Innovation Strategies in the Food Industry

Tools for Implementation

2nd Edition - October 21, 2021
Editor: Charis M. Galanakis
Language: English
Paperback ISBN:
9 7 8 - 0 - 3 2 3 - 8 5 2 0 3 - 6
eBook ISBN:
9 7 8 - 0 - 3 2 3 - 9 1 5 5 2 - 6

Innovation Strategies for the Food Industry: Tools for Implementation, Second Edition explores how process technologies and innovations are implemented in the food industry,… Read more

Innovation Strategies in the Food Industry

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Innovation Strategies for the Food Industry: Tools for Implementation, Second Edition explores how process technologies and innovations are implemented in the food industry, by i.e., detecting problems and providing answers to questions of modern applications. As in all science sectors, Internet and big data have brought a renaissance of changes in the way academics and researchers communicate and collaborate, and in the way that the food industry develops. The new edition covers emerging skills of food technologists and the integration of food science and technology knowledge into the food chain.

This handbook is ideal for all relevant actors in the food sector (professors, researchers, students and professionals) as well as for anyone dealing with food science and technology, new products development and food industry.

Cover image
Title page
Table of Contents
Copyright
Contributors
Preface
Part A: Innovation strategies and long term R&D for the food industry
Chapter 1: Food innovation dynamics and network support
Abstract
1.1: Introduction: Sector challenges and innovation
1.2: The network environment for innovation support
1.3: Drivers and enablers
1.4: Emerging innovations
1.5: Conclusion
Appendix
Chapter 2: Open innovation and incorporation between academia and the food industry
Abstract
2.1: Introduction
2.2: OI in the food industry
2.3: Models of OI implementation
2.4: The interaction of academia-industry
2.5: Agenda for future research
Chapter 3: Food SMEs’ open innovation: Opportunities and challenges
Abstract
3.1: Introduction
3.2: SMEs and large companies
3.3: Novelty status of OI in the food industry
3.4: Radical openness and disruptive innovation
3.5: SMEs’ OI implementation barriers and challenges
3.6: Management and employee roles
3.7: Ecosystems and brokerage houses
3.8: Roles for academia
3.9: Revised IPR model
3.10: Future challenges, conclusions, and recommendations
Chapter 4: Factors affecting the growth of academic oriented spin-offs
Abstract
4.1: Introduction
4.2: Methodology
4.3: Review results
4.4: Factors of growth
4.5: Academic spin-offs in the food industry
4.6: Conclusions, limitations, and future research directions
Chapter 5: Transition to a sustainable agro-food system
Abstract
5.1: Introduction
5.2: The growing pressure on the agro-food system
5.3: Transition theory as a conceptual framework for sustainability
5.4: Turning challenges into opportunities: From waste to wealth
5.5: Conclusions
Part B: Development of innovations in the food industry
Chapter 6: Innovation in traditional food products: Does it make sense?
Abstract
6.1: Introduction
6.2: What do traditional and innovation mean for the European consumers?
6.3: Innovations in traditional foods
Chapter 7: Consumer-driven- and consumer-perceptible food innovation
Abstract
Acknowledgments
7.1: Introduction
7.2: Psychophysical thinking: A major foundation for consumer-driven innovation
7.3: Applying psychophysical thinking in the early days: Studies of taste mixtures
7.4: Beyond simple psychophysics to mixture psychophysics: The jump toward innovation
7.5: Innovation through experimental design, multiple product testing, and sensory segmentation: Pickles, sauces, and orange juice
7.6: Innovation by discovering and exploiting sensory preference segments
7.7: Innovation by modeling, reverse engineering, and discovering holes in a product category
7.8: Innovation by experimental design coupled with sensory preference segmentation
7.9: Innovation using experimental design of ideas to create new products
7.10: Innovation using mind-set segmentation; targeted 1:1 design and 1:1 messaging
7.11: Innovation by changing the development paradigm: Empathy and experiment
7.12: Merging Mind Genomics and sensory product evaluation
7.14: Discussion: Whither innovation in a slowly moving category?
Chapter 8: Implementation of emerging technologies
Abstract
Acknowledgments
8.1: Introduction
8.2: Commercialization, safety data, and energy
8.3: Implementation of emerging technologies in the food industry
Chapter 9: Sustainable strategies in the development of functional foods
Abstract
9.1: Introduction
9.2: Formulation and blending
9.3: Cultivation and breeding
9.4: Protective bioactive technologies
9.5: Nutrigenomics
9.6: Conclusions
Chapter 10: The openness and cooperation in the food sector
Abstract
10.1: The openness to foreign markets
10.2: The openness to the specialization of production in the food industry in Poland
10.3: The inclinations regarding the use of new trends in production methods and the implementation of innovative products
10.4: The initiatives to improve the quality of food products
10.5: The cooperation of companies versus the regional concentration of the sector
10.6: The stimulating factors and possibilities to respond to fluctuations
Part C: Cutting edge innovation areas in the food science
Chapter 11: Innovative bio-based materials for packaging sustainability
Abstract
11.1: Introduction
11.2: Novel bio-based plastics
11.3: Edible films and coatings
11.4: Nanocomposites for bio-based packaging
11.5: Biopolymer-based antimicrobial packaging
11.6: Regulations and safety concerns
11.7: EU legislation for plastic waste management and plastic pollution reduction
11.8: Market trends and predictions
11.9: Conclusions
Chapter 12: Development of functional foods
Abstract
Acknowledgments
12.1: Introduction
12.2: Legal framework for functional foods
12.3: Scientific substantiation of claims
12.4: Food industry—Factors that influence production of and innovation in functional foods
12.5: Opportunities in functional food innovation
12.6: Conclusions
Chapter 13: Food use for social innovation by optimizing food waste recovery strategies
Abstract
13.1: Introduction
13.2: Food waste recovery for sustainable food systems
13.3: Universal recovery strategy
13.4: Implementation of the strategy for the development of commercially viable products
13.5: Management of intellectual property
13.6: Problems
13.7: Solutions
13.8: Meeting markets’ and consumers’ needs
13.9: Food use for social innovation in the post-COVID-19 era
Chapter 14: Adoption of ICT innovations in the agri-food sector: An analysis of French and Spanish industries
Abstract
Acknowledgments
14.1: Introduction
14.2: Theoretical framework
14.3: Method
14.4: Results
14.5: Conclusions
Chapter 15: Implementation of foodomics in the food industry
Abstract
15.1: Introduction
15.2: Foodomics technologies and techniques
15.3: Applications of foodomics
15.4: Challenges and potential strategies for the implementation of foodomics in industry
15.5: Conclusions
Chapter 16: Future skills requirements of the food sector emerging with industry 4.0
Abstract
16.1: Introduction
16.2: Materials and methods
16.3: Results and discussion
16.4: Conclusions
Chapter 17: Internet of things in food industry
Abstract
17.1: Introduction
17.2: IoT enabling technologies
17.3: Food industry needs and IoT-based solutions
17.4: Future prospects
17.5: Conclusions
Part D: Conclusions and perspectives
Chapter 18: Consumer acceptance of novel foods
Abstract
18.1: Introduction
18.2: The emergence of consumer opinion
18.3: Major approaches on consumer acceptance of innovative products
18.4: Methodologies to record consumer opinions on novel foods
18.5: Conclusion and future outlook
Chapter 19: Challenges and opportunities
Abstract
19.1: Introduction
19.2: Innovation strategies and long-term R&D for the food industry
19.3: Development of innovations in the food industry
19.4: Cutting-edge innovation areas in food science
19.5: Consumer acceptance, and chapter conclusions
Index

Life sciences

Physical sciences & Engineering

Social sciences & Humanities

Health