The business environment of the 1990s demands significant changes in the way we do business. Simply formulating strategy is no longer sufficient; we must also design the processes to implement it effectively. The key to change is process innovation, a revolutionary new approach that fuses information technology and human resource management to improve business performance. The cornerstone to process innovation's dramatic results is information technology--a largely untapped resource, but a crucial "enabler" of process innovation. In turn, only a challenge like process innovation affords maximum use of information technology's potential. Davenport provides numerous examples of firms that have succeeded or failed in combining business change and technology initiatives. He also highlights the roles of new organizational structures and human resource programs in developing process innovation. Process innovation is quickly becoming the byword for industries ready to pull their companies out of modest growth patterns and compete effectively in the world marketplace.

This book will take the reader through a systematic examination of the factors involved in process innovation. It starts with the considerations to be initiated in the boardroom and at group management level and develops into a hands-on guide for middle management and professional engineers directly involved in the innovation of process technology. The book initially puts process innovation in a corporate perspective, providing a framework for the development of a corporate process innovation strategy. Some new methodological tools are also introduced which support the targeting and proper roadmapping of improved process capabilities, and the progression of customer and end-user product demands, into raw-material specifications in a well-managed supply and demand chain.Various aspects of the design of a process innovation organisation are reviewed in a later section. In the context of the development of process technology, this book advocates the importance of delineating and clarifying corporate work processes. Various environments for development work are discussed, from initial test work to pilot-plant testing and the use of demonstration facilities to achieve lean process innovation. The importance of an open collaborative approach is stressed. This includes involving external equipment manufacturers at an early stage as well as collaborative development of customers' use of the products in their production processes, with a view to excellence in future application development.Process innovation will not, however, generate profit or reduce operating costs until the new or improved process technology is operating well in the plant. Best practice for start-up of new process technology and process plants is examined, starting with a fresh outlook on technology transfer in general. This often-neglected area of management of process innovation is, in fact, of an importance equivalent to that of a product launch in the development of new products. The final part of the book closes the circle, discussing how to implement and measure the strategic intent of process innovation. Improving the general performance of corporate process innovation is then covered by going through success factors and key performance indicators, and their aggregation on a corporate level.

Food process engineering, a branch of both food science and chemical engineering, has evolved over the years since its inception and still is a rapidly changing discipline. While traditionally the main objective of food process engineering was preservation and stabilization, the focus today has shifted to enhance health aspects, flavour and taste, nutrition, sustainable production, food security and also to ensure more diversity for the increasing demand of consumers. The food industry is becoming increasingly competitive and dynamic, and strives to develop high quality, freshly prepared food products. To achieve this objective, food manufacturers are today presented with a growing array of new technologies that have the potential to improve, or replace, conventional processing technologies, to deliver higher quality and better consumer targeted food products, which meet many, if not all, of the demands of the modern consumer. These new, or innovative, technologies are in various stages of development, including some still at the R&D stage, and others that have been commercialised as alternatives to conventional processing technologies. Food process engineering comprises a series of unit operations traditionally applied in the food industry. One major component of these operations relates to the application of heat, directly or indirectly, to provide foods free from pathogenic microorganisms, but also to enhance or intensify other processes, such as extraction, separation or modification of components. The last three decades have also witnessed the advent and adaptation of several operations, processes, and techniques aimed at producing high quality foods, with minimum alteration of sensory and nutritive properties. Some of these innovative technologies have significantly reduced the thermal component in food processing, offering alternative nonthermal methods. Food Processing Technologies: A Comprehensive Review, Three Volume Set covers the latest advances in innovative and nonthermal processing, such as high pressure, pulsed electric fields, radiofrequency, high intensity pulsed light, ultrasound, irradiation and new hurdle technology. Each section will have an introductory article covering the basic principles and applications of each technology, and in-depth articles covering the currently available equipment (and/or the current state of development), food quality and safety, application to various sectors, food laws and regulations, consumer acceptance, advancements and future scope. It will also contain case studies and examples to illustrate state-of-the-art applications. Each section will serve as an excellent reference to food industry professionals involved in the processing of a wide range of food categories, e.g., meat, seafood, beverage, dairy, eggs, fruits and vegetable products, spices, herbs among others.

This book will take the reader through a systematic examination of the factors involved in process innovation, starting with considerations to be initiated in the boardroom and at group management level and developing into a hands-on guide for middle management and professional engineers directly involved in the innovation of process technology. The book initially puts process innovation in a corporate perspective, providing a framework for the development of a corporate process innovation strategy. Some new methodological tools are also introduced which support targeting and proper roadmapping of improved process capabilities and the progression of customer and end-user product demands into raw-material specifications in a well-managed supply and demand chain. Various aspects of the design of a process innovation organisation are reviewed in a later section. In the context of development of process technology, this book advocates the importance of delineating and clarifying corporate work processes for process innovation. Various environments for development work are discussed, from initial test work to pilot-plant testing and the use of demonstration facilities to achieve lean process innovation. The importance of an open collaborative approach is stressed; this includes involving external equipment manufacturers at an early stage as well as collaborative development of customers' use of the products in their production processes, with a view to excellence in future application development. Process innovation will not, however, generate profit or reduce operating costs until the new or improved process technology is operating well in the plant. Best practice for start-up of new process technology and process plants is then examined, starting with a fresh outlook on technology transfer in general. This often-neglected area of management of process innovation is, in fact, of an importance equivalent to that of a product launch in the development of new products. The final part of the book closes the circle, discussing how to implement and measure the strategic intent of process innovation. Improving the general performance of corporate process innovation is then covered by going through success factors and key performance indicators, and their aggregation on a corporate level.

The innovation process is the most important of all business processes. Innovation is the means by which value is constructed and efficiencies are created. It is the source of sustainable competitive advantage. This book shows how the innovation process is changing profoundly. Part of the change results from the application of new technologies to the innovation process itself. A new category of technology has emerged which we call 'innovation technology'. This includes simulation and modelling, visualization, and rapid prototyping technologies. When used effectively, innovation technology makes the innovation process more economical and ameliorates some of its uncertainties. These technological changes are accompanied by changing organization structures and skills requirements. The technologies are used in fast moving, creative environments and are suited to project-based organization. They also require the development of new 'craft' skills to realize the possibilities created by the new 'code'. The book outlines a new way of thinking about innovation. Traditional definitions of 'research', 'development' and 'engineering', imply a progressive linearity which doesn't exist in reality. They are also associated with organizational departments, which are breaking down where once they existed, and are in any case non-existent in the vast majority of firms. They also fail to capture the central importance of design in innovation. We propose a new schema for the innovation process: Think, Play, Do. Innovation requires creating new ideas and thinking about new options, playing with them to see if they are practical, economical and marketable, and then doing: making the innovation real. This new schema captures the emerging innovation process using a more contemporary idiom. The book reports in-depth studies from a number of companies and sectors. Major case studies of Procter and Gamble and Arup Partners are presented. It reports on the use of innovation technology in a range of other companies and organizations, from pharmaceuticals in GSK, to engineering design in Ricardo engineering , and welding in TWI. We describe how innovation technology is used in traditional industries, such as in mining, and in public projects, such as the development of London's traffic congestion charge and the stabilization of the leaning tower of Pisa.

How industrial companies in Germany's critically important investment goods sector are deploying new technological and organizational production concepts to adapt to competitiveness challenges, new market requirements, environmental demands, and policy pressures is examined in this book. It draws on the Fraunhofer ISI's unique nationwide survey of technology use and production in Germany. East German as well as West German data is analyzed. Readers will gain fresh insights about the diffusion of new production concepts, the interaction of process and product innovations, and subsequent effects on productivity, employment, work flexibility, and the business performance of German industry. Implications for business strategy, public policy, and ongoing research into technology diffusion are considered.