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Creating New Foods: The Product Developers Guide - the Web Edition

DESCRIPTION: This is the free web edition of a book, first published in 1999 by Chandos Publishing (Oxford) Ltd. and republished by Chadwick House Group Ltd. in 2001. This web edition has been extensively revised and updated. The book is an introduction to food product development for product developers starting in the food industry, and for undergraduate students in an introductory product development course. It is an interactive book to be used in conjunction with a product development project; it is assumed that the reader is either starting a product development project and will be involved until the launching of the product or is studying a completed product development project. The book leads the reader through the PD project. The authors, Mary Earle and Dick Earle, with the kind permission of the copyright holder, the Chartered Institute of Environmental Health, give permission to download and print any part or all of the text for any nonprofit purposes. Content can be printed by individual page, or as complete Chapters. Funding, publication and hosting for the book is provided by the New Zealand Institute of Food Science & Technology (NZIFST).
KEY WORDS: Earle, Creating New Foods, product development, R&D, NZIFST, The product development project in the company, The organisation of the product, development project, Product strategy development: idea generation and screening, Product strategy development: product concepts and design specifications, Product design and process development, Product commercialisation, Product launch and evaluation, Summary: bringing it together, Textbooks in product development

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Food Product Development - the Web Edition

DESCRIPTION: This is the free web edition of a textbook originally published in print form in 2001, which is still available to purchase in hard copy. This book studies some of the key issues in bringing a new food product to a successful commercial conclusion in the marketplace, and outlines the methods of managing them. The authors, Mary Earle, Richard Earle and Allan Anderson, with the kind permission of the copyright holder Woodhead Publishing, give permission to download and print any part or all of the text for any non-profit purposes. Content can be printed by individual page, or as complete Chapters. Funding, publication and hosting for the book is provided by the New Zealand Institute of Food Science & Technology (NZIFST). This online edition was prepared by Chris Newey and edited by Owen McCarthy.
KEY WORDS: Food Product Development, Earle, Anderson, FPD, PD, innovation, management, commercialisation, process, marketing

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Fundamentals of Food Reaction Technology - the Web Edition

DESCRIPTION: Understanding and controlling changes in foods during processing and storage. This is the free web edition of a textbook originally intended as a companion text to Unit Operations in Food Processing. It was first printed in 2003, and is still available to purchase in hard copy. This book explores quantitatively the transformation of raw materials into finished foods, leading towards better control of processing and higher and more uniform food quality. The authors, Dick Earle and Mary Earle, with the kind permission of the copyright holder Leatherhead Food International, give permission to download and print any part or all of the text for any nonprofit purposes. Content can be printed by individual page, or as complete Chapters. Funding, publication and hosting for the book is provided by the New Zealand Institute of Food Science & Technology (NZIFST).
KEY WORDS: Food reactions, food technology, processing, storage, changes, measuring,

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Unit Operations in Food Processing - the Web Edition

DESCRIPTION: This is the free web edition of a popular textbook known for its simple approach to the diversity and complexity of food processing. First published in 1966 but still relevant today, Unit Operations in Food Processing explains the principles of operations and illustrates them by individual processes. Each Chapter contains unworked examples to help the student food technologist or process engineer gain a grasp of the subject. Now in electronic form, fully searchable and cross-linked, this online resource will also be a useful quick reference for technical workers in the food industry. The author, Dick Earle (owner of the copyright) gives permission to download and print any part or all of the text for any nonprofit purposes. Content can be printed by individual page, or as complete Chapters. Funding, publication and hosting for the book is provided by the New Zealand Institute of Food Science & Technology (NZIFST).
KEY WORDS: Earle, Unit Operations in Food Processing, NZIFST, food engineering, food technology, Material and energy balances, Fluid-flow theory, Fluid-flow applications, Heat-transfer theory , Heat-transfer applications, Drying, Evaporation, Contact-equilibrium processes, Mechanical separations, Size reduction, Mixing

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ABC Nutrition

DESCRIPTION: Our team of uniquely qualified dietitians and nutritionists have had 30+ years of combined experience working for large multinational food companies around the globe. During our time working in and consulting to food industry, we have been instrumental players in numerous high profile product launches and reformulations - meaning we know what works.
KEY WORDS: ABC Nutrition, Angela Berrill, Nutrition, nutrition information, health claims, food labelling, product development, NPD, product reformulation, staff training, media, PR, seminars, nutrition writer, communications, food and nutrition consultants, allergies, nutrition substantiation, nutrition support, marketing strategy, literature reviews, Food Standards Code, commercialisation, dairy, infant formula, vegetables, fruit, baby food, snacks, food for special purpose, nutritional supplements, medical supplements.

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Commercial Catering Equipment 2014 Ltd

DESCRIPTION: Commercial Catering has been selling new and used commercial catering equipment in Auckland for over 26 years now. We fully test and service all used items and they come with 90 day warranty.
KEY WORDS: Gas Oven, Gas Deep Fryer, Electric Oven, Moffat, Blue Seal, Waldorf, Robot Coupe, Fridges, Freezers, Food Grade Shelving, Stainless Steel Bench,

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Fine Food New Zealand

DESCRIPTION: Fine Food New Zealand is the nationís leading trade event for the food retail, foodservice and hospitality industries. Every 2 years the food industry is invited to discover cutting-edge food, beverage, and equipment from leading producers, learn about the latest industry trends and innovations, make vital new contacts, and network with peers.
KEY WORDS: Fine Food, Fine Food NZ, New Zealand Fine Food, food event, food industry, North Port Events, foodservice, packaging, drinks, coffee, hospitality, equipment, dairy, retail, equipment, artisan, top shelf, bakery, confectionery, cheese, gluten free, distributors, gourmet, seminars, trade, trade event, expo, exhibition

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potatoes.co.nz

DESCRIPTION: Weíve put together everything we think you might want to know about NZís favourite vegetable - from great recipes, tips for cooking, nutrition info, history snippets and quirky facts and figures about the potato. Plus we have started a blog where we will answer any of your questions and keep you up to date with "all things potato". Last year we had a series of Spudtacular Shows on TV2's "What Now" and over 1000 kids sent in favourite potato recipes...
KEY WORDS: Potatoes, Spudtacular, cooking, meals, recipes, health, nutrition, facts, schools, kids, chefs, blog, tips, chips, wedges, roast, baked, mashed

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