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Concept Research in Food Product Design and Development, ISBN-13: 978-0813824246
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"Concept Research in Food Product Design and Development" explores the systematic approach to creating innovative food products by integrating consumer research with product development processes. The book emphasizes the importance of understanding consumer needs and preferences through various research methodologies, guiding food scientists and developers in formulating concepts that resonate with target markets. It covers topics such as ideation, prototyping, sensory evaluation, and marketing strategies, providing a comprehensive framework for stakeholders in the food industry to enhance product design and ensure successful market entry.
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Title: Concept Research in Food Product Design and Development
Authors: Howard R. F. O’Neill, Robert S. H. O’Neill
Publisher: Wiley-Blackwell
Publication Year: 2012
ISBN-13: 978-0813824246
Pages: 336
Language: English
Description: This book explores the methodologies and practices involved in the design and development of food products, emphasizing the importance of concept research in the innovation process. It covers various aspects, including consumer insights, sensory evaluation, and market trends, providing a comprehensive overview for professionals in the food industry.
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"Concept Research in Food Product Design and Development" offers a comprehensive exploration of the intricate processes involved in creating innovative food products. It emphasizes the critical role of research and consumer insights in shaping successful product development strategies. By integrating theoretical concepts with practical applications, the book provides invaluable guidance for food scientists, product developers, and marketers. Ultimately, it serves as an essential resource for anyone aiming to navigate the complexities of the food industry and enhance their understanding of effective product design and market implementation.
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PDF: Concept Research in Food Product Design and Development, ISBN-13: 978-0813824246
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