Kurs-Code PārZ5019

Kreditpunkte 2

Stundenzahl insgesamt (im Auditorium)80

Vorlesungen (Stundenzahl)8

Stundenzahl fŅr Seminare und praktische Arbeitsaufträge24

Selbststandige Arbeit des Studenten (Stunden)48

Bestätigt am (Datum)20.02.2013

Kurs ausgearbeitet von (Lehrkraft)

author

Dace Kļava

Zur einfŅhrenden LektŅre empfohlen

1. Innovation in food engineering [elektroniskais resurss] : new techniques and products / edited by Maria Laura Passos, Claudio P. Ribeiro. Boca Raton, Fla. : CRC Press, 2010. xxxiv, 721 p. : ill. Contemporary food engineering . Grāmata izdota arī iespiestā veidā. ISBN 9781420086072 (e-book : PDF)
2. Handbook of research on innovation and entrepreneurship / edited by David B. Audretsch ... [et al.]. Cheltenham, UK ;Northampton, MA : Edward Elgar ; c2011. xvi, 510 lpp. : il., diagr., sh., tab. ; 25 cm. ISBN 9781848440876 (hbk.)
Consumer-led food product development. Edited by Hal MacFie. Cambridge: Woodhead Publishing ;Boca Raton [etc.]: CRC Press, 2007. 613 p.
3. Gordon W. Fuller New Food Product Development: From Concept to Marketplace, Third Edition , CRC Press 2016. 508p.

Weiterfuhrende Literatur

1. Dent, Andrew Product design / Andrew H. Dent & Leslie Sherr. London : Thames & Hudson, 2014. 208 lpp. : ilustrācijas ; 24 cm. Material innovation . ISBN 9780500291290 (brošēts)
2. Innovation in healthy and functional foods / edited by Dilip Ghosh ... [u.c.]. Boca Raton [u.c.] : CRC Press 1 tiešsaistes resurss (42 datnes, 579 lapas) : diagrammas, ilustrācijas, shēmas, tabulas. ISBN 9781439862698 (PDF).

Zur LektŅre vorgeschlagene Zeitschriften

Latvijas investīciju un attīstības centrs http://www.liaa.gov.lv
Valsts izglītības attīstības aģentūra http://viaa.gov.lv/lat/