Innovation strategies in the food industry : tools for implementation /

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Detalles Bibliográficos
Clasificación:Libro Electrónico
Otros Autores: Galanakis, Charis M. (Editor )
Formato: Electrónico eBook
Idioma:Inglés
Publicado: London, UK : Academic Press is an imprint of Elsevier, 2016.
Temas:
Food industry and trade > Technological innovations.
TECHNOLOGY & ENGINEERING > Food Science.
Food industry and trade > Technological innovations
Acceso en línea:Texto completo
Tabla de Contenidos:
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 4
  • TRANSITION TO A SUSTAINABLE AGRO-FOOD SYSTEM: THE ROLE OF INNOVATION POLICIES.

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