Methods for Developing New Food Products: An Instructional Guide

by Kathryn Deschenes, Kathryn Deschenes

Developed as a comprehensive guide to how food products are planned, budgeted, manufactured and launched, this original textbook forms a cohesive introduction to all phases of food product development. A unique feature of the book is that it reviews the main concepts of food chemistry, ingredient functionality, additives, processing, quality control, safety, package labeling and more-—virtually the entire food technology curriculum. With this specialized information as context, the book spells out the procedures needed to formulate, cost-justify and test market safe and profitable new products that meet regulatory guidelines and consumer expectations. The technical exposition is highlighted by case studies of novel food items introduced by U.S. companies. Syllabus-ready and furnished with back-of-chapter questions and projects, the volume is highly suited for university courses, including the capstone, as well as in-house and team training short courses in industry.

378 pages, Paperback

First published August 28, 2014

Reviews

[Russell Yarnell · Rating 4 out of 5]

This book was created for a university capstone course. You could alternatively call it a high level look at what food science is about.