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 curriculum
 Developed 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.

Methods for Developing New Food Products: An Instructional Guide

Business & Money

Aramouni, Fadi, Ph.D.

Deschenes, Kathryn

Industries

Destech Pubns Inc

See the best price to sell, buy, or rent books by Deschenes, Kathryn. BookScouter helps to compare book prices from 25+ online bookstores and 30+ buyback vendors with a single search.

Books by Deschenes, Kathryn

See the best price to sell, buy, or rent books by Deschenes, Kathryn. BookScouter helps to compare book prices from 25+ online bookstores and 30+ buyback vendors with a single search.

Methods for Developing New Food Products: An Instructional Guide