6.1 Introduction The modern food industry is called on to deliver seemingly contradictory market demands. On the one hand consumers want improved safety and sensory quality, together with increased nutritional properties, extended shelf-life and convenience in preparation and use. On the other they want food with a traditional, wholesome image, with less processing and fewer additives

The packaging sector is an important global industry, representing about 2% of the Gross National Product (GNP) of the developed countries. The value of the packaging industry is about 345 million euros worldwide, of which Europe represents a third. Fifty per cent of this market is packaging for food. Forecasts suggest that the sector will continue to grow in size and importance Many cooking and preservation processes still largely depend on effective packaging, for example canning, aseptic, sous vide and baking processes. Processes such as drying and freezing would be lost without protective packaging after processing to control product exposure to the effects of oxygen light, water vapour, bacterial and other contaminants. However, modern food packaging no longer has just a passive role in protecting and marketing the product. It increasingly has an active role in processing, preservation

Part I Introduction 1 Keys to new product success and failure. 1.1 Food products-the basis of innovation 1.2 Measures of product success and failure 1.3 Key factors in product success . 1.4 Product development process: the basis for success

Product development has been a major activity in the food industry for over 40 years, but only gradually has it developed as a strategic business area and also as an advanced technology. For a long time it was essentially a craft, loosely related to the research and engineering areas in the company. The pressures for product development came very strongly from the needs of the growing supermarkets for a constantly changing, extensive mix of products and for continuous price promotions. So there was the drive for product difference

58.1Introduction 58.2 Smart/Intelligent Structures 58.3 Objective-Based Classification of Smart/Intelligent Materials Smart Structural Materials. Smart Thermal Materials.Smart Acoustical Materials. Smart Electromagnetic

56.1 Introduction 56.2 Physical Sensors Temperature Sensors.Displacement and Force. Optical Radiation 56.3 Chemical Sensors Ion-Selective Electrode. Gas Chromatograph 56.4 Biosensors

51.1 Introduction 51.2 Equation of State 51.3 Effect of Crystal Point Group on 51.4 Geometric Corrections and Elastoresistance Tensor 51.5 Multivalley Semiconductors 51.6 Longitudinal Piezoresistivity II, and Maximum Sensitivity

52.1 Introduction 52.2 Theoretical Background Alexander C. Ehrlich 52.3 Relation to the Electronic Structure-(i) ot >1

50.1 Introduction 50.2 Defining Equations Piezoelectricity and Electrostriction. Electrostriction and V. Sundar and Compliance Matrices Magnitudes and Signs of Electrostrictive R.E. Newnham Coefficients

47.1 Introduction 47.2 SAW Material Properties 47.3 Basic Filter Specifications 47.4 SAW Transducer Modeling The SAW Superposition Impulse Response Transducer