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Please use this identifier to cite or link to this item: http://ntour.ntou.edu.tw:8080/ir/handle/987654321/14505

Title: 食品香料產業新產品開發流程之研究
Studies of New Product Development Process in the Food Flavor Industry of Taiwan
Authors: Wei Lu
陸薇
Contributors: NTOU:Department of Food Science
國立台灣海洋大學:食品科學系
Keywords: 研究發展;食品香料產業;新產品開發流程
research and development (R&D);food flavor industry;new product development process
Date: 2002
Issue Date: 2011-06-30T07:39:05Z
Abstract: 本研究針對食品香料產業之新產品開發進行各項調查與分析工作,以十家食品香料廠商為主要調查對象,瞭解其主要研發流程及組織架構,並藉由其成功的新產品開發策略及經驗,整理出一套具系統化之新產品開發流程,可歸納為「創意產生」、「創意篩選」、「構想確立」、「設計研發」、「產品測試」、「生產試銷」及「上市追蹤」等七個主要階段。另外亦針對各流程之重視項目進行分析及彙整之工作,並利用統計方式獲得廠商重視之比例如下。 食品香料產業在新產品開發之目的方面主要是以「滿足客戶或顧客需求」(100%)為首要考量,其次則為「增加市場佔有率」(80%)、「引進新的技術」(60%)及「提昇企業形象」(50%)等。在新產品創意產生的來源則以「研發人員」(90%)為最優先,其次則為「客戶」(80%)、「國內外市場資訊」(80%)及「食品業者」(70%)等。在創意篩選時所重視的因素方面,前三項分別為「顧客導向」(21.1%)、「產品穩定性」(15.7%)及「原料來源」(15.0%)為主。新產品開發時進行之商業分析是以「市場需求量」(90%)、「原料供應能力」(80%)、「獲利能力」(60%)及「生產成本」(60%)為主要分析項目。 而在研發階段所重視產品本身的因素依序為「風味」(19.4%)、「氣味」(15.3%)、「質地」(14.7%)及「衛生安全」(13.6%)等四項。新產品開發的測試工作及評估方式則是以「客戶品評」(100%)、「研發人員品評」(90%)及「公司主管或行銷部門評估」(80%)為主。在販售前準備工作方面,業者對於「預估出貨量」(80%)、「確認配銷通路」(50%)及「員工教育訓練」(50%)等方面頗為重視。而販售後評估工作以「客戶滿意度」(90%)、「採購量」(80%)、「市場佔有率」(70%)、「價格接受度」(70%)及「銷售額」(60%)為優先評估項目。另外在新產品開發時所面臨最主要的困難和挑戰為「成本變動問題」(70%)。
This research focus on various survey and analyses for the new product development of food flavor industry including on 10 firms in Taiwan. The research technology approaches the understanding of product development process and organization structures. Some successful new product development strategies and experience of these companies lead to a systematic new product development process. It can be categorized into seven parts including “innovation producing”, “selection of innovation”, “idea establishment design”, “research and development (R&D)”, “monitoring and test”, “pre-market sales” and “launch follow-up”. Moreover, we also use statistic methodology to analyze and integrate the data on each product development process obtained from research targets, and the results are shown as below. The primary objective of new product development for food flavor industry is “satisfied with customer needs” (100%), the second would be “increasing market share” (80%), and followed by “introduction to new technology” (60%) and “enhancing company image” (50%). As innovation consideration, the priority in order is “researcher” (90%), “customers” (80%), “internal and foreign marketing information” (80%) and “food manufactures” (70%). The three major factors affected on selection of innovation are ”customer-orientation” (21.1%), “product stability” (15.7%) and “the source of material” (15.0%). As for the marketing analyses to develop a new product, the food flavor companies always concern about “market demand” (90%) as first, “the capability of material supply” (80%) as second, “profitability” (60%) in the third place and “production cost” (60%) is also important matter in this case. During the stage of R&D, the factors influenced on the quality of the products included “flavor” (19.4%), “odor” (15.3%), “texture” (14.7%), ”sanitation and safety” (13.6%). The evaluation for monitoring and testing new commodities, research targets reach a consensus on the factors of “customer sensory evaluation” (100%), “R&D sensory evaluation” (90%) and “senior management and marketing department comments” (80%). For pre-market sales, food flavor manufacturers pay much attention on “estimated-sales” (80%), “confirmed distributor channels” (50%) and “employees training” (50%). The statistics data demonstrate that “customer satisfaction” (90%), “measured purchase” (80%), “market share” (70%), “acceptable price” (70%) and “sales volume” (60%) dominate the evaluation for launch follow-up. Nevertheless, the biggest challenge for developing a new product is “changing cost” (70%).
URI: http://ethesys.lib.ntou.edu.tw/cdrfb3/record/#G0000000120
http://ntour.ntou.edu.tw/ir/handle/987654321/14505
Appears in Collections:[食品科學系] 博碩士論文

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