Success With Food Technology
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Success With Food Technology
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Author : Hazel King
language : en
Publisher: Nelson Thornes
Release Date : 1998
Success With Food Technology written by Hazel King and has been published by Nelson Thornes this book supported file pdf, txt, epub, kindle and other format this book has been release on 1998 with House & Home categories.
Three self-contained units of work provide clear progression across Key Stage 3. Each topic has an introductory sheet which covers the necessary knowledge and understanding, a practical task sheet and a worksheet for pupils to complete. There is an additional section of recipe sheets. This is a proven resource including tried and tested practical ideas to challenge and inspire pupils and teachers. Extension materials are provided for the more able pupils. Includes extra resources for homework tasks and short written tests for use as additional work, part of a cover lesson or work for pupils not taking part in practical lessons.
Food Product Development
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Author : Richard Earle
language : en
Publisher: CRC Press
Release Date : 2001-10-09
Food Product Development written by Richard Earle and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2001-10-09 with Technology & Engineering categories.
Product development, from refining an established product range to developing completely new products, is the lifeblood of the food industry. It is, however, a process fraught with risk, often ending in failure. What are the keys to making the process a success? Based on a wealth of experience gathered over 40 years, Food Product Development provides the answers. After an introductory chapter, the first half of the book considers the four core elements of product development: the overall business strategy which directs product development, the various steps in the product development process itself, the knowledge required to fuel the process and, last but not least, keeping product development focused on consumer needs and aspirations. The second part of the book looks at managing the product development process in practice with four case studies of successful product launches. It also discusses how to evaluate and improve the process to make future product innovation more successful. Filled with examples and practical suggestions, and written by a distinguished team with unrivalled academic and industry expertise, Food Product Development will be an essential guide for R & D and product development staff, and all managers concerned with this key issue throughout the food industry. Mary D. Earle and Richard L. Earle are both Professors Emeritus in Massey University, New Zealand. Mary Earle is a pioneer in product development research, and both she and her husband have worked with industry on numerous product development projects. Allan M. Anderson is Chief Executive of the New Zealand Dairy Research Institute, the central R & D organisation for the New Zealand dairy industry, and has extensive experience of managing successful product development projects.
Food Industry Design Technology And Innovation
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Author : Helmut Traitler
language : en
Publisher: John Wiley & Sons
Release Date : 2014-11-17
Food Industry Design Technology And Innovation written by Helmut Traitler and has been published by John Wiley & Sons this book supported file pdf, txt, epub, kindle and other format this book has been release on 2014-11-17 with Technology & Engineering categories.
Food products have always been designed, but usually not consciously. Even when design has been part of the process, it has often been restricted to considerations of packaging, logos, fonts and colors. But now design is impacting more dramatically on the complex web that makes up our food supply, and beginning to make it better. Ways of thinking about design have broad applications and are becoming central to how companies compete. To succeed, food designers need to understand consumers and envision what they want, and to use technology and systems to show they can deliver what has been envisioned. They also need to understand organizations in order to make innovation happen in a corporation. The authors of this book argue that design has been grossly underestimated in the food industry. The role of design in relation to technology of every kind (materials, mechanics, ingredients, conversion, transformation, etc.) is described, discussed, challenged and put into proper perspective. The authors deftly analyze and synthesize complex concepts, inspiring new ideas and practices through real-world examples. The second part of the book emphasizes the role of innovation and how the elements described and discussed in the first parts (design, technology, business) must join forces in order to drive valuable innovation in complex organizations such as large (and not so large) food companies. Ultimately, this groundbreaking book champions the implementation of a design role in defining and executing business strategies and business processes. Not only are designers tremendously important to the present and future successes of food corporations, but they should play an active and decisive role at the executive board level of any food company that strives for greater success.
An Integrated Approach To New Food Product Development
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Author : Howard R. Moskowitz
language : en
Publisher: CRC Press
Release Date : 2009-06-24
An Integrated Approach To New Food Product Development written by Howard R. Moskowitz and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2009-06-24 with Technology & Engineering categories.
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.
Food Technology Through Diagrams
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Author : Hazel King
language : en
Publisher:
Release Date : 1999
Food Technology Through Diagrams written by Hazel King and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1999 with Juvenile Nonfiction categories.
Using the successful "through diagrams" approach, this book provides a wealth of information in a very clear, concise form. Introductory pages on the syllabuses, coursework outline, revision,and exam skills are followed by sections on Food Product Design, Development, and Production and Food as a Material. This is a section devoted to the skills needed for success in coursework, which contributes 60% of the total marks at GCSE.
Food Safety
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Author : Gary Ades
language : en
Publisher: Academic Press
Release Date : 2016-04-07
Food Safety written by Gary Ades and has been published by Academic Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2016-04-07 with Science categories.
Food Safety: A Roadmap to Success is a hands-on book that discusses the key pieces of the food safety puzzle, culture, management commitment, organizational structure, implementation, and the glue that holds it together, communication/education/training, influence, accountability, and metrics. By utilizing this information, food safety professionals can protect their companies’ brands, customers, and consumers, and get the resources (people, money, and departmental cooperation) they need to effectively do their jobs and be successful. Provides practical information that helps readers determine which culture they currently have in their workplace Offers a framework to greatly reduce food safety risks Presents pertinent information in tables, outlining differences in approach by size and food industry segment Includes solid recommendations and further resources applicable to all levels within an organization to ensure success Covers fundamental principles of change management through open communication, education, and measurement implementation
Becoming A Food Scientist
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Author : Robert L. Shewfelt
language : en
Publisher: Springer Science & Business Media
Release Date : 2012-04-23
Becoming A Food Scientist written by Robert L. Shewfelt and has been published by Springer Science & Business Media this book supported file pdf, txt, epub, kindle and other format this book has been release on 2012-04-23 with Technology & Engineering categories.
Becoming a Food Scientist is designed as a reservoir of ideas for those beginning a graduate education in food science or beginning a professional career in the field. Although at times it may read as a how-to manual for success in graduate school, it is meant to encourage each reader to study the research process, to challenge conventional wisdom, and to develop a career path that maximizes the probability of success both in school and beyond. The author has viewed food science graduate programs through the lenses of programs at four universities and service in numerous activities with the Institute of Food Technologists. This book is thus focused on the field of food science, but it may have relevance to other scientific disciplines. The book introduces the concept of research as process in the first chapter. Subsequent chapters focus on individual unit operations of research: idea generation, problem definition, critical evaluation of the literature, method selection, experimental design, data collection, processing and analysis, and knowledge dissemination. Successful graduate students in food science must master each of these operations. The final section of the book pushes the reader beyond graduate school into its practice in the real world. Topics covered in the maturation of a food scientist include the scientific meeting, critical thinking, science and philosophy, ethics, finding and managing the literature, planning, grantsmanship, laboratory setup and management, and career development. This book should be a meaningful companion for any graduate student in the field and those transitioning from graduate school to the food science profession.
Food Science And Technology
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Author : Oluwatosin Ademola Ijabadeniyi
language : en
Publisher: de Gruyter
Release Date : 2021
Food Science And Technology written by Oluwatosin Ademola Ijabadeniyi and has been published by de Gruyter this book supported file pdf, txt, epub, kindle and other format this book has been release on 2021 with Science categories.
This book presents the aspects of microbiology, chemistry, nutrition, and process engineering required for the successful selection, preservation, processing, packaging, and distribution of quality food. It is a valuable resource for researchers and students in food science and technology as well as food industry professionals and entrepreneurs.
National 5 Health And Food Technology Success Guide
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Author : Karen Coull
language : en
Publisher: Leckie & Leckie
Release Date : 2018-03-30
National 5 Health And Food Technology Success Guide written by Karen Coull and has been published by Leckie & Leckie this book supported file pdf, txt, epub, kindle and other format this book has been release on 2018-03-30 with categories.
All you need to succeed!Achieve your best in the SQA exam with N5 Health & Food Technology Success GuideTopics are in user-friendly sections helping you plan your revisionQuick Tests provide the practice that learning experts say is essential for effective recallExam tips ensure you know what the examiner wants and get all the marks available
Sensory And Consumer Research In Food Product Design And Development
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Author : Howard R. Moskowitz
language : en
Publisher: John Wiley & Sons
Release Date : 2012-01-24
Sensory And Consumer Research In Food Product Design And Development written by Howard R. Moskowitz and has been published by John Wiley & Sons this book supported file pdf, txt, epub, kindle and other format this book has been release on 2012-01-24 with Technology & Engineering categories.
During the past thirty years, companies have recognized the consumer as the key driver for business and product success. This recognition has, in turn, generated its own drivers: sensory analysis and marketing research, leading first to a culture promoting the expert and then evolving into the systematic acquisition of consumer-relevant information to build businesses. Sensory and Consumer Research in Food Product Design and Development is the first book to present, from the business viewpoint, the critical issues faced by business leaders from both the research development and business development perspective. This popular volume, now in an updated and expanded second edition, presents a unique perspective afforded by the author team of Moskowitz, Beckley, and Resurreccion: three leading practitioners in the field who each possess both academic and business acumen. Newcomers to the field will be introduced to systematic experimentation at the very early stages, to newly emerging methods for data acquisition/knowledge development, and to points of view employed by successful food and beverage companies. The advanced reader will find new ideas, backed up by illustrative case histories, to provide another perspective on commonly encountered problems and their practical solutions. This book is aimed at professionals in all sectors of the food and beverage industry. Sensory and Consumer Research in Food Product Design and Development is especially important for those business and research professionals involved in the early stages of product development, where business opportunity is often the greatest.