Code du cours PārZ5019
Crédits 3
La quantité totale d'heures en classe81
Nombre de conferences8
Nombre de travaux pratiques et des séminaires24
La quantitē d'heures de travail autonome d'un ētudiant49
Date de l'approbation du cours20.02.2013
1. Innovation in food engineering [elektroniskais resurss] : new techniques and products / edited by Maria Laura Passos, Claudio P. Ribeiro. Boca Raton, Fla. : CRC Press, 2010. xxxiv, 721 p. : ill. Contemporary food engineering . Grāmata izdota arī iespiestā veidā. ISBN 9781420086072 (e-book : PDF)
2. 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.)
Consumer-led food product development. Edited by Hal MacFie. Cambridge: Woodhead Publishing ;Boca Raton [etc.]: CRC Press, 2007. 613 p.
3. Gordon W. Fuller New Food Product Development: From Concept to Marketplace, Third Edition , CRC Press 2016. 508p.
1. Dent, Andrew Product design / Andrew H. Dent & Leslie Sherr. London : Thames & Hudson, 2014. 208 lpp. : ilustrācijas ; 24 cm. Material innovation . ISBN 9780500291290 (brošēts)
2. Innovation in healthy and functional foods / edited by Dilip Ghosh ... [u.c.]. Boca Raton [u.c.] : CRC Press 1 tiešsaistes resurss (42 datnes, 579 lapas) : diagrammas, ilustrācijas, shēmas, tabulas. ISBN 9781439862698 (PDF).
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