食品産業のイノベーション戦略（第２版） Innovation Strategies in the Food Industry : Tools for Implementation （2ND）

食品産業のイノベーション戦略（第２版）<br>Innovation Strategies in the Food Industry : Tools for Implementation （2ND）

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食品産業のイノベーション戦略（第２版）
Innovation Strategies in the Food Industry : Tools for Implementation （2ND）

Galanakis, Charis M. (EDT)

ウェブストア価格 ¥41,958（本体¥38,144）
Academic Press Inc（2021/10発売）
外貨定価 US$ 200.00
ポイント 381pt

オンデマンド(OD/POD)版です。キャンセルは承れません。

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製本 Paperback:紙装版/ペーパーバック版／ページ数 364 p.
言語 ENG
商品コード 9780323852036
DDC分類 664

Full Description

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.

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