Written primarily for directors and managers of food design and development, food scientists, technologists, and product developers, this book explains all the

Written primarily for directors and managers of food design and development, food scientists, technologists, and product developers, this book explains all the

This book provides an objective overview of the hectic, often chaotic, and frequently unpredictable new food product development process. The stages of developm

This is the first book that describes and explains food development from the point of view of the consumer rather than from the top down approach.

Statistical experimental design is currently used as a quality control technique to achieve product excellence at the lowest overall cost. It can also function