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Description
Specifications
Research and Development (R&D) are the main pillars supporting healthy businesses. They encompass a wide range of issues, many concerns, and debates, the resolution of which helps companies increase their productivity and competitiveness.
This book's chapters present the principles governing research in businesses and research/educational institutions. Distinguished scientists develop, in each chapter, the strategies and methodologies typically applied, and – through corresponding Business Plans – highlight and assess the "critical points" of Development for each new product. Critical points that could lead to innovative products and patent protection, regardless of the sector of production and distribution of the product.
To reinforce these principles and the business rules and guidelines, Part B of the book provides 22 Success Case Studies. These have been selected and presented by coordinators of related research projects from Industry or Research Centers, mainly in the food and beverage sector. Therefore, the book serves as an important reference and learning tool for students and professionals interested in following the R&D path in every new business and for each new product.
Developments in the science and technology of materials, food, beverages, and generally consumer products are significant drivers for healthy living, well-being, and the growth of human activities and the environment where they operate. Especially in the food sector, these advances continue to provide high-quality products characterized by high nutritional value and excellent organoleptic properties.
These achievements and products are the result of research efforts, whether small or large, short-term or long-term, accidental or systematic, organized or occasional. Developing and gaining acceptance for these products by industry and subsequently by consumers requires specific steps and methodologies that – as a rule – support any successful business activity. In other words, a development plan for the product, whether small or large, is necessary.
In today's competitive environment and the demanding conditions of proper entrepreneurship, the planning and development of new products must follow the phases of specific Business Plans. With these, every company, regardless of size, can perform a ex-ante assessment of its future product or activity.
The experience from research projects and practices aimed at creating new products, especially those related to quality assurance and innovation (in the food industry), inspired the writing of this work, based on two objectives. First, balancing between the individual knowledge areas considered necessary for comprehensive student education and the extent of the developed texts. Second, connecting scientific progress and technological achievements with industrial practices and activities.
Both objectives were approached with care to ensure a relatively simplified and understandable development of the topics, without lacking scientific depth. The guide for developing the topics and knowledge areas included in this volume was the outlines of similar courses, which are part of the curricula of relevant Departments in Higher Education Institutions, particularly courses like "New Product Development," "Business Planning," "Industrial Design," "Emerging Food Products," etc.
In this volume, specific procedures and applications are developed that are considered essential for any researcher – scientist or technologist, engineer or economist – to lead to the creation of new products and the broader development of business activities. Product development procedures are – almost – the same for every new product. Similarly, the specifications for business plans are comparable for small or large industries.
However, the importance of agricultural products for the Greek economy and experience from designing and researching food and beverage products led to the selection of many applications and business plans in the food sector. Part A of the book includes various knowledge areas in introductory form, providing students of Agriculture or Food Science and Technology, as well as related fields, with the necessary tools to understand and develop research and business activities in the field of technology and production of new products.
Part B of the book describes characteristic examples or Success Stories of innovative food and beverage development, which have been reported in Greek and international literature over recent years. Thus, the entire content offers students of Agricultural Science and Technology, as well as related scientists and engineers, a "roadmap" towards creating successful and often innovative products.
It is worth noting that, although the Success Stories have been selected predominantly from the food and beverage sector, they can, with suitable sectoral studies, be expanded and adapted to other manufacturing processes.
Concluding this introductory note, thanks are expressed to colleagues from Higher Education Institutions involved in Production and the Economy of the Rural Sector of our country for their valuable advice and suggestions regarding the design and development of the material. Warm thanks are also given to the contributors of this publication, authors, and collaborators, who implemented all the above ideas and proposals, aiding in the most complete presentation possible of the content.
Manufacturer
Specifications
- Publisher
- Tsotras
- Language
- Greek
- Cover
- Soft
- Number of Pages
- 596
- Publication Date
- 2019
- Dimensions
- 21x29 cm
- ISBN-13
- 9786185309701
Book Type
- Diversity, Equity & Inclusion (DEI)
- No
Important information
Specifications are collected from official manufacturer websites. Please verify the specifications before proceeding with your final purchase. If you notice any problem you can report it here.