Catherine Side 
Food Product Development 
Based on Experience

Improve your product development success ratio!

This IFT Basic Symposium is the collective work of a team of
seasoned food industry consultants whose experiences and
observations provide a ’how to’ guide of successful product and
process development. Their information-packed presentations will
deepen and broaden the food technologist’s knowledge of food
product development to the sphere beyond the laboratory.

Authors address the following key components of product
development: Managing the Product Development Process, Consumer
& Market Research, Making It Happen, Cost & Pricing

A case study and several short case history lessons illuminate
product development from perspectives that include consumer and
marketing needs, manufacturing ramifications, communication issues,
food safety systems, shelf life techniques, and distribution
elements.

Innehållsförteckning

Contributors.

Foreword.

Preface.

Acknowledgments.

1 Effective Communication.

2 Focusing on the Participants: When and How To Involve
Them.

3 Managing the Product Development Process.

4 Organizing Human Resouces: By Project? By Discipline? As a
Matrix?

5 Product Life Cycle: Consumer and Market Research.

6 Shelf Life Considerations and Techniques.

7 Product and Concept Testing: Methods and Cost Control.

8 Case Study: Introducing a New Flavor and Color Ingredient.

9 Food Safety Systems: Anticipating Production and Integration
into the Process.

10 Some Lesson Vignettes from Focus Groups and Other Market
Research.

11 Equipment Integration in the Process: Patent Questions and
Vendor Confidentiality.

12 The Role of Food Packaging in Product Development.

13 Contract Packaging ot In-House Manufacturing?

14 Initial and Progressive Cost Estimates.

Index.

Om författaren

Catherine Side is the editor of Food Product Development: Based on Experience, published by Wiley.