Methods for Developing New Food Products : an Instructional Guide / Fadi Aramouni, Ph. D., Professor of Food Science, Kansas State University, Kathryn Deschenes, M.S., Food Science, Deschenes Consulting, LLC.
Overview of food product development -- Consumer preferences, market trends, and creativity -- Functionality of food components -- Physical and chemical properties of food -- Sensory analysis and consumer evaluation in food product development -- Food additives -- Formulation and process development -- Experimental design in food product development -- Basic units of operation -- Regulatory considerations -- Packaging -- Economic feasibility analysis -- Confidentiality and intellectual property rights -- Shelf-life testing and date coding -- The essentials of marketing food products -- Labeling -- Controlling the quality of new food products -- Safety concerns for new food products -- Pre-requisite programs, HACCP, and audit systems -- Pet food product development.
This resource is supported by the Institute of Museum and Library Services under the provisions of the Library Services and Technology Act as administered by State Library of Iowa.