Food Product Development: From Concept to the Marketplace

1 Designing New Products From a Market Perspective.- 2 Consumer Research.- 3 R&D Process.- 4 Engineering and Manufacturing.- 5 Food Packaging Meets The Challenge.- 6 Safety and Regulatory Aspects.- 7 Logistics: The Missing Ingredient in New Product Development.- 8 Optimizing Consumer Product Acceptance and Perceived Sensory Quality.- 9 Quality Function Deployment: Market Success Through Customer-Driven Products.- 10 Product Excellence Through Experimental Design.- 11 Nutrition Promotion: The Role of Product Development and Marketing.- 12 The History, Current Status, and Future of Nutritional Food Product Development.- 13 Foodservice New Products: "I don't think we're in commodities anymore, Toto".- 14 The Role of the Flavor Supplier.- 15 Industry-University Synergy: A Multifaceted Opportunity for the Industrial Product Developer.- 16 Protection of Intellectual Property.- 17 Focal Issues in Food Science and Engineering.- 18 Europe 1992: Constraints and Potentials for Food Manufacturing.- 19 Strategies for Global Product Development.