PRODUCT DEVELOPMENT STRATEGIES

Skip Navigational Links.
Food & Ingredients | Educ. Serv. | Tech Serv. | Market Serv. | E-Commerce Serv.
Food Resource (Home)
Be descriptive for better search results.
Pedi, R. and R. Moesta. 1993. Total quality in product development. Prepared Foods 162(2):44. to Top

Essentially, this article proports that the Taguchi approach to product development is one of controlling quality as quality problems cost monies. Taguchi was a Japanese engineer that converted the Deeming approach of management to food product development. The traditional versus Taguchi approach from this article are shown below.

NEW PRODUCT DEVELOPMENT APPROACHES


Traditional ApproachThe Taguchi Approach
Best raw materials. Lowest-cost raw materials
Precise procedures Induced variations
Controlled conditions Designs that accept variations
Careful scrutinization Experimental design
One factor at a time "Robustness"
Firefighting/Scrambling Cost additions as response
to induced variations
Cost-up strategy Highest quality for lowest cost

Pedi and Moesta, 1993

The food product development process starts with:

  • best raw materials
  • precise procedures
  • controlled conditions
  • careful scruntinization
  • one factor at a time
  • firefighting/scrambling
  • cost-up strategy

    • Updated: Thursday, September 6, 2007.

    Oregon State University.
    OSU Disclaimer.