Handbook of Innovation in the Food and Drink Industry
Editat de Ruth Ramaen Limba Engleză Hardback – 26 mar 2008
Topics include:
• Characteristics of production in the F&B firm
• Managements of innovation and the effects on productivity in the F&B firm
• Assessment of recent studies on innovation
• Internal and external factors of innovation at the firm level
• Role of the market and competition
• Characteristics and determinates of product innovation
• Productivity and innovation effects in the United States food processing industry
• Management of knowledge
• Innovations in food safety
• Innovations in food quality
• Biotechnology, information and communication technology (ICT), and the F&B industry
• Analysis of the transformation of the Niagara wine cluster in Canada into a regional innovation system
• Much more!
The Handbook of Innovation in the Food and Drink Industry includes a review of industry literature on innovations, including the most debated topics. Chapters focus on study cases, analyses of large databases and other tools, economic analyses, and crucial survey results. This is a one-of-a-kind text that provides a well-rounded view of the entire industry and where it is heading. The book is carefully referenced and includes tables to clearly present data.
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Specificații
ISBN-13: 9781560222989
ISBN-10: 1560222980
Pagini: 440
Dimensiuni: 152 x 229 x 34 mm
Greutate: 0.84 kg
Ediția:1
Editura: CRC Press
Colecția CRC Press
ISBN-10: 1560222980
Pagini: 440
Dimensiuni: 152 x 229 x 34 mm
Greutate: 0.84 kg
Ediția:1
Editura: CRC Press
Colecția CRC Press
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Public țintă
ProfessionalCuprins
Introduction. Empirical Studies of Innovation in the Food and Beverage Industry. Nature and Determinants of Product Innovation in a Competitive Environment of Changing Vertical Relationships. Productivity and Innovation in the U.S. Food Processing Sector. Managing Knowledge for Product Innovation. The Interaction of Public and Private Incentives in Promoting Food Safety Innovation in the U.S. Meat Industry. Innovation, ISO Certification and Quality Normalization in the Food Industry. Biotech Innovation in Europe's Food and Drink Processing Industry: Promise, Barriers and Exploitation. Evolution of the Global Lysine Industry, 1960-2000. Organisational and Technological Changes in French Agribusiness: Forms and Determinants. Knowledge-Sourcing for Product Innovation in the Food and Drinks Industry. Vision, Innovation and Identity: The Transformation of a Wine Cluster in the Niagara Peninsula. Technological Innovation in the Brazilian Food and Beverage Industry. Appendix. Index. Reference Notes Included.
Recenzii
This book entitled 'Handbook of innovation in the food and drink industry' is very appealing and interesting at the same time and comes to fill a gap in the current literature…This book is addressed to a wide audience such as academics, researchers, practitioners, industrialists, and policymakers and most of them are anticipated to find it very useful because of its practical approach and the various case studies incorporated therein.
--Ioannis S. Arvanitoyannis, Associate Professor,UTH, Hellas, Greece
International Journal of Food Science and Technology 2010
In summary, this book provides worthy insights to the innovation processes in the food and drink industry with an international perspective. It addresses key economic and managerial aspects of innovation and proposes alternative means of measuring innovation in an industry with such distinct characteristics as the food and drink industry. … it is a valuable source of information for the whole food and drink industry, containing a wealth of information, useful data and in-depth literature reviews and references, all well documented. The merits of the individual contributors can guarantee the quality of the book.
---Konstantinos Galanopoulos, Democritus University of Thrace, OXFORDJOURNALS.ORG November 2010
"Overall, this collection of articles makes a valuable contribution to the existing literature on innovation in food and drinks industry."
— Prof. P.B. Appa Rao, Dean of Academic Affairs, Sri Ramakrishna P.G. College, Agribusiness, Vol. 26, (2), p. 326, 2010
This book entitled 'Handbook of innovation in the food and drink industry' is very appealing and interesting at the same time and comes to fill a gap in the current literature…This book is addressed to a wide audience such as academics, researchers, practitioners, industrialists, and policymakers and most of them are anticipated to find it very useful because of its practical approach and the various case studies incorporated therein.
--Ioannis S. Arvanitoyannis, Associate Professor,UTH, Hellas, Greece
International Journal of Food Science and Technology 2010
In summary, this book provides worthy insights to the innovation processes in the food and drink industry with an international perspective. It addresses key economic and managerial aspects of innovation and proposes alternative means of measuring innovation in an industry with such distinct characteristics as the food and drink industry. … it is a valuable source of information for the whole food and drink industry, containing a wealth of information, useful data and in-depth literature reviews and references, all well documented. The merits of the individual contributors can guarantee the quality of the book.
---Konstantinos Galanopoulos, Democritus University of Thrace, OXFORDJOURNALS.ORG November 2010
Overall, this collection of articles makes a valuable contribution to the existing literature on innovation in food and drinks industry.
—Prof. P.B. Appa Rao, Dean of Academic Affairs, Sri Ramakrishna P.G. College, Agribusiness, Vol. 26, (2), p. 326, 2010
"BRINGS TOGETHER A NUMBER OF INTERESTING PERSPECTIVES ON INNOVATIONS in the food and drink industry. . . . Builds the argument that intramural R&D activity is not a good indicator for innovativeness in a sector where innovation originates from well established and influential (vertical) network structures. . . . A blend between conceptual analysis and empirical illustrations."
-- Prof. Hans C.M. van Trijp, Prof. of Marketing and Consumer Behaviour at Wageningen University, The Netherlands
"GIVES AN EXCELLENT OVERVIEW about the character and management of innovations in the food and drink industry. . . . A specific extremely valuable feature of the book represents six case studies of innovations in the food industry showing a wide diversity of innovation activities. . . . FILLS AN EXISTING GAP IN SCIENTIFIC AND MANAGERIAL LITERATURE by providing an insight view of the specificities of new product and process development in one of the most important industry branches. The reader is well informed about up-to-date scientific findings in actual fields of the debate . . . and gets A MASS OF VALUABLE PRACTICAL INFORMATION how to organize and manage innovations in the food industry. . . . OF GREAT BENEFIT FOR SCHOLARS, RESEARCHERS AND STUDENTS in food, innovation and consumer sciences, practitioners of the food and drink industry as well as persons dealing with food-related issues in public policy and state administration."
-- Klaus Menrad, PhD, Professor of Marketing and Management, University of Applied Sciences of Weihenstephan, Science Centre Straubing
"The nexus of food, diet, nutrition and health with a clear consumer focus is discussed throughout the book. . . . How this has been captured and the various management, company structures, and operational protocols which are linked to innovation success are PRESENTED AND INTERPRETED IN A LIVELY AND COMPREHENSIVE MANNER among the various chapters the editor has compiled into this book. . . . Some great examples of evolving product development strategies to meet these modern demands are given in chapters 5, 9, 11 and 12."
-- Professor Ray J. Winger, PhD, Professor of Food Technology, Institute of Food, Nutrition and Human Health, Massey University, New Zealand
--Ioannis S. Arvanitoyannis, Associate Professor,UTH, Hellas, Greece
International Journal of Food Science and Technology 2010
In summary, this book provides worthy insights to the innovation processes in the food and drink industry with an international perspective. It addresses key economic and managerial aspects of innovation and proposes alternative means of measuring innovation in an industry with such distinct characteristics as the food and drink industry. … it is a valuable source of information for the whole food and drink industry, containing a wealth of information, useful data and in-depth literature reviews and references, all well documented. The merits of the individual contributors can guarantee the quality of the book.
---Konstantinos Galanopoulos, Democritus University of Thrace, OXFORDJOURNALS.ORG November 2010
"Overall, this collection of articles makes a valuable contribution to the existing literature on innovation in food and drinks industry."
— Prof. P.B. Appa Rao, Dean of Academic Affairs, Sri Ramakrishna P.G. College, Agribusiness, Vol. 26, (2), p. 326, 2010
This book entitled 'Handbook of innovation in the food and drink industry' is very appealing and interesting at the same time and comes to fill a gap in the current literature…This book is addressed to a wide audience such as academics, researchers, practitioners, industrialists, and policymakers and most of them are anticipated to find it very useful because of its practical approach and the various case studies incorporated therein.
--Ioannis S. Arvanitoyannis, Associate Professor,UTH, Hellas, Greece
International Journal of Food Science and Technology 2010
In summary, this book provides worthy insights to the innovation processes in the food and drink industry with an international perspective. It addresses key economic and managerial aspects of innovation and proposes alternative means of measuring innovation in an industry with such distinct characteristics as the food and drink industry. … it is a valuable source of information for the whole food and drink industry, containing a wealth of information, useful data and in-depth literature reviews and references, all well documented. The merits of the individual contributors can guarantee the quality of the book.
---Konstantinos Galanopoulos, Democritus University of Thrace, OXFORDJOURNALS.ORG November 2010
Overall, this collection of articles makes a valuable contribution to the existing literature on innovation in food and drinks industry.
—Prof. P.B. Appa Rao, Dean of Academic Affairs, Sri Ramakrishna P.G. College, Agribusiness, Vol. 26, (2), p. 326, 2010
"BRINGS TOGETHER A NUMBER OF INTERESTING PERSPECTIVES ON INNOVATIONS in the food and drink industry. . . . Builds the argument that intramural R&D activity is not a good indicator for innovativeness in a sector where innovation originates from well established and influential (vertical) network structures. . . . A blend between conceptual analysis and empirical illustrations."
-- Prof. Hans C.M. van Trijp, Prof. of Marketing and Consumer Behaviour at Wageningen University, The Netherlands
"GIVES AN EXCELLENT OVERVIEW about the character and management of innovations in the food and drink industry. . . . A specific extremely valuable feature of the book represents six case studies of innovations in the food industry showing a wide diversity of innovation activities. . . . FILLS AN EXISTING GAP IN SCIENTIFIC AND MANAGERIAL LITERATURE by providing an insight view of the specificities of new product and process development in one of the most important industry branches. The reader is well informed about up-to-date scientific findings in actual fields of the debate . . . and gets A MASS OF VALUABLE PRACTICAL INFORMATION how to organize and manage innovations in the food industry. . . . OF GREAT BENEFIT FOR SCHOLARS, RESEARCHERS AND STUDENTS in food, innovation and consumer sciences, practitioners of the food and drink industry as well as persons dealing with food-related issues in public policy and state administration."
-- Klaus Menrad, PhD, Professor of Marketing and Management, University of Applied Sciences of Weihenstephan, Science Centre Straubing
"The nexus of food, diet, nutrition and health with a clear consumer focus is discussed throughout the book. . . . How this has been captured and the various management, company structures, and operational protocols which are linked to innovation success are PRESENTED AND INTERPRETED IN A LIVELY AND COMPREHENSIVE MANNER among the various chapters the editor has compiled into this book. . . . Some great examples of evolving product development strategies to meet these modern demands are given in chapters 5, 9, 11 and 12."
-- Professor Ray J. Winger, PhD, Professor of Food Technology, Institute of Food, Nutrition and Human Health, Massey University, New Zealand
Descriere
Filled with extensive reviews, The Handbook of Innovation in the Food and Drink Industry goes beyond the traditional perspectives to explore neglected aspects of technological change in this industry. Leading international specialists discuss economic and managerial aspects of innovation, technological change, new product introduction, and research and development. They examine food quality and society, dynamic innovations, the role of biotechnology, and future challenges in the industry in detail. Providing a well-rounded view the entire industry and where it is heading, the book includes study cases, analyses of large databases and other tools, economic analyses, and crucial survey results.