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Product Strategy Development: Product design specifications 4.7 SUMMARY The development of the product concept and the product design specifications is an important stage in the product development project. These are filled out in as much detail as possible while still leaving room for creativity in design. They are formally agreed by all the participants so that there is no opportunity halfway through or even at the end of the design for someone to say 'that is not what I meant'. This avoids redoing of the design procedure, which is so costly in time and money, is frustrating to all, and often leads to a very confused commercialisation. The product concept summarises the consumers' needs and wants in a quantitative way through the product profile. There should if practicable be a study of the first prototypes by consumers so that as realistic a picture as possible is built up. These prototypes should display controlled variations of the product characteristics. The product design specifications are built up by using product concept engineering, in which the consumer, the product, marketing and production are studied together to give quantitative descriptions of the product qualities, raw materials, processing conditions, storage life, pricing, promotion and distribution. At the first attempt, the specifications may be rather vague in some areas and information needs to be collected during the design to make them more specific. At the end of the design process, the product specifications for production and the strategy for marketing are in place. |
4.8 Suggested readings Earle, M., Earle, R., and Anderson, A. (2016) Food product development - the Web Edition www.nzifst.org.nz/foodproductdevelopment/index.htm Herstatt, C. and Von Hippel, E. (1992) 'From experience: developing new product concepts via the lead user method', Journal of Product Innovation Management, 9, 213-21. Hofmeister, K.R. (1991) 'Quality function deployment: market success through customer driven products', Graf, E. and Saguy I.S. (eds.), Food Product Development, From Concept to Market Place, New York: Van Nostrand Reinhold, pp. 189-210. Meyer, R.S. (1984) 'Eleven stages of successful new product development', Food Technology 38(6), 71-8, 98. Moskowitz, H.R. (1994) Food Concepts and Products, Just-in-time Development, Trumball, Conn.: Food and Nutrition Press, pp. 1-69. Ulrich, K.T. and Eppinger, S.D. (1995) Product Design and Development, New York: McGraw-Hill, pp. 33-75. Some more recent readings Bogue, J. and Sorenson, D. (2008) ‘Consumer research in the early stages of New Product Development- market-oriented development of meal complement beverages.’ Earle, M. and Earle, R. (eds.) Case Studies in Food Product Development, Cambridge, Woodhead Publishing Ltd. pp 277-300. Brunso, K. and Grunert, K.G. (2007) ‘Consumer attitude measures and food product development’. MacFie, H. (ed.) Consumer-led Food Product Development, Cambridge, Woodhead Publishing Ltd. pp 197-222. Earle, M., Earle R. And Anderson, A. (2001) ‘The knowledge base for product development’. Food Product Development, Cambridge, Woodhead Publishing Ltd. pp 149-193. Fuller, G.W. (2005) New Food Product Development, 2nd. Ed., Boca Raton, Florida, CRC Press. pp 208 -218 Wesselingh, J.A., Kill, S.& Vigild, M.E, (2007) ‘Lesson 8, Select a Concept’ in Design and Development of Biological, Food and Pharmaceutical Products, Chichester, England: John Wiley & Sons Ltd. PROJECT BREAK Back to the top |
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