FOREWORD
This publication was prepared by Steve Seideman, Extension Food Processing Specialist of the Institute of Food Science & Engineering at the University of Arkansas. This guide is designed to provide fundamental information to entrepreneurs, small food processing businesses and individuals in large food companies who want to learn more about food processing. Included in this guide is information on basic business considerations, planning a marketing strategy, processing, food science, labeling, and regulations. Some of the materials for this guide were drawn from outside sources and the original authors are identified with this material. The author of this manual expresses his appreciation to these authors for allowing the use their material.
This publication was prepared by Steve Seideman, Extension Food Processing Specialist of the Institute of Food Science & Engineering at the University of Arkansas. This guide is designed to provide fundamental information to entrepreneurs, small food processing businesses and individuals in large food companies who want to learn more about food processing. Included in this guide is information on basic business considerations, planning a marketing strategy, processing, food science, labeling, and regulations. Some of the materials for this guide were drawn from outside sources and the original authors are identified with this material. The author of this manual expresses his appreciation to these authors for allowing the use their material.
The Institute of Food Science & Engineering is part of the Division of Agriculture, University of Arkansas. It is composed of interactive technology centers that provide research and extension support for value-added processing of agricultural products in Arkansas. These centers provide an interdisciplinary focus for programs and an information pipeline to the food processing industries of Arkansas. Programs encompass harvesting, handling, processing, packaging and evaluation of food products.
The Institute's ultimate mission is to provide technical advances in food processing and packaging that foster safe, efficient, environmentally responsible processing systems. This mission relates to the public's need for safe, affordable nutritious food products and the need for economic growth in the state's agricultural and processing sector.
The information in this guide is designed as a starting point. Since new product development is both a science and an art and success of a new product is largely dependent upon timing, perseverance and luck, there is no guarantee that following the fundamental information contained in this guide will ultimately lead to success. However, by following the principles set forth in this guide, your probability of success will be greatly improved.
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Other important journal:
Other important journal:
- JOURNAL: A Path Dependence Approach to The economics of ethanol production in Brazil
- Impact of food processing industry on geology, soil and ecology: The Nigerian experience
- Importance of agro-food chains in EU regions: a cross-section analysis
- JOURNAL: A Comparative Study of Brackiswater Water Desalination Using Indigenously Prepared Solar Desalination Unit
- DISSERTATION: Inactivation Mechanisms of Alternative Food Processes on Escherichia coli O157:H7
- Food Foresight: Analysis of the development patterns of the Food Industry and markets using TRIZ concepts
- Food Processing Innovation: A Case Study With Pressurized Passion Fruit Juice
- Globalization of the Processed Foods Market: U.S. Trade in Processed Foods
- Guidance for Food Processing / Packaging in Michigan Food Service Establishments
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