The Experts below are selected from a list of 8940 Experts worldwide ranked by ideXlab platform

Caroline Lincas - One of the best experts on this subject based on the ideXlab platform.

  • Innovative design methods in the Food Processing Industry: Discussion on C-K and TRIZ
    17th International Conference on Engineering Design ICED 09 August 24 2009 - August 27 2009, 2009
    Co-Authors: Jean-françois Boujut, Caroline Lincas
    Abstract:

    The Food Processing Industry has been an innovation intensive domain for a long time. However, when analyzing the nature of the industrial organization of this Industry we surprisingly noticed that there was an important gap between RD and marketing activities, on one side and industrial developments activities on the other side particularly in the SMEs. We believe that the latest developments in engineering design research may bring some benefits to the Food Processing Industry. TRIZ and C-K are two very different approaches that have already been successfully used in the Food Industry. In this paper we present an attempt to combine the two methods in order to provide a methodological framework that allows a more efficient use of the two methods. We propose a theoretical reflection on the use of these two very different approaches and propose an original interpretation of TRIZ within the paradigm of the C-K theory.

  • Innovative Design Methods in the Food Processing Industry
    2009
    Co-Authors: Jean-françois Boujut, Caroline Lincas
    Abstract:

    The Food Processing Industry has been an innovation intensive domain for a long time. However, when analyzing the nature of the industrial organization of this Industry we surprisingly noticed that there was an important gap between R&D and marketing activities, on one side and industrial developments activities on the other side particularly in the SMEs. We believe that the latest developments in engineering design research may bring some benefits to the Food Processing Industry. TRIZ and C-K are two very different approaches that have already been successfully used in the Food Industry. In this paper we present an attempt to combine the two methods in order to provide a methodological framework that allows a more efficient use of the two methods. We propose a theoretical reflection on the use of these two very different approaches and propose an original interpretation of TRIZ within the paradigm of the C-K theory.

Jean-françois Boujut - One of the best experts on this subject based on the ideXlab platform.

  • Innovative design method in the Food Processing Industry: discussion on C-K and Triz
    2016
    Co-Authors: Jean-françois Boujut, Lincas Caroline
    Abstract:

    The Food Processing Industry has been an innovation intensive domain for a long time. However, when analyzing the nature of the industrial organization of this Industry we surprisingly noticed that there was an important gap between R&D and marketing activities, on one side and industrial developments activities on the other side particularly in the SMEs. We believe that the latest developments in engineering design research may bring some benefits to the Food Processing Industry. TRIZ and C-K are two very different approaches that have already been successfully used in the Food Industry. In this paper we present an attempt to combine the two methods in order to provide a methodological framework that allows a more efficient use of the two methods. We propose a theoretical reflection on the use of these two very different approaches and propose an original interpretation of TRIZ within the paradigm of the C-K theory.

  • Innovative design methods in the Food Processing Industry: Discussion on C-K and TRIZ
    17th International Conference on Engineering Design ICED 09 August 24 2009 - August 27 2009, 2009
    Co-Authors: Jean-françois Boujut, Caroline Lincas
    Abstract:

    The Food Processing Industry has been an innovation intensive domain for a long time. However, when analyzing the nature of the industrial organization of this Industry we surprisingly noticed that there was an important gap between RD and marketing activities, on one side and industrial developments activities on the other side particularly in the SMEs. We believe that the latest developments in engineering design research may bring some benefits to the Food Processing Industry. TRIZ and C-K are two very different approaches that have already been successfully used in the Food Industry. In this paper we present an attempt to combine the two methods in order to provide a methodological framework that allows a more efficient use of the two methods. We propose a theoretical reflection on the use of these two very different approaches and propose an original interpretation of TRIZ within the paradigm of the C-K theory.

  • Innovative Design Methods in the Food Processing Industry
    2009
    Co-Authors: Jean-françois Boujut, Caroline Lincas
    Abstract:

    The Food Processing Industry has been an innovation intensive domain for a long time. However, when analyzing the nature of the industrial organization of this Industry we surprisingly noticed that there was an important gap between R&D and marketing activities, on one side and industrial developments activities on the other side particularly in the SMEs. We believe that the latest developments in engineering design research may bring some benefits to the Food Processing Industry. TRIZ and C-K are two very different approaches that have already been successfully used in the Food Industry. In this paper we present an attempt to combine the two methods in order to provide a methodological framework that allows a more efficient use of the two methods. We propose a theoretical reflection on the use of these two very different approaches and propose an original interpretation of TRIZ within the paradigm of the C-K theory.

Won W. Koo - One of the best experts on this subject based on the ideXlab platform.

  • PRODUCTIVITY SPILLOVERS FROM INWARD FOREIGN DIRECT INVESTMENT IN THE U.S. Food Processing Industry
    Agribusiness & Applied Economics Report, 2002
    Co-Authors: Changyou Sun, Hyun Joung Jin, Won W. Koo
    Abstract:

    Productivity spillovers in the U.S. Food Processing Industry resulting from inward foreign direct investment (FDI) were examined for the time period of 1988 to 1992. Both Caves-type (unidirectional) and simultaneous (bidirectional) spillover models were considered in the analysis. Using the Caves-type spillovers model, foreign investment was found to have significantly negative spillovers. The technology gap between U.S. firms and foreign firms in the Food Processing Industry was small, and it was positively related to the productivity growth. The simultaneous equation model revealed that spillovers were bi-directional in the U.S. Food Processing Industry. The demonstration effect from foreign presence was negative, but the competition effect had even larger positive spillovers for U.S. domestically-owned firms. As a whole, the U.S. Food Processing Industry has benefited from the competition brought by inward FDI.

  • HORIZONTAL AND VERTICAL INTRA-Industry TRADE IN THE U.S. Food Processing Industry
    Agribusiness & Applied Economics Report, 2002
    Co-Authors: Changyou Sun, Won W. Koo
    Abstract:

    Intra-Industry trade (IIT) in the U.S. Food Processing Industry is evaluated in this study. The IIT index is disentangled into horizontal and vertical components and evaluated at 6-digit HTS product levels. The degree of IIT varies across different trading partners and sub-industries, and, for the U.S. Food Processing Industry as a whole, it has been steadily increasing since 1989. Most of the IIT in the U.S. Food Processing Industry is vertical in nature. However, horizontal IIT has been increasing faster than vertical IIT. The determinants of horizontal and vertical IIT are examined in a multiple-Industry and multiple-country model. Industry characteristics show more significant effects on IIT than country characteristics. Product differentiation, market structure, and scale economies are all relevant in explaining the variation of IIT.

D. C. Drown - One of the best experts on this subject based on the ideXlab platform.

Rolando A Flores - One of the best experts on this subject based on the ideXlab platform.

  • water reconditioning and reuse in the Food Processing Industry current situation and challenges
    Trends in Food Science and Technology, 2017
    Co-Authors: Yulie E Meneses, Jayne Stratton, Rolando A Flores
    Abstract:

    Abstract Background While the demand for Food and water is growing, water shortages are already occurring in many of the world's major Food production areas. Irrigation is unarguably the most water demanding operation among the Food supply chain, however, efforts from different sectors will collectively secure Food for the world's population. Food Processing is a key component of the Food supply chain and its water footprint is of great consideration, not only because of the high-quality water used in the manufacturing of products but also for the significant volumes of pollutant wastewater generated. Different Food sectors produce wastewater of different qualities, but for all cases water reconditioning and reuse offer opportunities to reduce water consumption and to contribute to a better water management in the Food Processing Industry. Scope and approach The factors converging to implement such initiatives including, regulations in place, available technologies, Food safety considerations, risk perceptions, water quality, environmental impacts and research needs are discussed herein. The goal of this review paper was to bring to the forefront of the debate the challenges and opportunities that water conservation initiatives offer, in order to produce more Food with less water. Key findings Water reconditioning and reuse are technologically-feasible alternatives for the Food Processing Industry to incorporate better water management and sustainability in Food Processing operations that are lacking. Successful implementation of conservation strategies is associated with the holistic evaluation of the intervention, providing information related to cost, risk, and environmental performance.