استراتژی‌های نوآوری در صنعت غذا: ابزارهایی برای پیاده‌سازی

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 Front Cover 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 12.5.3. European and Spanish projects 12.5.4. Food technology platforms 12.6. Conclusions Acknowledgments References Chapter 13: Food use for social innovation by optimizing food waste recovery strategies 13.1. Introduction 13.2. Food waste recovery for sustainable food systems 13.3. Universal recovery strategy 13.4. Implementation of the strategy for the development of commercially viable products 13.5. Management of intellectual property 13.6. Problems 13.7. Solutions 13.8. Meeting markets and consumers needs 13.9. Food use for social innovation in the post-COVID-19 era References Chapter 14: Adoption of ICT innovations in the agri-food sector: An analysis of French and Spanish industries 14.1. Introduction 14.2. Theoretical framework 14.2.1. Characteristics of the firm 14.2.2. The business environment 14.3. Method 14.3.1. Sample, variables, and model 14.3.2. Descriptive analysis 14.4. Results 14.5. Conclusions Acknowledgments References Chapter 15: Implementation of foodomics in the food industry 15.1. Introduction 15.2. Foodomics technologies and techniques 15.3. Applications of foodomics 15.3.1. Food quality, authenticity, traceability, and safety 15.3.2. Foodomics and transgenic foods 15.3.3. Biomarkers of food intake 15.3.4. Biomarkers of metabolic diseases 15.3.5. Health effects of food ingredients 15.4. Challenges and potential strategies for the implementation of foodomics in industry 15.4.1. Major challenges 15.4.2. Potential strategies 15.5. Conclusions References Chapter 16: Future skills requirements of the food sector emerging with industry 4.0 16.1. Introduction 16.2. Materials and methods 16.3. Results and discussion 16.4. Conclusions References Chapter 17: Internet of things in food industry 17.1. Introduction 17.2. IoT enabling technologies 17.2.1. RFIDs 17.2.2. Wireless sensors network (WSN) 17.2.3. M2M (machine to machine) 17.3. Food industry needs and IoT-based solutions 17.3.1. Food quality challenges 17.3.1.1. Need 17.3.1.2. Applications 17.3.2. Food supply chain challenges 17.3.2.1. Need 17.3.2.2. Applications 17.3.3. Production efficiency challenges 17.3.3.1. Need 17.3.3.2. Applications 17.3.4. Storage challenges 17.3.4.1. Need 17.3.4.2. Applications 17.3.5. Food packaging 17.3.5.1. Need 17.3.5.2. Applications 17.4. Future prospects 17.4.1. Internet of nano things (IoNT) 17.4.2. Industry 4.0 17.4.3. Green IoT 17.4.4. Machine learning (ML) and artificial intelligence (AI) 17.5. Conclusions References Part D: Conclusions and perspectives Chapter 18: Consumer acceptance of novel foods 18.1. Introduction 18.2. The emergence of consumer opinion 18.3. Major approaches on consumer acceptance of innovative products 18.3.1. Conscious deliberations 18.3.1.1. Theory of Planned Behavior 18.3.1.2. TAM and UTAUT 18.3.1.3. Risk-benefit evaluations predicting intention 18.3.1.4. Limits to conscious deliberation models 18.3.2. Unconscious or nondeliberate choice models 18.3.2.1. Distinction between two systems of consumer choice 18.3.2.2. Implicit attitudes and affective responses 18.3.2.3. Habits and routines 18.3.2.4. Limits to unconscious choice models 18.3.3. Behavior central models 18.3.3.1. Context-based goal behavior-Nudging 18.3.3.2. Lead users approaches 18.3.3.3. Societal adoption 18.3.3.4. Limits to behavior central models 18.3.4. Motivation central models 18.3.4.1. Motivation to approach or to avoid 18.3.4.2. Context-based goals-Construal level 18.3.5. Categorization approaches 18.3.6. Communication of new technologies 18.3.6.1. Communication to change evaluations 18.3.6.2. Communication affecting behavior in a noncentral way 18.3.6.3. Social media communication and online WOM 18.4. Methodologies to record consumer opinions on novel foods 18.4.1. Data collection methods 18.4.2. Consumer data considerations 18.4.2.1. Sampling considerations 18.4.2.2. Considerations about measures 18.4.3. Measurement tools relevant to recording consumer acceptance of novel foods 18.4.3.1. Self-report questionnaires 18.4.3.2. Implicit attitude measures 18.4.3.3. Overt behavior methods 18.4.4. The replication crisis and why it is good 18.5. Conclusion and future outlook References Chapter 19: Challenges and opportunities 19.1. Introduction 19.2. Innovation strategies and long-term R&D for the food industry 19.3. Development of innovations in the food industry 19.4. Cutting-edge innovation areas in food science 19.4.1. Functional foods 19.4.2. Foodomics 19.4.3. Food waste recovery 19.4.4. Biobased materials for sustainable packaging 19.4.5. Information and communications technologies 19.4.6. Industry 4.0 19.4.7. Internet of things in food industry 19.5. Consumer acceptance, and chapter conclusions References Index Back Cover