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CREATING NEW FOODS: THE PRODUCT DEVELOPER'S GUIDE

Creating New Foods: The Product Developer's Guide - the Web Edition
By Mary D. Earle and Richard L. Earle
http://www.nzifst.org.nz/creatingnewfoods/

This is the free web edition of a textbook, first published in 1999 by Chandos Publishing (Oxford) Ltd. and republished by Chadwick House Group Ltd. in 2001. This web edition has been extensively revised and updated by the authors.

Food product development is based on the company and its environment and therefore it varies from project to project but there is a basic structure that is the fundamental Product Development Process. This can be used as a framework for the activities in any project. The outcomes from the activities build up to provide the knowledge for the decisions to be made by top management at the critical points in the project. The project manager decides on the techniques to be used in the activities. So there is a flow from activities (techniques) to outcomes to decisions, and then back to activities and techniques selection.

This book is neither a review of published literature on product development nor a detailed quantitative textbook of techniques; it is only an introduction to the product development project so that people can build a general knowledge which can be a basis for further study using the textbooks listed at the end of the book. It is encompassing, and can be used by people in either the technical or marketing areas in the company – best in groups. It is hoped that it will encourage the readers to work in this multidisciplinary, creative and ever-changing area of technology.

Funding, publication and hosting for the book is provided by the New Zealand Institute of Food Science & Technology (NZIFST).

This web edition of Creating New Foods: The Product Developer's Guide is given by Mary and Dick Earle, with the support of the NZIFST and kind permission of the copyright holders, the Chartered Institute of Environmental Health, as a service to education in food technology, and to the wider food industry.

Creating New Foods: The Product Developer's Guide - the Web Edition
By Mary D. Earle and Richard L. Earle
http://www.nzifst.org.nz/creatingnewfoods/


The Print Edition

Creating New Foods: The Product Developer's Guide - the Web EditionCreating New Foods. The Product Developer's Guide
By Mary D. Earle and Richard L. Earle
ISBN 1-902375-12-2 / 1-902423-41-0
Format: Paperback
192 pages

First published 1999 by:
Chandos Publishing (Oxford) Ltd, UK

Published 2000 by:
Chadwick House Group Ltd, UK

Reproduced here with the kind permission of the Chartered Institute of Environmental Health, UK:

Chartered Institute of Environmental Health
Chadwick Court,
15 Hatfields
London SE1 8DJ
UK .
www.cieh.org
www.ehn-jobs

Copies of the paperback book can still be purchased online, subject to availability, from:
www.whsmith.co.uk
www.amazon.com


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ABOUT THE BOOK
Creating New Foods: The Product Developer's Guide is an introduction to food product development for product developers starting in the food industry, and for undergraduate students in an introductory product development course. It is an interactive book to be used in conjunction with a product development project; it is assumed that the reader is either starting a product development project and will be involved until the launching of the product or is studying a completed product development project. The book leads the reader through the Product Development Process.



ABOUT THE AUTHORS
Mary Earle and Richard Earle

Mary D. Earle, Professor Emeritus, Massey University, Palmerston North, New Zealand.

At Massey University Mary Earle introduced product development courses into the food technology degree, and eventually organised the first four-year degree in product development in New Zealand. She also helped to introduce food technology and product development degrees in five universities in Thailand.

Her involvement with the New Zealand food industry has been extensive, in meat, dairy, fruit and vegetables, fish, bakery and snack foods companies. It included over three hundred company funded and associated student product development projects with many different companies, and the development of a Food Technology Research Centre that aided the food companies' development projects.

Richard L. Earle, Professor Emeritus, Massey University, Palmerston North, New Zealand.

Richard Earle was Head of the Department of Process and Environmental Technology and Dean of the Faculty of Technology at Massey University. Trained as a chemical engineer and in operations research, he worked in the Meat Industry Research Institute of New Zealand. He then became Foundation Professor of Biotechnology at Massey University and was concerned with the processing of biological materials across a wide range of products and industries including foods and pharmaceuticals.

He wrote a pioneering textbook on Unit Operations in Food Processing, used throughout the world. He has taught reaction technology courses at undergraduate and graduate levels, and in industrial seminars in New Zealand, Canada, Thailand and Australia. He has been involved with the manufacturing industry, including the development of a pharmaceutical company using meat by-products in New Zealand, and has also authored or co-authored many papers and a number of books.