author:	New food product development/ Gordon W. Fuller.
Reminder of title:	from concept to marketplace /
Author:	Fuller, Gordon W.
Published:	Boca Raton, FL :CRC Press, : c2011.,
Description:	1 online resource (xix, 487 p.) :ill. :
Subject:	Food - Marketing. -
Online resource:	https://www.taylorfrancis.com/books/9780429062711
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:

714917
Food
--Marketing.Index Terms--Genre/Form:

554714
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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020 $a 1439818657 (electronic bk.)
020 $z 9781439818640 (hbk.)
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082 0 4 $a 664.0068/8 $2 22
100 1 $a Fuller, Gordon W. $3 581280
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 : $b CRC Press, $c c2011.
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 714917
650 0 $a Food $x Research. $3 867396
650 0 $a New products $x Marketing. $3 576304
650 0 $a Product management. $3 560736
650 0 $a Food industry and trade $x Technological innovations. $3 561735
655 0 $a Electronic books. $2 local $3 554714
856 4 0 $u https://www.taylorfrancis.com/books/9780429062711