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Concept Research in Food Product Design and Development.


TX546

2004-017608

0-8138-2424-9

Concept research in food product design and development.

Moskowitz, Howard R. et al.

Blackwell Black·well , Elizabeth 1821-1910.

British-born American physician who was the first woman to be awarded a medical doctorate in modern times (1849).
 Publishing, [c]2005

597 p.

$189.99

Moskowitz (an experimental psychologist psy·chol·o·gist
n.
A person trained and educated to perform psychological research, testing, and therapy.


psychologist 
; founder of Moskowitz Jacobs in New York New York, state, United States
New York, Middle Atlantic state of the United States. It is bordered by Vermont, Massachusetts, Connecticut, and the Atlantic Ocean (E), New Jersey and Pennsylvania (S), Lakes Erie and Ontario and the Canadian province of
), Sebastiano Porretta (food processing Food processing is the set of methods and techniques used to transform raw ingredients into food for consumption by humans or animals. The food processing industry utilises these processes. , Catholic U., Piacenza, Italy and researcher with the Experimental Station for the Food Preservation food preservation, methods of preparing food so that it can be stored for future use. Because most foods remain edible for only a brief period of time, people since the earliest ages have experimented with methods for successful food preservation.  Industry, Parma), and Matthias Silcher (a project director with Moskowitz Jacobs) bring their combined expertise to this substantial resource on the processes of developing effective concepts in food industry products. The theory and practice of testing is a central theme, with detailed discussion of reliability, validity, response time, testing with children, modeling, simulation, and handling the data. The creation of products from concepts is then described at length, in chapters authored or co-authored with industry specialists, with attention to graphics and other marketing tools, including how to gauge the emotional impact of the all- important concept.
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Title Annotation:FOOD SCIENCE
Publication:SciTech Book News
Article Type:Book Review
Date:Jun 1, 2005
Words:149
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