Food Industry Design Technology And Innovation

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Food Industry Design, Technology and Innovation

Helmut Traitler,Birgit Coleman,Karen Hofmann
Food Industry Design Technology and Innovation Book PDF

Author : Helmut Traitler,Birgit Coleman,Karen Hofmann
Publisher : John Wiley & Sons
Page : 311 pages
File Size : 42,9 Mb
Release : 2014-11-17
Category : Technology & Engineering
ISBN : 9781118733264

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Food Industry Design, Technology and Innovation by Helmut Traitler,Birgit Coleman,Karen Hofmann Pdf

Food products have always been designed, but usually not consciously. Even when design has been part of the process, it has often been restricted to considerations of packaging, logos, fonts and colors. But now design is impacting more dramatically on the complex web that makes up our food supply, and beginning to make it better. Ways of thinking about design have broad applications and are becoming central to how companies compete. To succeed, food designers need to understand consumers and envision what they want, and to use technology and systems to show they can deliver what has been envisioned. They also need to understand organizations in order to make innovation happen in a corporation. The authors of this book argue that design has been grossly underestimated in the food industry. The role of design in relation to technology of every kind (materials, mechanics, ingredients, conversion, transformation, etc.) is described, discussed, challenged and put into proper perspective. The authors deftly analyze and synthesize complex concepts, inspiring new ideas and practices through real-world examples. The second part of the book emphasizes the role of innovation and how the elements described and discussed in the first parts (design, technology, business) must join forces in order to drive valuable innovation in complex organizations such as large (and not so large) food companies. Ultimately, this groundbreaking book champions the implementation of a design role in defining and executing business strategies and business processes. Not only are designers tremendously important to the present and future successes of food corporations, but they should play an active and decisive role at the executive board level of any food company that strives for greater success.

Food Product Design

Anita R. Linnemann,Catharina G. P. H. Schroën,M. A. J. S. van Boekel
Food Product Design Book PDF

Author : Anita R. Linnemann,Catharina G. P. H. Schroën,M. A. J. S. van Boekel
Publisher : Brill Wageningen Academic
Page : 0 pages
File Size : 49,5 Mb
Release : 2011
Category : Food
ISBN : 9086861733

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Food Product Design by Anita R. Linnemann,Catharina G. P. H. Schroën,M. A. J. S. van Boekel Pdf

Up-to-date solutions for chemical and physical changes during food processing and storage are discussed.

Innovation Strategies in the Food Industry

Charis M. Galanakis
Innovation Strategies in the Food Industry Book PDF

Author : Charis M. Galanakis
Publisher : Academic Press
Page : 366 pages
File Size : 53,9 Mb
Release : 2021-10-21
Category : Technology & Engineering
ISBN : 9780323915526

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Innovation Strategies in the Food Industry by Charis M. Galanakis Pdf

Innovation Strategies for the Food Industry: Tools for Implementation, Second Edition explores how process technologies and innovations are implemented in the food industry, by i.e., detecting problems and providing answers to questions of modern applications. As in all science sectors, Internet and big data have brought a renaissance of changes in the way academics and researchers communicate and collaborate, and in the way that the food industry develops. The new edition covers emerging skills of food technologists and the integration of food science and technology knowledge into the food chain. This handbook is ideal for all relevant actors in the food sector (professors, researchers, students and professionals) as well as for anyone dealing with food science and technology, new products development and food industry. Includes the latest trend on training requirements for the agro-food industry Highlights new technical skills and profiles of modern food scientists and technologists for professional development Presents new case studies to support research activities in the food sector, including product and process innovation Covers topics on collaboration, entrepreneurship, Big Data and the Internet of Things

Innovation in Food Engineering

Maria Laura Passos,Claudio P. Ribeiro
Innovation in Food Engineering Book PDF

Author : Maria Laura Passos,Claudio P. Ribeiro
Publisher : CRC Press
Page : 747 pages
File Size : 51,9 Mb
Release : 2016-04-19
Category : Technology & Engineering
ISBN : 1420086073

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Innovation in Food Engineering by Maria Laura Passos,Claudio P. Ribeiro Pdf

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 solutions for these challenges, Innovation in Food Engineering: New Techniques and Products addresses not only new or alternative technologies but also new products, materials, and additives that have emerged as a response to current and emerging issues faced by the food industry. This book provides a comprehensive overview of modern processing technologies and their use to develop new or improved food products and ingredients that meet consumers increased demands for quality and safety. Each chapter in the Innovative Techniques section begins with a critical review of the fundamentals of the new or modified technique, its advantages, and relevant results. They include a description of the actual industrial scenario where the technique can be applied, emphasizing benefits and economical relevance of this sector. The chapters in the New Materials, Products, and Additives section identify the potential of the new or modified product, discuss its production route, and compare it with traditional alternatives. While there are many books available on both topics, this is one of the first to cover processing technologies and their use to produce new and improved food products. Written by internationally recognized experts and pioneers and comprehensive in scope, the text highlights promising techniques and remaining challenges. In the constantly changing global marketplace, keeping up with new developments is important—keeping ahead of them is essential. This book keeps you up to date on the latest technology and paves the way for future developments.

Consumer-based New Product Development for the Food Industry

Sebastiano Porretta,Howard Moskowitz,Attila Gere
Consumer based New Product Development for the Food Industry Book PDF

Author : Sebastiano Porretta,Howard Moskowitz,Attila Gere
Publisher : Royal Society of Chemistry
Page : 209 pages
File Size : 45,5 Mb
Release : 2021-04-07
Category : Science
ISBN : 9781839161391

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Consumer-based New Product Development for the Food Industry by Sebastiano Porretta,Howard Moskowitz,Attila Gere Pdf

This is the first book that describes and explains food development from the point of view of the consumer rather than from the top down approach.

Handbook of Innovation in the Food and Drink Industry

Ruth Rama
Handbook of Innovation in the Food and Drink Industry Book PDF

Author : Ruth Rama
Publisher : CRC Press
Page : 105 pages
File Size : 53,6 Mb
Release : 2008-03-26
Category : Technology & Engineering
ISBN : 9781560222989

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Handbook of Innovation in the Food and Drink Industry by Ruth Rama Pdf

Forget the idea that the food and beverage (F&B) industry is low-tech and slow-changing. The Handbook of Innovation in the Food and Drink Industry goes beyond the traditional perspectives by exploring neglected aspects of technological change in this industry. Economic and managerial aspects of innovation, technological change, new product introduction, and research and development are discussed by leading international specialists in the food and drink industry. Food quality and society, dynamic innovations, the role of biotechnology, and future challenges in the industry are examined clearly in detail. Topics include: • Characteristics of production in the F&B firm • Managements of innovation and the effects on productivity in the F&B firm • Assessment of recent studies on innovation • Internal and external factors of innovation at the firm level • Role of the market and competition • Characteristics and determinates of product innovation • Productivity and innovation effects in the United States food processing industry • Management of knowledge • Innovations in food safety • Innovations in food quality • Biotechnology, information and communication technology (ICT), and the F&B industry • Analysis of the transformation of the Niagara wine cluster in Canada into a regional innovation system • Much more! The Handbook of Innovation in the Food and Drink Industry includes a review of industry literature on innovations, including the most debated topics. Chapters focus on study cases, analyses of large databases and other tools, economic analyses, and crucial survey results. This is a one-of-a-kind text that provides a well-rounded view of the entire industry and where it is heading. The book is carefully referenced and includes tables to clearly present data.

Accelerating New Food Product Design and Development

Jacqueline H. Beckley,Leslie J. Herzog,M. Michele Foley
Accelerating New Food Product Design and Development Book PDF

Author : Jacqueline H. Beckley,Leslie J. Herzog,M. Michele Foley
Publisher : John Wiley & Sons
Page : 408 pages
File Size : 47,8 Mb
Release : 2017-07-26
Category : Technology & Engineering
ISBN : 9781119149316

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Accelerating New Food Product Design and Development by Jacqueline H. Beckley,Leslie J. Herzog,M. Michele Foley Pdf

Written primarily for directors and managers of food design and development, food scientists, technologists, and product developers, this book explains all the necessary information in order to help meet the increasing demands for innovation in an industry that is providing fewer resources. This updated edition, by a group of seasoned food industry business professionals and academics, provides a real-world perspective of what is occurring in the food industry right now, offers strategic frameworks for problem solving and R&D strategies, and presents methods needed to accelerate and optimize new product development. Accelerating New Food Product Design and Development, Second Edition features five brand new chapters covering all the changes that have occurred within the last decade: A Flavor Supplier Perspective, An Ingredient Supplier Perspective, Applying Processes that Accelerate New Product Development, Looking at How the University Prepares Someone for a Career in Food, and Innovative Packaging and Its Impact on Accelerated Product Development. Offers new perspectives on what really goes on during the development process Includes updated chapters fully describing the changes that have occurred in the food industry, both from a developer’s point of view as well as the consumer requirements Features a completely rewritten chapter covering the importance of packaging which is enhanced through 3D printing All of this against the impact on speed to market Filled with unique viewpoints of the business from those who really know and a plethora of new information, Accelerating New Food Product Design and Development, Second Edition will be of great interest to all professionals engaged in new food product design and development.

Innovations in Food Packaging

Jung H. Han
Innovations in Food Packaging Book PDF

Author : Jung H. Han
Publisher : Academic Press
Page : 624 pages
File Size : 47,9 Mb
Release : 2013-10-03
Category : Technology & Engineering
ISBN : 9780123948359

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Innovations in Food Packaging by Jung H. Han Pdf

This new edition of Innovations in Food Packaging ensures that readers have the most current information on food packaging options, including active packaging, intelligent packaging, edible/biodegradable packaging, nanocomposites and other options for package design. Today's packaging not only contains and protects food, but where possible and appropriate, it can assist in inventory control, consumer education, increased market availability and shelf life, and even in ensuring the safety of the food product. As nanotechnology and other technologies have developed, new and important options for maximizing the role of packaging have emerged. This book specifically examines the whole range of modern packaging options. It covers edible packaging based on carbohydrates, proteins, and lipids, antioxidative and antimicrobial packaging, and chemistry issues of food and food packaging, such as plasticization and polymer morphology. Professionals involved in food safety and shelf life, as well as researchers and students of food science, will find great value in this complete and updated overview. New to this edition: Over 60% updated content — including nine completely new chapters — with the latest developments in technology, processes and materials Now includes bioplastics, biopolymers, nanoparticles, and eco-design of packaging

Innovations in Food Processing

Grahame W. Gould
Innovations in Food Processing Book PDF

Author : Grahame W. Gould
Publisher : CRC Press
Page : 282 pages
File Size : 50,5 Mb
Release : 2000-06-07
Category : Technology & Engineering
ISBN : 9781482278866

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Innovations in Food Processing by Grahame W. Gould Pdf

The food world has a number of options available to make the food industry more diverse, competitive, and efficient. Innovations in Food Processing investigates some of these options, alternative technologies, and strategies for properly addressing new challenges facing the food industry. It also provides specific examples on how these alternatives

The Food Industry Innovation School

Helmut Traitler
The Food Industry Innovation School Book PDF

Author : Helmut Traitler
Publisher : John Wiley & Sons
Page : 280 pages
File Size : 45,5 Mb
Release : 2015-04-13
Category : Technology & Engineering
ISBN : 9781118947630

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The Food Industry Innovation School by Helmut Traitler Pdf

Innovation and new product development are increasingly perceived as drivers of profits in the food industry. Companies are dedicating a large amount of resources to these areas and it is crucial that individuals understand how to be part of this new strategy. Food Industry Innovation School focuses on key skills needed to drive new ideas from initial concepts through to successful products on the shelf. The author argues that any individual can learn how to lead innovation within complex organizations utilizing companies? commercial and financialresources. The book focuses on the impact of single individuals on company successes. Case studies from the marketplace provide valuable examples of accomplishments and failures. Product development involves a plethora of activities such as R&D,innovation, engineering, packaging and design, manufacturing,logistics and supply chain management, as well as marketing, sales and finance, and the book addresses all these crucial functions undertaken by food companies and manufacturers of other packaged consumer goods. The learning principles and examples (based on theauthor's personal experience) are valid in many fast-movingconsumer goods organizations and so the principles, best practices and solutions offered in the 12 chapters are relevant to a wide audience in the food industry and beyond, including those working in household products, retail, the automotive industry, computers and IT, furniture, and even media and publishing. Read more: http://www.innovationschool.co/

Innovation and Future Trends in Food Manufacturing and Supply Chain Technologies

Craig Leadley
Innovation and Future Trends in Food Manufacturing and Supply Chain Technologies Book PDF

Author : Craig Leadley
Publisher : Woodhead Publishing
Page : 308 pages
File Size : 42,8 Mb
Release : 2015-11-18
Category : Technology & Engineering
ISBN : 9781782424703

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Innovation and Future Trends in Food Manufacturing and Supply Chain Technologies by Craig Leadley Pdf

Innovation and Future Trends in Food Manufacturing and Supply Chain Technologies focuses on emerging and future trends in food manufacturing and supply chain technologies, examining the drivers of change and innovation in the food industry and the current and future ways of addressing issues such as energy reduction and rising costs in food manufacture. Part One looks at innovation in the food supply chain, while Part Two covers emerging technologies in food processing and packaging. Subsequent sections explore innovative food preservation technologies in themed chapters and sustainability and future research needs in food manufacturing. Addresses issues such as energy reduction and rising costs in food manufacture Assesses current supply chain technologies and the emerging advancements in the field, including key chapters on food processing technologies Covers the complete food manufacturing scale, compiling significant research from academics and important industrial figures

Innovative Food Processing Technologies

Kai Knoerzer,Pablo Juliano,Geoffrey W Smithers
Innovative Food Processing Technologies Book PDF

Author : Kai Knoerzer,Pablo Juliano,Geoffrey W Smithers
Publisher : Woodhead Publishing
Page : 510 pages
File Size : 48,9 Mb
Release : 2016-06-29
Category : Technology & Engineering
ISBN : 9780081002988

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Innovative Food Processing Technologies by Kai Knoerzer,Pablo Juliano,Geoffrey W Smithers Pdf

Innovative Food Processing Technologies: Extraction, Separation, Component Modification and Process Intensification focuses on advances in new and novel non-thermal processing technologies which allow food producers to modify and process food with minimal damage to the foodstuffs. The book is highly focused on the application of new and novel technologies, beginning with an introductory chapter, and then detailing technologies which can be used to extract food components. Further sections on the use of technologies to modify the structure of food and the separation of food components are also included, with a final section focusing on process intensification and enhancement. Provides information on a variety of food processing technologies Focuses on advances in new and novel non-thermal processing technologies which allow food producers to modify and process food with minimal damage to the foodstuffs Presents a strong focus on the application of technologies in a variety of situations Created by editors who have a background in both the industry and academia

Design Thinking for Food Well-Being

Wided Batat
Design Thinking for Food Well Being Book PDF

Author : Wided Batat
Publisher : Springer Nature
Page : 299 pages
File Size : 42,7 Mb
Release : 2021-01-06
Category : Business & Economics
ISBN : 9783030542962

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Design Thinking for Food Well-Being by Wided Batat Pdf

How can we design innovative food experiences that enhance food pleasure and consumer well-being? Through a wide variety of empirical, methodological, and theoretical contributions, which examine the art of designing innovative food experiences, this edited book explores the relationship between design thinking, food experience, and food well-being. While many aspects of food innovation are focused on products' features, in this book, design thinking follows an experiential perspective to create a new food innovation design logic that integrates two aspects: consumer food well-being and the experiential pleasure of food. It integrates a holistic perspective to understand how designing innovative food experiences, instead of food products, can promote healthy and pleasurable eating behaviors among consumers and help them achieve their food well-being. Invaluable for scholars, food industry professionals, design thinkers, students, and amateurs alike, this book will define the field of food innovation for years to come.

Food Printing: 3D Printing in Food Industry

Kamalpreet Sandhu,Sunpreet Singh
Food Printing 3D Printing in Food Industry Book PDF

Author : Kamalpreet Sandhu,Sunpreet Singh
Publisher : Springer Nature
Page : 187 pages
File Size : 41,8 Mb
Release : 2022-03-14
Category : Technology & Engineering
ISBN : 9789811681219

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Food Printing: 3D Printing in Food Industry by Kamalpreet Sandhu,Sunpreet Singh Pdf

This book provides a comprehensive overview of the technical notes, research designs, literature, and 3DP (three-dimensional printing) technology applications for effective food printing. It provides a multidisciplinary coverage of 3D food printing in different food sectors. Recent advancements in manufacturing processes have led food industries to create innovations to stay competitive in the market. 3D food printing incorporates 3DP digital gastronomy strategies to manufacture food products with consistency in shape, color, flavor, texture, and even nutrition. Thus, by controlling the number of materials and the quality of nutrients, food items can be manufactured and handled to fulfill their particular requirements. For food printing, both proprietary structures and self-developed frameworks are used from open sources. Similar frameworks are re-engineered to reformulate administration, content creation, and user interface. For example, three printing medium types, natural printable products, non-printable synthetic food products, and alternative ingredients as well as two recipe forms (i.e., element-based recipes and regular recipes) are used for customized food production. The authors address that open 3D technology for food printing and food processing technology are theoretically correlated with food printing. The book will help industrial designers, nutrition professionals, dieticians, manufacturing enterprises, and young researchers in food technology, material science, and mechanical engineering understand the latest advances in 3DP technology in food industries.

Sustainable Innovation in Food Product Design

Maria Margarida Cortez Vieira,Lorenzo Pastrana,José Aguilera
Sustainable Innovation in Food Product Design Book PDF

Author : Maria Margarida Cortez Vieira,Lorenzo Pastrana,José Aguilera
Publisher : Springer Nature
Page : 264 pages
File Size : 41,8 Mb
Release : 2021-05-31
Category : Technology & Engineering
ISBN : 9783030618179

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Sustainable Innovation in Food Product Design by Maria Margarida Cortez Vieira,Lorenzo Pastrana,José Aguilera Pdf

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 section is dedicated to research carried out on SUSTAINABLE ALTERNATIVES TO CHEMICAL ADDITIVES TO EXTEND SHELF LIFE, with special emphasis on animal products. The second section discusses recent research in SUSTAINABLE NEW PRODUCT DEVELOPMENT. The third section delves into the development of PLANT-BASED ALTERNATIVES TO DAIRY AND GLUTEN BASED CEREALS. The fourth section tackles CONSUMER BEHAVIOR regarding food products with new sources of protein (e.g. insects) or new sources of important nutrients (e.g. seaweeds) and the fifth discusses the VALORIZATION OF BY-PRODUCTS IN THE FOOD INDUSTRY (from fruits and wine making). For food engineers, food technologists, and food scientists looking to stay up-to-date in this field of sustainable food engineering, Sustainable Innovation in Food Product Design is the ideal resource.