Код курса PārZ5031

Кредитные пункты 7.50

Общее количество часов200

Kоличество часов лекций18

Kоличество часов семинаров и практических занятий42

Количество часов самостоятельной работы студента140

Дата утвеждения курса14.10.2019

Разработчики курса

author

Anita Auziņa

author

Dace Kļava

Предварительные знания

Ekon5152,

VadZ5090,

Предыдущая версия курса

PārZM007 [GPARM007]

Учебная литературa

1. Tidd J., Bessant J., Pavitt K. Managing innovation: integrating technological, market and organizational change. Chichester, United Kingdom: John Wiley & Sons, 2001. 388 p.
2. Von Stamm B. Managing innovation, design and creativity. 2nd ed. Chichester, UK ;Hoboken, NJ: John Wiley & Sons, 2008. 572 p. ISBN 9780470510667 (pbk)
3. R&D management in the knowledge era: challenges of emerging technologies. T. Daim ed. Cham: Springer, 2019. 624 p. Innovation, Technology, and Knowledge Management, ISBN 9783030154080
4. Lorenzo O., Kawalek P., Wharton L. Entrepreneurship, innovation and technology: a guide to core models and tools. Abingdon, Oxon; New York, NY: Routledge, 2018. 116 p. Routledge focus. ISBN 9781138497610
5. Fuller. G.W. New Food Product Development, CRC Press, 2011. 508 p. FRANC&TAYLOR datu bāzes grāmatas.

Дополнительная литература

1. Handbook of research on innovation and entrepreneurship. Edited by D. B. Audretsch ... [et al.]. Cheltenham, UK; Northampton, MA: Edward Elgar; 2011. 510 p. ISBN 9781848440876 (hbk.)
2. Bessant J., Goller I. Creativity for innovation management. Abingdon, Oxon; New York: Routledge, 2017. 332 p. ISBN 9781138641303
3. Innovative Food Processing Technologies: extraction, separation, component modification, and process intensification< Edited by K. Knoerzer, P. Juliano, G. Smithers. Duxford: Woodhead Publishing is an imprint of Elsevier, 2016. 481 p. Woodhead Publishing Series in Food Science, Technology and Nutrition; 302. ISBN 9780081002940.
4. Novel food processing [elektroniskais resurss]: effects on rheological and functional properties. Edited by J. Ahmed ... [et al.]. Boca Raton, Fla.: CRC Press, 2010. 510 p. ISBN 9781420071221 E-grāmata. Pieejama LLU tīklā Taylor & Francis Group CRC Press e-grāmata. Pieejams: https://www.taylorfrancis.com/books/9780429149993

Периодика и другие источники информации

1. Innovative Food Science and Emerging Technologies. ISSN: 1466-8564
2. Trends in Food Science & Technology. ISSN: 0924-2244
3. Marketing & Innovation Magazine https://issuu.com/eurest/docs/2016_marketing_magazine_eurest
4. Food Innovation https://www.yumpu.com/es/document/view/59239802/food-innovation-1