Biotechnology of biopolymers from synthesis to patents - Volume 2 : Polyamides, complex proteinaceous materials, miscellaneous polymers and general aspects / A. Steinbüchel (2005)

Public ISBD Titre : Biotechnology of biopolymers from synthesis to patents - Volume 2 : Polyamides, complex proteinaceous materials, miscellaneous polymers and general aspects Type de document : Ouvrage Auteurs : A. Steinbüchel, Éditeur scientifique ; Y. Doi, Éditeur scientifique Editeur : Weinheim (Allemagne) : Wiley-Blackwell Année de publication : 2005 Importance : 767 - 1184 Langues : Anglais (eng) Catégories : [Motbis 2025] biotechnologie [Motbis 2025] polymère naturel [Motbis 2025] polymère synthétique Index. décimale : RT-0 Généralités Note de contenu : Polyamides, complex proteinaceous materials, miscellaneous polymers and general aspects Biotechnology of biopolymers from synthesis to patents - Volume 2 : Polyamides, complex proteinaceous materials, miscellaneous polymers and general aspects [Ouvrage] / A. Steinbüchel, Éditeur scientifique ; Y. Doi, Éditeur scientifique . - Weinheim (Allemagne) : Wiley-Blackwell, 2005 . - 767 - 1184. Langues : Anglais (eng) Catégories : [Motbis 2025] biotechnologie [Motbis 2025] polymère naturel [Motbis 2025] polymère synthétique Index. décimale : RT-0 Généralités Note de contenu : Polyamides, complex proteinaceous materials, miscellaneous polymers and general aspects

Exemplaires(1)

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DOC-00002693	RT-0145	Livre	Salle de lecture	Documentaires	Disponible

Food science and technology / Geoffrey Campbell-Platt (2018)  

Public ISBD Titre : Food science and technology Type de document : Ouvrage Auteurs : Geoffrey Campbell-Platt, Directeur de publication Mention d'édition : 2nd edition Editeur : Weinheim (Allemagne) : Wiley-Blackwell Année de publication : 2018 Importance : 564 p. Accompagnement : Companion website https://www.wiley.com//legacy/wileychi/campbell_platt/ ISBN/ISSN/EAN : 978-0-470-67342-3 Langues : Anglais (eng) Catégories : [Motbis 2025] agrochimie [Motbis 2025] analyse des aliments [Motbis 2025] analyse microbiologique [Motbis 2025] assurance qualité [Motbis 2025] biochimie [Motbis 2025] biotechnologie [Motbis 2025] économie agro-alimentaire [Motbis 2025] génie agroalimentaire : discipline [Motbis 2025] industrie agroalimentaire [Motbis 2025] matériel d'emballage [Motbis 2025] microbiologie [Motbis 2025] produit d'emballage [Motbis 2025] technique de fabrication [Motbis 2025] technologie agroalimentaire Index. décimale : RA-0 Généralités Note de contenu : "Food Science and Technology, Second Edition" is a comprehensive text and reference book designed to cover all the essential elements of food science and technology, including all core aspects of major food science and technology degree programs being taught worldwide. The book is supported by the International Union of Food Science and Technology and comprises 21 chapters, carefully written in a user-friendly style by 30 eminent industry experts, teachers, and researchers from across the world. All authors are recognized experts in their respective fields, and together represent some of the world’s leading universities and international food science and technology organizations. All chapters in this second edition have been fully revised and updated to include all-new examples and pedagogical features (including discussion questions, seminar tasks, web links, and glossary terms). The book is designed with more color to help enhance the content on each page and includes more photos and illustrations to bring the topics to life. - Coverage of all the core modules of food science and technology degree programs internationally - Crucial information for professionals in the food industry worldwide - Chapters written by subject experts, all of whom are internationally respected in their fields - A must-have textbook for libraries in universities, food science and technology research institutes, and food companies globally - Additional interactive resources on the book's companion website, including multiple choice questions, web links, further reading, and exercises "Food Science and Technology, 2nd Edition" is an indispensable guide for food science and technology degree programs at the undergraduate and postgraduate level and for university libraries and food research facilities. Sommaire: Food Chemistry Food Analysis Food Biochemistry Food Biotechnology Food Microbiology Numerical Procedures Food Physics Food Processing Food Engineering Food Packaging Nutrition Sensory Evaluation Statistical Analysis Quality Assurance and Legislation Regulatory Toxicology Food Business Management: Principles and Practice Food Marketing Product Development Information Technology Communication and Transferable Skills En ligne : https://www.wiley.com//legacy/wileychi/campbell_platt/ Format de la ressource électronique : Companion website Food science and technology [Ouvrage] / Geoffrey Campbell-Platt, Directeur de publication  . -  2nd edition . - Weinheim (Allemagne) : Wiley-Blackwell, 2018 . - 564 p. + Companion website https://www.wiley.com//legacy/wileychi/campbell_platt/. ISBN : 978-0-470-67342-3 Langues : Anglais (eng) Catégories : [Motbis 2025] agrochimie [Motbis 2025] analyse des aliments [Motbis 2025] analyse microbiologique [Motbis 2025] assurance qualité [Motbis 2025] biochimie [Motbis 2025] biotechnologie [Motbis 2025] économie agro-alimentaire [Motbis 2025] génie agroalimentaire : discipline [Motbis 2025] industrie agroalimentaire [Motbis 2025] matériel d'emballage [Motbis 2025] microbiologie [Motbis 2025] produit d'emballage [Motbis 2025] technique de fabrication [Motbis 2025] technologie agroalimentaire Index. décimale : RA-0 Généralités Note de contenu : "Food Science and Technology, Second Edition" is a comprehensive text and reference book designed to cover all the essential elements of food science and technology, including all core aspects of major food science and technology degree programs being taught worldwide. The book is supported by the International Union of Food Science and Technology and comprises 21 chapters, carefully written in a user-friendly style by 30 eminent industry experts, teachers, and researchers from across the world. All authors are recognized experts in their respective fields, and together represent some of the world’s leading universities and international food science and technology organizations. All chapters in this second edition have been fully revised and updated to include all-new examples and pedagogical features (including discussion questions, seminar tasks, web links, and glossary terms). The book is designed with more color to help enhance the content on each page and includes more photos and illustrations to bring the topics to life. - Coverage of all the core modules of food science and technology degree programs internationally - Crucial information for professionals in the food industry worldwide - Chapters written by subject experts, all of whom are internationally respected in their fields - A must-have textbook for libraries in universities, food science and technology research institutes, and food companies globally - Additional interactive resources on the book's companion website, including multiple choice questions, web links, further reading, and exercises "Food Science and Technology, 2nd Edition" is an indispensable guide for food science and technology degree programs at the undergraduate and postgraduate level and for university libraries and food research facilities. Sommaire: Food Chemistry Food Analysis Food Biochemistry Food Biotechnology Food Microbiology Numerical Procedures Food Physics Food Processing Food Engineering Food Packaging Nutrition Sensory Evaluation Statistical Analysis Quality Assurance and Legislation Regulatory Toxicology Food Business Management: Principles and Practice Food Marketing Product Development Information Technology Communication and Transferable Skills En ligne : https://www.wiley.com//legacy/wileychi/campbell_platt/ Format de la ressource électronique : Companion website

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DOC-00004384	RA-0330	Livre	Salle de lecture	Documentaires	Disponible

Handbook of lean manufacturing in the food industry / Michael Dudbridge (2011)

Public ISBD Titre : Handbook of lean manufacturing in the food industry Type de document : Ouvrage Auteurs : Michael Dudbridge, Auteur Editeur : Weinheim (Allemagne) : Wiley-Blackwell Année de publication : 2011 Importance : 231 p. ISBN/ISSN/EAN : 978-1-4051-8367-3 Langues : Anglais (eng) Catégories : [Motbis 2025] coût de production [Motbis 2025] gestion de la production [Motbis 2025] industrie agroalimentaire [Motbis 2025] organisation de la production [Motbis 2025] production : économie Note de contenu : "Lean manufacturing is a system that helps to reduce costs while improving performance and output quality. This book presents the principles of lean manufacturing as they can be applied to food manufacturing. Other books on this topic are written at a higher level and tend to attempt to shoehorn the principles of the car and consumer electronics industries into places where they do not really fit. This is the first book to apply lean principles specifically in food industry settings, offering solutions which can alleviate pressures currently facing the industry." Handbook of lean manufacturing in the food industry [Ouvrage] / Michael Dudbridge, Auteur . - Weinheim (Allemagne) : Wiley-Blackwell, 2011 . - 231 p. ISBN : 978-1-4051-8367-3 Langues : Anglais (eng) Catégories : [Motbis 2025] coût de production [Motbis 2025] gestion de la production [Motbis 2025] industrie agroalimentaire [Motbis 2025] organisation de la production [Motbis 2025] production : économie Note de contenu : "Lean manufacturing is a system that helps to reduce costs while improving performance and output quality. This book presents the principles of lean manufacturing as they can be applied to food manufacturing. Other books on this topic are written at a higher level and tend to attempt to shoehorn the principles of the car and consumer electronics industries into places where they do not really fit. This is the first book to apply lean principles specifically in food industry settings, offering solutions which can alleviate pressures currently facing the industry."

Exemplaires(1)

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DOC-00002616	VC-1038	Livre	Salle de lecture	Documentaires	Disponible

Sustainability in the food industry / Cheryl Baldwin (2009)

Public ISBD Titre : Sustainability in the food industry Type de document : Ouvrage Auteurs : Cheryl Baldwin Editeur : Weinheim (Allemagne) : Wiley-Blackwell Année de publication : 2009 Importance : 257 p. Format : 30 ISBN/ISSN/EAN : 978-0-8138-0846-8 Prix : 148,52 Langues : Français (fre) Catégories : [Motbis 2025] agriculture durable [Motbis 2025] développement durable [Motbis 2025] gestion de la production [Motbis 2025] industrie agroalimentaire Index. décimale : RA-0 Généralités Note de contenu : Sustainability is beginning to transform the food industry with environmental, economic and social factors being considered, evaluated and implemented throughout the supply chain like never before. Sustainability in the Food Industry defines sustainability with a comprehensive review of the industry’s current approach to balancing environmental, economic and social considerations throughout the supply chain. In addition, tools and information are provided to enhance future progress. To achieve this, the book combines technical research summaries, case studies and marketing information. Coverage includes sustainability as it relates to: agricultural practices, food processing, distribution, waste management, packaging, life cycle analysis, food safety and health, environmental labeling, consumer insight and market demand, product development, practices in food manufacturing companies, food retailing and food service. An international group of authors covers the information from a global perspective. Sustainability in the Food Industry offers an overview of sustainable sources of impact and improvement, how they relate to the key sectors of the food industry and how programs may be implemented for further improvement. Sustainability in the food industry [Ouvrage] / Cheryl Baldwin . - Weinheim (Allemagne) : Wiley-Blackwell, 2009 . - 257 p. ; 30. ISBN : 978-0-8138-0846-8 : 148,52 Langues : Français (fre) Catégories : [Motbis 2025] agriculture durable [Motbis 2025] développement durable [Motbis 2025] gestion de la production [Motbis 2025] industrie agroalimentaire Index. décimale : RA-0 Généralités Note de contenu : Sustainability is beginning to transform the food industry with environmental, economic and social factors being considered, evaluated and implemented throughout the supply chain like never before. Sustainability in the Food Industry defines sustainability with a comprehensive review of the industry’s current approach to balancing environmental, economic and social considerations throughout the supply chain. In addition, tools and information are provided to enhance future progress. To achieve this, the book combines technical research summaries, case studies and marketing information. Coverage includes sustainability as it relates to: agricultural practices, food processing, distribution, waste management, packaging, life cycle analysis, food safety and health, environmental labeling, consumer insight and market demand, product development, practices in food manufacturing companies, food retailing and food service. An international group of authors covers the information from a global perspective. Sustainability in the Food Industry offers an overview of sustainable sources of impact and improvement, how they relate to the key sectors of the food industry and how programs may be implemented for further improvement.

Exemplaires(1)

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000013786701	RA-0313	Livre	Salle de lecture	Documentaires	Disponible

The 10 principles of food industry sustainability / Cheryl Baldwin (2015)

Public ISBD Titre : The 10 principles of food industry sustainability Titre original : Les dix principes de l'industrie alimentaire durable Type de document : Ouvrage Auteurs : Cheryl Baldwin, Auteur Editeur : Weinheim (Allemagne) : Wiley-Blackwell Année de publication : 2015 Importance : 207 p ISBN/ISSN/EAN : 978-0-8138-0846-8 Langues : Anglais (eng) Catégories : [Motbis 2025] développement durable [Motbis 2025] gestion de la production [Motbis 2025] industrie agroalimentaire [Motbis 2025] stratégie d'entreprise Index. décimale : RA-0 Généralités Résumé : Introduction to the Principles Agriculture and the Environment Welfare and Environmental Considerations in Production and Harvesting of Animals, Fish, and Seafood Processing and lean manufacturing Packaging hotspots Distribution and Channels Food Waste Nutrition, Security, and Equity Sustainable Food Consumption and the Potential of the Principles Note de contenu : Although the food industry is beginning to make headway with its sustainability initiatives, substantially more progress is needed in order to feed the world’s growing population sustainably. The challenge is that the topic of sustainability can seem overwhelming and there is limited information that is specific to the food industry. The 10 principles of food industry sustainability = Les dix principes de l'industrie alimentaire durable [Ouvrage] / Cheryl Baldwin, Auteur . - Weinheim (Allemagne) : Wiley-Blackwell, 2015 . - 207 p. ISBN : 978-0-8138-0846-8 Langues : Anglais (eng) Catégories : [Motbis 2025] développement durable [Motbis 2025] gestion de la production [Motbis 2025] industrie agroalimentaire [Motbis 2025] stratégie d'entreprise Index. décimale : RA-0 Généralités Résumé : Introduction to the Principles Agriculture and the Environment Welfare and Environmental Considerations in Production and Harvesting of Animals, Fish, and Seafood Processing and lean manufacturing Packaging hotspots Distribution and Channels Food Waste Nutrition, Security, and Equity Sustainable Food Consumption and the Potential of the Principles Note de contenu : Although the food industry is beginning to make headway with its sustainability initiatives, substantially more progress is needed in order to feed the world’s growing population sustainably. The challenge is that the topic of sustainability can seem overwhelming and there is limited information that is specific to the food industry.

Exemplaires(1)

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DOC-00003122	RA-0312	Livre	Salle de lecture	Documentaires	Disponible

Value proposition design / Alexander Osterwalder (2014)

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Wheat ; Science and trade / Brett Carver (2009)

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