Code du cours PārZ5031
Crédits 7.50
La quantité totale d'heures en classe200
Nombre de conferences18
Nombre de travaux pratiques et des séminaires42
La quantitē d'heures de travail autonome d'un ētudiant140
Date de l'approbation du cours14.10.2019
Ekon5152,
VadZ5090,
PārZM007 [GPARM007]
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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.
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
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