000			03493cam a2200469Mi 4500
001			ocn951129990
003			OCoLC
005			20210601095816.0
007			ta
008			200812s2015 njua rb 001 0 eng d
015			_aGBB4B3534 _2bnb
020			_a9781118733264
020			_a1118733266
020			_z9781118823439
020			_z1118823435
035			_a(OCoLC)951129990
040			_aERD _beng _erda _cERD _dOCLCO _dOCLCQ _dOCLCF _dOCLCQ
041	0		_aeng
082	0	4	_a664.09 _2 _bT768f 2015
100	1		_aTraitler, Helmut, _eautor.
245	1	0	_aFood industry design, technology and innovation / _cHelmut Traitler, Birgit Coleman, Connections Explorer, Swissnex San Francisco, Karen Hofmann, Chair of Product Design, Director of the Color, Materials, and Trends Exploration Laboratory.
264		1	_aHoboken, New Jersey : _bJohn Wiley & Sons, Inc., _c2015.
300			_axvi, 292 páginas : _bilustraciones ; _c25 cm.
336			_atexto _btxt _2rdacontent
337			_asin mediación _bn _2rdamedia
338			_avolumen _bnc _2rdacarrier
490	0		_aIFT Press series
504			_aIncluye bibliografía e índice.
520			_a"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"-- _cProvided by publisher.
530			_aAlso issued online.
650		4	_aAlimentos _xEmbalaje. _9131577
650		0	_aMarcas de comercio. _9334746
650		0	_aAlimentos. _xEmbalaje _xInnovaciones tecnológicas. _9301431
700	1		_aColeman, Birgit, _eautor.
700	1		_aHofmann, Karen, _eautor.
942			_2ddc _cGEN _n0
948			_hNO HOLDINGS IN UN@ - 5 OTHER HOLDINGS
991			_aNUT _bIdalia Ileana Caballero _cPR19 _dSEP
991			_aDiseño e Innovación de Alimentos
999			_c149315 _d149315
900			_aNUT