Gestion del conocimiento en el sector agroalimentario

Martínez Soto, Moisés; Rodríguez Monroy, Carlos; Fuentes-Pila Estrada, Joaquin; Morris Díaz, Anne; Guita, Wilfredo y Velasco Diaz, Julia (2009). Gestion del conocimiento en el sector agroalimentario. En: "7th Latin American and Caribbean Conference for Engineering and Technology", 02/06/2009 - 05/06/2009, San Cristobal, Venezuela. ISBN 0-9822896-2-6.

Descripción

Título: Gestion del conocimiento en el sector agroalimentario
Autor/es:
  • Martínez Soto, Moisés
  • Rodríguez Monroy, Carlos
  • Fuentes-Pila Estrada, Joaquin
  • Morris Díaz, Anne
  • Guita, Wilfredo
  • Velasco Diaz, Julia
Tipo de Documento: Ponencia en Congreso o Jornada (Póster)
Título del Evento: 7th Latin American and Caribbean Conference for Engineering and Technology
Fechas del Evento: 02/06/2009 - 05/06/2009
Lugar del Evento: San Cristobal, Venezuela
Título del Libro: Energy and Technology for the Americas: Engineering, Education, Research and Development: Proceedings of the 7th Latin American and Caribbean Conference for Engineering and Technology
Fecha: 2009
ISBN: 0-9822896-2-6
Materias:
Escuela: E.T.S.I. Industriales (UPM)
Departamento: Ingeniería de Organización, Administración de Empresas y Estadística
Licencias Creative Commons: Reconocimiento - Sin obra derivada - No comercial

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Resumen

The objective of the article is to discourse about the management of the knowledge in the food chain. In the 21st century the food chain is being submitted to forts tense that can affect negatively its capacity to give the alimentary products to the whole world population. In this sense, the public opinion is increasingly sensible and the technical and legal procedures that govern the theme are more exigent in function to reach a food supply: sufficient, opportune, continuous and of quality to accessible costs, without prejudice of the health of the consumers and of the maintenance of the environment. This purpose could be reached if the knowledge is managed adequately, because this one has become into a source of competitive advantage for the organizations. The management of the knowledge is a tool of strategic direction of the practices and activities related to the knowledge (intangible actives) required to reach the objectives of the business or industry. Its application in the food industry will improve its levels of competitiveness and sustainability. Key words: food chain, management of the knowledge

Más información

ID de Registro: 10280
Identificador DC: http://oa.upm.es/10280/
Identificador OAI: oai:oa.upm.es:10280
Depositado por: Memoria Investigacion
Depositado el: 14 Feb 2012 08:27
Ultima Modificación: 20 Abr 2016 18:30
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