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The Food Processing Center: How a university can help new product efforts |
E. E. O'NEILL, Food Processing Center, Univ. of Nebraska, Lincoln, Dept. of Food Science & Technology, 143 Food Industry Complex, Lincoln, NE 68583-0930 Universities through groups such as the Food Processing center at the University of Nebraska Lincoln, extension, and academic commodity or processing experts offer unique assistance to food manufacturers. The depth and breadth of services available are often only partially understood by the potential client groups, whether very small or very large. The ability of academic centers to provide broad assistance in new product development efforts will be explored. While the Food Processing Center at the University of Nebraska Lincoln is but one model, it has proven to be successful over a variety of product types and service needs. It will be used to provide an example of the diversity of services available for use in many academic institutions. Among the benefits of working with an academic institution is the availability of a variety of expertise, ranging from concept development through manufacturing systems. A variety of examples will be used that demonstrate ways in which a multi-disciplinary approach has been of value. A high degree of value can be brought to a task through effective coordination of Center staff with faculty members having diverse areas of expertise. As with any new product effort results can vary widely. The most stringent and disciplined product development efforts do not always lead to new product successes. Examples of how those efforts can be strengthened with university collaboration will be discussed. Effective new product development is one of the key mechanisms that help new companies get started and existing companies to expand and grow. Alternative approaches that can help fuel that effort need to be understood and effectively used by the product development scientist.
Session 38, Strategies for successful product development
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