The Development of New Food Products

Evaluates the opinions of new product development researchers and their partners. These incorporate the people who have advanced their theories with specific reference to the food sector and the creation of new food items. The book distinguishes various theories and methods for dealing with new product development.

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This book seeks to evaluate the opinions of new product development (NPD) researchers and their partners. These incorporate the people who have advanced their theories with specific reference to the food sector and the creation of new food items. This book distinguishes various theories and methods for dealing with new product development. The book offers the structure to understanding and valuing the complexity of food development projects. Additionally, fashions tools for progress in working separately or in groups to make or develop food items and product offerings are discussed in this book. This book likewise offers challenges and prospects for educators, in capstone as well as in different courses. Since product development is by itself an expansive and interdisciplinary undertaking, the author calls upon readers by introducing data and details on the New Product Development process. Readers, students, and researchers will acquire knowledge on the fundamentals of food chemistry, sensory analysis, statistics and food processing through this book. This book will be ideal for food researchers, food engineers, and regulatory professionals working on the development of new food products.