Code du cours PārZM007
Crédits 8
La quantité totale d'heures en classe200
Nombre de conferences18
Nombre de travaux pratiques et des séminaires46
Nombre des travaux du laboratoire0
La quantitē d'heures de travail autonome d'un ētudiant152
Date de l'approbation du cours28.11.2023
Auteur du cours
Dace Kļava
Connaissances de base
Ekon5152,
VadZ5090,
Le cours remplacé
PārZ5031 [GPAR5031]
Manuels
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.
Ouvrages supplémentaires
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
Périodiques et d`autres ressources d`information
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