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.

Contents

1. The need for food product design
2. Creativity and innovation
3. Structured food product development based on Quality Function Deployment
4. Key reactions in foods and ways to model them
5. Food packaging design
6. Barrier technology in food products
7. Aspects of hygienic design
8. Life Cycle Assessment (LCA): what is it and why is it relevant to food product design?
9. Managing knowledge for new product development
10. Case study: development of a ready-to-eat meal for the health-conscious consumer

    Index

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    ORDER NOW Food Product Design An Integrated Approach edited by Anita R. Linnemann 2007 • 236 pages • $55.00 + shipping Texas residents please add 6.75 % sales tax