Integrates various aspects of food product development, including marketing, technology, and packaging, as well as the process and organization required to develop products. Written by experts with years of industry experience, this book combines theory, practice, and pragmatism.
Continuing to offer the up-to-the-minute information that made the widely adopted first edition so popular, the second edition introduces new concepts in staffing, identifying, and measuring consumer desires; engineering scale-up from the kitchen, lab, or pilot plant; and generating product concepts.
