Staff Publications

Staff Publications

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    'Staff publications' is the digital repository of Wageningen University & Research

    'Staff publications' contains references to publications authored by Wageningen University staff from 1976 onward.

    Publications authored by the staff of the Research Institutes are available from 1995 onwards.

    Full text documents are added when available. The database is updated daily and currently holds about 240,000 items, of which 72,000 in open access.

    We have a manual that explains all the features 

Record number 405636
Title Food product design. An integrated approach (2nd edition completely revised)
Author(s) Linnemann, A.R.; Schroën, C.G.P.H.; Boekel, M.A.J.S. van
Source Wageningen : Wageningen Academic Publishers - ISBN 9789086861736 - 277
Department(s) Product Design and Quality Management Group
Food Process Engineering
Publication type Scientific book or proceedings (editor)
Publication year 2011
Keyword(s) voedselproducten - ontwerp - productontwikkeling - nieuwe producten - food products - design - product development - new products
Categories Food Product Design
Abstract '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
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