Background
Earle, Mary Davidson was born on October 20, 1929 in Kilmallie, Scotland. Daughter of Ronald and Mary (Davidson) Cameron.
(Food processing has moved on from being a craft to a mode...)
Food processing has moved on from being a craft to a modern technology. In order to meet the sensory quality, safety, nutrition, health, economy and novelty demanded of food products by consumers, it is necessary to improve food processing operations. This improvement involves better prediction and control of the changes that occur during the processing of food materials, and the rates of changes and the factors that influence them. This book introduces the methods of reaction technology, illustrating what has been and can be applied in real situations. It builds a framework for the application of reaction technology, and uses this in a straightforward way, with understandable examples set within an industrial context. The book starts by setting out the general principles governing change in the nature and chemistry of a food constituent, and extends this to include the dynamics of the reactions of the many chemical constituents of food raw materials and ingredients. Fundamentals of Food Reaction Technology is intended for those working in process design, organisation and control, and will give technical managers an overall view of how the application of reaction technology in the future can lead to a "high tech" food industry. It will also be a valuable guide for students, lecturers and practitioners in development and process technology and engineering.
http://www.amazon.com/gp/product/1904007538/?tag=2022091-20
(Product development is the lifeblood of the food industry...)
Product development is the lifeblood of the food industry, from refining an established product range to developing completely new products. It is, however, a process fraught with risk that often ends in failure. So what then are the keys to making the process a success? Drawing on a wealth of experience gathered over 40 years, Food product development provides the answers. The first half of the book examines the four core elements of product development:- the business strategy directing product development; the various steps in the product development process; the knowledge required to fuel the process; the need for keeping the product development focused on the consumers needs and aspirations. The second part of the book looks at managing the product development process in practice with four case studies of successful product launches. It also discusses how to evaluate and improve the process to make future product innovation more successful. Filled with examples and practical suggestions, and written by a distinguished team with unrivalled academic and industry expertise, Food product development is a essential guide for R&D and product development staff, and all managers concerned with this key issue throughout the food industry. • Provides comprehensive coverage of the complete product development process • Includes a range of international case studies from various sectors of the food industry • Written by a distinguished international panel of experts
http://www.amazon.com/gp/product/1845697227/?tag=2022091-20
(This is appropriate for a first course in agricultural ma...)
This is appropriate for a first course in agricultural marketing. It has a managerial orientation in terms of branded products, industrial marketing, and commodity marketing. International examples are used to provide a truly global perspective to the food system. A driving philosophy for success in the food system is Total Quality Management, where all members--producers, processors, manufacturers, distributors, retailers, and food service outlets-understand that they are both suppliers and buyers and that the final quality of the consumer product depends on the actions of all people in the food system. To work together successfully, all food system members need a basic knowledge of the different areas and different types of marketing: commodity, industrial, food service, and consumer, which this book offers.
http://www.amazon.com/gp/product/0070572062/?tag=2022091-20
Earle, Mary Davidson was born on October 20, 1929 in Kilmallie, Scotland. Daughter of Ronald and Mary (Davidson) Cameron.
Bachelor of Science, Glasgow University, 1951. Doctor of Philosophy, Glasgow University, 1956. Doctor of Science, Khon Kaen University.
Assistant lecturer Royal Technology College, Glasgow, 1951-1956. Researcher Unilever Ltd., Colworth House, England, 1956-1959. Product development manager Cerebos Ltd., Edinburgh, Scotland, 1959-1961.
Product developer Meat Industry Research Institute New Zealand, Hamilton, 1961-1965. Senior lecturer, associate professor to professor Massey University, Palmerston North, New Zealand, 1965-1994, retired New Zealand, 1994. Director Food Technology Research Center, Massey University, Palmerston North.
Board directors New Zealand Export-Import Corporation, Wellington, New Zealand Pork Industry Board, Wellington, New Zealand Institute of Crop and Food Research, Christchurch, New Zealand. Executive Meat Industry Research Institute, Hamilton, New Zealand. Member committees on science and technology development Ministry of Science and Technology.
Member New Zealand food regulations committee Ministry of Health. Member tertiary education committee Ministry of Education. Member review committee New Zealand Universities.
(Product development is the lifeblood of the food industry...)
(Food processing has moved on from being a craft to a mode...)
(This is appropriate for a first course in agricultural ma...)
(Food Marketing An International Perspective. Mcgraw-Hill ...)
Fellow New Zealand Institute of Food Science and Technology (honorary), Institute of Professional Engineers New Zealand (honorary). Member Society of Chemistry and Industry, American Institute of Food Technology.
Married Richard Laurence Earle, October 1961.