MARC details
| 000 -LEADER |
|---|
| fixed length control field |
03038nam a22003377i 4500 |
| 001 - CONTROL NUMBER |
|---|
| control field |
6117 |
| 003 - CONTROL NUMBER IDENTIFIER |
|---|
| control field |
PILC |
| 005 - DATE AND TIME OF LATEST TRANSACTION |
|---|
| control field |
20240720152535.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
|---|
| fixed length control field |
160505b2015 xxu||||| |||| 00| 0 eng d |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
|---|
| International Standard Book Number |
9781118733264 (hardback) |
| 040 ## - CATALOGING SOURCE |
|---|
| Description conventions |
rda |
| Transcribing agency |
FEU-NRMF MEDICAL LIBRARY |
| Language of cataloging |
eng |
| 050 ## - LIBRARY OF CONGRESS CALL NUMBER |
|---|
| Classification number |
TP 374 .T733 2015 |
| 100 1# - MAIN ENTRY--PERSONAL NAME |
|---|
| Personal name |
Traitler, Helmut, |
| Relator term |
author |
| 245 ## - TITLE STATEMENT |
|---|
| Title |
Food industry design, technology, and innovation / |
| Statement of responsibility, etc. |
Helmut Traitler, Birgit Coleman and Karen Hofmann. |
| 264 ## - PRODUCTION, PUBLICATION, DISTRIBUTION, MANUFACTURE, AND COPYRIGHT NOTICE |
|---|
| Place of production, publication, distribution, manufacture |
Hoboken, New Jersey : |
| Name of producer, publisher, distributor, manufacturer |
John Wiley & Sons, Inc., |
| Date of production, publication, distribution, manufacture, or copyright notice |
2015. |
| 300 ## - PHYSICAL DESCRIPTION |
|---|
| Extent |
292 pages : illustrations. |
| 336 ## - CONTENT TYPE |
|---|
| Content type term |
text|2rdacontent. |
| 337 ## - MEDIA TYPE |
|---|
| Media type term |
computer|2rdamedia. |
| 338 ## - CARRIER TYPE |
|---|
| Carrier type term |
online resource|2rdacarrier. |
| 490 ## - SERIES STATEMENT |
|---|
| Series statement |
Institute of Food Technologists Series. |
| 500 ## - GENERAL NOTE |
|---|
| General note |
Includes bibliographical references and index. |
| 520 ## - SUMMARY, ETC. |
|---|
| Summary, etc. |
"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"-- Provided by publisher. |
| 521 ## - TARGET AUDIENCE NOTE |
|---|
| Target audience note |
School of Nutrition & Dietetics |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name as entry element |
Branding (Marketing) |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name as entry element |
Food presentation. |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name as entry element |
Food |
| General subdivision |
Packaging. |
| 700 1# - ADDED ENTRY--PERSONAL NAME |
|---|
| Personal name |
Coleman, Birgit, |
| Relator term |
author |
| 700 1# - ADDED ENTRY--PERSONAL NAME |
|---|
| Personal name |
Hofmann, Karen, |
| Relator term |
author |
| 856 ## - ELECTRONIC LOCATION AND ACCESS |
|---|
| Uniform Resource Identifier |
<a href="https://library.feu-nrmf.ph/cgi-bin/koha/opac-retrieve-file.pl?id=af13d0f23b2dae6f15c32ce0459215a3">https://library.feu-nrmf.ph/cgi-bin/koha/opac-retrieve-file.pl?id=af13d0f23b2dae6f15c32ce0459215a3</a> |
| Link text |
Click here to view Table of Contents and Index |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) |
|---|
| Source of classification or shelving scheme |
Library of Congress Classification |
| Koha item type |
Books Overnight |
