{"product_id":"food-industry-design-technology-and-innovation-isbn-9781118733264","title":"Food Industry Design, Technology and Innovation","description":"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. \u003cp\u003eBut 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.\u003c\/p\u003e \u003cp\u003eThe 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.\u003c\/p\u003e \u003cp\u003eUltimately, 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.\u003c\/p\u003e  \u003cp\u003e\u003ci\u003eAuthor Biographies xiii\u003c\/i\u003e\u003cbr\u003e \u003cbr\u003e \u003ci\u003eForewords xv\u003c\/i\u003e\u003cbr\u003e \u003cbr\u003e \u003ci\u003eAcknowledgements xvii\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003ePart 1 THE ROLE OF DESIGN AND TECHNOLOGY IN THE FOOD INDUSTRY\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003e1 Design and technology 3\u003c\/b\u003e\u003cbr\u003e \u003cbr\u003e All is flowing: π ́ αντα ’ρϵ̃ı 3\u003c\/p\u003e \u003cp\u003eHow design influences our lives: form and function 8\u003c\/p\u003e \u003cp\u003eThe HGTV effect 10\u003c\/p\u003e \u003cp\u003eDesign in the food industry 12\u003c\/p\u003e \u003cp\u003eReasonable price 15\u003c\/p\u003e \u003cp\u003eAdapted for small families, households with smaller numbers of people 15\u003c\/p\u003e \u003cp\u003eSafety 16\u003c\/p\u003e \u003cp\u003eEasy to open 17\u003c\/p\u003e \u003cp\u003eEasy to see 18\u003c\/p\u003e \u003cp\u003eEasy understanding of label claims 19\u003c\/p\u003e \u003cp\u003eEasy handling 19\u003c\/p\u003e \u003cp\u003eThe role of product design in the food industry 20\u003c\/p\u003e \u003cp\u003eConclusions 21\u003c\/p\u003e \u003cp\u003eTopics for further discussion 22\u003c\/p\u003e \u003cp\u003eReferences 22\u003c\/p\u003e \u003cp\u003e\u003cb\u003e2 Design: from object to process 23\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eThe expanding role of design 23\u003c\/p\u003e \u003cp\u003eWhy now? Drivers of change = the industry shifts + design expands 24\u003c\/p\u003e \u003cp\u003eNew platforms \/ new options 25\u003c\/p\u003e \u003cp\u003eSpeed to market \/ direct to market \/ new retail models 26\u003c\/p\u003e \u003cp\u003eOpen innovation \/ systems innovation 27\u003c\/p\u003e \u003cp\u003eCreative economy \/ sharing economy 28\u003c\/p\u003e \u003cp\u003eMaker culture \/ hacker culture \/ DIY \/ new craft 28\u003c\/p\u003e \u003cp\u003e3D Printing 29\u003c\/p\u003e \u003cp\u003eBeing design driven: icons at the intersection of business and design 30\u003c\/p\u003e \u003cp\u003eThe value of the designer: a new mindset 32\u003c\/p\u003e \u003cp\u003eThe era of the design entrepreneur 33\u003c\/p\u003e \u003cp\u003eDesign impact: making \/ meaning \/ transforming 35\u003c\/p\u003e \u003cp\u003eDesign as a process of exploration (making) 35\u003c\/p\u003e \u003cp\u003eDesign as a process of creating relevance (meaning) 36\u003c\/p\u003e \u003cp\u003eDesign as a catalyst for change (transforming) 37\u003c\/p\u003e \u003cp\u003eThe future of meaningful product experiences: design delivers 38\u003c\/p\u003e \u003cp\u003eCreating meaningful food experiences 38\u003c\/p\u003e \u003cp\u003eConclusions 40\u003c\/p\u003e \u003cp\u003eTopics for further discussion 41\u003c\/p\u003e \u003cp\u003eReferences 42\u003c\/p\u003e \u003cp\u003e\u003cb\u003e3 How food companies use technology and design 43\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eForm and function in action 43\u003c\/p\u003e \u003cp\u003eImportance of design in the consumer goods industry 46\u003c\/p\u003e \u003cp\u003eThe role of technology and design in packaging innovation and renovation 48\u003c\/p\u003e \u003cp\u003eFood safety, quality \u0026amp; environment 48\u003c\/p\u003e \u003cp\u003eSupply chain 53\u003c\/p\u003e \u003cp\u003eSuppliers 54\u003c\/p\u003e \u003cp\u003eCosts 54\u003c\/p\u003e \u003cp\u003eConsumers 55\u003c\/p\u003e \u003cp\u003eCustomers 60\u003c\/p\u003e \u003cp\u003eManufacturing 62\u003c\/p\u003e \u003cp\u003eConclusions 63\u003c\/p\u003e \u003cp\u003eTopics for further discussions 63\u003c\/p\u003e \u003cp\u003eReferences 64\u003c\/p\u003e \u003cp\u003e\u003cb\u003e4 Design and technology in academia: a new approach 65\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eFrom the beginning to today 65\u003c\/p\u003e \u003cp\u003eThe sponsored project: redefining products, experiences, brands and systems 67\u003c\/p\u003e \u003cp\u003eDesign as process for exploration 68\u003c\/p\u003e \u003cp\u003eDesign as a process for creating relevance 70\u003c\/p\u003e \u003cp\u003eDesign as a process of transformation 74\u003c\/p\u003e \u003cp\u003eThe expanding role of design\/business being design driven + design being business driven 76\u003c\/p\u003e \u003cp\u003eFrom “multi-discipline” to “über-multi-discipline” and the future of “design +” 77\u003c\/p\u003e \u003cp\u003ePreparing the next generation of innovators\/the “experience portfolio” 80\u003c\/p\u003e \u003cp\u003eNew ventures in design education\/from non-profit to for-profit 81\u003c\/p\u003e \u003cp\u003eThe future of design and technology in academia: new models\/new schools\/new programs 82\u003c\/p\u003e \u003cp\u003eConclusions 85\u003c\/p\u003e \u003cp\u003eTopics for further discussion 86\u003c\/p\u003e \u003cp\u003eReferences 87\u003c\/p\u003e \u003cp\u003e\u003cb\u003e5 Design and the business world 89\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eDesign: the helper for business and technical 89\u003c\/p\u003e \u003cp\u003eDesign: the connector of business elements 91\u003c\/p\u003e \u003cp\u003eThe “n-dimensional design space” in the business environment 92\u003c\/p\u003e \u003cp\u003eTypical and desirable business interactions inside today’s consumer goods industry 96\u003c\/p\u003e \u003cp\u003eDesign: the enabler for logistics and supply chain 98\u003c\/p\u003e \u003cp\u003eDesign as a counterfeit fighter 101\u003c\/p\u003e \u003cp\u003eThe way forward: “down-to-earth design” 104\u003c\/p\u003e \u003cp\u003eThe future: design is management 107\u003c\/p\u003e \u003cp\u003eConclusions 110\u003c\/p\u003e \u003cp\u003eTopics for further discussion 111\u003c\/p\u003e \u003cp\u003eReferences 111\u003c\/p\u003e \u003cp\u003e\u003cb\u003e6 The corporate reality in a changing world 113\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eThe decision makers in our society: a “new order” 113\u003c\/p\u003e \u003cp\u003eThe decision makers and takers in the corporate environment 115\u003c\/p\u003e \u003cp\u003eSome historic lessons in complexity building 116\u003c\/p\u003e \u003cp\u003eThe profit margin race 119\u003c\/p\u003e \u003cp\u003eVenture capital (VC): decision makers become risk averters 121\u003c\/p\u003e \u003cp\u003eUtopia: from old reality to a new reality? 123\u003c\/p\u003e \u003cp\u003eConclusions 130\u003c\/p\u003e \u003cp\u003eTopics for further discussion 131\u003c\/p\u003e \u003cp\u003eReference 132\u003c\/p\u003e \u003cp\u003e\u003cb\u003e7 Design and technology: innovation is the connector 133\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eDesign: beyond connecting business elements 133\u003c\/p\u003e \u003cp\u003eHow companies define their business strategies: a short historical perspective 137\u003c\/p\u003e \u003cp\u003eFrom strategy to action 138\u003c\/p\u003e \u003cp\u003eThe Nestlé example 139\u003c\/p\u003e \u003cp\u003eThe Unilever example 139\u003c\/p\u003e \u003cp\u003eThe PepsiCo example 141\u003c\/p\u003e \u003cp\u003eThe General Mills example 141\u003c\/p\u003e \u003cp\u003eThe Kraft example 142\u003c\/p\u003e \u003cp\u003eDesign as an integral part of business plans and marketing strategies: a possible reality? 143\u003c\/p\u003e \u003cp\u003eThe elements of a typical business plan 143\u003c\/p\u003e \u003cp\u003eInnovation as connector of technology and design 145\u003c\/p\u003e \u003cp\u003eInnovation in design and technology can influence how the food industry operates 146\u003c\/p\u003e \u003cp\u003eExamples from the Nestlé Company 147\u003c\/p\u003e \u003cp\u003eExamples from P\u0026amp;G 149\u003c\/p\u003e \u003cp\u003eExamples from the Unilever Company 150\u003c\/p\u003e \u003cp\u003eHow commitment to innovation can influence the corporate environment: a first glimpse 150\u003c\/p\u003e \u003cp\u003eConclusions 151\u003c\/p\u003e \u003cp\u003eTopics for further discussion 152\u003c\/p\u003e \u003cp\u003eReferences 153\u003c\/p\u003e \u003cp\u003e\u003cb\u003ePart 2 INNOVATION: THE MUCH TALKED ABOUT, YET NOT WELL UNDERSTOOD ELEMENT\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003e8 Innovation understood 157\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eInnovation and creativity: the four stages of value creation 157\u003c\/p\u003e \u003cp\u003ePeople and attitudes 159\u003c\/p\u003e \u003cp\u003eHow to be an innovator in the food industry 162\u003c\/p\u003e \u003cp\u003eInnovations and inventions in food and beverages: a short historical overview 165\u003c\/p\u003e \u003cp\u003eWhere and when does innovation begin? 169\u003c\/p\u003e \u003cp\u003eThe people in the food industry 170\u003c\/p\u003e \u003cp\u003eCommitment to innovation 173\u003c\/p\u003e \u003cp\u003eConclusions 174\u003c\/p\u003e \u003cp\u003eTopics for further discussion 175\u003c\/p\u003e \u003cp\u003eReferences 175\u003c\/p\u003e \u003cp\u003e\u003cb\u003e9 Nurturing the innovators 177\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e“People are our most important assets” 177\u003c\/p\u003e \u003cp\u003eHow the right people are best supported: define values 179\u003c\/p\u003e \u003cp\u003eContinuous learning 183\u003c\/p\u003e \u003cp\u003eHow can design contribute to continuous learning? 184\u003c\/p\u003e \u003cp\u003eSupporting innovators in driving their innovations through complex organizations 186\u003c\/p\u003e \u003cp\u003eThe secret of sharing 188\u003c\/p\u003e \u003cp\u003ePersonal nurturing tools 190\u003c\/p\u003e \u003cp\u003eConclusions 193\u003c\/p\u003e \u003cp\u003eTopics for further discussion 194\u003c\/p\u003e \u003cp\u003eReferences 195\u003c\/p\u003e \u003cp\u003e\u003cb\u003e10 The innovation tools 197\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eFrom rituals to innovation tools 197\u003c\/p\u003e \u003cp\u003eThe innovation environment 199\u003c\/p\u003e \u003cp\u003eExecution 200\u003c\/p\u003e \u003cp\u003eQuest 202\u003c\/p\u003e \u003cp\u003eMovie 203\u003c\/p\u003e \u003cp\u003eFog 204\u003c\/p\u003e \u003cp\u003eFrom brainstorming to creative problem solving (CPS) 205\u003c\/p\u003e \u003cp\u003eThe divergence—convergence pain 206\u003c\/p\u003e \u003cp\u003eFastPack: a brainstorming exercise specially designed for packaging development 208\u003c\/p\u003e \u003cp\u003eThe IdeaStore 209\u003c\/p\u003e \u003cp\u003eInside the box 213\u003c\/p\u003e \u003cp\u003eConclusions 215\u003c\/p\u003e \u003cp\u003eTopics for further discussion 216\u003c\/p\u003e \u003cp\u003eReferences 217\u003c\/p\u003e \u003cp\u003e\u003cb\u003e11 From open innovation to partnerships 219\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eFrom open innovation to partnerships: a logical transition 219\u003c\/p\u003e \u003cp\u003eThe creation of the innovation partnership model 224\u003c\/p\u003e \u003cp\u003eHow to deal with intellectual property in innovation partnerships 230\u003c\/p\u003e \u003cp\u003eTurning partnerships into successful and sustainable endeavors 232\u003c\/p\u003e \u003cp\u003eThe future of open innovation and innovation partnerships 233\u003c\/p\u003e \u003cp\u003eConclusions 235\u003c\/p\u003e \u003cp\u003eTopics for further discussion 237\u003c\/p\u003e \u003cp\u003eReferences 237\u003c\/p\u003e \u003cp\u003e\u003cb\u003e12 What can the food industry learn from Silicon Valley? 239\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eIntroduction 239\u003c\/p\u003e \u003cp\u003eHi, I am a connections explorer 239\u003c\/p\u003e \u003cp\u003eSix degrees of separation 240\u003c\/p\u003e \u003cp\u003eThe strength of weak ties 240\u003c\/p\u003e \u003cp\u003eFormal approaches to innovation partnerships 242\u003c\/p\u003e \u003cp\u003eSingularity University 242\u003c\/p\u003e \u003cp\u003eCorporate venture groups and innovation labs 242\u003c\/p\u003e \u003cp\u003eBridge organizations 244\u003c\/p\u003e \u003cp\u003eBut how does somebody become a networker or connector or a connections explorer? 244\u003c\/p\u003e \u003cp\u003eThe power of networking: networking principles 246\u003c\/p\u003e \u003cp\u003eSilicon Valley and its eco-system 246\u003c\/p\u003e \u003cp\u003eWhat about food and tech incubators\/accelerators\/co-working spaces in the USA and the San Francisco Bay Area? 248\u003c\/p\u003e \u003cp\u003eFood incubators and accelerators outside of Silicon Valley 249\u003c\/p\u003e \u003cp\u003eWhat else does the food industry borrow from Silicon Valley? 250\u003c\/p\u003e \u003cp\u003eMore Examples 252\u003c\/p\u003e \u003cp\u003eA food revolution beyond Silicon Valley 253\u003c\/p\u003e \u003cp\u003eFunding good design is now officially mainstream 255\u003c\/p\u003e \u003cp\u003eWho are the food and design start-up players? 258\u003c\/p\u003e \u003cp\u003eConclusions 258\u003c\/p\u003e \u003cp\u003eTopics for further discussion 259\u003c\/p\u003e \u003cp\u003e\u003cb\u003e13 What was it all about? An attempt at a conclusion 261\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eA few moments in the life of Manny Middle 261\u003c\/p\u003e \u003cp\u003eFrom field to fork 263\u003c\/p\u003e \u003cp\u003eManny Middle discovers the role of design 269\u003c\/p\u003e \u003cp\u003eMinnie Middleton takes a closer look at the role of technology and discovers the concept of supplier partners 271\u003c\/p\u003e \u003cp\u003eMinnie Middleton discovers the value of innovation in her company 272\u003c\/p\u003e \u003cp\u003eMinnie Middleton and Manny Middle discover the power of networking and travel to Silicon Valley 273\u003c\/p\u003e \u003cp\u003eEpilogue: the questionnaire 274\u003c\/p\u003e \u003cp\u003eFeedback from the Unilever CEO 276\u003c\/p\u003e \u003cp\u003eOther feedback, combined from several “voices” from the industry 278\u003cbr\u003e \u003cbr\u003e \u003ci\u003eIndex 287\u003c\/i\u003e\u003c\/p\u003e  \u003cp\u003e\u003cb\u003eHelmut Traitler\u003c\/b\u003e has a PhD in Organic Chemistry from the University of Vienna, Austria. In 2010, after decades’ of experience with Nestlé in various roles around the world, Helmut co-founded \u003ci\u003eLife2Years\u003c\/i\u003e, Inc, a start-up company producing healthy beverages for the over-fifties.\u003c\/p\u003e \u003cp\u003e\u003cb\u003eBirgit Coleman\u003c\/b\u003e holds a Master of Arts in Business, MA from the University of Applied Sciences, Vienna. She is a strategic thinker and Connections Explorer in her current role at Swissnex San Francisco.\u003c\/p\u003e \u003cp\u003e\u003cb\u003eKaren Hofmann\u003c\/b\u003e Karen holds a Bachelor of Science in Product Design from Art Center College of Design and a Bachelor of Arts in Psychology from California State University, Northridge. Karen is Chair of the Product Design Department at the Art Center College of Design in Pasadena, California.\u003c\/p\u003e \u003cp\u003eFood 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.\u003c\/p\u003e \u003cp\u003eBut 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.\u003c\/p\u003e \u003cp\u003eThe 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.\u003c\/p\u003e \u003cp\u003eUltimately, 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.\u003c\/p\u003e","brand":"Wiley-Blackwell","offers":[{"title":"Default Title","offer_id":47989227127013,"sku":"NP9781118733264","price":115.95,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1842\/7735\/files\/9781118733264.jpg?v=1761783285","url":"https:\/\/k12savings.com\/es\/products\/food-industry-design-technology-and-innovation-isbn-9781118733264","provider":"K12savings","version":"1.0","type":"link"}