Food industry research & development : a new approach / Helmut Traitler, Birgit Coleman, Adam Burbidge.

Format:

Book

Author/Creator:

Traitler, Helmut, author.

Coleman, Birgit, author.

Burbidge, Adam, author.

Series:

THEi Wiley ebooks.

THEi Wiley ebooks

Language:

English

Subjects (All):

Food--Research.

Food.

Food industry and trade.

Physical Description:

1 online resource (xv, 285 pages)

Edition:

1st ed.

Place of Publication:

Chichester, [England] : Wiley Blackwell, 2017.

System Details:

Access using campus network via VPN at home (THEi Users Only).

Summary:

Research and development represents a vast spread of topics and can be an arena for controversy. In academia, such controversymay stem from conflicting interpretations of data and subsequent conclusions, the question of who was first to discover a particular finding and whether or not the said finding is of any value to the scientific community. R&D in corporate environments is mostly defined and driven by costs and clearly identified, consumer-focused targets. There is, however, common ground between these two approaches as both strive to maximize knowledge, though for different reasons and in differnt ways. The equipment and scientific rigor may be similar or identical, however their usage, approach and interpretation are different. This book discusses thehistory and background of today's food industry R&D asseen by consumers, academia and the industry itself, with several chapters dedicated to new and disruptive approaches. A must-read for all professionals in the packaged goods industry as well as students who aspire to contribute to this new industry, forcefully driven by R&D.

Contents:

Intro

Title Page

Copyright Page

Contents

About the Authors

Foreword

Preface

Acknowledgment

Part 1 What we have today and how we got here

Chapter 1 A typical food R&amp

D organization: Personal observations

1.1 Introduction

1.1.1 Business people always know better

1.2 A Look Back in Wonderment

1.2.1 Innovation is everyone's business

1.2.2 Let's go and have a drink

1.2.3 Never give up and continue to hope

1.3 A Look Back to the Beginnings of a Typical Food Industry R&amp

D

1.3.1 It all starts with a great idea

1.3.2 People were frightened

1.3.3 Are we depleting our resources?

1.3.4 Focus, focus, focus

1.3.5 A historic perspective

1.3.6 Let's cut costs

1.3.7 Food industry has simple and tangible goals

1.4 From Single and Large to Multiple and Complex

1.4.1 Nutrition has growing pains

1.4.2 The new risk management approach: Many projects

1.4.3 Too many projects? No problem, reorganize

1.5 Why Does the Food Industry Need R&amp

D After All?

1.5.1 Million dollar answers to the million dollar question

1.5.2 Here we go: Justifications

1.5.3 Because we can is a great reason!

1.5.4 New product development is everything, or is it not?

1.5.5 Consumer is king

1.5.6 It's all about long-term thinking, stupid

1.6 Summary and Major Learning

REFERENCES

Chapter 2 A typical food R&amp

D organization: The world consists of projects

2.1 All R&amp

D Work Is Project Based

2.1.1 Project has many meanings

2.1.2 Third-generation R&amp

2.1.3 Strategic business units became popular

2.1.4 Organization is everything

2.1.5 Freeze the project design

2.1.6 How free can you be?

2.1.7 Small is beautiful

2.1.8 pipelines

2.1.9 Try it out first

2.2 Project Management

2.2.1 Manage or lead? Manage and lead.

2.2.2 Select the right project and deliver

2.2.3 Teamwork is not everything, it's the only thing!

2.3 All Projects Are Sponsored

2.3.1 SBUs: The new, old kid on the block, happy anniversary!

2.3.2 Accountability and responsibility: A "repartition" of roles

2.3.3 SBU demands, R&amp

D delivers

2.3.4 A brief comes from above

2.4 The Predictable Organization

2.4.1 First ritual: Research the consumer

2.4.2 From "business scenario" to "business plan"

2.4.3 More rituals

2.4.4 Projects never seem to die

2.4.5 It's all about results

2.5 Valuation of Projects

2.5.1 Your project could have delivered more!

2.5.2 That's what others invest

2.5.3 Sell your project better: Start by explaining it so that everyone can understand it

2.5.4 Communication is king!

2.5.5 Speed is everything

2.6 Summary and Major Learning

References

Chapter 3 A critical view of today's R&amp

D organization in the food industry: Structures and people

3.1 A Typical Setup of a Food R&amp

D Organization

3.1.1 New idea? Let's wait

3.1.2 Food is a conservative beast

3.1.3 Small is beautiful, or is it not?

3.1.4 Ingredient is king

3.1.5 Quality and safety are not everything, they're the only thing!

3.1.6 Technologies are always product related

3.1.7 What's my project worth?

3.1.8 Cui bono?

3.2 The People in the Food R&amp

3.2.1 Do I stay, or shall I move on?

3.2.2 Twenty percent! Are you out of your mind?

3.2.3 More hoppers

3.2.4 More stayers

3.2.5 Change can be frightening

3.3 The Role of Discovery and Innovation in Food R&amp

3.3.1 It's all about discovery

3.3.2 It's all about innovation, or is it renovation?

3.3.3 Size matters

3.3.4 Here's a way out

3.3.5 What would the consumer say?

3.4 Additional Personal Observations and R&amp.

D-Related Stories

3.4.1 The business project

3.4.2 The secret project

3.4.3 The pet project

3.4.4 The never-ending project

3.4.5 The trial-and-error project

3.4.6 The please-someone project

3.4.7 The defensive project

3.4.8 The knowledge-building project

3.4.9 Change is needed!

3.5 Summary and Major Learning

Chapter 4 Understanding intellectual property and how it is handled in a typical food R&amp

D environment

4.1 Quest for Intellectual Property: An Important Driver

4.1.1 Patents

4.1.2 Recipes

4.1.3 Trademarks

4.1.4 Trade secrets and secrecy agreements

4.1.5 Experts: Actions and results

4.1.6 Alliances and partnerships

4.1.7 Protect everything!

4.1.8 One last attempt

4.2 The Value of Intellectual Property for a Food Company

4.2.1 Poor principles in practice

4.2.2 Change is on its way

4.2.3 Patents forever

4.2.4 Numbers and more numbers

4.2.5 And more numbers

4.2.6 Here are more and even bigger numbers

4.2.7 Is my patent actually profitable?

4.2.8 It's all about brands! And about service level!

4.2.9 Good communication is key, great communication creates value

4.3 Intellectual Property as the Basis for Industrial Intelligence and Counterintelligence

4.3.1 List everything

4.3.2 Technologies and people

4.3.3 Who are the experts?

4.3.4 Don't ask questions, just fill in the form!

4.3.5 I want monthly highlights, although I don't read them

4.3.6 Open up!

4.4 Commercializing IP Assets

4.4.1 A good license deal is better than no license deal or so you would think

4.4.2 Licensing out most often is a deviation of the traditional business model of a food company

4.5 Summary and Major Learning

Part 2 Possible future of the food industry

Chapter 5 The need for a new approach to R&amp.

D in the food industry

5.1 R&amp

D in the Food Industry Is Inefficient: An Analysis

5.1.1 Innovation at zero extra costs

5.1.2 Real changes are required

5.1.3 Small is beautiful

large becomes inefficient

5.1.4 The good, the creative, and the productive

5.1.5 What's wrong with R&amp

D?

5.1.6 I don't know which half to cut!

5.1.7 Let's eliminate every second word

5.1.8 Let's do another budget cut

5.1.9 Innovation is key!

5.1.10 The secret: Combine sensible budget cuts with instilling a creative constraints atmosphere

5.2 R&amp

D under the Influence and Guidance of Consultants

5.2.1 Consultants sell you back your idea

What's wrong with this?

5.2.2 It's you or your boss who asked for help

5.2.3 Consultants well used can be of real help

5.2.4 Being coached is everything

5.2.5 How to bring it to the consultant

5.3 R&amp

D under the Tutelage and Guidance of Marketing and Operations

5.3.1 Marketing has greater leverage

5.3.2 Marketing gives orders

marketing does not make compromises

5.3.3 Operations act like a strict father

5.3.4 A bit of humor

5.3.5 Here's one example

5.3.6 Let's be respectful with each other

5.4 Evolutionary Change in a Typical Food R&amp

5.4.1 R&amp

D is not alone in mediocrity

5.4.2 Let's change, gradually!

5.4.3 Watch out for support and best timing

5.4.4 Cyclical versus anti-cyclical

5.4.5 From 10 make 1 or make 10: Which do you prefer?

5.4.6 Let us team up!

5.4.7 Change comes easy

5.5 Summary and Major Learning

Chapter 6 Consumer perspectives for change to R&amp

D in the food industry

6.1 The Fast Moving Consumer Goods Industry (FMCGI)

6.1.1 Fast, furious, and cheap!

6.1.2 What consumers really want? The million dollar question, the billion dollar answer!.

6.1.3 Food should be all natural it should be all this…

6.1.4 Food companies don't like risks

they "wait them away"

6.1.5 Lean and efficient: Don't you get it?

6.1.6 Mutual understanding is not everything

it's the only thing

6.1.7 Here are some ways out

6.2 The Consumer in the Center

6.2.1 No risk, no fun, or else?

6.2.2 What's architecture got to do with this?

6.2.3 In search of the ultimate answer

6.2.4 Emancipate from the consumers!

6.2.5 I think we may have the wrong people, oops!

6.2.6 Observation and smart conclusion: Two successful siblings

6.2.7 Observation is king

6.2.8 What do I do with what I have seen?

6.2.9 Tell the consumers, don't let them tell you! At least try

6.2.10 The ultimate downturn: Administrative processes

6.3 The Consumer-Driven Food R&amp

6.3.1 The "a-ha" moment

6.3.2 Take the risk and become independent

6.3.3 And better back it up with successful results!

6.3.4 I want to play with my own toys and make my own rules

6.4 Consumer Groups: The Public Opinion

6.4.1 Early warning is the name of the game

6.4.2 Oops, we got it wrong

6.4.3 Working together for the common goal: Consumer benefits

6.5 Summary and Major Learning

Chapter 7 University perspectives for change to R&amp

7.1 How Did We Get to This?

7.1.1 Why have "food science" and "food engineering" developed in parallel to mainstream science disciplines?

7.1.2 Why does industry sponsor research

7.1.3 IP "there's gold in them there hills": The intellectual gold rush

7.2 The "State of the Art"

7.2.1 What does the food industry know about academia?

7.2.2 Academics: Three different ones

7.2.3 Nutrition, medical science, claims, and regulatory bodies

7.2.4 Getting money from governments via grants and awards.

7.2.5 Academics as consultants.

Notes:

Includes bibliographical references at the end of each chapters and index.

Description based on print version record.

ISBN:

9781119089414

1119089417

9781119089421

1119089425

OCLC:

961449196