Breakthrough Food Product Innovation Through Emotions ResearchBy
- David Lundahl
Food scientists interested in successfully creating and launching new products. This includes product development specialists, innovation or product development process or program managers and academicians consumer product researchers and sensory professionals. A secondary audience would be the brand and product managers, marketers, marketing researchers specifically related to food products and sensory evaluation.
Hardbound, 256 Pages
Published: November 2011
Imprint: Academic Press
"The book has several strong points. First, readers will enjoy the incorporation of industry examplesâ¦Second, helpful reader guides are included throughout the book, such as summaries of key points at the end of each chapter, tables and other visuals, and a summary of principles of behavior-driven innovations in the appendixâ¦Third, the book stimulates readers to question the innovative thinking that guides much decision-making in industry, assisting them to come to the realization that innovation is a continual growth process."--PsycCRITIQUES, July 17, 2013 "An Oregon-based market researcher specializing in innovative food products, Lundahl explains how companies can use behavioral psychology and emerging emotions research to help devise and sell food products that people would otherwise not buy. He discusses change in the food industry, innovation; the innovation team; the science of emotions; emotions research; strategy development; discovery, define, design, and development; and the innovative company. Academic Pres is an imprint of Elsevier."--Reference and Research Book News, October 2012