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|2 bisacsh
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0 |
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|a 664
|2 23
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| 245 |
0 |
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|a Innovation strategies in the food industry :
|b tools for implementation /
|c edited by Charis M. Galanakis.
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|a London, UK :
|b Academic Press is an imprint of Elsevier,
|c 2016.
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| 300 |
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|a 1 online resource
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| 336 |
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|a text
|b txt
|2 rdacontent
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| 337 |
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|a computer
|b c
|2 rdamedia
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| 338 |
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|a online resource
|b cr
|2 rdacarrier
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| 500 |
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|a Includes index.
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0 |
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|a Online resource; title from PDF title page (ScienceDirect, viewed July 8, 2016).
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|a Includes bibliographical references at the end of each chapters and index.
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|a Front Cover -- Innovation Strategies in the Food Industry -- Innovation Strategies in the Food Industry: Tools for Implementation -- Copyright -- Contents -- Contributors -- Preface -- A -- INNOVATION STRATEGIES AND LONG TERM R & D FORTHE FOOD INDUSTRY -- 1 -- FOOD INNOVATION DYNAMICS AND NETWORK SUPPORT -- 1.1 INTRODUCTION: SECTOR CHALLENGES AND INNOVATION -- 1.2 THE NETWORK ENVIRONMENT FOR INNOVATION SUPPORT -- 1.2.1 NETWORK FOCUS -- 1.2.2 INCEPTION AND DYNAMICS -- 1.2.3 NETWORK PERFORMANCE AND LIMITATIONS -- 1.3 DRIVERS AND ENABLERS -- 1.3.1 OVERVIEW -- 1.3.2 DRIVERS FOR INNOVATION.
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8 |
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|a 1.3.2.1 Overview -- 1.3.2.2 Food security and safety -- 1.3.2.3 Transparency -- 1.3.2.4 Urbanization -- 1.3.2.5 Society's ethical concerns -- 1.3.3 ENABLERS FOR INNOVATION -- 1.3.3.1 Overview -- 1.3.3.2 Information science and technology -- 1.3.3.3 Natural science and engineering -- 1.3.3.4 Management and information technology -- 1.4 EMERGING INNOVATIONS -- 1.4.1 OVERVIEW -- 1.4.2 DEALING WITH THE CHALLENGE OF MEAT CONSUMPTION -- 1.4.2.1 Classical developments -- 1.4.2.2 Emerging inventions toward innovation -- 1.4.3 SERVING URBAN POPULATIONS -- 1.4.3.1 Classical developments.
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|a 1.4.3.2 Emerging inventions toward innovation -- 1.4.4 SUPPORTING REGIONAL SOURCING FOR TRANSPARENCY AND TRUST -- 1.4.5 MANAGEMENT CONCEPTS -- 1.4.5.1 Classical developments -- 1.4.5.2 Emerging inventions toward innovation -- 1.4.6 CUSTOM-MADE PRODUCTS IN FOOD DELIVERIES -- 1.4.7 OPEN INNOVATION FOR COMMUNICATION SUPPORT -- 1.5 CONCLUSIONS -- REFERENCES -- APPENDIX: CASE STUDY NETWORK IDENTIFICATION (DEITERS AND SCHIEFER, 2012) -- 2 -- OPEN INNOVATION AND INCORPORATION BETWEEN ACADEMIA AND FOOD INDUSTRY -- 2.1 INTRODUCTION -- 2.2 OI IN THE FOOD INDUSTRY -- 2.3 MODELS OF OI IMPLEMENTATION.
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|a 2.3.1 THE CONNECT AND DEVELOP MODEL -- 2.3.2 THE SHARING IS WINNING MODEL -- 2.3.3 THE FOOD-MACHINERY FRAMEWORK -- 2.3.4 THE LIVING-LAB OI MODEL -- 2.3.5 THE WANT, FIND, GET, MANAGE MODEL -- 2.3.6 THE VALUE COCREATION MODEL -- 2.3.7 THE SELECTIVE SHARING OI APPROACH -- 2.3.8 THE CONSUMER-CENTRIC OI MODEL -- 2.4 THE ROLE OF THE UNIVERSITY -- 2.5 AGENDA FOR FUTURE RESEARCH -- REFERENCES -- 3 -- OPEN INNOVATION OPPORTUNITIES FOCUSING ON FOOD SMES -- 3.1 INTRODUCTION -- 3.2 SMES AND LARGE COMPANIES -- 3.3 NOVELTY STATUS OF OI IN THE FOOD INDUSTRY.
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| 505 |
8 |
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|a 3.4 OI APPLICATION IN LARGE AND MULTINATIONAL FOOD INDUSTRY COMPANIES -- 3.5 RADICAL OPENNESS AND DISRUPTIVE INNOVATION -- 3.6 SME UTILIZATION OF OI -- 3.7 OI IMPLEMENTATION CHALLENGES IN SMES -- 3.8 SOLUTION BROKERAGE HOUSES: ROLES AND SELECTION -- 3.9 ROLES FOR ACADEMIA -- 3.10 REVISED INTELLECTUAL PROPERTY MODEL -- 3.11 SELECTED SME EXAMPLES -- 3.11.1 EU ACTIVITIES -- 3.11.1.1 TRAFOON project -- 3.11.1.2 HighTech Europe -- 3.11.2 STATE SUPPORT -- 3.11.3 ACADEMIA-SMES -- 3.11.4 LC-SMES -- 3.12 FUTURE TRENDS, CHALLENGES, CONCLUSIONS, AND RECOMMENDATIONS -- REFERENCES.
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| 505 |
8 |
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|a 4 -- TRANSITION TO A SUSTAINABLE AGRO-FOOD SYSTEM: THE ROLE OF INNOVATION POLICIES.
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| 650 |
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|a Food industry and trade
|x Technological innovations.
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| 650 |
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7 |
|a TECHNOLOGY & ENGINEERING
|x Food Science.
|2 bisacsh
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| 650 |
|
7 |
|a Food industry and trade
|x Technological innovations
|2 fast
|0 (OCoLC)fst00930944
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| 700 |
1 |
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|a Galanakis, Charis M.,
|e editor.
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| 776 |
0 |
8 |
|i Print version :
|z 9780128037515
|
| 856 |
4 |
0 |
|u https://sciencedirect.uam.elogim.com/science/book/9780128037515
|z Texto completo
|
