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Food product design - An integrated approach

Edited by Anita R. Linnemann and Martinus A.J.S. van Boekel 
Wageningen Academic Publishers  2007  



Paperback  236 pp  ISBN 9789086860128      £52.00
'Food product design - An integrated approach' deals with food product design from a technological perspective. It presents creative techniques for the innovation process and structured methodologies to translate consumer wishes into product properties based on Quality Function Deployment. Up-to-date solutions for chemical and physical changes during food processing and storage are discussed.

This book explains how to apply barrier technology in food production to improve product stability and the possibilities of modelling and statistics in food product design are elaborated. Attention is given to Life Cycle Assessment as a method to determine the environmental impact of a food from cradle to grave in view of corporate social responsibility of today's food manufacturers. As proper packaging of food is imperative to maintain product quality, an overview of innovative options and their implications is given.

A separate chapter is dedicated to explaining how to manage all the knowledge that is required to successfully design food products. The book is completed by a case study that describes the development of a ready-to-eat meal from a consumer perspective.

'Food product design - An integrated approach' is aimed at professionals and students in food technology who seek new ways to make food product design more efficient and effective.

Contents

Foreword
Preface

  • The need for food product design, Martinus A.J.S. van Boekel and Anita Linnemann
  • Creativity and innovation , Corrinne J. Goenee
  • Structured food product development based on Quality Function Deployment , Marco Benner, Matthijs Dekker and Anita Linnemann
  • Key reactions in foods and ways to model them, Martinus A.J.S. van Boekel
  • Food packaging design, Matthijs Dekker
  • Barrier technology in food products, Remko Boom and Marian Vermue
  • Aspects of hygienic design , Huub L.M. Lelieveld
  • Life Cycle Assessment (LCA): what is it and why is it relevant in food product design? , Chris E. Dutilh
  • Managing knowledge for new product development, Peter Folstar
  • Case study: development of a ready-to-eat meal for the health-conscious Consumer, Marco Benner and Ruud Verkerk

Epilogue
Keyword index

To find similar publications, click on a keyword below:
Wageningen Academic Publishers : design : food science : life cycle analysis

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