| Statuss(Aktīvs) | Izdruka | Arhīvs(0) | Studiju plāns Vecais plāns | Kursu katalogs | Vēsture |
| Titre du cours | |
| Code du cours | PārZ5036 |
| Crédits (ECTS) | 6 |
| La quantité totale d'heures en classe | 162 |
| Nombre de conferences | 22 |
| Nombre de travaux pratiques et des séminaires | 20 |
| Nombre des travaux du laboratoire | 6 |
| La quantitē d'heures de travail autonome d'un ētudiant | 114 |
| Date de l'approbation du cours | 26/02/2020 |
| Auteurs du cours | |
| , Dace Kļava , Evita Straumīte |
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| 6979@@Priekšzināšanas Kursam priekšzināšanas nav nepieciešamas |
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| Manuels | |
| 1.Baran R. J., Galka R. J. Customer relationship management: The foundation of contemporary marketing strategy. Second edition. New York, London: Routledge/Taylor & Francis Group, 2017. 449 p.
2.Moskowitz H. R., Beckley J. H., Resurreccion A.V. Sensory and consumer research in food product design and development. Ames, Iowa: Blackwell Publishing, 2006. 358 p. 3.Innovation in food engineering [elektroniskais resurss] : new techniques and products. Eedited by M. L. Passos, C. P. Ribeiro. Boca Raton, Fla.: CRC Press, 2010. 721 p. Grāmata izdota arī iespiestā veidā. ISBN 9781420086072. E-grāmata. Pieejama LLU tīklā ar LLU IS (e-studiju) parolēm: http://marc.crcnetbase.com/isbn/9781420086072 4.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 5.Consumer-led food product development. Edited by H. MacFie. Cambridge: Woodhead Publishing; Boca Raton etc.: CRC Press, 2007. 613 p. 6.Fuller G. W. New Food Product Development: From Concept to Marketplace. Third Edition. Boca Raton: CRC Press, 2016. 508 p. |
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| Ouvrages supplémentaires | |
| 1.Ebster C., Garaus M. Store design and visual merchandising: Creating store space that encourages buying. New York, NY: Business Expert Press, 2011.
2.Strautniece E. Pārtikas produktu sensorā novērtēšana. LLU, PTF. Jelgava, 2004. 88 lpp. 3.Dent A., Sherr L. Product design. London: Thames & Hudson, 2014. 208 p. ISBN 9780500291290 4.Innovation in healthy and functional foods. Edited by D. Ghosh ... etc. Boca Raton, FL: CRC Press/Taylor & Francis, 2013 598 p. E-grāmata pieejama tiešsaistē LLU tīklā ar LLU IS lietotājkontu (e-studiju parole): http://www.crcnetbase.com.ezproxy.llu.lv/doi/book/10.1201/b13022. |
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| Périodiques et d`autres ressources d`information | |
| Food Quality and Preference. ISSN: 0950-3293. Žurnāls piejams LLU tīklā ar LLU IS (e-studiju) parolēm: https://www.journals.elsevier.com/food-quality-and-preference
Food Research International. ISSN: 0963-9969. Žurnāls piejams LLU tīklā ar LLU IS (e-studiju) parolēm: https://www.journals.elsevier.com/food-research-international Food Chemistry. ISSN: 0308-8146. Žurnāls piejams LLU tīklā ar LLU IS (e-studiju) parolēm: https://www.journals.elsevier.com/food-chemistry Current Opinion in Food Science. ISSN: 2214-7993. Žurnāls piejams LLU tīklā ar LLU IS (e-studiju) parolēm: https://www.journals.elsevier.com/current-opinion-in-food-science Latvijas investīciju un attīstības centrs. Pieejams: http://www.liaa.gov.lv |
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