The book covers all important aspects of food product development process from conceptualisation to actual production. It will serve as a text for students of food science and as a guide for entrepreneurs and interested readers. Food Product Development provides an in-depth analysis of the various aspects of food product development process from conceptualisation to reality. It covers the progression from the idea generation to production phase. It examines the four core elements of product development: Business strategy directing product development various steps in the product development process knowledge required to finance the process keeping the businesses running and expanding and the need for keeping the product development focused on the consumers’ needs and aspirations. Written in a lucid and simple manner, it provides a comprehensive coverage of the product development process and includes a range of international case studies from various sectors of the food industry. The book will serve as a text for students of food science and related courses and an essential guide for food entrepreneurs, food enthusiasts and interested readers.
Avantina Sharma PhD (Nutrition), UGC-NET is a nutrition-sustainable agriculture consultant and has worked as a faculty in Department of Nutrition, City University of New York, USA, and Isabella Thoburn College, India. She has also worked with international humanitarian agencies across the globe. She has kept up with the latest in her research area being an active member at various national and international seminars and conferences. She has contributed book chapters, research papers, review articles and popular articles in various national and international journals as well as newspapers. She is also the author of Textbook of Food Science and Technology and Principles of Therapeutic Nutrition and Dietetics published by CBSPD.
