This introduction presents an overview of the key concepts discussed in the subsequent chapters of this book. Understanding product development in today's food industry, the book gives an overview of change in accelerating food product design and development to compete in today's marketplace, food product development is under pressure to create innovative new products at a time when there are pressures to cut back on costs, labor, and problem-solving tools. It provides a historical perspective for the journey of the food industry in America from the turn of the last century until early 2000s. The book provides insight on the broad spectrum of skills and capabilities within the R&D organization necessary for companies to compete successfully with limited resource. The book explains optimizing food product design and development. Food scientists are often faced with developing new products such as functional foods marketed toward health-conscious people to meet growing consumer trends.