Innovation Strategies in the Food Industry: Tools for Implementation is an indispensable resource for the food industry to introduce innovations in the market, stand out from the competition and satisfy consumer demands. This reference reports the most trend advances of the food science, while providing insights and ideas to overcome limitations for their actual implementation in the industry. Innovation Strategies in the Food Industry: Tools for Implementation fills the gap between strategy developers and technical R&D associates by interpreting the technological adequacy of innovative techniques with the reaction of related consumers. It deals with the interaction of academia and industry, describing innovation and long term R&D strategies to overcome bottlenecks during know-how transfer between these two sectors.
- Reports the development of cooperative networks for the commercialization of new food products
- Includes the concept of open innovation, denoting the particular issues that SMEs are facing during their innovation efforts and suggest respective innovation policies in the agrifood sector
- Discusses the challenges of introducing innovations in traditional food products
- Describes the sustainability problems and restrictions (safety and energy issues) of innovations in food processing and emerging technologies
- Exploits the cutting-edge innovation cases of food science and their applications in the food industry
- Addresses the observed problems and provides solutions to meet market and consumers' needs
Part A: Innovation strategies and Long-Term R and D for the Food Industry
Part B: Development of Innovations in the Food Industry
Part C: Cutting-Edge Innovation Areas in Food Science
Part D: Conclusions and Perspectives
Dr. Galanakis is a dynamic and interdisciplinary scientist with a fast-expanding work that balances between food and environment, industry and academia. His research targets mainly the separation and recovery of functional macro- and micro-molecules from different food by-products, as well as their implementation as additives in food and other products. He is the research & innovation director of Galanakis Laboratories (Chania, Greece) and the coordinator of Food Waste Recovery Group (SIG5) of ISEKI Food Association (Vienna, Austria). He serves as an editorial board member and subject editor of Food and Bioproducts Processing and Food Research International, whereas he has published dozens research articles, reviews, monographs and conference proceedings. He has edited 4 books entitled "Food Waste Recovery" (Academic Press, 2015), "Innovation Strategies in the Food Industry" (Academic Press, 2016), "Nutraceutical and Functional Food Components (Academic Press, 2017) and "Olive Mill Waste (Academic Press, 2017).
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