Food product design. An integrated approach (2nd edition completely revised)

Research output: Book/ReportBook editingAcademicpeer-review

Abstract

'Food product design ­ An integrated approach' deals with food product design from a technological perspective. It presents creative techniques for the innovation process and structured methodologies to translate consumer wishes into product properties based on Quality Function Deployment. Up-to-date solutions for chemical and physical changes during food processing and storage are discussed. This book explains how to apply barrier technology in food production to improve product stability and the possibilities of modelling and statistics in food product design are elaborated. Attention is given to Life Cycle Assessment as a method to determine the environmental impact of a food from cradle to grave in view of corporate social responsibility of today's food manufacturers. As proper packaging of food is imperative to maintain product quality, an overview of innovative options and their implications is given. A separate chapter is dedicated to explaining how to manage all the knowledge that is required to successfully design food products. The book is completed by a case study that describes the development of a ready-to-eat meal from a consumer perspective
Original languageEnglish
Place of PublicationWageningen
PublisherWageningen Academic Publishers
Number of pages277
ISBN (Print)9789086861736
Publication statusPublished - 2011

Fingerprint

Integrated approach
Food products
Product design
Food
Methodology
Food processing
Environmental impact
Corporate Social Responsibility
Modeling
Innovation process
Product quality
Food production
Quality function deployment
Life cycle assessment
Statistics
Packaging

Keywords

  • food products
  • design
  • product development
  • new products

Cite this

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title = "Food product design. An integrated approach (2nd edition completely revised)",
abstract = "'Food product design ­ An integrated approach' deals with food product design from a technological perspective. It presents creative techniques for the innovation process and structured methodologies to translate consumer wishes into product properties based on Quality Function Deployment. Up-to-date solutions for chemical and physical changes during food processing and storage are discussed. This book explains how to apply barrier technology in food production to improve product stability and the possibilities of modelling and statistics in food product design are elaborated. Attention is given to Life Cycle Assessment as a method to determine the environmental impact of a food from cradle to grave in view of corporate social responsibility of today's food manufacturers. As proper packaging of food is imperative to maintain product quality, an overview of innovative options and their implications is given. A separate chapter is dedicated to explaining how to manage all the knowledge that is required to successfully design food products. The book is completed by a case study that describes the development of a ready-to-eat meal from a consumer perspective",
keywords = "voedselproducten, ontwerp, productontwikkeling, nieuwe producten, food products, design, product development, new products",
editor = "A.R. Linnemann and C.G.P.H. Schro{\"e}n and {van Boekel}, M.A.J.S.",
year = "2011",
language = "English",
isbn = "9789086861736",
publisher = "Wageningen Academic Publishers",

}

Food product design. An integrated approach (2nd edition completely revised). / Linnemann, A.R. (Editor); Schroën, C.G.P.H. (Editor); van Boekel, M.A.J.S. (Editor).

Wageningen : Wageningen Academic Publishers, 2011. 277 p.

Research output: Book/ReportBook editingAcademicpeer-review

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KW - voedselproducten

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KW - productontwikkeling

KW - nieuwe producten

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KW - product development

KW - new products

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