Author: Publisher:
ISBN:
Category : Food service
Languages : en
Pages : 368
Book Description
The Market Study of Foodservice Technology
Author: Emerging food marketing technologies : a preliminary analysis.
Author: Publisher: DIANE Publishing
ISBN: 1428957677
Category :
Languages : en
Pages : 89
Book Description
Emerging Food Marketing Technologies
Author: United States. Congress. Office of Technology AssessmentPublisher:
ISBN:
Category : Farm produce
Languages : en
Pages : 110
Book Description
Emerging Food Market Technologies
Author: United States. Congress. Office of Technology AssessmentPublisher:
ISBN:
Category :
Languages : en
Pages :
Book Description
New Food Product Development
Author: Gordon W. FullerPublisher: CRC Press
ISBN: 1439818657
Category : Technology & Engineering
Languages : en
Pages : 494
Book Description
About the Second Edition:" a clear and thorough understanding of how the industry as a whole competes, succeeds, and in some instances fails to bring new products to the marketplace. delivers helpful information in a concise, organized style, bringing together diverse elements of the food industry that are all important for a new product introduc
Case Studies in the Traditional Food Sector
Author: Alessio CavicchiPublisher: Woodhead Publishing
ISBN: 0081012608
Category : Technology & Engineering
Languages : en
Pages : 410
Book Description
Consumer Science and Strategic Marketing: Case Studies in the Traditional Food Sector aims to close the gap between academic researchers and industry professionals through real world scenarios and field-based research. The book explores how consumer and sensory science has been implemented in the food industry for achieving the following strategic aims: rejuvenating product image, shaping new market places, achieving market differentiation and geographical diffusion, achieving customer loyalty, promoting traditional features of the product and defining product positioning in competitive environment. There is an emerging demand from food industry professionals and undergraduate and postgraduate students who attend business and agricultural studies courses who want to gain practical information through real cases and field-based research. This book aims to answer the following questions, amongst others: How research in the field of consumer science became relevant for marketing strategies?, Which tangible economic and financial outcomes have been obtained by the joint work of sensory scientists, researchers in marketing field and food business professionals?, and which communication methods and practices have been relevant to make the most of R&D in the food industry? Through case studies, successful examples and practices are provided, with newer inputs for further theoretical investigation given. Both current and future professionals in the food industry will gain insights that can be used in their business environment. Bridges the gap between scholars and practitioners in understanding consumers in the traditional food sector Allows scientists and professionals to make the most of R&D outcomes Advances consumer science research to address business problems in the food industry
Technology in Food Marketing
Author: An Integrated Approach to New Food Product Development
Author: Howard R. MoskowitzPublisher: CRC Press
ISBN: 1420065556
Category : Technology & Engineering
Languages : en
Pages : 506
Book Description
Today's rapidly evolving consumer frequently changes eating habits, tastes, and diet. Therefore, to secure financial solvency, food and beverage companies must continually define, develop, and market new products. This comprehensive volume integrates all aspects of the physical food and beverage product development cycle and provides perspectives on how to optimize each component of the new product equation in the food industry. It discusses both the technical and the marketing sides, emphasizing the necessity for a combined focus of both the product/process and the people/market. The inclusion of case studies makes the book suitable for a classroom text or a professional reference.
New Food Product Development
Author: Gordon W. FullerPublisher: CRC Press
ISBN: 9780849380020
Category : Technology & Engineering
Languages : en
Pages : 302
Book Description
This book provides an objective overview of the hectic, often chaotic, and frequently unpredictable new food product development process. The stages of development are described from the vantage points of the technologist, marketer, and senior management by an author who has worn all three hats. The book covers the various stages of product development, including generating and sifting ideas against the company's objectives, the consumers' perceived needs and expectations, the competitiveness of the marketplace, the technologist's ability to create and manufacture a safe product within budget, and test marketing. Problems facing both small and large companies are confronted and solutions are proposed. Test marketing and the evaluation of such tests are discussed with some new suggestions for interpreting the criteria used. A chapter on organization presents ideas for fostering creativity and avoiding communication and personality conflicts. Trends in new ingredients and technologies to assist in the design of new products are given full coverage. The last chapter is devoted to the future, with stimulating discussion of new challenges to current trends in the industry.
Emerging Food Marketing Technologies - a Preliminary Analysis
Author: U.S. Office of Technology AssessmentPublisher:
ISBN:
Category :
Languages : en
Pages : 89
Book Description