The Food Industry Innovation School
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| Author | : Helmut Traitler |
| Publisher | : John Wiley & Sons |
| Total Pages | : 280 |
| Release | : 2015-04-13 |
| Genre | : Technology & Engineering |
| ISBN | : 1118947630 |
Innovation and new product development are increasingly perceived as drivers of profits in the food industry. Companies are dedicating a large amount of resources to these areas and it is crucial that individuals understand how to be part of this new strategy. Food Industry Innovation School focuses on key skills needed to drive new ideas from initial concepts through to successful products on the shelf. The author argues that any individual can learn how to lead innovation within complex organizations utilizing companies? commercial and financialresources. The book focuses on the impact of single individuals on company successes. Case studies from the marketplace provide valuable examples of accomplishments and failures. Product development involves a plethora of activities such as R&D,innovation, engineering, packaging and design, manufacturing,logistics and supply chain management, as well as marketing, sales and finance, and the book addresses all these crucial functions undertaken by food companies and manufacturers of other packaged consumer goods. The learning principles and examples (based on theauthor's personal experience) are valid in many fast-movingconsumer goods organizations and so the principles, best practices and solutions offered in the 12 chapters are relevant to a wide audience in the food industry and beyond, including those working in household products, retail, the automotive industry, computers and IT, furniture, and even media and publishing. Read more: http://www.innovationschool.co/
| Author | : Marian Garcia Martinez |
| Publisher | : Elsevier |
| Total Pages | : 438 |
| Release | : 2013-01-22 |
| Genre | : Technology & Engineering |
| ISBN | : 0857097245 |
Food and beverage companies are increasingly choosing to enhance internal idea development by pursuing an 'open innovation' approach, allowing the additional exploitation of external ideas and paths to market. Drawing on a range of important case studies, Open innovation in the food and beverage industry investigates the challenges and opportunities afforded by the incorporation of open innovation into the food industry.Part one provides a comprehensive overview of the changing nature of innovation in the food and drink industry, acknowledging trends and considering the implications and impact of open innovation. Part two then reviews the role of partners and networks in open innovation, with collaboration, co-creation of value with consumers, the effectiveness of cluster organizations and the importance of network knowledge all discussed, before part three goes on to explore the establishment and varied management aspects of open innovation partnerships and networks. Finally, open-innovation tools, processes and managerial frameworks are the focus of part four, with discussion of the development, application and psychology of a range of initiatives.With its distinguished editor and international team of expert contributors, Open innovation in the food and beverage industry is a unique guide to the implementation and management of open innovation for all food industry professionals involved in management, research and product development, as well as academics with an interest in open innovation across all industries. - Investigates the challenges and opportunities afforded by the incorporation of open innovation into the food industry - Provides a comprehensive overview of the changing nature of innovation in the food and drink industry and reviews the role of partners and networks in open innovation - Explores the establishment and varied management aspects of open innovation partnerships and networks and discusses the development, application and psychology of a range of initiatives
| Author | : Klaus Günter Grunert |
| Publisher | : Springer Science & Business Media |
| Total Pages | : 260 |
| Release | : 2012-12-06 |
| Genre | : Technology & Engineering |
| ISBN | : 1461311330 |
Innovation in new product development is a key factor in determining the success of a food company yet the area is fraught with risk, with failure rates in excess of 90% being common. Using a series of 12 European cases studies, this book examines the innovation process from agriculture through to retailer. Each example highlights a different aspect of innovation, and the lessons that can be learned from experience. It considers the important role that marketing as well as technical aspects play in the process.
| Author | : Giovanni Galizzi |
| Publisher | : Springer Science & Business Media |
| Total Pages | : 399 |
| Release | : 2012-12-06 |
| Genre | : Science |
| ISBN | : 3642500013 |
Giovanni Galizzi and Luciano Venturini The food industry has been characterized by several and profound changes in its structure and competitive environment in the last decades. Although it is not a research-oriented industry, there is no arguing that technological change and particularly product innovations are crucial determinants of ftrms' performance and In recent years food manufacturers have accelerated the consumers' welfare. development of new products, by using new ingredients, processing and packaging techniques. Thus, food markets are increasingly characterized by competitive environments where relevant flows of innovative products, quality improvements and new technologies provide new consumption trends, food habits, market opportunities and ftrms' strategies. However, the issue of product innovation in the food industries has been rather neglected by economists. Few works have explicitly addressed this issue. After the pioneering book of Buzzell and Nourse (1967), one can count few contributes. Connor (1981) examined the empirical determinants of new food products introductions. Padberg and Westgren (1979) provided crucial insights about the nature of food innovation through their notions of consumer inertia, technological redundancy and incremental product innovation. Some case-studies provide useful empirical materials, but they are generally sparse.
| Author | : Paola De Bernardi |
| Publisher | : Springer Nature |
| Total Pages | : 296 |
| Release | : 2019-11-28 |
| Genre | : Business & Economics |
| ISBN | : 303033502X |
This book addresses the intersections of entrepreneurship, innovation and sustainability in food systems, and presents high-quality research illustrating the central role that food consumption and production play in achieving sustainability goals. Entrepreneurship and innovation have become particularly relevant aspects in the European Union (EU), especially since the Sustainable Development Goals (SDGs) were announced in 2015. In many cases, innovations tend to arise from small and medium-sized enterprises, and from completely new entrepreneurial endeavors. This book represents essential reading for researchers and young academics seeking to reduce disparities and inequalities in food production and consumptions patterns. By encouraging sustainable entrepreneurship and innovation, it will also help young scholars find support for their startup ideas.
| Author | : Vijay Vyas |
| Publisher | : Routledge |
| Total Pages | : 193 |
| Release | : 2014-11-13 |
| Genre | : Business & Economics |
| ISBN | : 1136686673 |
Like much of SMEs research, innovation studies of small enterprises have commenced later and are less numerous. The focus of such studies remains high-technology enterprises, which continue to attract both academic and popular interest, oblivious to the innovative endeavours of people in traditional low-tech industries. This book attempts to address this imbalance through a comprehensive analysis of innovation in this largely neglected area. Based on case studies of seven small innovative food companies, this book presents an in-depth analysis of innovation in the Scottish food and drinks industry and unravels a lesser-known approach to effective low-cost product innovation, which is simple and economical, yet elegant and successful. Using careful data collection and rigorous statistical testing, the analysis and findings in this book address a wide spectrum of interests: academics in business schools, policy makers in governments and executives and entrepreneurs in food and other low-technology sectors.
| Author | : Helmut Traitler |
| Publisher | : John Wiley & Sons |
| Total Pages | : 312 |
| Release | : 2016-10-25 |
| Genre | : Technology & Engineering |
| ISBN | : 1119089417 |
Research and development represents a vast spread of topics and can be an arena for controversy. In academia, such controversy may stem from conflicting interpretations of data and subsequent conclusions, the question of who was first to discover a particular finding and whether or not the said finding is of any value to the scientific community. R&D in corporate environments is mostly defined and driven by costs and clearly identified, consumer-focused targets. There is, however, common ground between these two approaches as both strive to maximize knowledge, though for different reasons and in differnt ways. The equipment and scientific rigor may be similar or identical, however their usage, approach and interpretation are different. This book discusses the history and background of today's food industry R&D as seen by consumers, academia and the industry itself, with several chapters dedicated to new and disruptive approaches. A must-read for all professionals in the packaged goods industry as well as students who aspire to contribute to this new industry, forcefully driven by R&D.
| Author | : Suzie Boss |
| Publisher | : Solution Tree Press |
| Total Pages | : 80 |
| Release | : 2012-07-02 |
| Genre | : Education |
| ISBN | : 1936765284 |
Are you preparing a new generation of innovators? Activate your students’ creativity and problem-solving potential with breakthrough learning projects. Across all grades and content areas, student-driven, collaborative projects will teach students how to generate innovative ideas and then put them into action. You’ll take learning to new heights and help students master core content.
| Author | : National Academies of Sciences, Engineering, and Medicine |
| Publisher | : National Academies Press |
| Total Pages | : 179 |
| Release | : 2019-05-11 |
| Genre | : Medical |
| ISBN | : 030947955X |
On August 1 and 2, 2018, the National Academies of Sciences, Engineering, and Medicine hosted a public workshop in Washington, DC, on sustainable diets, food, and nutrition. Workshop participants reviewed current and emerging knowledge on the concept of sustainable diets within the field of food and nutrition; explored sustainable diets and relevant impacts for cross-sector partnerships, policy, and research; and discussed how sustainable diets influence dietary patterns, the food system, and population and public health. This publication briefly summarizes the presentations and discussions from the workshop.
| Author | : Carmen Păunescu |
| Publisher | : Springer Nature |
| Total Pages | : 316 |
| Release | : 2022-01-01 |
| Genre | : Business & Economics |
| ISBN | : 3030840441 |
This open access book offers unique and novel views on the social innovation landscape, tools, practices, pedagogies, and research in the context of higher education. International, multi-disciplinary academics and industry leaders present new developments, research evidence, and practice expertise on social innovation in higher education institutions (HEIs), across academic and professional disciplines. The book includes a selected set of peer-reviewed chapters presenting different perspectives against which relevant actors can identify and analyse social innovation in HEIs. The volume demonstrates how HEIs can respond to societal challenges, support positive social change, and contribute to the development of international public policy discourse. It answers the question ‘how does the present higher education system, in different countries, promote social innovation and create social change and impact’. In answering this question, the book identifies factors driving success as well as obstacles. Furthermore, it examines how higher education innovation assists societal challenges and investigates the benefits of effective social innovation engagement by HEIs. The interdisciplinary approach of the volume makes it a must-read for scholars, students, policy-makers, and practitioners of economics, education, business and management, political science, and sociology interested in a better understanding of social innovation.
