Instant Case Studies or New Food Product Development

Instant Case Studies: How to Design, Adapt, and Use Case Studies in Training

Author: Jean Barbazett

If you want to:

• improve learning retention

• create discovery learning

• make training interactive

• increase participation, and

• make training fun...

..this book is for you! In this easy-to-use resource, author and training expert Jean Barbazette gives you 71 case studies to use instantly or modify to meet your specific learning needs. She defines the five types of case studies and their different purposes, shows the benefits of using case studies, and offers clear-cut suggestions for writing your own original case studies or customizing existing case studies. Barbazette also offers step-by-step instructions for processing each case study to maximizing the potential for learning. In addition, all of the 71 case studies and discussion questions in the second half of this book are contained on the book's companion CD-ROM for your use. Answers to all case study questions are provided in the book.

New Food Product Development

Author: Gordon W Fuller

This new edition of a best-selling text in food product development provides a comprehensive overview of the new food product development process. Stages of development are described in detail, beginning with sources of ideas, then moving through development, final screening, and introduction into the marketplace. With extensive experience in new food product development, the author outlines ways a company can organize for new product development and utilize available resources. He focuses on the roles, functions, and interactions of the members of the food product development team as well as other company departments and outside resources in the food product development process.

Booknews

Based on a lecture course at McGill University's Department of Food Science, which food science majors complained had too much marketing and too little science, and agricultural economics majors complained had too much science and too little marketing. Show how developers of new food products, whether they like it or not, must steer a course through food science and technology, marketing and consumer research, and finance. Among the topics are generating and screening ideas, the food service and food ingredient industries, organizing for new product development, and the history and future of the field. Annotation c. Book News, Inc., Portland, OR (booknews.com)

Table of Contents:

Ch. 1	New food products and new food product development in a nutshell : the mystique and mythology of new product development	1
Ch. 2	The generation of new product ideas	33
Ch. 3	Organizing for new product development	71
Ch. 4	The strategists : their impact on screening for product development	93
Ch. 5	The tacticians : how they influence product development	125
Ch. 6	The legal department : protecting the company, its name, goodwill, and image	173
Ch. 7	Quality control : protecting the consumer, the product, and the company	185
Ch. 8	Going to market : success or failure?	219
Ch. 9	Going outside for new product development	241
Ch. 10	New food product development in the food service industry	261
Ch. 11	Product development for the food ingredient industry	285
Ch. 12	What I have learned so far	319