LV EN RU DE FR

Kurs ausgearbeitet von (Lehrkraft)

Vorkenntnisse

Ekon5152,

VadZ5090,

Ersetzte Kurs

PārZ5031 [GPAR5031]

Zur einfŅhrenden LektŅre empfohlen

1.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.)
2.Bennett, Audrey G. Critical Mapping for Sustainable Food Design: food security, equity, and justice / Audrey G. Bennett, Jennifer A. Vokoun. Abingdon, Oxon; New York : Routledge, 2023. xvii, 246 lpp. : diagrammas, ilustrācijas, tabulas ; 24 cm. Routledge Studies in Food, Society and the Environment . ISBN 9781032118888 (brošēts).
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.Consumer-based New Product Development for the Food Industry / edited by Sebastiano Porretta, Howard Moskowitz and Attila Gere. London : Royal Society of Chemistry, [2021] xxii, 186 lpp. : ilustrācijas, tabulas ; 24 cm ISBN 9781839161391 (iesiets).
5.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
6.Fuller. G.W. New Food Product Development, CRC Press, 2011. 508 p. FRANC&TAYLOR datu bāzes grāmatas.

Weiterfuhrende Literatur

1.Bessant J., Goller I. Creativity for innovation management. Abingdon, Oxon; New York: Routledge, 2017. 332 p. ISBN 9781138641303
2.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. 3.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/the_workplace_reimagined_2023 4.EitFood https://www.eitfood.eu
5. The European Federation of Food Science and Technologies https://www.effost.org/default.aspx