Research and Development

  • Harry W. Lawson
Part of the The L. J. Minor Food Service Standards Series book series (TLMFSS, volume 5)


Research and Development (R & D) may be considered to be a systematic approach to the development of new products and to the improvement of current products. Improvements of current products may include package improvements, ingredient changes, processing changes, and other changes that improve efficiency or offer more economic advantages to the user. A good solid R&D program is essential to the growth and future health of all major food processors. It is also a very important activity for foodservice chains. As an example, fast food chains are continually trying to develop new sandwiches and new entree items that will give a competitive advantage and an increase in market share. Also included in the R & D work of foodservice chains is the study of both current customers’ preferences and future or potential customer’s preferences.


Product Development Blind Test Market Testing Flavor Perception Fast Food Chain 
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Copyright information

© The Avi Publishing Company, Inc. 1985

Authors and Affiliations

  • Harry W. Lawson
    • 1
  1. 1.CincinnatiUSA

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