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Product Design and Process Development 5.10 SUMMARY Product design and process development is a vital part of the product development project, combining product, process, market and consumer research. These multi-disciplinary activities are completely interconnected and form a highly creative part of the project. The knowledge base is very wide, although sometimes there is little depth to parts of it. At the end of product design, a factual feasibility study has to be produced from this mass of information. Therefore, product design needs to be systematically planned and controlled, while still allowing space for creative behaviour. In the food industry in the past, this was a rather an ad-hoc, empirical procedure. With the introduction of computers and the greater basic knowledge becoming available, it is now developing into a technological process with a strong consumer base element. Consumers are an integral part of product design, and are included in the testing of the prototype products. Three test factors in product design are consumer acceptability, technical feasibility and costs; these must be considered at all stages of the design. Product design finishes with the first attempts at defining the product specifications and the marketing strategy which will be the basis for the commercialisation. The financial aspects of cost, price and sales potential, are predicted, as well as the investment needed for further development. |
5.10 Suggested readings Arteaga, G.E., Li-Chan, E., Vasquez, M.C. and Nakai, S. (1994) 'Systematic experimental designs for product formula optimization', Trends in Food Science and Technology, 5(8), 243-54. Bruin, S. (1992) 'Integrated process design: issues and opportunities', Transactions of the Institution of Chemical Engineers, 70, Part C, 126-30. Coles, R.C. and Beharrell, B. (1990) 'Packaging innovation in the food industry', British Food Journal 92(9), 21-32. Earle, M., Earle, R., and Anderson, A. (2016) Food product development - the Web Edition www.nzifst.org.nz/foodproductdevelopment/index.htm McFie, H. (1994) 'Computer-assisted product development', World of Food Ingredients, October/November, 45-9. Rowe, R.C. and Upjohn, N.G. (1993) 'Formulation expert systems', Chemistry and Industry, 6, 15 March, 196-201. Schaffner, D.J., Schroder, W.R. and Earle, M.D. (1998) Food Marketing - an International Perspective, New York: WCB/McGraw-Hill, pp. 310-38. Some more recent readings Earle, M. and Earle, R. (2000) ‘Adapting the methods of product design to the changes.’ Building the Future on New Products, Leatherhead, Surrey, LFRA Ltd. pp 79-94 Earle, R.L. with Earle, M.D. (2004) Unit Operations in Food Processing, Palmerston North, New Zealand, NZIFST(Inc) http://www.nzifst.org.nz/unitoperations/ Earle, R. And Earle M. (2008) ‘Important problems in food processing’ Fundamentals of Food Reaction Technology http://www.nzifst.org.nz/food reaction technology/ Moskowitz, H.(2008) ‘Consumer-driven concept development and innovation in food product development’ in MacFie, H. (ed.) Consumer-led Food Product Development, Cambridge, Woodhead Publishing Ltd. pp 342-82 PROJECT BREAK Back to the top |
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