Evaluation of Easy-to-Clean Property of Ceramic

Main evaluation methods of easy-to-clean property of domestic ceramics and sanitary wares were reviewed. Easy-to-clean technology meets the 21st century energy-saving industrial policies and will improve rapidly in new product development, evaluation techniques and standardization research.

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21st Century Organizations and the Basis for Achieving Optimal Cross-Functional Integration in New Product Development

Creating Knowledge Based Organizations ◽

10.4018/978-1-59140-162-9.ch014 ◽

2011 ◽

pp. 299-311

Author(s):

J. Daniel Sherman

Keyword(s):

Information Processing ◽

Product Development ◽

New Product Development ◽

21St Century ◽

Theoretical Basis ◽

Large Scale ◽

Functional Integration ◽

New Product ◽

Processing Capacity ◽

Engineering Projects

The theoretical basis for achieving optimal levels of cross-functional integration in new product development and the management of large scale engineering projects is developed in this chapter. Sources of environmental uncertainty and their effects on integration requirements are identified based on the literature. Structural modes of integration are discussed and presented in a theoretical framework based on degree of integration required, progressive combined information processing capacity, and cost.

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Monalisa Case Study: Energy-saving Needs in New Product Development

International Operations Management ◽

10.4324/9781315589497-20 ◽

2016 ◽

pp. 163-180

Keyword(s):

Product Development ◽

Energy Saving ◽

New Product Development ◽

New Product

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New Product Development

Business Strategies and Approaches for Effective Engineering Management ◽

10.4018/978-1-4666-3658-3.ch004 ◽

2013 ◽

pp. 62-83 ◽

Cited By ~ 2

Author(s):

Hassanali Rassouli

Keyword(s):

Product Development ◽

New Product Development ◽

21St Century ◽

New Product ◽

Corporate Management ◽

Product Lifecycle ◽

Lean Thinking ◽

Corporate Executives ◽

Strategic Support ◽

In The Beginning

Intensive global competition of 21st century calls for a systematically aligned set of approaches in all aspects of corporate management including new product development. Success of new products needs the strategic support of corporate executives to establish and deploy coherent policies that are compatible with approaching new paradigms in business and manufacturing. Lean thinking is the widely accepted paradigm in the beginning of 21st century, and this chapter defines challenges and implications that corporate management will face in attempting to adapt to new product development approaches in accordance with the lean thinking perspective. This attempt covers all aspects of the organization in respect to product lifecycle.

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Trends of Using Sensory Evaluation in New Product Development in the Food Industry in Countries That Belong to the EIT Regional Innovation Scheme

Foods ◽

10.3390/foods10020446 ◽

2021 ◽

Vol 10 (2) ◽

pp. 446 ◽

Cited By ~ 1

Author(s):

Katarzyna Świąder ◽

Magdalena Marczewska

Keyword(s):

Product Development ◽

Sensory Evaluation ◽

New Product Development ◽

Food Industry ◽

New Product ◽

Evaluation Methods ◽

Computer Assisted ◽

Regional Innovation ◽

Horizon 2020 ◽

Eu Member States

Sensory evaluation plays an important role in New Product Development (NPD) in food industry. In the present study, the current trends of using sensory evaluation in NPD in the food industry in countries that belong to EIT Regional Innovation Scheme (RIS) were identified. The research was conducted in the first quarter of 2020. Computer assisted self-interviewing (CASI) technique for survey data collection was used. The sample included 122 respondents representing RIS countries that are the EU Member States and European Horizon 2020 Associated Countries that are classified as modest and moderate innovators according to European Innovation Scoreboard. The analysis presented in the paper allowed to describe the methods of sensory evaluation that can be used to support NPD in the food industry, identify the trends of using sensory evaluation in NPD in the food industry companies in RIS countries. The research results showed that almost 70% of companies apply sensory evaluation methods in NPD. The larger the company, the more often the methods of sensory evaluation are used in NPDs. Almost 60% of companies employing 51–100, 101–1000 and more than 5000 people, respectively declare the use of expert (analytical) test. However, regardless of size, most companies prefer consumer (affective) test to expert tests. Based on the results, it seems that the potential of usage sensory evaluation methods is not yet fully exploited in the food industry.

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A conceptual model for finding key factors for new product development evaluation

Journal of Innovation Management ◽

10.24840/2183-0606_008.004_0004 ◽

2021 ◽

Vol 8 (4) ◽

pp. 57-77

Author(s):

Rhys Williams ◽

Pouya S. Moghadam ◽

John Mulyata

Keyword(s):

Product Development ◽

Conceptual Model ◽

New Product Development ◽

Innovation Management ◽

Correlation Coefficients ◽

New Product ◽

Key Factors ◽

Analytic Hierarchy ◽

Key Factor ◽

Development Evaluation

This paper develops a conceptual model for finding key factors for new product development (NPD) evaluation. It builds on the work of the most cited and published authors on innovation management, but transfers attention from advertising aspects and efficiency, to factors identified within the NPD process such as new product project definition, a firm’s resources, organisation-product fit, and commercial entity, that would lead to success with “Information acquired” being identified as the underlying key factor. This paper presents a summary of the results of correlation coefficients calculated between the factors identified and outcome measures, derived from the leading authors’ work. Further, analytic hierarchy process (AHP) was used to evaluate the results of the correlation coefficients of sub-factors, which were modified by considering the ranking of each author.

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