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Product development guide for the food industry

By: Hutton, T | Campden Food and Drink Research AssociationSeries: Campden and Chorleywood Food Research Association Guidelines ; No. 8Publication details: Gloucestershire: CCFRA, 2007ISBN: 9780905942940Subject(s): Product development | Business strategies | Consumer preferences in food | Microbiology | Hazard analysis | Food legislationLOC classification: HF5415.153
Contents:
It provides the reader with a straightforward guide to the types of thought processes that those involved in product development need to go through.This basic guide is backed up by an expanded factual reference manual. Revisions to the guideline section reflect the major changes that have occurred since 1996 in people?s lifestyles (including the types of food they want to eat, and how and when they want to eat it) as well as the transformations induced by the internet and other technological advances in communications technology.The reference manual section has been reformatted and updated to reflect new legislation, and to include new sections on HACCP, product costing, packaging, chemical and ingredient issues, consumer, sensory and statistical tools, and software tools, in addition to the revised sections on microbiology and sources of information.
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Item type Current library Call number Copy number Status Date due Barcode
Book - Standard loan CAFRE Loughry Library HF5415.153 HUT (Browse shelf(Opens below)) 1 Checked out 13/05/2024 190730

It provides the reader with a straightforward guide to the types of thought processes that those involved in product development need to go through.This basic guide is backed up by an expanded factual reference manual. Revisions to the guideline section reflect the major changes that have occurred since 1996 in people?s lifestyles (including the types of food they want to eat, and how and when they want to eat it) as well as the transformations induced by the internet and other technological advances in communications technology.The reference manual section has been reformatted and updated to reflect new legislation, and to include new sections on HACCP, product costing, packaging, chemical and ingredient issues, consumer, sensory and statistical tools, and software tools, in addition to the revised sections on microbiology and sources of information.

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