Innovation Strategies in the Food Industry

  • ID: 3642509
  • Book
  • 334 Pages
  • Elsevier Science and Technology
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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

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Part A. Innovation Strategies and Long Term R & D for the Food Industry 1. Food Innovation Dynamics and Network Support  2. Open Innovation and Incorporation Between Academia and Food Industry 3. Open Innovation Opportunities Focusing on Food SMEs 4. Transition to a Sustainable Agro-Food System: The Role of Innovation Policies

Part B. Development of Innovations in the Food Industry 5. Innovation in Traditional Food Products: Does It Make Sense? 6. Consumer Driven and Consumer Perceptible Food Innovation 7. Implementation of Emerging Technologies 8. Sustainable Innovation in Food Science and Engineering

Part C. Cutting Edge Innovation Areas in the Food Science 9. Innovative Biobased Materials for Packaging Sustainability 10. Development of Functional Foods 11. Food Use for Social Innovation by Optimizing Food Waste Recovery Strategies 12. Adoption of ICT Innovations in the Agri-Food Sector: An Analysis of French and Spanish Industries 13. Implementation of Foodomics in the Food Industry

Part D. Conclusions and Perspectives 14. Consumer Acceptance of Novel Foods 15. Challenges and Opportunities

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Galanakis, Charis Michel
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).

Follow Dr. Galanakis via Twitter, LinkedIn, ResearchGate or Blog. Join his open discussion forums at the Food Waste Recovery & Innovation 2020 LinkedIn group or the Food Waste Recovery FB Page.

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