Innovation Strategies in the Food Industry

Tools for Implementation

Häftad, Engelska, 2016

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Beskrivning

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.

Reports the development of cooperative networks for the commercialization of new food products
Includes the concept of open innovation, denoting the particular issues that SMEs are facing during their innovation efforts and suggest respective innovation policies in the agrifood sector
Discusses the challenges of introducing innovations in traditional food products
Describes the sustainability problems and restrictions (safety and energy issues) of innovations in food processing and emerging technologies
Exploits the cutting-edge innovation cases of food science and their applications in the food industry
Addresses the observed problems and provides solutions to meet market and consumers' needs

Produktinformation

Utgivningsdatum:2016-06-13
Mått:191 x 235 x 19 mm
Vikt:700 g
Format:Häftad
Språk:Engelska
Antal sidor:334
Förlag:Elsevier Science
ISBN:9780128037515

Utforska kategorier

Tillverkningsteknik inom Naturvetenskap och teknik

Mer om författaren

Dr. Galanakis is an interdisciplinary scientist. He is the research and innovation director of Galanakis Laboratories (Chania, Greece) and the coordinator of the Food Waste Recovery Group of the ISEKI-Food Association (Vienna, Austria). He serves as an expert evaluator and monitor of international and regional funded programs and proposals, whereas he is an editorial board member and subject editor of Food and Bioproducts Processing and Food Research International. He has edited nine books and published ~100 articles

Recensioner i media

"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

Innehållsförteckning

Part A. Innovation Strategies and Long Term R & D for the Food Industry1. Food Innovation Dynamics and Network Support 2. Open Innovation and Incorporation Between Academia and Food Industry3. Open Innovation Opportunities Focusing on Food SMEs4. Transition to a Sustainable Agro-Food System: The Role of Innovation PoliciesPart B. Development of Innovations in the Food Industry5. Innovation in Traditional Food Products: Does It Make Sense?6. Consumer Driven and Consumer Perceptible Food Innovation7. Implementation of Emerging Technologies8. Sustainable Innovation in Food Science and EngineeringPart C. Cutting Edge Innovation Areas in the Food Science9. Innovative Biobased Materials for Packaging Sustainability10. Development of Functional Foods11. 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 Industries13. Implementation of Foodomics in the Food IndustryPart D. Conclusions and Perspectives14. Consumer Acceptance of Novel Foods 15. Challenges and Opportunities