Thesis deals with startup companies and their development methodology. The main aim is to present a model of startup company development. Within the theoretical part successful and unsuccessful businesses are analyzed and selected approaches to the development of startup companies are explained. In practical part, based on the findings a model for startup company development is proposed.

Anforderungen sind ein Kernbestandteil agiler Entwicklung und aufgrund der Charakteristika mechatronischer Systeme ist eine Bündelung von Anforderungen zur Realisierung von Entwicklungsgenerationen als Inkremente wirtschaftlich sinnvoll. Folglich ist ein Management der Anforderungen hinsichtlich ihrer Entwicklung, Verifizierung und Wiederverwendung notwendig. Anhand der Entwicklung von Werkzeugmaschinen werden die beobachteten Charakteristika der Entwicklung mechatronischer Systeme mit Einfluss auf Durchlaufzeit, Materialkosten und Aufwand beschrieben, diese sind: Fertigungsdokumentation, Bestellung, Lieferung, Hilfsmittel, Montage und Inbetriebnahme. Unter Berücksichtigung dieser Einflussfaktoren wird anschließend ein Vorgehen zur systematischen Wiederverwendung von Anforderungen bei der Entwicklung neuer Produkt- und Entwicklungsgenerationen von Werkzeugmaschinen vorgestellt. Dabei werden Qualitätsanforderungen, funktionale Anforderungen und Randbedingungen unterschieden. Für Qualitäts- und funktionale Anforderungen werden spezifische Vorgehensweisen im Rahmen der Realisierung einer Entwicklungsgeneration vorgeschlagen. Während die Erfüllung von Qualitätsanforderungen für eine Entwicklungsgeneration nach der Realisierung abzuprüfen ist, sind funktionale Anforderungen direkter Ausgangspunkt von Entwicklungsaktivitäten in einem Sprint. Randbedingungen werden als Begründung für Anforderungen nachvollziehbar und wiederverwendbar dokumentiert. Wesentliche Bestandteile des Vorgehens wurden in Jira implementiert und im Rahmen zweier Entwicklungsprojekte positiv evaluiert.

Jackfruit seeds are an under-utilized waste in many tropical countries. In this work, we demonstrated the potential of roasted jackfruit seeds to generate chocolate aroma for use as a cocoa substitute in foodstuffs. Twenty-seven different flours were produced from a hard pulp variety of jackfruit by drying (DJS), acidifying (AJS), or fermenting (FJS) the seeds prior to roasting under different time/temperature combinations. The chocolate aroma of groups of four flours were ranked by a sensory panel (n=162) and response surface methodology was used to identify optimum conditions for producing chocolate aroma. Pyrazines were analyzed instrumentally as markers of chocolate aroma, while moisture, pH, and color were also monitored. The best chocolate aroma was produced in three jackfruit seed flours: DJS, AJS, and FJS. Volatile and semi-volatile compound contents were evaluated by GC-MS, GC-O, and SPE-GC in these three jackfruit seed flours and their profiles were compared with the profile of cocoa powder. These flours were also evaluated for their solubility, swelling power, wettability, apparent density, viscosity, sensory preference, and intensity of chocolate aroma. The central composite design was used to optimize the solubility and swelling power. Water temperature and time to flour exposition were the response variables. Owing to their differing volatile compositions, two different flours (DJS and FJS) were applied in six cappuccino formulations with 50%, 75%, and 100% substitution of cocoa powder with jackfruit seed flours. The consumers acceptance of cappuccinos (n=126) and the quantitative descriptive analysis (QDA) were used to describe the preparations. Physicochemical properties in cappuccino formulations were also evaluated. The greatest relative concentration of pyrazines (p<=0.05) was formed in dry, acidified, and fermented flour when we used 156, 165, and 154°C, respectively. Clearly, fermentation is necessary to improve the chocolate aroma of jackfruit seeds, and it is possible to select the best roasting conditions for each treatment to optimize the sensory perception of chocolate aroma. These optimal treatment conditions were found to be 171°C for 47 min in DJS, 180°C for 40 min in AJS, and 154°C for 35 min in FJS. FJS had higher solubility and wettability than other flours. The viscosities of jackfruit seed flours were low with high solubility, properties that are desirable in cocoa powder (CP). Chocolate aroma was most intense for FJS. Therefore, jackfruit seed flours have technological properties and chocolate aroma similar to or better than CP and commercial chocolate (CC). For cappuccino formulations, 50% and 75% cocoa powder was replaced with dry jackfruit seed flour, and there was no change in sensory acceptability or technological properties. The principal component analysis of QDA explained 90% of variance. The primary characteristics of cappuccinos made with dry jackfruit seeds were cappuccino, chocolate, cinnamon, and coffee aromas, and cappuccino and chocolate tastes. Indeed, dry jackfruit seed flour is an innovative cocoa powder substitute; it could be used in food preparations, consequently utilizing this tropical fruit waste by incorporating it as an ingredient in a common product of the human diet. / As sementes de jaca são subaproveitadas em muitos países tropicais. Neste estudo, foi possível demonstrar que as sementes de jaca torrada possuem potencial para produzir aroma de chocolate e podem ser utilizada como um substituto do cacau em alimentos processados. Vinte e sete farinhas foram produzidas com a semente de jaca da variedade dura através de secagem (DJS), acidificação (AJS), ou fermentação (FJS) as sementes foram submetidas sob diferentes combinações de tempo e temperatura de torra. O aroma de chocolate quanto aos grupos de farinha foram avaliados sensorialmente por painel (n=162) e a metodologia superfície de resposta foi utilizada para identificar a melhor condição para produzir aroma de chocolate. As pirazinas foram instrumentalmente analisadas como marcadores do aroma de chocolate. Assim como, umidade, pH e cor também foram monitorados. O melhor aroma de chocolate foi produzido para as três farinhas de semente de jaca: DJS, AJS e FJS. Compostos voláteis e semi-volateis foram avaliados utilizando GC-MS; GC-O e SPE-GC nesses três tratamentos as farinhas de sementes de jaca seus perfis foram comparados com o perfil do cacau em pó. Essas farinhas foram também avaliadas quanto sua solubilidade, molhabilidade, densidade aparente, viscosidade, preferência sensorial e intensidade do aroma de chocolate. O delineamento com ponto central foi utilizado para otimizar a solubilidade e o poder de absorção. As variáveis respostas foram temperatura da água e tempo de exposição da farinha. Devido a sua composição diferenciada quanto aos compostos voláteis, duas diferentes farinhas (DJS e FJS) foram aplicadas em seis formulações de cappuccino com 50, 75 e 100% de substituição do pó de cacau por farinha de semente de jaca. A aceitação dos cappuccinos pelos consumidores (n=126) e a análise quantitativa descritiva (ADQ) foram utilizadas para descrever as preparações. Propriedades físico-químicas das formulações de cappuccino também foram avaliadas. A maior concentração relativa de pirazinas foi formada em farinhas seca, acidificada e fermentada quando utilizado 156, 165 e 154°C, respectivamente. Claramente a fermentação é necessária para melhorar o aroma de chocolate da farinha de semente de jaca, foi possível selecionar a melhor condição de torração para cada tratamento quanto à percepção sensorial do aroma de chocolate. Essas condições ótimas foram encontradas como 171°C para 47 minutos para farinha seca; 180°C durante 40 minutos para as sementes acidificadas e 154°C durante 35 minutos para as farinhas fermentadas com alta solubilidade e molhabilidade em comparação com as demais farinhas. A viscosidade da farinha de semente de jaca foi baixa com alta solubilidade o que é desejável para o cacau em pó (CP). O aroma de chocolate foi mais intenso para FJS. Assim, as farinhas de semente de jaca tiveram propriedades tecnológicas e aroma de chocolate similar ou melhor que CP e de chocolate comercial (CC). Para as formulações de cappuccino 50 e 75% de pó de cacau foram substituídas por farinha de semente de jaca seca, e não houve mudança na aceitabilidade sensorial e nas propriedades tecnológicas A análise de componentes principais para ADQ explicou 90% da variância. A principal característica dos cappuccinos feitos com semente de jaca seca quanto ao aroma foram cappuccino, chocolate, canela e café e cappuccino e chocolate para o sabor. Assim, a farinha de semente de jaca seca é um substituto inovador do pó de cacau, este pode ser utilizado em preparações alimentícias, consequentemente este resíduo agroindustrial pode ser incorporado como ingrediente comum na dieta humana.

Industrial companies that carry on innovation and operation must have well-organized and capable business systems and processes. Customer needs, market demands, global competition and technological changes drive the companies to be more adaptable, flexible and dynamic. By working in network structures as extended enterprises, the companies face new possibilities and new challenges. Design, manufacturing and delivery of high quality products to competitive prices to the customers are essential for industrial companies. Holistic view of the product life cycle from technology development, via product and business system development and realization, to business operation, is important for sustainable industrial companies. A company with engineering and manufacturing of products in a business context needs to have effective innovation of business system and process. Business innovation encompasses the area from business idea to business operation and includes customer demands and solutions. The main part of business innovation is development of the product platform including product and support structures. Product variants are created and realized by various configurations of products and production systems. The thesis is elucidating that business innovation can be carried out by working in a systematic and structured way and by utilizing engineering design theories and methods. The business models, based on a new theory with a new navigation tool for interactions, are describing which activities should be performed in business innovation with product platform development and product structuring. For companies in business with changes, innovations can create new markets and products. Well-managed and innovative companies have good possibilities to be competitive in a tough business environment. The creation of business innovation models has been carried out according to a hermeneutic research method. The research work followed the hermeneutic circle or spiral. The thesis introduces a new dimension to the design area, namely business innovation or engineering, corresponding to business design and development. Business innovation is also a new type of innovation, combining technological, product, process, market and organizational innovations in industrial companies. / QC 20100920

The objective of this study was to propose a cultural and social event represents the Roma culture as a tourism product, including its material, technical, administrative, financial and commercial terms. Project proposal was based on a survey of currently offers of cultural events in Vlašim, analysis results, the preferences of visitors, potential restrictions by state and local authorities. Another objective was to evaluate the benefits of proposed event for tourism development in the surveyed area.

Jackfruit seeds are an under-utilized waste in many tropical countries. In this work, we demonstrated the potential of roasted jackfruit seeds to generate chocolate aroma for use as a cocoa substitute in foodstuffs. Twenty-seven different flours were produced from a hard pulp variety of jackfruit by drying (DJS), acidifying (AJS), or fermenting (FJS) the seeds prior to roasting under different time/temperature combinations. The chocolate aroma of groups of four flours were ranked by a sensory panel (n=162) and response surface methodology was used to identify optimum conditions for producing chocolate aroma. Pyrazines were analyzed instrumentally as markers of chocolate aroma, while moisture, pH, and color were also monitored. The best chocolate aroma was produced in three jackfruit seed flours: DJS, AJS, and FJS. Volatile and semi-volatile compound contents were evaluated by GC-MS, GC-O, and SPE-GC in these three jackfruit seed flours and their profiles were compared with the profile of cocoa powder. These flours were also evaluated for their solubility, swelling power, wettability, apparent density, viscosity, sensory preference, and intensity of chocolate aroma. The central composite design was used to optimize the solubility and swelling power. Water temperature and time to flour exposition were the response variables. Owing to their differing volatile compositions, two different flours (DJS and FJS) were applied in six cappuccino formulations with 50%, 75%, and 100% substitution of cocoa powder with jackfruit seed flours. The consumers acceptance of cappuccinos (n=126) and the quantitative descriptive analysis (QDA) were used to describe the preparations. Physicochemical properties in cappuccino formulations were also evaluated. The greatest relative concentration of pyrazines (p<=0.05) was formed in dry, acidified, and fermented flour when we used 156, 165, and 154°C, respectively. Clearly, fermentation is necessary to improve the chocolate aroma of jackfruit seeds, and it is possible to select the best roasting conditions for each treatment to optimize the sensory perception of chocolate aroma. These optimal treatment conditions were found to be 171°C for 47 min in DJS, 180°C for 40 min in AJS, and 154°C for 35 min in FJS. FJS had higher solubility and wettability than other flours. The viscosities of jackfruit seed flours were low with high solubility, properties that are desirable in cocoa powder (CP). Chocolate aroma was most intense for FJS. Therefore, jackfruit seed flours have technological properties and chocolate aroma similar to or better than CP and commercial chocolate (CC). For cappuccino formulations, 50% and 75% cocoa powder was replaced with dry jackfruit seed flour, and there was no change in sensory acceptability or technological properties. The principal component analysis of QDA explained 90% of variance. The primary characteristics of cappuccinos made with dry jackfruit seeds were cappuccino, chocolate, cinnamon, and coffee aromas, and cappuccino and chocolate tastes. Indeed, dry jackfruit seed flour is an innovative cocoa powder substitute; it could be used in food preparations, consequently utilizing this tropical fruit waste by incorporating it as an ingredient in a common product of the human diet. / As sementes de jaca são subaproveitadas em muitos países tropicais. Neste estudo, foi possível demonstrar que as sementes de jaca torrada possuem potencial para produzir aroma de chocolate e podem ser utilizada como um substituto do cacau em alimentos processados. Vinte e sete farinhas foram produzidas com a semente de jaca da variedade dura através de secagem (DJS), acidificação (AJS), ou fermentação (FJS) as sementes foram submetidas sob diferentes combinações de tempo e temperatura de torra. O aroma de chocolate quanto aos grupos de farinha foram avaliados sensorialmente por painel (n=162) e a metodologia superfície de resposta foi utilizada para identificar a melhor condição para produzir aroma de chocolate. As pirazinas foram instrumentalmente analisadas como marcadores do aroma de chocolate. Assim como, umidade, pH e cor também foram monitorados. O melhor aroma de chocolate foi produzido para as três farinhas de semente de jaca: DJS, AJS e FJS. Compostos voláteis e semi-volateis foram avaliados utilizando GC-MS; GC-O e SPE-GC nesses três tratamentos as farinhas de sementes de jaca seus perfis foram comparados com o perfil do cacau em pó. Essas farinhas foram também avaliadas quanto sua solubilidade, molhabilidade, densidade aparente, viscosidade, preferência sensorial e intensidade do aroma de chocolate. O delineamento com ponto central foi utilizado para otimizar a solubilidade e o poder de absorção. As variáveis respostas foram temperatura da água e tempo de exposição da farinha. Devido a sua composição diferenciada quanto aos compostos voláteis, duas diferentes farinhas (DJS e FJS) foram aplicadas em seis formulações de cappuccino com 50, 75 e 100% de substituição do pó de cacau por farinha de semente de jaca. A aceitação dos cappuccinos pelos consumidores (n=126) e a análise quantitativa descritiva (ADQ) foram utilizadas para descrever as preparações. Propriedades físico-químicas das formulações de cappuccino também foram avaliadas. A maior concentração relativa de pirazinas foi formada em farinhas seca, acidificada e fermentada quando utilizado 156, 165 e 154°C, respectivamente. Claramente a fermentação é necessária para melhorar o aroma de chocolate da farinha de semente de jaca, foi possível selecionar a melhor condição de torração para cada tratamento quanto à percepção sensorial do aroma de chocolate. Essas condições ótimas foram encontradas como 171°C para 47 minutos para farinha seca; 180°C durante 40 minutos para as sementes acidificadas e 154°C durante 35 minutos para as farinhas fermentadas com alta solubilidade e molhabilidade em comparação com as demais farinhas. A viscosidade da farinha de semente de jaca foi baixa com alta solubilidade o que é desejável para o cacau em pó (CP). O aroma de chocolate foi mais intenso para FJS. Assim, as farinhas de semente de jaca tiveram propriedades tecnológicas e aroma de chocolate similar ou melhor que CP e de chocolate comercial (CC). Para as formulações de cappuccino 50 e 75% de pó de cacau foram substituídas por farinha de semente de jaca seca, e não houve mudança na aceitabilidade sensorial e nas propriedades tecnológicas A análise de componentes principais para ADQ explicou 90% da variância. A principal característica dos cappuccinos feitos com semente de jaca seca quanto ao aroma foram cappuccino, chocolate, canela e café e cappuccino e chocolate para o sabor. Assim, a farinha de semente de jaca seca é um substituto inovador do pó de cacau, este pode ser utilizado em preparações alimentícias, consequentemente este resíduo agroindustrial pode ser incorporado como ingrediente comum na dieta humana.

Im Zuge der Globalisierung sehen sich produzierende Unternehmen mit einem kontinuierlich anwachsenden Wettbewerbsdruck konfrontiert. Aufgrund dessen sehen sich viele Marktakteure zu einer intensivierten Spezialisierung gezwungen, um auf kunden-individuelle Anforderungen eingehen zu können. Einen möglichen Lösungsansatz zur Bewältigung dieser Herausforderung bietet der Ansatz der Modularisierung. Hier wird allerdings nicht konkret ein Baukasten definiert, vielmehr werden verschiedene Alternativen generiert. Die Entscheidung, welcher Baukasten schlussendlich implementiert wird, fällt meist aufgrund einiger weniger Einflussfaktoren sowie maßgeblich durch Expertenentscheidungen. An dieser Stelle setzt der vorliegende Beitrag an. Um ein quantifizierbares und ganzheitliches Kriterium zur Unter-stützung der Auswahl modularer Baukastensysteme zu bieten, wird eine multifaktorielle Simulation eingesetzt. Einer der maßgeblichen Aspekte derer ist die beidseitige Inbezugnahme von sowohl Kunden- als auch Unternehmensperspektive. Dies wird v.a. durch die Verwendung eines dynamischen Produktkonfigurationssystems ermöglicht. Um die zugrundeliegenden, teils komplexen Produktarchitekturen datentechnisch konsistent und pflegbar zu halten, wird zusätzlich der Einsatz einer modellbasierten Datenstruktur aufgezeigt. Die Verwendung des Model-Based Systems-Engineering (MBSE) Ansatzes hilf dabei, die vielschichtigen Zusammenhänge des Modulbaukastens in einer konsistenten und maschinenlesbaren Form auszudrücken. Somit kann das Konfigurationssystem produktunabhängig auf die Ontologie der zugrundeliegenden Datenstruktur zugreifen. Für die Baukastensimulation wird dieses Konfigurationssystem rekursiv für mehrere Kundenanfragen und alternative Baukästen eingesetzt, um anschließend mittels eines geometrisch-mathematischen Algorithmus ein multi-dimensionales Entscheidungskriterium hinsichtlich der Baukasten-performance zu generieren.

The diploma thesis is focused on utilization of development concepts of the brand of Air Bank for strengthening the competitiveness. Based on the theoretical knowledge and methodology according to Ko Floor, the current situation of the company is assessed. Subsequently, analyzes are made to determine the brand position on the market. Results of these analyzes set out proposals for solutions to support brand development.

In der Frühen Phase der PGE-Produktgenerationsentwicklung werden Entscheidungen unter einem hohen Grad an Unsicherheit getroffen. Gleichzeitig haben diese Entscheidungen einen bedeutenden Einfluss auf den späteren Markterfolg von Produkten. Somit ist eine frühzeitige und kontinuierliche Validierung für den Erfolg zukünftiger Produkte notwendig. In diesem Beitrag wird ein Ansatz präsentiert, der es erlaubt, grundlegende Produkteigenschaften in der Frühen Phase der PGE-Produktgenerationsentwicklung zu beschreiben und zu modellieren. Des Weiteren werden die unterschiedlichen Beschreibungsmodelle analysiert und miteinander verglichen. Anschließend wird veranschaulicht, welche Modelle und Technologien genutzt werden können, um die gewünschten Produkteigenschaften zu validieren. Im Hinblick auf die Validierungsmethode bestimmen die Ergebnisse einer durchgeführten Expertenbefragung die Relevanz von einzelnen Umfeldern. Abschließend wird eine szenariobasierte Methode zur Validierung von Produktprofilen angeleitet und auf Grundlage eines konkreten Produktprofils bewertet.

Beobachtungen der vergangenen Jahre zeigen, dass sich Unternehmen für die Entwicklung von Produkten zunehmend global verteilt aufstellen (Lindemann und Kern 2016). So bieten verteilt arbeitende Teams neben potenziellen Kostensenkungen und kürzeren Entwicklungszeiten auch die Möglichkeit, Synergieeffekte effektiv nutzen zu können. Insbesondere für die Entwicklung immer komplexer werdender Produkte, die an der Schnittstelle von Maschinenbau, Elektrotechnik oder Informatik entstehen, ist die überregionale Zusammenarbeit von Experten aus den verschiedenen Bereichen notwendig (Bavendiek et al. 2018a). Erst die Kooperation in verteilten Teams erlaubt es, das weltweit verteilte Know-How zu bündeln. Um den Produktentwicklungsprozess bedarfsgerecht zu unterstützen existiert eine Vielzahl von Methoden, die in den vergangenen Jahren einen immer größer werdenden Stellenwert in der Industrie erlangt haben. Trotz ihrer empirisch nachgewiesenen Vorteile für die Produktentwicklung (Graner & Behr 2012) lässt sich in der Praxis oftmals nur ein zögerlicher Methodeneinsatz beobachten (Gericke et al. 2016). Gerade in verteilten Entwicklungsprojekten stellt sich der Methodeneinsatz als Herausforderung dar, da viele Methoden für den Einsatz an einem Standort konzipiert und daher nur eingeschränkt für die spezifischen Anforderungen der verteilten Anwendung ausgelegt sind (Walter et al. 2016). Methoden können allerdings erst dann ihr volles Potential entfalten, wenn sie an die vorherrschende Entwicklungssituation angepasst werden. Allerdings fehlt zurzeit das Wissens um die entscheidenden Faktoren zur Beschreibung des Entwicklungskontextes in der standortverteilten Produktgenerationsentwicklung, was letztendlich dazu führt, dass Methoden zurzeit nicht bedarfs- und situationsgerecht an die entsprechende standortverteilte Entwicklungssituation angepasst werden können. Grundlegend hierfür ist zusätzlich ein allgemeingültiges Verständnis des Begriffs standortverteilte Produktgenerationsentwicklung. [... aus der Einleitung]