Handbook of innovation in the food and drink industry
著者
書誌事項
Handbook of innovation in the food and drink industry
Haworth Press, c2008
大学図書館所蔵 全3件
  青森
  岩手
  宮城
  秋田
  山形
  福島
  茨城
  栃木
  群馬
  埼玉
  千葉
  東京
  神奈川
  新潟
  富山
  石川
  福井
  山梨
  長野
  岐阜
  静岡
  愛知
  三重
  滋賀
  京都
  大阪
  兵庫
  奈良
  和歌山
  鳥取
  島根
  岡山
  広島
  山口
  徳島
  香川
  愛媛
  高知
  福岡
  佐賀
  長崎
  熊本
  大分
  宮崎
  鹿児島
  沖縄
  韓国
  中国
  タイ
  イギリス
  ドイツ
  スイス
  フランス
  ベルギー
  オランダ
  スウェーデン
  ノルウェー
  アメリカ
注記
Includes bibliographical references and index
内容説明・目次
内容説明
Forget the idea that the food and beverage (F&B) industry is low-tech and slow-changing. The Handbook of Innovation in the Food and Drink Industry goes beyond the traditional perspectives by exploring neglected aspects of technological change in this industry. Economic and managerial aspects of innovation, technological change, new product introduction, and research and development are discussed by leading international specialists in the food and drink industry. Food quality and society, dynamic innovations, the role of biotechnology, and future challenges in the industry are examined clearly in detail.
Topics include:
* Characteristics of production in the F&B firm
* Managements of innovation and the effects on productivity in the F&B firm
* Assessment of recent studies on innovation
* Internal and external factors of innovation at the firm level
* Role of the market and competition
* Characteristics and determinates of product innovation
* Productivity and innovation effects in the United States food processing industry
* Management of knowledge
* Innovations in food safety
* Innovations in food quality
* Biotechnology, information and communication technology (ICT), and the F&B industry
* Analysis of the transformation of the Niagara wine cluster in Canada into a regional innovation system
* Much more!
The Handbook of Innovation in the Food and Drink Industry includes a review of industry literature on innovations, including the most debated topics. Chapters focus on study cases, analyses of large databases and other tools, economic analyses, and crucial survey results. This is a one-of-a-kind text that provides a well-rounded view of the entire industry and where it is heading. The book is carefully referenced and includes tables to clearly present data.
目次
Introduction. Empirical Studies of Innovation in the Food and Beverage Industry. Nature and Determinants of Product Innovation in a Competitive Environment of Changing Vertical Relationships. Productivity and Innovation in the U.S. Food Processing Sector. Managing Knowledge for Product Innovation. The Interaction of Public and Private Incentives in Promoting Food Safety Innovation in the U.S. Meat Industry. Innovation, ISO Certification and Quality Normalization in the Food Industry. Biotech Innovation in Europe's Food and Drink Processing Industry: Promise, Barriers and Exploitation. Evolution of the Global Lysine Industry, 1960-2000. Organisational and Technological Changes in French Agribusiness: Forms and Determinants. Knowledge-Sourcing for Product Innovation in the Food and Drinks Industry. Vision, Innovation and Identity: The Transformation of a Wine Cluster in the Niagara Peninsula. Technological Innovation in the Brazilian Food and Beverage Industry. Appendix. Index. Reference Notes Included.
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