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The food industry is a complex, global network of diverse businesses that supplies most of the food consumed by the world's population.The food industry today has become highly diversified, with manufacturing ranging from small, traditional, family-run activities that are highly labour-intensive, to large, capital-intensive and highly mechanized industrial processes.
Exploratory product development, which often goes by the acronym ExPD, is an emerging approach to new product development. Consultants Mary Drotar and Kathy Morrissey first introduced ExPD at the 2015 Product Development and Management Association annual meeting [20] and later outlined their approach in the Product Development and Management ...
The China Green Food Development Center ( Chinese: 中国 绿色 食品 发展 中心; abbreviated CGFDC) is the first agency in the People's Republic of China to oversee organic food standards. The Center was established in November 1992 under the jurisdiction of the Ministry of Agriculture of the People's Republic of China. The CGFDC joined ...
NSF's Food Division is a food safety and assurance service provider that assists businesses in the agriculture, food processing, food equipment, restaurant and retail industries. Services include product certification, consulting, training and technical services, supply chain food safety and retail and store safety.
Food technology. Food technology is a branch of food science that addresses the production, preservation, quality control and research and development of food products. It may also be understood as the science of ensuring that a society is food secure and has access to safe food that meets quality standards. [ 1]
For Schaffner & Schroder, 1998, food marketing is the act of communicating to the consumer through a range of marketing techniques in order to add value to a food product and persuade the consumer to purchase. This includes all activities that occur in between the completion of a product through to the purchasing process of consumers. [6]
Thelma Pressman (April 10, 1921 – August 10, 2010, Rancho Mirage, California) [ 1] was a pioneering microwave cooking consultant, product development consultant, and cookbook author. In 1969 she opened the first microwave cooking school in the United States. She was the author of several microwave cookbooks and was a regular columnist for Bon ...
Food engineering. Food engineering is a scientific, academic, and professional field that interprets and applies principles of engineering, science, and mathematics to food manufacturing and operations, including the processing, production, handling, storage, conservation, control, packaging and distribution of food products. [ 1][ 2] Given its ...
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