Developing New Food Products for a Changing Marketplace

Emphasizing an interdisciplinary approach to holistic food product development, world class authorities discuss formulation, sensory and consumer testing, package design, commercial production, and product launch and marketing. This edition introduces new concepts in staffing, identifying and measuring consumer desires, conducting engineering scale-up; generating product concepts; and probing the retail environment. It covers optimization, sensory analysis, package design, and the role of the research chef.Brody, Aaron L. is the author of 'Developing New Food Products for a Changing Marketplace ', published 2007 under ISBN 9780849328336 and ISBN 0849328330.