Innovative and Emerging Technologies in the Bio-marine Food Sector Books

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Innovative and Emerging Technologies in the Bio marine Food Sector


Innovative and Emerging Technologies in the Bio marine Food Sector
  • Author : Marco Garcia-Vaquero
  • Publisher : Academic Press
  • Release : 2021-07-15
  • ISBN : 0128200960
  • Language : En, Es, Fr & De
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Innovative and Emerging Technologies in the Bio-marine Food Sector: Applications, Regulations, and Prospects presents the use of technologies and recent advances in the emerging marine food industry. Written by renowned scientists in the field, the book focuses primarily on the principles of application and the main technological developments achieved in recent years. It includes technological design, equipment and applications of these technologies in multiple processes. Extraction, preservation, microbiology and processing of food are extensively covered in the wide context of marine food products, including fish, crustaceans, seafood processing waste, seaweed, microalgae and other derived by-products. This is an interdisciplinary resource that highlights the potential of technology for multiple purposes in the marine food industry as these technological approaches represent a future alternative to develop more efficient industrial processes. Researchers and scientists in the areas of food microbiology, food chemistry, new product development, food processing, food technology, bio-process engineers in marine based industries and scientists in marine related areas will all find this a novel resource. Presents novel innovative technologies in the Bio-marine food sector, including principles, equipment, advantages, disadvantages, and future technological prospects Explores multi-purpose uses of technologies for extraction, functional food generation, food preservation, food microbiology and food processing Provides industrial applications tailored for the marine biological market to foster new innovative applications and regulatory requirements

The Contrary Forces of Innovation


The Contrary Forces of Innovation
  • Author : T. Hoholm
  • Publisher : Springer
  • Release : 2011-07-26
  • ISBN : 9780230302082
  • Language : En, Es, Fr & De
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The complexity and tensions of industrial innovation processes are fleshed out through the analysis of an intriguing case study from the food industry. Drawing together insights from multiple disciplines, this book shows the controversial nature of innovation processes.

Open Innovation in Global Networks


Open Innovation in Global Networks
  • Author : OECD
  • Publisher : OECD Publishing
  • Release : 2008-10-03
  • ISBN : 9789264047693
  • Language : En, Es, Fr & De
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This publication examines what drives companies to collaborate with external partners on R&D, how this fits into overall strategies, whether such collaboration is open to SMEs and what the consequences are.

Advances in Processing Technologies for Bio based Nanosystems in Food


Advances in Processing Technologies for Bio based Nanosystems in Food
  • Author : Óscar L. Ramos
  • Publisher : CRC Press
  • Release : 2019-07-25
  • ISBN : 9781351710046
  • Language : En, Es, Fr & De
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Nanotechnology can be used to address challenges faced by the food and bioprocessing industries for developing and implementing improved or novel systems that can produce safer, nutritious, healthier, sustainable, and environmental-friendly food products. This book overviews the most recent advances made on the field of nanoscience and nanotechnology that significantly influenced the food industry. Advances in Processing Technologies for Bio-Based Nanosystems in Food provides a multidisciplinary review of the complex mechanisms involved in the research, development, production and legislation of food containing nanostructures systems. Features: Presents the most recent advances made in the field of nanoscience and nanotechnology as applied to the food industry Discusses innovative approaches and processing technologies Shows how nanotechnology can be used to produce safer, nutritious, healthier, sustainable and environmental-friendly food products Covers the complex mechanisms involved in the research, development, production and legislation of food containing nanostructures Selected examples of nanotechnology applications in food industry are shown, focusing on advanced aspects of food packaging, processing and preservation; followed by one contribution that presents the potential commercialization and the main challenges for scale-up. Comprised of 15 chapters, this book provides much-needed and up-to-date information on the use of emergent technologies in bio-based nanosystems for foods, and serves as an ideal reference for scientists, regulators, industrialists, and consumers that conduct research and development in the food processing industry.

The Food Industry Innovation School


The Food Industry Innovation School
  • Author : Helmut Traitler
  • Publisher : John Wiley & Sons
  • Release : 2015-04-13
  • ISBN : 9781118947630
  • Language : En, Es, Fr & De
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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/