Breakthrough Food Product Innovation Through Emotions Research
Language: en
Pages: 256
Authors: David Lundahl
Categories: Technology & Engineering
Type: BOOK - Published: 2011-10-19 - Publisher: Academic Press

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More than 95% of all consumer product launched in the packaged goods sector fail to achieve their goals for success. Breakthrough Food Product Innovation Throug
Open Innovation in the Food and Beverage Industry
Language: en
Pages: 438
Authors: Marian Garcia Martinez
Categories: Technology & Engineering
Type: BOOK - Published: 2013-01-22 - Publisher: Elsevier

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Food and beverage companies are increasingly choosing to enhance internal idea development by pursuing an ‘open innovation’ approach, allowing the additiona
Multisensory Flavor Perception
Language: en
Pages: 376
Authors: Betina Piqueras-Fiszman
Categories: Technology & Engineering
Type: BOOK - Published: 2016-04-14 - Publisher: Woodhead Publishing

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Multisensory Flavor Perception: From Fundamental Neuroscience Through to the Marketplace provides state-of-the-art coverage of the latest insights from the rapi
Consumer-based New Product Development for the Food Industry
Language: en
Pages: 209
Authors: Sebastiano Porretta
Categories: Science
Type: BOOK - Published: 2021-04-07 - Publisher: Royal Society of Chemistry

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This is the first book that describes and explains food development from the point of view of the consumer rather than from the top down approach.
Food Product Development
Language: en
Pages: 402
Authors: Richard Earle
Categories: Technology & Engineering
Type: BOOK - Published: 2001-10-09 - Publisher: CRC Press

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Product development, from refining an established product range to developing completely new products, is the lifeblood of the food industry. It is, however, a