Consumers are the centre of product development in the food industry, directly in the design of consumer products and indirectly in the design of commodity products and industrial products. In industrial product development, the emphasis is on the immediate customer, but consideration needs to be given to the acceptance of the final product by the consumer. It is important in product development to understand basic consumer behaviour and food choice as well as the individual product/consumer relationship(Earle, 1997). Differences among

During recent years there has been a greatly increased consumer demand for perishable chilled foods which are perceived as being fresh, healthy and convenient. The major food retailers have satisfied this consumer demand by providing an ever increasing range of value-added chilled food products. The wide diversity of chilled foods available is accompanied by a huge range of packaging materials and formats which are used to present attractively packaged foods in retail chill cabinets. This chapter overviews the requirements and types of packaging materials and formats which are commonly utilised for a broad

The PD Process coordinates the specific research activities such as product design, process development, engineering plant design, marketing strategy and desig with the aim of producing an integrated approach to the development of new products. The overall aim is to create a product that an individual consumer or a food manufacturing company or food service organisation will buy. The two parts of product development-the knowledge of the consumer's needs/wants and the knowledge of modern scientific discoveries and technological

The practice of measuring and keeping records of temperatures is not new to the food industry, and has been undertaken by certain sectors, e.g. canning, for many years. However, its widespread application in the refrigerated food sector, other han fitting temperature measurement equipment to chill stores, is relatively recent. The prime factor focusing attention on temperature monitoring was the concern about food poisoning and the introduction of new legislation covering

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Part I—HISTORICAL BACKGROUND Part II—HABITATS, TAXONOMY, AND GROWTH PARAMETERS Part III—MICROORGANISMS IN FOODS Part IV—DETERMINING MICROORGANISMS AND/OR THEIR PRODUCTS IN FOODS Part V—FOOD PROTECTION AND SOME PROPERTIES OF PSYCHROTROPHS, THERMOPHILES, AND RADIATION-RESISTANT BACTERIA Part VI—INDICATORS OF FOOD SAFETY AND QUALITY, PRINCIPLES OF QUALITY CONTROL, AND MICROBIOLOGICAL CRITERIA Part VII—FOODBORNE DISEASES