The knowledge base for product development The ability of a company to build a knowledge core and continuously create new nowledge is critical to the success of product development. There are four areas where knowledge is needed for product development the different cultures of the world their needs wants and attitudes. and how they can assimilate and absorb new products basic knowledge and skills of present raw material production and food processIng high technological knowledge and problem-solving skills to develop new technolo Basically this is applying the total technology concept to food product development- society, company environment, company resources, knowledge organisation, techniques and the practice of product development. Management selects and integrates the knowledge in the company, and provides the conditions for knowledge to be created. There has to be a communications system in the company so that knowledge spreads and grows throughout the company Knowledge is dynamic, causing change. It is important to recognise that knowledge is not just information and databases, but it is part of the active development in the company in organising the present system and activities, and also in developing new systems and activities. Information can be the basis for revealing and creating knowledge, but knowledge is in people-in their heads, in their problem-solving skills. It is in their understanding of the interaction between technology and society and also of the specific interactions of the consumer and the product, the worker and the processing plant, the salespe erson ai outlet, the cook and the kitchen, and so onThe ability of a company to build a knowledge core and continuously create new knowledge is critical to the success of product development. There are four areas where knowledge is needed for product development: • the different cultures of the world, their needs, wants and attitudes, and how they can assimilate and absorb new products; • basic knowledge and skills of present raw material production and food processing; • high technological knowledge and problem-solving skills to develop new technologies; • product development systems and organisation. Basically this is applying the total technology concept to food product development – society, company environment, company resources, knowledge, organisation, techniques and the practice of product development. Management selects and integrates the knowledge in the company, and provides the conditions for knowledge to be created. There has to be a communications system in the company so that knowledge spreads and grows throughout the company. Knowledge is dynamic, causing change. It is important to recognise that knowledge is not just information and databases, but it is part of the active development in the company in organising the present system and activities, and also in developing new systems and activities. Information can be the basis for revealing and creating knowledge, but knowledge is in people – in their heads, in their problem-solving skills. It is in their understanding of the interaction between technology and society and also of the specific interactions of the consumer and the product, the worker and the processing plant, the salesperson and the retail outlet, the cook and the kitchen, and so on. 4 The knowledge base for product development