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W.M.F. Jongen and M.T.G. Meulenberg

  • W.M.F. Jongen and M.T.G. Meulenberg

Innovation in Agri-Food Systems

W.M.F. Jongen and M.T.G. Meulenberg

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£43.03
Author(s): W.M.F. Jongen and M.T.G. Meulenberg

About The Book

This is a fully rewritten and extended version of the successful textbook 'Innovation of food production systems'. It focuses on consumer-driven food product innovation using a systems-oriented approach. It integrates marketing and consumer sciences with technological aspects such as processing, logistics and information technology, and presents an integrated view of how new food product development is to be situated in a chain-oriented approach. Attention is also paid to the impact of changes in the environment of the agri-food system on food innovation, such as the changing consumer, the growing concern about food safety and new insights in human nutrition.

Topics covered include changing markets, consumer perception of product quality, quality function deployment, the use of new and improved technology in food production, logistics and information technology, the role of regulation and legislation, quality management and control systems such as HACCP and TQM. The chapters of the first edition have been updated and extended. New chapters have been added, on consumer behaviour, corporate strategy, food safety and nutritional aspects of food innovation.

Researchers and professionals in the food industry as well as students of food science, food technology and management will find this publication provides valuable information on the latest developments in the product innovation by agri-food systems.

Additional Information

Author W.M.F. Jongen and M.T.G. Meulenberg
Availability In Print
Dimensions Unknown
Extent 399 Pages
ISBN 9789076998657
Publication date 2005
Book Type Softcover

Contents

This is a fully rewritten and extended version of the successful textbook 'Innovation of food production systems'. It focuses on consumer-driven food product innovation using a systems-oriented approach. It integrates marketing and consumer sciences with technological aspects such as processing, logistics and information technology, and presents an integrated view of how new food product development is to be situated in a chain-oriented approach. Attention is also paid to the impact of changes in the environment of the agri-food system on food innovation, such as the changing consumer, the growing concern about food safety and new insights in human nutrition.

Topics covered include changing markets, consumer perception of product quality, quality function deployment, the use of new and improved technology in food production, logistics and information technology, the role of regulation and legislation, quality management and control systems such as HACCP and TQM. The chapters of the first edition have been updated and extended. New chapters have been added, on consumer behaviour, corporate strategy, food safety and nutritional aspects of food innovation.

Researchers and professionals in the food industry as well as students of food science, food technology and management will find this publication provides valuable information on the latest developments in the product innovation by agri-food systems.

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