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.
1. Title of Book - p. i 2. Cover image - p. i 3. Title page - p. ii 4. Table of Contents - p. iii 5. Copyright - p. iii 6. Contributors - p. ix 7. Preface - p. xi 8. Part A: Innovation strategies and long term R&D for the food industry - p. xii 9. Chapter 1. Food innovation dynamics and network support - p. 3 10. Chapter 2. Open innovation and incorporation between academia and the food industry - p. 21 11. Chapter 3. Food SMEs’ open innovation: Opportunities and challenges - p. 39 12. Chapter 4. Factors affecting the growth of academic oriented spin-offs - p. 53 13. Chapter 5. Transition to a sustainable agro-food system - p. 73 14. Part B: Development of innovations in the food industry - p. 83 15. Chapter 6. Innovation in traditional food products: Does it make sense? - p. 87 16. Chapter 7. Consumer-driven- and consumer-perceptible food innovation - p. 97 17. Chapter 8. Implementation of emerging technologies - p. 121 18. Chapter 9. Sustainable strategies in the development of functional foods - p. 145 19. Chapter 10. The openness and cooperation in the food sector - p. 157 20. Part C: Cutting edge innovation areas in the food science - p. 169 21. Chapter 11. Innovative bio-based materials for packaging sustainability - p. 179 22. Chapter 12. Development of functional foods - p. 193 23. Chapter 13. Food use for social innovation by optimizing food waste recovery strategies - p. 207 24. Chapter 14. Adoption of ICT innovations in the agri-food sector: An analysis of French and Spanish industries - p. 229 25. Chapter 15. Implementation of foodomics in the food industry - p. 239 26. Chapter 16. Future skills requirements of the food sector emerging with industry 4.0 - p. 260 27. Chapter 17. Internet of things in food industry - p. 287 28. Part D: Conclusions and perspectives - p. 303 29. Chapter 18. Consumer acceptance of novel foods - p. 307 30. Chapter 19. Challenges and opportunities - p. 335 31. Index - p. 345
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.
1. Title of Book - p. i 2. Cover image - p. i 3. Title page - p. ii 4. Table of Contents - p. iii 5. Copyright - p. iii 6. Contributors - p. ix 7. Preface - p. xi 8. Part A: Innovation strategies and long term R&D for the food industry - p. xii 9. Chapter 1. Food innovation dynamics and network support - p. 3 10. Chapter 2. Open innovation and incorporation between academia and the food industry - p. 21 11. Chapter 3. Food SMEs’ open innovation: Opportunities and challenges - p. 39 12. Chapter 4. Factors affecting the growth of academic oriented spin-offs - p. 53 13. Chapter 5. Transition to a sustainable agro-food system - p. 73 14. Part B: Development of innovations in the food industry - p. 83 15. Chapter 6. Innovation in traditional food products: Does it make sense? - p. 87 16. Chapter 7. Consumer-driven- and consumer-perceptible food innovation - p. 97 17. Chapter 8. Implementation of emerging technologies - p. 121 18. Chapter 9. Sustainable strategies in the development of functional foods - p. 145 19. Chapter 10. The openness and cooperation in the food sector - p. 157 20. Part C: Cutting edge innovation areas in the food science - p. 169 21. Chapter 11. Innovative bio-based materials for packaging sustainability - p. 179 22. Chapter 12. Development of functional foods - p. 193 23. Chapter 13. Food use for social innovation by optimizing food waste recovery strategies - p. 207 24. Chapter 14. Adoption of ICT innovations in the agri-food sector: An analysis of French and Spanish industries - p. 229 25. Chapter 15. Implementation of foodomics in the food industry - p. 239 26. Chapter 16. Future skills requirements of the food sector emerging with industry 4.0 - p. 260 27. Chapter 17. Internet of things in food industry - p. 287 28. Part D: Conclusions and perspectives - p. 303 29. Chapter 18. Consumer acceptance of novel foods - p. 307 30. Chapter 19. Challenges and opportunities - p. 335 31. Index - p. 345
