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Innovation Strategies in the Food Industry
Tools for Implementation
Explore innovation by increasing your understanding of cutting-edge technologies through real world examples
Charis M. Galanakis (Edited by)
9780128037515, Elsevier Science
Paperback, published 13 June 2016
334 pages
23.4 x 19 x 2.2 cm, 0.7 kg
"This book is organized into four sections which include fifteen chapters. Each section covers a well-defined area concerning different topics. This book is an excellent approach to understand the food sector and its particularities regarding innovation. It is perfect to have a first contact with existing methodologies and how they are and can be used. And specially, this book is a very good start point for keeping on research, transfer of knowledge and innovation development to ensure a more sustainable industry which is able to maintain quality of products and match the needs of markets and consumers." --Natascha Wahlberg Macías, Project Management at AccionMK
Innovation Strategies in the Food Industry: Tools for Implementation is an indispensable resource for the food industry to introduce innovations in the market, stand out from the competition and satisfy consumer demands. This reference reports the most trend advances of the food science, while providing insights and ideas to overcome limitations for their actual implementation in the industry. Innovation Strategies in the Food Industry: Tools for Implementation fills the gap between strategy developers and technical R&D associates by interpreting the technological adequacy of innovative techniques with the reaction of related consumers. It deals with the interaction of academia and industry, describing innovation and long term R&D strategies to overcome bottlenecks during know-how transfer between these two sectors.
Part A. Innovation Strategies and Long Term R & D for the Food Industry 1. Food Innovation Dynamics and Network Support 2. Open Innovation and Incorporation Between Academia and Food Industry 3. Open Innovation Opportunities Focusing on Food SMEs 4. Transition to a Sustainable Agro-Food System: The Role of Innovation Policies Part B. Development of Innovations in the Food Industry 5. Innovation in Traditional Food Products: Does It Make Sense? 6. Consumer Driven and Consumer Perceptible Food Innovation 7. Implementation of Emerging Technologies 8. Sustainable Innovation in Food Science and Engineering Part C. Cutting Edge Innovation Areas in the Food Science 9. Innovative Biobased Materials for Packaging Sustainability 10. Development of Functional Foods 11. Food Use for Social Innovation by Optimizing Food Waste Recovery Strategies 12. Adoption of ICT Innovations in the Agri-Food Sector: An Analysis of French and Spanish Industries 13. Implementation of Foodomics in the Food Industry Part D. Conclusions and Perspectives 14. Consumer Acceptance of Novel Foods 15. Challenges and Opportunities
Subject Areas: Food & beverage technology [TDCT], Biotechnology [TCB]
