Innovation Strategies in the Food Industry: Tools for Implementation

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. Includes the latest trend on training requirements for the agro-food industry Highlights new technical skills and profiles of modern food scientists and technologists for professional development Presents new case studies to support research activities in the food sector, including product and process innovation Covers topics on collaboration, entrepreneurship, Big Data and the Internet of Things INDICE: 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. Food SMEs Open Innovation: Opportunities and Challenges 4. Factors affecting the growth of academic oriented spin-offs 5. Transition to a Sustainable Agro-Food System: The Role of Innovation Policies Part B: Innovation Strategies and Long Term R&D for the Food Industry 6. Innovation in Traditional Food Products: Does It Make Sense? 7. Consumer Driven and Consumer Perceptible Food Innovation 8. Implementation of Emerging Technologies 9. Sustainable strategies in the development of functional foods 10. Openness and cooperation in the food sector Part C: Cutting Edge innovation areas in the Food Science 11. Innovative Biobased Materials for Packaging Sustainability 12. Development of Functional Foods 13. Food Use for Social Innovation by Optimizing Food Waste Recovery Strategies 14. Adoption of ICT Innovations in the Agri-Food Sector: An Analysis of French and Spanish Industries 15. Implementation of Foodomics in the Food Industry 16. Future Skills Requirements of the Food Sector Emerging with Industry 4.0 17. Internet of Things in Food Industry Part D: Conclusions and Perspectives 18. Consumer Acceptance of Novel Foods 19. Challenges and Opportunities

• ISBN: 978-0-323-85203-6
• Editorial: Academic Press
• Encuadernacion: Rústica
• Páginas: 364
• Fecha Publicación: 25/10/2021
• Nº Volúmenes: 1
• Idioma: Inglés