| Statuss(Aktīvs) | Izdruka | Arhīvs(0) | Studiju plāns Vecais plāns | Kursu katalogs | Vēsture |
| Hазвание курса | |
| Код курса | PārZ5031 |
| Кредитные пункты (ECTS) | 7.5 |
| Общее количество часов | 202.5 |
| Kоличество часов лекций | 18 |
| Kоличество часов семинаров и практических занятий | 42 |
| Количество часов самостоятельной работы студента | 140 |
| Дата утвеждения курса | 14/10/2019 |
| Разработчик курса | |
| , Anita Auziņa , Dace Kļava |
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| Предварительные знания | |
| Ekon5152, VadZ5090, |
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| Предыдущая версия курса | |
| PārZM007 [GPARM007] |
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| Учебная литературa | |
| 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. |
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| Дополнительная литература | |
| 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 |
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| Периодика и другие источники информации | |
| 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 |
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