Recent Advances in Food and Flavor Chemistry - Food Flavor and Encapsulation, Health Benefits, Analytical Methods, and Molecular Biology of Functional Foods

By Ho , C-T.; Mussinan , C.J.; Shahidi , F.; Tratras Contis , E. EDITOR

Book information

Publisher
Royal Society of Chemistry
Year
2010
ISBN
978-1-84755-201-3, 978-1-62870-467-9
Format
PDF
Filesize
25 MB (26375574 bytes)
Pages
515\515
Time added
2014-06-29 05:00:00

Description

This book will maximize return on development dollar invested by providing the reader with an interdisciplinary understanding of the new product development process. It is the last frontier in gaining a competitive edge. While other factors such as functionality, quality and reliability, availability and shipment performance are now entry level requirements, New Product Development is the competitive weapon of necessity. This comprehensive and detailed book is a practical guide to the process of New Product Development from initial concept and corporate goals assessment through marketing, planning, development, manufacturing and product management. It contains over 200 illustrations with 52 actual tools needed to execute an actual program.

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