Abstract
This chapter could also be entitled. “Industrial Food Research and Development.” Activities in this area can include the handling of problems and complaints (reactive firefighting), quality assurance programs including quality function deployment (QFD or TQ) and total quality management (TQM), proactive studies to prevent problems, process and engineering development, products research, and systematic approaches to the development of new products and to the improvement of current products.
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References
Sloan, A. 1994. Food Technol. 48(1), 36–37.
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© 1995 Springer Science+Business Media Dordrecht
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Lawson, H. (1995). Food Product Development. In: Food Oils and Fats. Springer, Boston, MA. https://doi.org/10.1007/978-1-4757-2351-9_15
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DOI: https://doi.org/10.1007/978-1-4757-2351-9_15
Publisher Name: Springer, Boston, MA
Print ISBN: 978-1-4419-4737-6
Online ISBN: 978-1-4757-2351-9
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