Kurs-Code PārZ5031
Kreditpunkte 7.50
Stundenzahl insgesamt (im Auditorium)200
Vorlesungen (Stundenzahl)18
Stundenzahl fŅr Seminare und praktische Arbeitsaufträge42
Selbststandige Arbeit des Studenten (Stunden)140
Bestätigt am (Datum)14.10.2019
Kurs ausgearbeitet von (Lehrkraft)
Anita Auziņa
Dace Kļava
Vorkenntnisse
Ekon5152,
VadZ5090,
Ersetzte Kurs
PārZM007 [GPARM007]
Zur einfŅhrenden LektŅre empfohlen
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.
Weiterfuhrende Literatur
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
Zur LektŅre vorgeschlagene Zeitschriften
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