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Food industry design, technology, and innovation / / Helmut Traitler, Birgit Coleman and Karen Hofmann
| Food industry design, technology, and innovation / / Helmut Traitler, Birgit Coleman and Karen Hofmann |
| Autore | Traitler Helmut |
| Pubbl/distr/stampa | Hoboken, New Jersey : , : John Wiley & Sons, Inc., , 2015 |
| Descrizione fisica | 1 online resource (313 p.) |
| Disciplina | 664/.09 |
| Collana | Institute of Food Technologists Series |
| Soggetto topico |
Food - Packaging
Food presentation Branding (Marketing) |
| ISBN |
1-118-82343-5
1-118-82319-2 1-118-82334-6 |
| Classificazione | TEC012000 |
| Formato | Materiale a stampa  |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
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; References
Chapter 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; Conclusions Topics 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 fighter The way forward: ""down-to-earth design"" |
| Record Nr. | UNINA-9910132190603321 |
Traitler Helmut
|
||
| Hoboken, New Jersey : , : John Wiley & Sons, Inc., , 2015 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Food industry design, technology, and innovation / / Helmut Traitler, Birgit Coleman and Karen Hofmann
| Food industry design, technology, and innovation / / Helmut Traitler, Birgit Coleman and Karen Hofmann |
| Autore | Traitler Helmut |
| Pubbl/distr/stampa | Hoboken, New Jersey : , : John Wiley & Sons, Inc., , 2015 |
| Descrizione fisica | 1 online resource (313 p.) |
| Disciplina | 664/.09 |
| Collana | Institute of Food Technologists Series |
| Soggetto topico |
Food - Packaging
Food presentation Branding (Marketing) |
| ISBN |
1-118-82343-5
1-118-82319-2 1-118-82334-6 |
| Classificazione | TEC012000 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
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; References
Chapter 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; Conclusions Topics 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 fighter The way forward: ""down-to-earth design"" |
| Record Nr. | UNINA-9910809657503321 |
|
Traitler Helmut
|
||
| Hoboken, New Jersey : , : John Wiley & Sons, Inc., , 2015 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Food industry research & development : a new approach / / Helmut Traitler, Birgit Coleman, Adam Burbidge
| Food industry research & development : a new approach / / Helmut Traitler, Birgit Coleman, Adam Burbidge |
| Autore | Traitler Helmut |
| Pubbl/distr/stampa | Chichester, [England] : , : Wiley Blackwell, , 2017 |
| Descrizione fisica | 1 online resource (xv, 285 pages) |
| Disciplina | 664/.07 |
| Collana | THEi Wiley ebooks |
| Soggetto topico |
Food - Research
Food industry and trade |
| ISBN |
1-119-08941-7
1-119-08942-5 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-9910148720003321 |
|
Traitler Helmut
|
||
| Chichester, [England] : , : Wiley Blackwell, , 2017 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Food industry research & development : a new approach / / Helmut Traitler, Birgit Coleman, Adam Burbidge
| Food industry research & development : a new approach / / Helmut Traitler, Birgit Coleman, Adam Burbidge |
| Autore | Traitler Helmut |
| Pubbl/distr/stampa | Chichester, [England] : , : Wiley Blackwell, , 2017 |
| Descrizione fisica | 1 online resource (xv, 285 pages) |
| Disciplina | 664/.07 |
| Collana | THEi Wiley ebooks |
| Soggetto topico |
Food - Research
Food industry and trade |
| ISBN |
1-119-08941-7
1-119-08942-5 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-9910807722703321 |
|
Traitler Helmut
|
||
| Chichester, [England] : , : Wiley Blackwell, , 2017 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||