Concurrent Engineering in seafood product development

Stella Jonsdottir, Johan Vesterager, Torger Børresen

Research output: Contribution to journalJournal articleResearchpeer-review


Concurrent Engineering (CE) can provide an improved approach to product development for extending the lines of seafood products. Information technology support tools based on product models can provide an integrated and simultaneous approach for specifying new recipes. The seafood industry can benefit from the CE approach which can support product developers to provide concurrent specifications for raw materials, ingredients, packaging, and production methods. The approach involves the use of product models from which line extensions are more easily generated than by use of customary stepwise techniques. it is anticipated that other food industries also can benefit from the more simultaneous approach
Original languageEnglish
JournalTrends in Food Science & Technology
Pages (from-to)362-367
Publication statusPublished - 1998


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