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Methods for Developing New Food Products : An Instructional Guide by Kathryn Deschenes (2015, Trade Paperback)
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By Aramouni, Fadi, Ph.D.; Deschenes, Kathryn.
- Buy It NowMethods for Developing New Food - Paperback, by Aramouni Fadi Ph.D.; - Very Good
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About this product
Product Identifiers
PublisherDestech Publications, Incorporated
ISBN-101605951129
ISBN-139781605951126
eBay Product ID (ePID)203639457
Product Key Features
Number of Pages410 Pages
Publication NameMethods for Developing New Food Products : an Instructional Guide
LanguageEnglish
Publication Year2015
SubjectGeneral, Industries / Food Industry
TypeTextbook
Subject AreaBusiness & Economics
AuthorKathryn Deschenes
FormatTrade Paperback
Dimensions
Item Length9 in
Item Width6 in
Additional Product Features
Intended AudienceScholarly & Professional
LCCN2014-947441
Dewey Edition23
IllustratedYes
Dewey Decimal664
SynopsisA comprehensive guide to how food products are planned, budgeted, manufactured and launched. It offers a cohesive introduction to all phases of food product development. It reviews the main concepts of food chemistry, ingredient functionality, additives, processing, quality control, safety, package labeling and more., Explains the basics of food technology and new product development from initial planning through formulation, market research, manufacturing and product launch*Carefully outlined test protocols plus quantified sensory, financial and feasibility analysis*Recaps key technical concepts across the entire food science curriculumDeveloped as a comprehensive guide to how food products are planned, budgeted, manufactured and launched, this original textbook forms a cohesive introduction to all phases of food product development. A unique feature of the book is that it reviews the main concepts of food chemistry, ingredient functionality, additives, processing, quality control, safety, package labeling and more---virtually the entire food technology curriculum. With this specialized information as context, the book spells out the procedures needed to formulate, cost-justify and test market safe and profitable new products that meet regulatory guidelines and consumer expectations. The technical exposition is highlighted by case studies of novel food items introduced by U.S. companies. Syllabus-ready and furnished with back-of-chapter questions and projects, the volume is highly suited for university courses, including the capstone, as well as in-house and team training short courses in industry.
LC Classification NumberTP370.A73 2015
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