Front Cover
Innovation Strategies in the Food Industry
Innovation Strategies in the Food Industry: Tools for Implementation
Copyright
Contents
Contributors
Preface
A - INNOVATION STRATEGIES AND LONG TERM R & D FORTHE FOOD INDUSTRY
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 POPULATIONS
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 CONCLUSIONS
REFERENCES
APPENDIX: CASE STUDY NETWORK IDENTIFICATION (DEITERS AND SCHIEFER, 2012)
2 - OPEN INNOVATION AND INCORPORATION BETWEEN ACADEMIA AND 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
2.4 THE ROLE OF THE UNIVERSITY
2.5 AGENDA FOR FUTURE RESEARCH
REFERENCES
3 - OPEN INNOVATION OPPORTUNITIES FOCUSING ON FOOD SMES
3.1 INTRODUCTION
3.2 SMES AND LARGE COMPANIES
3.3 NOVELTY STATUS OF OI IN THE FOOD INDUSTRY.

3.4 OI APPLICATION IN LARGE AND MULTINATIONAL FOOD INDUSTRY COMPANIES
3.5 RADICAL OPENNESS AND DISRUPTIVE INNOVATION
3.6 SME UTILIZATION OF OI
3.7 OI IMPLEMENTATION CHALLENGES IN SMES
3.8 SOLUTION BROKERAGE HOUSES: ROLES AND SELECTION
3.9 ROLES FOR ACADEMIA
3.10 REVISED INTELLECTUAL PROPERTY MODEL
3.11 SELECTED SME EXAMPLES
3.11.1 EU ACTIVITIES
3.11.1.1 TRAFOON project
3.11.1.2 HighTech Europe
3.11.2 STATE SUPPORT
3.11.3 ACADEMIA-SMES
3.11.4 LC-SMES
3.12 FUTURE TRENDS, CHALLENGES, CONCLUSIONS, AND RECOMMENDATIONS
REFERENCES.

4 - TRANSITION TO A SUSTAINABLE AGRO-FOOD SYSTEM: THE ROLE OF INNOVATION POLICIES.