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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 | ||
| ||
The food industry innovation school : how to drive innovation through complex organizations / / Helmut Traitler
| The food industry innovation school : how to drive innovation through complex organizations / / Helmut Traitler |
| Autore | Traitler Helmut |
| Pubbl/distr/stampa | Chichester, England : , : Wiley Blackwell, , 2015 |
| Descrizione fisica | 1 online resource (279 p.) |
| Disciplina | 664.0068/4 |
| Soggetto topico |
Food industry and trade - Management
Organizational effectiveness Food - Technological innovations |
| ISBN |
1-118-94766-5
1-118-94765-7 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Cover; Title Page; Copyright; Contents; Forewords; Acknowledgements; Part 1 Your company and the outside world; Chapter 1 Your world; 1.1 Introduction; 1.2 The workspace: heaven or hell?; 1.3 The outside world: is there someone?; 1.3.1 Peers inside your company; 1.3.2 Peers outside your company; 1.3.3 The bosses; 1.3.4 Media and the web, retailers and consumers, shareholders and analysts; 1.3.5 The ""outer shell"": family, friends, politics, public perception, macroeconomics; 1.4 The main players in your organization: hierarchies, attitudes, and platitudes
1.5 How to generate attention for your work, for your project 1.6 Summary; 1.7 Topics for further in-depth discussion; add your own experience; Chapter 2 Projects and partners; 2.1 Everything's a project; 2.2 The eternal strategy; 2.3 The valuation of projects; 2.4 Aligning partners and sponsors; 2.5 Aligning with the strategy of the company; 2.6 What is a project?; 2.7 Summary; 2.8 Topics for further in-depth discussions; add your own experience; Chapter 3 What makes them tick?; 3.1 Why do you need ""them"" to tick?; 3.2 It's a tough world out there: The Dragon's Den 3.3 How to sell in the most promising ways? 3.4 The optimal project mix; 3.5 Measuring success: a first glimpse; 3.6 Why success stories make them tick; 3.7 Summary; 3.8 Topics for further in-depth discussion; add your own experience; Chapter 4 Keys to success; 4.1 The medium is the message; 4.2 Look beyond to the outside; 4.3 Taking risks, the right risks; 4.4 Building bridges; 4.5 Become street-smart and live it; 4.6 Summary; 4.7 Topics for further in-depth discussions; add your own experience; Part 2 How to drive innovation into the marketplace and into the consumers' homes Chapter 5 Innovation revisited 5.1 What do you mean by ""innovation""?; 5.2 Innovation in the food industry; 5.3 Creativity: the harbinger of innovation and invention; 5.4 How does innovative thinking travel across your company?; 5.5 Summary; 5.6 Topics for further in-depth discussions; add your own experience; Chapter 6 How to become short-termishly long term; 6.1 The importance of sustainability in innovation; 6.2 Some term-inology; 6.3 Clever perseverance; 6.4 The short-term-long-term balance in the food industry; 6.5 Summary; 6.6 Topics for further in-depth discussions add your own experience Chapter 7 Success measured; 7.1 Success Metrics 101; 7.2 The consumer in the equation; 7.3 The success rate: rate the success; 7.4 Success and you; 7.5 Summary; 7.6 Topics for further in-depth discussions; add your own experience; Chapter 8 The value of success stories; 8.1 What counts is the well-packaged result; 8.2 The role of the success story: storytelling; 8.3 How to make your story; 8.4 Stories become contagious; 8.5 Summary; 8.6 Topics for further in-depth discussions; add your own experience Part 3 Most important key success factors for successful execution of innovation |
| Record Nr. | UNINA-9910140624803321 |
|
Traitler Helmut
|
||
| Chichester, England : , : Wiley Blackwell, , 2015 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
The food industry innovation school : how to drive innovation through complex organizations / / Helmut Traitler
| The food industry innovation school : how to drive innovation through complex organizations / / Helmut Traitler |
| Autore | Traitler Helmut |
| Pubbl/distr/stampa | Chichester, England : , : Wiley Blackwell, , 2015 |
| Descrizione fisica | 1 online resource (279 p.) |
| Disciplina | 664.0068/4 |
| Soggetto topico |
Food industry and trade - Management
Organizational effectiveness Food - Technological innovations |
| ISBN |
1-118-94766-5
1-118-94765-7 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Cover; Title Page; Copyright; Contents; Forewords; Acknowledgements; Part 1 Your company and the outside world; Chapter 1 Your world; 1.1 Introduction; 1.2 The workspace: heaven or hell?; 1.3 The outside world: is there someone?; 1.3.1 Peers inside your company; 1.3.2 Peers outside your company; 1.3.3 The bosses; 1.3.4 Media and the web, retailers and consumers, shareholders and analysts; 1.3.5 The ""outer shell"": family, friends, politics, public perception, macroeconomics; 1.4 The main players in your organization: hierarchies, attitudes, and platitudes
1.5 How to generate attention for your work, for your project 1.6 Summary; 1.7 Topics for further in-depth discussion; add your own experience; Chapter 2 Projects and partners; 2.1 Everything's a project; 2.2 The eternal strategy; 2.3 The valuation of projects; 2.4 Aligning partners and sponsors; 2.5 Aligning with the strategy of the company; 2.6 What is a project?; 2.7 Summary; 2.8 Topics for further in-depth discussions; add your own experience; Chapter 3 What makes them tick?; 3.1 Why do you need ""them"" to tick?; 3.2 It's a tough world out there: The Dragon's Den 3.3 How to sell in the most promising ways? 3.4 The optimal project mix; 3.5 Measuring success: a first glimpse; 3.6 Why success stories make them tick; 3.7 Summary; 3.8 Topics for further in-depth discussion; add your own experience; Chapter 4 Keys to success; 4.1 The medium is the message; 4.2 Look beyond to the outside; 4.3 Taking risks, the right risks; 4.4 Building bridges; 4.5 Become street-smart and live it; 4.6 Summary; 4.7 Topics for further in-depth discussions; add your own experience; Part 2 How to drive innovation into the marketplace and into the consumers' homes Chapter 5 Innovation revisited 5.1 What do you mean by ""innovation""?; 5.2 Innovation in the food industry; 5.3 Creativity: the harbinger of innovation and invention; 5.4 How does innovative thinking travel across your company?; 5.5 Summary; 5.6 Topics for further in-depth discussions; add your own experience; Chapter 6 How to become short-termishly long term; 6.1 The importance of sustainability in innovation; 6.2 Some term-inology; 6.3 Clever perseverance; 6.4 The short-term-long-term balance in the food industry; 6.5 Summary; 6.6 Topics for further in-depth discussions add your own experience Chapter 7 Success measured; 7.1 Success Metrics 101; 7.2 The consumer in the equation; 7.3 The success rate: rate the success; 7.4 Success and you; 7.5 Summary; 7.6 Topics for further in-depth discussions; add your own experience; Chapter 8 The value of success stories; 8.1 What counts is the well-packaged result; 8.2 The role of the success story: storytelling; 8.3 How to make your story; 8.4 Stories become contagious; 8.5 Summary; 8.6 Topics for further in-depth discussions; add your own experience Part 3 Most important key success factors for successful execution of innovation |
| Record Nr. | UNINA-9910828879903321 |
|
Traitler Helmut
|
||
| Chichester, England : , : Wiley Blackwell, , 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 | ||
| ||
Megatrends in food and agriculture : technology, water use and nutrition / / Helmut Traitler [and four others]
| Megatrends in food and agriculture : technology, water use and nutrition / / Helmut Traitler [and four others] |
| Autore | Traitler Helmut |
| Pubbl/distr/stampa | Hoboken, New Jersey ; ; Chichester, West Sussex, England : , : Wiley, , 2018 |
| Descrizione fisica | 1 online resource (339 pages) : illustrations, tables |
| Disciplina | 664 |
| Soggetto topico |
Agricultural biotechnology
Food industry and trade Water in agriculture |
| ISBN |
1-119-39111-3
1-119-39116-4 1-119-39117-2 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-9910270907003321 |
|
Traitler Helmut
|
||
| Hoboken, New Jersey ; ; Chichester, West Sussex, England : , : Wiley, , 2018 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||