Concepts are critical for the development and marketing of products and services. They constitute the blueprint for these products and services, albeit at the level of consumers rather than at the technical level. A good product concept can help make the product a success by guiding developers and advertising in the right direction. Yet, there is a dearth of both practical and scientific information about how to create and evaluate concepts. There has been little or no focus on establishing knowledge bases for concepts. Concept development is too often relegated to the so-called “fuzzy front end.” Concept Research in Food Product Design and Development remedies this inattention to product concepts by providing a unique treatment of concepts for the business professional as well as for research scientists. The book begins with simple principles of concepts, moves forward to methods for testing concepts, and then on to more substantive areas such as establishing validity, testing internationally and with children, creating databases, and selling in new methods for concept testing. The book combines a “how to” business book with a detailed treatment of the different facets of concept research. As such, the book represents a unique contribution to business applications in food, and consumer research methods. The book is positioned specifically for foods, to maintain a focus on a coherent set of topics. Concept Research in Food Product Design and Development appeals to a wide variety of audiences: R&amp;D, marketing, sensory analysts, and universities alike. Corporate R&amp;D professionals will learn how to create strong concepts. Marketers will recognize how concepts are at the heart of their business. Sensory analysts will find the book a natural extension of their interest in product features. University students will understand how concept research is a critical part of the “consumer-connection.” Concept Research in Food Product Design and Development is the definitive, innovative text in describing how to create, analyze, and capitalize upon new product concepts.

Concept Research in Food Product Design and Development

Business & Money

Moskowitz, Howard R.

Porretta, Sebastiano

Silcher, Matthias

Investing

Wiley/Blackwell

The New Novum Organum: Policy, Perceptions and Emotions in Health presents studies on reactions to alternatives in health experiences. The original Novum Organum was the process of systematically collecting and organizing data inductively. The Novum Organum was first published in 1620 by Francis Bacon, who organized the sciences. Bacon defined a method of scientific inquiry, a new way to extend knowledge using a new logic. Through the discipline of repeatable experiments, Bacon sought to discover relations which were not self-evident. Bacon was an early philosopher of science whose methods revolutionized how knowledge about the world is gained. We use experimental design to reveal the underlying primary mid-sets of people. Our experiments generate deep knowledge about percetions and emotions regarding the value of health plans and policies.

The New Novum Organum: Policy, Perceptions and Emotions in Healthcare

Health, Fitness & Dieting

GALANTER, EUGENE

Moskowitz, Howard

Gabai, Gillie

Alternative Medicine

Pardes Publishing

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