FOOD PRODUCT DEVELOPMENT
Mary Earle, Richard Earle and Allan Anderson
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Home
About the book
About the authors
PREFACE
CONTENTS
Introduction
1. Keys to new product
success and failure

2. Developing an
innovation strategy

3. The product
development process

4. The knowledge base
for product
development

5. The consumer in
product development

6. Managing the
product development
process

7. Case studies:
product development
in the food
system

8. Improving the
product development
process

INDEX
Useful links
Feedback (email link)

Part I, Chapter 1
Keys to new product success and failure


1.2.2 Product development project success

The product development project is also part of the success analysis - its efficiency and effectiveness. The project's efficiency as regards time and costs and use of resources is a basic part of product development.

But it is also judged on its effectiveness - the success in developing the product. How often is the product not quite the right quality, does not have the optimum product characteristics, is not what the consumer needs and wants? How near does the new product come to meeting these targets?

Companies need to evaluate the success of the product development process (PD Process) at the end of each project, so that they can learn from success and failure, improve their PD Process and achieve better outputs.



1.2.3 Product development programme success

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Food Product Development. Copyright © 2001 Woodhead Publishing Limited.
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NZIFST - The New Zealand Institute of Food Science & Technology