Kooperativer Bibliotheksverbund

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Umfang: 1 online resource (366 pages)

Ausgabe: Second edition.

ISBN: 9780323915526 , 0323915523 , 9780323852036 , 0323852033

Anmerkung: Includes index. , Intro -- Innovation Strategies in the Food Industry: Tools for Implementation -- Copyright -- Contents -- Contributors -- Preface -- Part A: Innovation strategies and long term R& -- D for the food industry -- Chapter 1: Food innovation dynamics and network support -- 1.1. Introduction: Sector challenges and innovation -- 1.2. The network environment for innovation support -- 1.2.1. Network focus -- 1.2.2. Inception and dynamics -- 1.2.3. Network performance and limitations -- 1.3. Drivers and enablers -- 1.3.1. Overview -- 1.3.2. Drivers for innovation -- 1.3.2.1. Overview -- 1.3.2.2. Food security and safety -- 1.3.2.3. Transparency -- 1.3.2.4. Urbanization -- 1.3.2.5. Society's ethical concerns -- 1.3.3. Enablers for innovation -- 1.3.3.1. Overview -- 1.3.3.2. Information science and technology -- 1.3.3.3. Natural science and engineering -- 1.3.3.4. Management and information technology -- 1.4. Emerging innovations -- 1.4.1. Overview -- 1.4.2. Dealing with the challenge of meat consumption -- 1.4.2.1. Classical developments -- 1.4.2.2. Emerging inventions toward innovation -- 1.4.3. Serving urban population -- 1.4.3.1. Classical developments -- 1.4.3.2. Emerging inventions toward innovation -- 1.4.4. Supporting regional sourcing for transparency and trust -- 1.4.5. Management concepts -- 1.4.5.1. Classical developments -- 1.4.5.2. Emerging inventions toward innovation -- 1.4.6. Custom-made products in food deliveries -- 1.4.7. Open innovation for communication support -- 1.5. Conclusion -- Appendix -- References -- Chapter 2: Open innovation and incorporation between academia and the food industry -- 2.1. Introduction -- 2.2. OI in the food industry -- 2.3. Models of OI implementation -- 2.3.1. The ``Connect and Develop´´ model -- 2.3.2. The ``Sharing is Winning´´ model -- 2.3.3. The ``Food-Machinery´´ framework. , 2.3.4. The ``Living-Lab OI´´ model -- 2.3.5. The ``Want, Find, Get, Manage´´ model -- 2.3.6. The ``Value Cocreation´´ model -- 2.3.7. The ``Selective Sharing OI approach´´ -- 2.3.8. The ``Consumer-Centric OI´´ model -- 2.3.9. The OI cereal scheme (Grimsby and Kure, 2019) -- 2.4. The interaction of academia-industry -- 2.4.1. The role of university -- 2.4.2. Final recommendations -- 2.5. Agenda for future research -- References -- Chapter 3: Food SMEs open innovation: Opportunities and challenges -- 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 -- References -- Chapter 4: Factors affecting the growth of academic oriented spin-offs -- 4.1. Introduction -- 4.2. Methodology -- 4.2.1. Keywords based analysis -- 4.2.2. Bibliometric analysis -- 4.3. Review results -- 4.3.1. Bibliometric analysis: Descriptive results -- 4.3.2. Bibliometric analysis: Citation and cocitation analysis -- 4.3.3. Keywords analysis results -- 4.3.3.1. Core topics -- 4.3.3.2. Trendy topics -- 4.3.3.3. Intermittent topics -- 4.3.3.4. Phantom or emerging topics -- 4.4. Factors of growth -- 4.4.1. Entrepreneurial team-related factors -- 4.4.1.1. Human capital -- 4.4.1.2. Technological knowledge -- 4.4.1.3. Founding team characteristics -- 4.4.2. Spin-off-related factors -- 4.4.2.1. Social capital -- 4.4.2.2. Academic spin-off ownership -- 4.4.2.3. Availability of resources -- 4.4.2.4. Location -- 4.5. Academic spin-offs in the food industry -- 4.6. Conclusions, limitations, and future research directions -- References. , Chapter 5: Transition to a sustainable agro-food system -- 5.1. Introduction -- 5.2. The growing pressure on the agro-food system -- 5.2.1. Population growth, food security, and climate change -- 5.2.2. Food crops vs other land use -- 5.2.3. Managing and avoiding waste -- 5.3. Transition theory as a conceptual framework for sustainability -- 5.3.1. Sociotechnical transition and the multilevel perspective -- 5.3.2. Sustainability transitions -- 5.4. Turning challenges into opportunities: From waste to wealth -- 5.4.1. Food sharing as a strategy for source reduction -- 5.4.2. Food banks as a strategy for food rescue -- 5.5. Conclusions -- References -- Part B: Development of innovations in the food industry -- Chapter 6: Innovation in traditional food products: Does it make sense? -- 6.1. Introduction -- 6.2. What do traditional and innovation mean for the European consumers? -- 6.3. Innovations in traditional foods -- References -- Chapter 7: Consumer-driven- and consumer-perceptible food innovation -- 7.1. Introduction -- 7.1.1. A short history of consumer research and how it drives or does not drive food innovation -- 7.1.2. The history: Changing from selling what is available to answering consumer demand -- 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 ora ... -- 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. , 7.8.1. Experience #1: Creating ``zesty´´ for vlasic -- 7.8.2. Experience #2: Creating three prego sauces -- 7.8.3. Experience #3: Tropicana's grovestand orange juice -- 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 -- 7.10.1. Targeted design -- 7.10.2. The personal viewpoint identifier -- 7.10.3. Create the digital viewpoint identifier -- 7.11. Innovation by changing the development paradigm: Empathy and experiment -- 7.12. Merging Mind Genomics and sensory product evaluation -- 7.12.1. Consumer sensory test -- 7.12.2. Mind Genomics analysis -- 7.13.1. Correlations between Mind Genomics and consumer test -- 7.14. Discussion: Whither innovation in a slowly moving category? -- Acknowledgments -- References -- Chapter 8: Implementation of emerging technologies -- 8.1. Introduction -- 8.2. Commercialization, safety data, and energy -- 8.2.1. High-pressure processing -- 8.2.2. Pulsed electric field -- 8.2.3. Ohmic heating -- 8.2.4. Microwave heating -- 8.2.5. Ultrasound -- 8.3. Implementation of emerging technologies in the food industry -- 8.3.1. The case of orange juice -- 8.3.2. The case of milk -- 8.3.3. The case of oysters -- 8.3.4. Measures for implementation increasing -- Acknowledgments -- References -- Chapter 9: Sustainable strategies in the development of functional foods -- 9.1. Introduction -- 9.2. Formulation and blending -- 9.3. Cultivation and breeding -- 9.4. Protective bioactive technologies -- 9.4.1. Microencapsulation -- 9.4.2. Edible films and coatings -- 9.4.3. Vacuum impregnation -- 9.5. Nutrigenomics -- 9.6. Conclusions -- References -- Further reading -- Chapter 10: The openness and cooperation in the food sector -- 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 -- References -- Part C: Cutting edge innovation areas in the food science -- Chapter 11: Innovative bio-based materials for packaging sustainability -- 11.1. Introduction -- 11.2. Novel bio-based plastics -- 11.2.1. Starch and starch blends -- 11.2.2. Poly(lactic acid) (PLA) -- 11.2.3. Polyhydroxyalkanoates (PHA) -- 11.3. Edible films and coatings -- 11.3.1. Composition of edible films and coatings -- 11.3.2. Edible packaging applications -- 11.4. Nanocomposites for bio-based packaging -- 11.5. Biopolymer-based antimicrobial packaging -- 11.5.1. Organic acids and salts -- 11.5.2. Essential oils -- 11.5.3. Antimicrobial peptides -- 11.5.4. Films containing living microbial cells -- 11.5.5. Inorganic nanoparticles -- 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 -- References -- Chapter 12: Development of functional foods -- 12.1. Introduction -- 12.2. Legal framework for functional foods -- 12.2.1. Europe -- 12.2.2. United States -- 12.2.3. Japan -- 12.3. Scientific substantiation of claims -- 12.3.1. Design of study -- 12.3.2. Conduction of the study -- 12.3.3. Analysis and interpretation of results -- 12.4. Food industry-Factors that influence production of and innovation in functional foods -- 12.5. Opportunities in functional food innovation -- 12.5.1. Top food innovation trends. , 12.5.2. The innovation system.

Sprache: Englisch