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02854cam a2200337 4500 |
| 001 - NÚMERO DE CONTROL |
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u390484 |
| 003 - IDENTIFICADOR DEL NÚMERO DE CONTROL |
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MX-MeUAM |
| 005 - FECHA Y HORA DE LA ULTIMA TRANSACCIÓN |
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20240919083504.0 |
| 008 - ELEMENTOS DE LONGITUD FIJA -- INFORMACIÓN GENERAL |
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160525s2015 njua grb 001 0 eng d |
| 020 ## - NÚMERO INTERNACIONAL NORMALIZADO PARA LIBROS |
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| ISBN |
9781118733264 (hardback) |
| 040 ## - FUENTE DE LA CATALOGACION |
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| Agencia que realiza la transcripción |
MX-MeUAM |
| Idioma de la catalogación |
spa |
| 050 #4 - SIGNATURA TOPOGRÁFICA DE LA BIBLIOTECA DEL CONGRESO |
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| Número clasificador |
TP374 |
| Número del ítem |
T73 2015 |
| 100 1# - ASIENTO PRINCIPAL--NOMBRE PERSONAL |
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| Nombre personal |
Traitler, Helmut. |
| 245 10 - MENCIÓN DE TITULO |
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| Título |
Food industry design, technology and innovation / |
| Mención de responsabilidad, etc. |
Helmut Traitler, Birgit Coleman, Karen Hofmann |
| 250 ## - MENCIÓN DE EDICIÓN |
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| Mención de edición |
1st ed. |
| 260 ## - PUBLICACIÓN, DISTRIBUCIÓN, ETC. (PIE DE IMPRENTA) |
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| Lugar de publicación, distribución, etc. |
Hoboken, New Jersey : |
| Nombre del editor, distribuidor, etc. |
Wiley Blackwell, |
| Fecha de publicación, distribución, etc. |
2015 |
| 300 ## - DESCRIPCIÓN FÍSICA |
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| Extensión |
xvii, 292 p. : |
| Otros detalles físicos |
il. ; |
| Dimensiones |
25 cm. |
| 490 0# - MENCIÓN DE SERIE |
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| Mención de serie |
IFT Press |
| 504 ## - NOTA DE BIBLIOGRAFÍA, ETC. |
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| Nota de bibliografía, etc. |
Incluye referencias bibliográficas e índice |
| 520 ## - NOTA DE RESUMEN, ETC. |
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| Nota de sumario, 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"-- |
| 590 ## - NOTA LOCAL |
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CveAsig: 23071; |
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ProgEdu: 28004; 33001; |
| 590 ## - NOTA LOCAL |
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AresCon: ADMINISTRATIVAS; |
| 650 #0 - ASIENTO SECUNDARIO DE MATERIA - TERMINO TEMÁTICO |
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| Término temático o nombre geográfico como elemento de entrada |
Food |
| Subdivisión general |
Packaging. |
| 650 #0 - ASIENTO SECUNDARIO DE MATERIA - TERMINO TEMÁTICO |
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| Término temático o nombre geográfico como elemento de entrada |
Food presentation. |
| 650 #7 - ASIENTO SECUNDARIO DE MATERIA - TERMINO TEMÁTICO |
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| Término temático o nombre geográfico como elemento de entrada |
Alimentos |
| Subdivisión general |
Envasado. |
| Fuente del encabezamiento o término |
lemb |
| 650 #7 - ASIENTO SECUNDARIO DE MATERIA - TERMINO TEMÁTICO |
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| Término temático o nombre geográfico como elemento de entrada |
Alimentos |
| Subdivisión general |
Presentación. |
| Fuente del encabezamiento o término |
lemb |
| 700 1# - ASIENTO SECUNDARIO - NOMBRE PERSONAL |
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| Nombre personal |
Coleman, Birgit. |
| Término de relación |
coaut. |
| 700 1# - ASIENTO SECUNDARIO - NOMBRE PERSONAL |
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| Nombre personal |
Hofmann, Karen. |
| Término de relación |
coaut. |
| 942 ## - TIPO DE MATERIAL (KOHA) |
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| Koha item type |
Libro |
