Best practice in product development is a dynamic target. Not only are new practices being developed and refined but the differences in organisations demand the tailored application of these practices. There are eight basic companies, all projects and at all times. But the company philosoph knowledge, skills and assets change; and these changes cause changes in the types of product innovations and the activities in product development Successful companies recognise that product development is an important strategic issue that demands constant attention. There is a need to evaluate the product development performance and the product development success rate

The four basic stages in the PD Process are the same for all food product development, but there are significant differences in the activities, techniques and timings for new product development in the primary production, industrial food processing, and food manufacturing industries Primary production's product development is based on either a breeding process from cultivated varieties or capturing a new species from the wild. The development of new plants, animals and fish takes a great deal of time and depends on times of growing and harvesting There can be a general product concept based on perceived consumer or industrial wants and needs

Product development management in the food system is complex, long term and capital intensive. It is total company management involving every function in the company- so it is managing either a microcosm of the company or an integration of the company functions. For a major innovation, the company may set up a new venture company or division; or a new group of people may form a new company. At this time when many new companies are being formed on the innovations of information technology and biotechnology, it is interesting to speculate on new venture companies in the food industry and the basis of their new innovations. But at the present time

Consumers are the centre of product development in the food industry, directly in the design of consumer products and indirectly in the design of commodity products and industrial products. In industrial product development, the emphasis is on the immediate customer, but consideration needs to be given to the acceptance of the final product by the consumer. It is important in product development to understand basic consumer behaviour and food choice as well as the individual product/consumer relationship(Earle, 1997). Differences among

The ability of a company to build a knowledge core and continuously create new nowledge is critical to the success of product development. There are four areas where knowledge is needed for product development the different cultures of the world their needs wants and attitudes. and how they can assimilate and absorb new products

The PD Process coordinates the specific research activities such as product design, process development, engineering plant design, marketing strategy and desig with the aim of producing an integrated approach to the development of new products. The overall aim is to create a product that an individual consumer or a food manufacturing company or food service organisation will buy. The two parts of product development-the knowledge of the consumer's needs/wants and the knowledge of modern scientific discoveries and technological

Product development does not occur in isolation as a separate functional activity. It is a company philosophy, a basic company strategy and a multifunctional company activity. In recent years to show this all-encompassing basis, bringing together product, process, marketing and organisational innovations, there has been development of an overall innovation strategy. This innovation strategy is related to the company's overall business aims and strategy, as well as the social, economic and technological environment, and the company's own knowledge and skills. The business strategy also includes a duct strategy outlining the products of the future. The combination of the innovation and product strategies is the basis for the product development strategy, and from this can be developed

The aim of this chapter is to identify the important factors in food product development to be studied in detail in the succeeding chapters. Firstly the different groups of food products are identified as a basis for organising product strategy. Then the published research on the factors in product failure and product success in all types of industries is used to identify the key factors in food product development. This leads into the management of product development at three different levels:

杨陵职业技术学院：《发酵与酿造工艺学》腐乳发酵和腐乳生产中常见的质量问题

掌握腐乳的定义、类型、特点，了解生产腐乳所用原料，掌握腐乳坯制造的基本工艺