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

"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

• 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

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

"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

• 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

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

"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

• 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