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

Quality is an essential feature that will lead the consumer to select or not any food product. With numerous food scares that have hit the food market in the UK and Europe (E. coli, BSE, genetically modified organisms-based products, dioxins in animal feed in Belgium)consumers have become much more aware

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

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 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

A+ Ismail KM Humied MA.2003. Effect of processing and storage of brined white (Nabulsi) cheese on fat and cholesterol oxidation. Journal of the Science of Food and Agriculture.83: 39-43 A. WNOROWSKI V.A. YAYLAYAN. 2002. Prediction of Process Lethality through Measurement of Maillard-Generated Chemical Markers. Journal of Food

Preface This reference guide is intended for anyone who requires go to Dr Paisan Loaharanu, Joint FAO/AEA Division a source book on food irradiation, including those in the for Nuclear Techniques in Food and Agriculture, for his manufacturing and retail industries, and teachers and help and comments, and for contributing the Foreword

一、生态系统的重要功能 1 能量流动 生食食物链(grazing food chain) 腐食食物链(detritus food chain)

绪论 食品营养学(Food Nutriology) 一、营养(nutrition (一)营养 指人体为了维持正常生理、生化和免疫功能以及 生长、发育、代谢和修补组织等生命现象的需要而摄 取和利用食物的综合过程

Why? Understanding is key to control and prevention HACCP GMP SOP Preventive measure Food safety