The Chocolate Model Of Change
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The Chocolate Model Of Change
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Author : Diane Dormant
language : en
Publisher: Lulu.com
Release Date : 2011-07-03
The Chocolate Model Of Change written by Diane Dormant and has been published by Lulu.com this book supported file pdf, txt, epub, kindle and other format this book has been release on 2011-07-03 with Business & Economics categories.
A how-to-guide to get others in your organization to accept new technologies, processes, regulations, management, etc.
Fundamentals Of 3d Food Printing And Applications
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Author : Fernanda C. Godoi
language : en
Publisher: Academic Press
Release Date : 2018-11-02
Fundamentals Of 3d Food Printing And Applications written by Fernanda C. Godoi and has been published by Academic Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2018-11-02 with Technology & Engineering categories.
Fundamentals of 3D Food Printing and Applications provides an update on this emerging technology that can not only create complex edible shapes, but also enable the alteration of food texture and nutritional content required by specific diets. This book discusses 3D food printing technologies and their working mechanisms within a broad spectrum of application areas, including, but not limited to, the development of soft foods and confectionary designs. It provides a unique and contemporary guide to help correlate supply materials (edible inks) and the technologies (e.g., extrusion and laser based) used during the construction of computer-aided 3D shapes. Users will find a great reference that will help food engineers and research leaders in food science understand the characteristics of 3D food printing technologies and edible inks. - Details existing 3D food printing techniques, with an in-depth discussion on the mechanisms of formation of self-supporting layers - Includes the effects of flow behaviour and viscoelastic properties of printing materials - Presents strategies to enhance printability, such as the incorporation of hydrocolloids and lubricant enhancers - 3D printing features of a range of food materials, including cereal based, insect enriched, fruits and vegetables, chocolate and dairy ingredients - Business development for chocolate printing and the prospects of 3D food printing at home for domestic applications - Prosumer-driven 3D food printing - Safety and labelling of 3D printed food
Food Materials Science
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Author : José Miguel Aguilera
language : en
Publisher: Springer Science & Business Media
Release Date : 2007-10-24
Food Materials Science written by José Miguel Aguilera and has been published by Springer Science & Business Media this book supported file pdf, txt, epub, kindle and other format this book has been release on 2007-10-24 with Technology & Engineering categories.
Food Materials Science provides the science behind structuring processes for foods and applications in food product design. The first in its field, the book is an invaluable reference. The creation of added value from raw food materials is a legitimate aspiration of the modern food industry. Adding value to foods requires knowledge of what the consumer wants and creating products that satisfy the demand. Quality, convenience and safety are the major drivers of the modern food industry. Food manufacture is about producing billions of units of standardized products which must be cheap, nutritious, safe and appealing to the consumer’s taste. Food products are complex multicomponent and structured edible materials that nevertheless must comply with the laws of physics and fundamentals of engineering sciences. In the last 20 years the design of food products with specific functionalities has advanced significantly by the application of scientific knowledge from disciplines such as polymer physics, colloidal and mesoscopic physics, materials science and new imaging and probing techniques borrowed from chemistry, biology and medicine. Our knowledge of the relationship between microstructure, processing, and macroscopic properties continues to increase as the science of food materials advances at a fast pace. This book is intended to those interested in viewing food technology as a way to preserve, transform and create structures in foods and the related materials science aspects of it. It attempts to present a unified vision of what today is considered to be food materials science and some derived applications. The book may be used as a text in a course in food materials science at the senior or graduate level or as a supplement text in an advanced food technology course. It will also serve as a reference book for professionals in the food industry.
Market Led Strategic Change
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Author : Nigel F. Piercy
language : en
Publisher: Taylor & Francis
Release Date : 2016-11-03
Market Led Strategic Change written by Nigel F. Piercy and has been published by Taylor & Francis this book supported file pdf, txt, epub, kindle and other format this book has been release on 2016-11-03 with Business & Economics categories.
Market-Led Strategic Change, 5th edition, has been fully revised and updated to reflect the realities of 21st century business and the practical issues for managers in the process of going to market. The world of business has changed dramatically, with a more complex environment, more demanding customers and radical new ways of going to market. This textbook develops a value-based strategy examining the roles of market sensing, customer value, organizational change and digital marketing in the implementation of strategy. This much-anticipated new edition has been carefully updated, now with Nigel Piercy’s unique and clear-sighted views on the latest developments in marketing strategy, retaining Piercy’s insightful, witty and provocative style. The text is supported throughout with brand new case studies from globally recognised companies such as Uber and Volkswagen, and covering topical issues such as the legalisation of marijuana and reinventing the healthcare business. Lecturers are assisted with a newly expanded collection of support materials including PowerPoint slides for each chapter, suggested frameworks for using the case studies in teaching, and case studies from previous editions. If you're an ambitious marketing student or practitioner, whether you are new to strategic change through marketing or just want a different view, this is the book for you. Lecturers will find this engaging, funny, thought-provoking but always practical textbook is a sure way to get your students thinking and enthused.
Advances In Cereals Processing Technologies
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Author : Gopal Kumar Sharma
language : en
Publisher: CRC Press
Release Date : 2021-12-22
Advances In Cereals Processing Technologies written by Gopal Kumar Sharma and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2021-12-22 with Technology & Engineering categories.
The present book presents its reader with comprehensive knowledge related to cereals processing. It is imperative to have sound knowledge of food laws and regulations with an Indian perspective as these play a pivotal role in commercializing food products as well as fresh produce, which are aptly covered in this book. It includes recent trends in technology of cereals based products, technological updates in legumes and pulses based convenience/processed foods, various aspects of evolution of bakery and confectionery technology and technological evaluation of milling. Since age's process of fermentation was employed for preserving the cereals based food by using general and specified micro flora and micro fauna, the science and technology involved is well explained in the chapter titled 'Fermented Food Based on Cereal and Pulses.' The most important quality attributes related to cereals processing are rheological and thermal changes which occur when extrinsic factors such as moisture and temperature are ebbed and flowed. This subject was sensibly covered under 'Rheological and Thermal Changes Occurring During Processing.' Sugarcane and the sugar industry have the largest contribution to the industrial development. Various unit operations and technology involved are explained as recent updates in sugar, honey, jaggery and salt processing. Shelf life stability of the products with respect to various chemical parameters attributed to the oxidative changes in processed foods is also aptly covered. Note: T&F does not sell or distribute the hardback in India, Pakistan, Nepal, Bhutan, Bangladesh and Sri Lanka. This title is co-published with NIPA.
Advances In Food Rheology And Its Applications
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Author : Jasim Ahmed
language : en
Publisher: Woodhead Publishing
Release Date : 2022-09-13
Advances In Food Rheology And Its Applications written by Jasim Ahmed and has been published by Woodhead Publishing this book supported file pdf, txt, epub, kindle and other format this book has been release on 2022-09-13 with Technology & Engineering categories.
Advances in Food Rheology and Its Applications: Development in Food Rheology, Second Edition presents the latest advances in the measurement and application of food rheology, one of the most important tools for food companies when characterizing ingredients and final products, and a predictor of product performance and consumer acceptance. This second edition provides coverage of new rheological measurement techniques, including ultrasonic measurements of rheological properties of food and NMR approach, and precision in data handling, including coverage of mathematical modeling of rheological properties. As the range of food products has also broadened as a result of consumer demands and preference, this second edition includes a series of new chapters on dairy and plant-based foods. The amalgamation between food texture and sensory attributes will also be addressed. In addition, coverage of the correlation between rheological behavior and modeling of the fluid in a human stomach and food digestion will be assessed. A special focus has given on rheology of gel systems, including, food hydrogels, bigel and organogels. Written for food scientists, food technologists, sensory scientists, and others working in academia and industry, Advances in Food Rheology and Its Applications: Development in Food Rheology, Second Edition will be a welcomed and updated reference. - Considers the impact of artificial intelligence and machine vision on rheological characterization and process control - Presents ultrasonic measurements of rheological properties of food and NMR approach, and precision in data handling - Covers thermodynamic approach of rheology and interfacial rheology - Explains various gel systems rheology, including bogels and organogo gels
Getting Causes From Powers
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Author : Stephen Mumford
language : en
Publisher: Oxford University Press, USA
Release Date : 2011-09-29
Getting Causes From Powers written by Stephen Mumford and has been published by Oxford University Press, USA this book supported file pdf, txt, epub, kindle and other format this book has been release on 2011-09-29 with Philosophy categories.
Causation is everywhere in the world: it features in every science and technology. But how much do we understand it? Here, the authors develop a new theory of causation based on an ontology of real powers or dispositions. They provide the first detailed outline of a thoroughly dispositional approach, and explore its surprising features.
Transforming Insitutions
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Author : Gabriela C. Weaver
language : en
Publisher: Purdue University Press
Release Date : 2016
Transforming Insitutions written by Gabriela C. Weaver and has been published by Purdue University Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2016 with Education categories.
Higher education is coming under increasing scrutiny, both publically and within academia, with respect to its ability to appropriately prepare students for the careers that will make them competitive in the 21st-century workplace. At the same time, there is a growing awareness that many global issues will require creative and critical thinking deeply rooted in the technical STEM (science, technology, engineering, and mathematics) disciplines. Transforming Institutions brings together chapters from the scholars and leaders who were part of the 2011 and 2014 conferences. It provides an overview of the context and challenges in STEM higher education, contributed chapters describing programs and research in this area, and a reflection and summary of the lessons from the many authors' viewpoints, leading to suggested next steps in the path toward transformation.
Developing New Food Products For A Changing Marketplace
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Author : Aaron L. Brody
language : en
Publisher: CRC Press
Release Date : 2007-11-05
Developing New Food Products For A Changing Marketplace written by Aaron L. Brody and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2007-11-05 with Technology & Engineering categories.
Written by world class authorities, this volume discusses formulation, sensory, and consumer testing, package design, commercial production, and product launch and marketing. Offering the same caliber of information that made the widely adopted first edition so popular, the second edition introduces new concepts in staffing, identifying and measuring consumer desires, engineering scale-up from the kitchen, lab, or pilot plant; and generating product concepts. Applying insights from real life experience, contributors probe the retail environment, covering optimization, sensory analysis, package design, and the increasingly important role of the research chef or culinologist in providing the basic recipe.
Instructional Design For Organizational Justice
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Author : Lisa A. Giacumo
language : en
Publisher: Taylor & Francis
Release Date : 2024-07-24
Instructional Design For Organizational Justice written by Lisa A. Giacumo and has been published by Taylor & Francis this book supported file pdf, txt, epub, kindle and other format this book has been release on 2024-07-24 with Education categories.
Instructional Design for Organizational Justice prepares instructional designers to use culturally relevant, performance-based learning materials and environments that improve organizational and workplace learning experiences for today’s diverse, globalized contexts. With socially just leadership and DEI initiatives growing in institutions across sectors, today’s instructional design programs must prepare graduate students to be more culturally relevant, equity-minded, and inclusive in their professional practice. This textbook explores the implementation of systematic, systemic, and performance-oriented designs alongside the use of organizational justice theory to facilitate more equitable, inclusive performance improvement and workplace learning interventions. The book introduces the Learning and Performance Support Instructional Design (LeaPs ID) Model. Applicable to instructional designers, educational technologists, learning experience designers, learning engineers, and human resource development professionals, this original, iterative process: integrates common ID heuristics, design-based thinking, culture, equity, inclusion, and other inputs external to the organization and ID project; portrays a realistic, scalable, iterative, agile approach to the ID process; aids in the design of environments in which adult learners can observe, practice, and receive feedback, building the knowledge and capacity required for their desired performance; and is illustrated by a wealth of examples, templates, and processes developed in the field to support adult learners and collaborate with subject matter experts. Relevant to business, government, military, non-profit, non-governmental, and higher education settings, this unique and comprehensive volume lends itself to uncovering values and motives essential to successful agile project management as well as to diversity, equity, and inclusion initiatives and social change.