Innovation in Food Engineering : New Techniques and Products

Innovation in Food Engineering: New Tech

📁 Innovation in Food Engineering: New Techniques and Products

✍ Maria Laura Passos, Claudio P. Ribeiro 📂 Library 📅 2009 🏛 CRC Press 🌐 English

Consumer-driven products have kept the food industry at the forefront of technological innovations. For example, the redefinition of the once accepted compromise between convenience and quality is just one of the current issues driving the development of new products. An overview of a range of so

Sustainable Innovation in Food Product D

📁 Sustainable Innovation in Food Product Design (Food Engineering Series)

✍ Maria Margarida Cortez Vieira (editor), Lorenzo Pastrana (editor), José Aguilera 📂 Library 📅 2021 🏛 Springer 🌐 English

This book comes out of the 12th Iberoamerican Congress of Food Engineering, which took place at the University of Algarve in Faro, Portugal in July 2019. It includes the editors' selection of the best research works from oral and poster presentations delivered at the conference. The first s

Product Design : Techniques in Reverse E

📁 Product Design : Techniques in Reverse Engineering and New Product Development

✍ Kevin N. Otto, Kristin L. Wood 📂 Library 📅 2001 🏛 Pearson 🌐 English

Designed and targeted for the undergraduate, graduate and practicing engineer. Product Design presents an in-depth study of structured design processes and methods.Product Design presents an in-depth study of structured designed processes and methods. KEY TOPICS: Fundamental approach is that reverse

Innovation, Productivity and Sustainabil

📁 Innovation, Productivity and Sustainability in Food and Agriculture

✍ OECD 📂 Library 📅 2019 🏛 OECD Publishing 🌐 English

Products and Process Innovation in the F

📁 Products and Process Innovation in the Food Industry

✍ Klaus G. Grunert, Hanne Harmsen (auth.), Bruce Traill, Klaus G. Grunert (eds.) 📂 Library 📅 1997 🏛 Springer US 🌐 English

Innovation in new product development is a key factor in determining the success of a food company yet the area is fraught with risk, with failure rates in excess of 90% being common. Using a series of 12 European cases studies, this book examines the innovation process from agriculture through t

Products and Process Innovation in the F

📁 Products and Process Innovation in the Food Industry

✍ Klaus G. Grunert, Hanne Harmsen (auth.), Bruce Traill, Klaus G. Grunert (eds.) 📂 Library 📅 1997 🏛 Springer US 🌐 English

Innovation in new product development is a key factor in determining the success of a food company yet the area is fraught with risk, with failure rates in excess of 90% being common. Using a series of 12 European cases studies, this book examines the innovation process from agriculture through t