06932nam 2200757 450 991080965750332120230807211231.01-118-82343-51-118-82319-21-118-82334-6(CKB)3710000000226947(EBL)1775205(OCoLC)889676526(SSID)ssj0001332886(PQKBManifestationID)11994062(PQKBTitleCode)TC0001332886(PQKBWorkID)11377395(PQKB)11318968(MiAaPQ)EBC1775205(DLC) 2014027867(Au-PeEL)EBL1775205(CaPaEBR)ebr10921250(CaONFJC)MIL640774(OCoLC)883749405(EXLCZ)99371000000022694720140902h20152015 uy 0engur|n|---|||||txtccrFood industry design, technology, and innovation /Helmut Traitler, Birgit Coleman and Karen HofmannHoboken, New Jersey :John Wiley & Sons, Inc.,2015.©20151 online resource (313 p.)Institute of Food Technologists SeriesDescription based upon print version of record.1-322-09523-X 1-118-73326-6 Includes bibliographical references and index.Cover; Title Page; Copyright; Contents; Author Biographies; Forewords; Acknowledgements; Part 1 The role of design and technology in the food industry; Chapter 1 Design and technology; All is flowing: παν́ταρεΙ; How design influences our lives: form and function; The HGTV effect; Design in the food industry; Reasonable price; Adapted for small families, households with smaller numbers of people; Safety; Easy to open; Easy to see; Easy understanding of label claims; Easy handling; The role of product design in the food industry; Conclusions; Topics for further discussion; ReferencesChapter 2 Design: from object to processThe expanding role of design; Why now? Drivers of change = the industry shifts + design expands; New platforms / new options; Speed to market / direct to market / new retail models; Open innovation / systems innovation; Creative economy / sharing economy; Maker culture / hacker culture / DIY / new craft; 3D Printing; Being design driven: icons at the intersection of business and design; The value of the designer: a new mindset; The era of the design entrepreneur; Design impact: making / meaning / transforming; Design as a process of exploration (making)Design as a process of creating relevance (meaning)Design as a catalyst for change (transforming); The future of meaningful product experiences: design delivers; Creating meaningful food experiences; Conclusions; Topics for further discussion; References; Chapter 3 How food companies use technology and design; Form and function in action; Importance of design in the consumer goods industry; The role of technology and design in packaging innovation and renovation; Food safety, quality & environment; Supply chain; Suppliers; Costs; Consumers; Customers; Manufacturing; ConclusionsTopics for further discussionsReferences; Chapter 4 Design and technology in academia: a new approach; From the beginning to today; The sponsored project: redefining products, experiences, brands and systems; Design as process for exploration; Design as a process for creating relevance; Design as a process of transformation; The expanding role of design/business being design driven + design being business driven; From ""multi-discipline"" to ""Über-multi-discipline"" and the future of ""design +""; Preparing the next generation of innovators/the ""experience portfolio""New ventures in design education/from non-profit to for-profitThe future of design and technology in academia: new models/ new schools/new programs; Conclusions; Topics for further discussion; References; Chapter 5 Design and the business world; Design: the helper for business and technical; Design: the connector of business elements; The ""n-dimensional design space"" in the business environment; Typical and desirable business interactions inside today''s consumer goods industry; Design: the enabler for logistics and supply chain; Design as a counterfeit fighterThe way forward: ""down-to-earth design"""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"--Provided by publisher.Institute of Food Technologists SeriesFoodPackagingFood presentationBranding (Marketing)FoodPackaging.Food presentation.Branding (Marketing)664/.09TEC012000bisacshTraitler Helmut864028Coleman BirgitHofmann KarenMiAaPQMiAaPQMiAaPQBOOK9910809657503321Food industry design, technology, and innovation4117571UNINA00966nam0 22002531i 450 UON0012207920231205102721.66720020107d1978 |0itac50 barusSU|||| 1||||Teorija Sobstvennosti v Drevnei IndiiA. M. SamozvancevMoskvaIzd. "Nauka"1978164 p.19 cmRUMoskvaUONL003152SI XVSUBCONT. INDIANO - DIRITTO, LEGISLAZIONE, GIURISPRUDENZAASAMOZVANCEVA. M.UONV037257654286Akademija Nauk SSSRUONV247334650ITSOL20241213RICASIBA - SISTEMA BIBLIOTECARIO DI ATENEOUONSIUON00122079SIBA - SISTEMA BIBLIOTECARIO DI ATENEOSI SI XV 033 SI SA 36986 5 033 Teorija Sobstvennosti v Drevnei Indii1316521UNIOR05398nam 2201441z- 450 9910367736403321202102123-03921-975-8(CKB)4100000010106353(oapen)https://directory.doabooks.org/handle/20.500.12854/62312(oapen)doab62312(EXLCZ)99410000001010635320202102d2019 |y 0engurmn|---annantxtrdacontentcrdamediacrrdacarrierViticulture and Winemaking under Climate ChangeMDPI - Multidisciplinary Digital Publishing Institute20191 online resource (294 p.)3-03921-974-X The importance of viticulture and the winemaking socio-economic sector is acknowledged worldwide. The most renowned winemaking regions show very specific environmental characteristics, where climate usually plays a central role. Considering the strong influence of weather and climatic factors on grapevine yields and berry quality attributes, climate change may indeed significantly impact this crop. Recent trends already point to a pronounced increase in growing season mean temperatures, as well as changes in precipitation regimes, which have been influencing wine typicity across some of the most renowned winemaking regions worldwide. Moreover, several climate scenarios give evidence of enhanced stress conditions for grapevine growth until the end of the century. Although grapevines have high resilience, the clear evidence for significant climate change in the upcoming decades urges adaptation and mitigation measures to be taken by sector stakeholders. To provide hints on the abovementioned issues, we have edited a Special Issue entitled "Viticulture and Winemaking under Climate Change". Contributions from different fields were considered, including crop and climate modeling, and potential adaptation measures against these threats. The current Special Issue allows for the expansion of scientific knowledge in these particular fields of research, as well as providing a path for future research.Meteorology & climatologybicssc'Uva Rey'adaptationadaptation measuresassimilationautochthonous cultivarB. cinerea moldberry compositionbioactive compoundsBotrytis cinereaCIRGclimateclimate changeclimatic influencecrop managementcrop modelcrop surface modelcrop water stress indexDouro wine regiondroughtdry mass partitioningelevated CO2EURO-CORDEXFACEgeneral circulation modelglobal warminggrapegrape berry tissuesgrape qualitygrapevinegrapevine pestintercellular CO2irrigationkaolinleaf arealeaf water potentiallight micro-climateslow-inputmealybugmechanical thinningmicroclimatemicrometeorologymitigation strategiesmodelingmodellingmulti-temporal analysisnatural hailnormalized difference vegetation indexparasitoidphenolicsphenological modelphenologyphenology modelling platformphotosynthesisphotosynthetic pigmentsphysiological processesplant architectureplant materialPortugalprecision viticulturepredawn water potentialPRIproduction systempulse amplitude modulated (PAM) fluorometryrate of anthocyanin accumulationRCP4.5remote sensingrootstockS-ABAsensory analysisSO2 padsspatial variabilitystomatal conductancetable grapestechnological and phenolic ripenesstemperatureTouriga FrancaTouriga Nacionaltraining systemunmanned aerial vehiclesvigour mapsvineyardsVirtual Rieslingviticultural training systemviticultureVitis viniferaVitis vinifera (L.)Vitis vinifera L.water limitationwater statusWIwinewinemakingyield formationMeteorology & climatologyFraga Helderauth1301451BOOK9910367736403321Viticulture and Winemaking under Climate Change3025863UNINA