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Development of an objective tool to predict consumer acceptability of cooked ham, dried cured ham, paté and aspic for R&D purposes and product reformulation Research Institute for Agriculture, Fisheries and Food
Development of an objective tool to predict consumer acceptability of cooked ham, dried cured ham, paté and aspic for R&D purposes and product reformulation Research Institute for Agriculture, Fisheries and Food
Full Scale Product Lifecycle management in biotech production using advanced control and production information systems: Shorten New Product Development and Introductions in Bio-pharmaceutical industries using ISA-88 and ISA-95 Vrije Universiteit Brussel
Starting from an example of the production of a therapeutic monoclonal antibody using animal cell culture (MAb) using simulation and scheduling software for optimizing and de-bottlenecking the production processes, we abstract from the P&ID and model the control software for a Biotech Plant using an ISA standard ISA-88 and connect it with the Business Information Systems and Enterprise Resource Planning (ERP) software using the ISA standard ...
Technology development and product development in the front-end of innovation: a review University of Antwerp
In an industrial innovation context, practitioners often don't make a difference between technology development and product development. Both kind of activities are essential to innovation and they are organised in an integrated approach. New technology is often mentioned as one of the parameters that are important to define the innovation level of a new project. From a methodological point of view, however, there is a major difference between ...
Using the Hanze Model for curriculum development to optimize design projects in the bachelor curriculum program product development University of Antwerp
The integration of human, technological and economic aspects in product design is considered to be the most important competence of an industrial designer. A designer has to integrate aesthetic aspects, usability, mechanical and operational aspects, production techniques, ecological aspects and aspects such as price setting, market positioning, etc. First and second year bachelor students find it rather difficult and confusing to unite all these ...
Consumer-driven product development and improvement combined with sensory analysis: a case-study for European filled chocolates Ghent University
Understanding sensory analysis in consumer-driven product development in chocolate confectionary Ghent University
In todayU+2019s business, developing new products is a key objective for food companies. Studies on product development state that in the food industry this process needs to be consumer-driven. However, in order for consumer-driven food product development to be successful, one needs to understand the complexity of food perception and food preference by consumers. This doctoral research aims to identify opportunities how sensory analysis can ...