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007			cr||||||||||||
008			100831s2011 flua fs 001 0 eng|d
010			_a2011006893
020			_a9781439818657 (ebook)
035			_a(StDuBDS)AH24073582
040			_aStDuBDS _cStDuBDS _dStDuBDSZ _dUkPrAHLS
050		0	_aHD9000.5 _b.F86 2011
072		7	_aTEC _2ukslc
072		7	_aTDCT _2bicssc
072		7	_aTDCT _2thema
100	1		_aFuller, Gordon W.
245	1	0	_aNew food product development : _bfrom concept to marketplace / _cGordon W. Fuller.
250			_a3rd edition.
260			_aBoca Raton, Fla. ; _aLondon : _bCRC, _cc2011.
300			_axix, 487 p. : _bill.
366			_b20110125
500			_aPrevious ed.: 2005.
504			_aIncludes bibliographical references and index.
520	8		_aIncorporating the latest technologies & advances in a cohesive review of all aspects of new food product development, this updated edition includes expanded discussion of the unique problems of product development for the food service industry. _bAbout the Second Edition: " a clear and thorough understanding of how the industry as a whole competes, succeeds, and in some instances fails to bring new products to the marketplace. delivers helpful information in a concise, organized style, bringing together diverse elements of the food industry that are all important for a new product introduction into the marketplace. [a] should-have reference book for anyone involved in developing new food products working in or with the food industry."Journal of Product Innovation Management, Vol. 23, No. 3 See whats new in the Third Edition: Examination of modern marketing techniques such as neuromarketing technology, test market modeling software, and social network marketing Exploration of economic challenges and how to do more with less to combat rising food commodity prices and lower carbon footprint Cohesive overview of all aspects of new food product development technologies and advances In-depth review of techniques of new product development and simulated test markets Expanded discussion of the problems specific to product development for the food service industry With new material highlighting the latest trends and science in marketing and electronic communication and their combined effect on market research, New Food Product Development: From Concept to Marketplace, Third Edition, describes stages of development in detail, beginning with sources of ideas and moving through development, final screening, and introduction into the marketplace. Drawing on his extensive experience in new food product development, the author outlines ways a company can organize for new product development and optimize available resources. He focuses on the roles, functions, and interactions of the members of the food product development team, other company departments, and outside resources in the food product development process. A well-grounded, broad perspective in the fundamentals of the new food development process in industry, this new edition of a bestseller clearly delineates cost-effective best practices for bringing new products to market.
530			_aAlso available in printed form ISBN 9781439818640
533			_aElectronic reproduction. _cAskews and Holts. _nMode of access: World Wide Web.
650		0	_aFood _xMarketing.
650		0	_aFood _xResearch.
650		0	_aNew products _xMarketing.
650		0	_aProduct management.
650		0	_aFood industry and trade _xTechnological innovations.
650		7	_aTechnology. _2ukslc
650		7	_aFood & beverage technology _2thema
655		7	_2lcsh
856	4	0	_uhttp://www.vlebooks.com/vleweb/product/openreader?id=WestLondon&isbn=9781439818657
942			_n0 _2ddc
999			_c31345 _d31345