Food development technologies
Developing a new food product is similar in many ways to developing a new product of any kind, and each stage in the modern development cycle has become progressively more technology dependent. For most new foods there are a series of key stages in the development of the new product: briefing; market research; design specification; concept screening (or prototyping); sensory evaluation; commercial viability assessment; modifications; first manufacturing; sampling trial products; and eventually, the final product launch.
The Openfields library seeks to hold research and resource materials which address these contemporary food development technologies.
A sample of Items held in the Food development technologies category
- Food Security: Perception Failures
- Study of genetic diversity among inter-intraspecific hybrids and original grapevine varieties using AFLP molecular markers.
- GM Crops and Gender Issues
- Improved Efficiency of Nutrient and Water Use for High Quality Field Vegetable Production Using Fertigation
- Miracle of the Can (Part I)
- The Quantitative Analysis of Thiamin and Riboflavin and Their Respective Vitamers in Fermented Alcoholic Beverages.
- Application of high-speed counter-current chromatography for the isolation of sulforaphane from broccoli seed meal
- Draft genome sequence of Clostridium sporogenes PA 3679, the common non-toxigenic surrogate for Proteolytic Clostridium botulinum
- Fatty acids and the flavour of cheddar cheese
There are currently no subcategories in the Food development technologies section.
Where Am I?
The OpenFields Library is a free online library contains items of interest to practitioners and researchers in the agricultural and landbased industries.