Concept Research in Food Product Design and DevelopmentISBN: 978-0-8138-2424-6
Hardcover
610 pages
February 2005, Wiley-Blackwell
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Concept Research in Food Product Design and Development
remedies this inattention to product concepts by providing a unique
treatment of concepts for the business professional as well as for
research scientists. The book begins with simple principles of
concepts, moves forward to methods for testing concepts, and then
on to more substantive areas such as establishing validity, testing
internationally and with children, creating databases, and selling
in new methods for concept testing. The book combines a “how
to” business book with a detailed treatment of the different
facets of concept research. As such, the book represents a unique
contribution to business applications in food, and consumer
research methods. The book is positioned specifically for foods, to
maintain a focus on a coherent set of topics.
Concept Research in Food Product Design and Development appeals to a wide variety of audiences: R&D, marketing, sensory analysts, and universities alike. Corporate R&D professionals will learn how to create strong concepts. Marketers will recognize how concepts are at the heart of their business. Sensory analysts will find the book a natural extension of their interest in product features. University students will understand how concept research is a critical part of the “consumer-connection.” Concept Research in Food Product Design and Development is the definitive, innovative text in describing how to create, analyze, and capitalize upon new product concepts.