FOOD PRODUCT DEVELOPMENT
Mary Earle, Richard Earle and Allan Anderson
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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 3, Chapter 8
Improving the product development process


8.1.5 Appropriate human and physical resources

All the best systems and processes can be worthless without the right resources. People, above everything else, make product development successful. Knowledge of technology, market, consumer, product development activities and decision making, and the skills to use this knowledge in practice are the basis of successful product development. Capable and committed people, who are able to work in teams, across functional boundaries, will make systems and processes work for them. Systems and processes will rarely change people. There is a need to recognise the tacit knowledge of individuals and teams, as well as the knowledge bases both within and outside the company. Most important is the ability of the individual and the team to create new knowledge during the project.



8.1.6 Committed and supportive organisational climate

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Food Product Development. Copyright © 2001 Woodhead Publishing Limited.
Web Edition published by NZIFST (Inc.) 2017 | Design by FoodWorks
NZIFST - The New Zealand Institute of Food Science & Technology