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
- 1.3. Drivers and Enablers
- 1.4. Emerging Innovations
- 1.5. Conclusions
Chapter 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
- 2.4. The Role of the University
- 2.5. Agenda for Future Research
Chapter 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
- 3.12. Future Trends, Challenges, Conclusions, and Recommendations
Chapter 4. Transition to a Sustainable Agro-Food System: The Role of Innovation Policies
- 4.1. Introduction
- 4.2. The Growing Pressure on the Agro-Food System
- 4.3. Transition Theory as a Conceptual Framework for Sustainability
- 4.4. Turning Challenges Into Opportunities: From Waste to Wealth
- 4.5. Conclusions
Part B. Development of Innovations in the Food Industry
Chapter 5. Innovation in Traditional Food Products: Does It Make Sense?
- 5.1. Introduction
- 5.2. What Do Traditional and Innovation Mean for European Consumers?
- 5.3. Innovations in Traditional Foods
Chapter 6. Consumer Driven and Consumer Perceptible Food Innovation
- 6.1. Introduction
- 6.2. Psychophysical Thinking: A Major Foundation for Consumer-driven Innovation
- 6.3. Applying Psychophysical Thinking in the Early Days: Studies of Taste Mixtures
- 6.4. Beyond Simple Psychophysics to Mixture Psychophysics: The Jump Toward Innovation
- 6.5. Innovation Through Experimental Design, Multiple Product Testing, and Sensory Segmentation: Pickles, Sauces, and Orange Juice
- 6.6. Innovation by Discovering and Exploiting Sensory Preference Segments
- 6.7. Innovation by Modeling, Reverse Engineering and Discovering Holes in a Product Category
- 6.8. Innovation by Experimental Design Coupled With Sensory Preference Segmentation
- 6.9. Innovation Using Experimental Design of Ideas to Create New Products
- 6.10. Innovation Using Mind-set Segmentation; Targeted 1:1 Design and 1:1 Messaging
- 6.11. Innovation by Changing the Development Paradigm: Empathy and Experiment
- 6.12. Discussion: Whither Innovation in a Slowly Moving Category?
Chapter 7. Implementation of Emerging Technologies
- 7.1. Introduction
- 7.2. Commercialization, Safety Data, and Energy
- 7.3. Implementation of Emerging Technologies in the Food Industry
Chapter 8. Sustainable Innovation in Food Science and Engineering
- 8.1. Introduction
- 8.2. Formulation and Blending
- 8.3. Cultivation and Breeding
- 8.4. Microencapsulation
- 8.5. Edible Films and Coatings
- 8.6. Vacuum Impregnation
- 8.7. Nutrigenomics
- 8.8. Conclusions
Part C. Cutting Edge Innovation Areas in the Food Science
Chapter 9. Innovative Biobased Materials for Packaging Sustainability
- 9.1. Introduction
- 9.2. Novel Biobased Plastics
- 9.3. Edible Films and Coatings
- 9.4. Nanocomposites for Biobased Packaging
- 9.5. Biopolymer-based Antimicrobial Packaging
- 9.6. Regulations and Safety Concerns
- 9.7. Conclusions
- Internet Sites
Chapter 10. Development of Functional Foods
- 10.1. Introduction
- 10.2. Legal Framework for Functional Foods
- 10.3. Scientific Substantiation of Claims
- 10.4. Food Industry—Factors That Influence Production of and Innovation in Functional Foods
- 10.5. Opportunities in Functional Food Innovation
- 10.6. Conclusions
Chapter 11. Food Use for Social Innovation by Optimizing Food Waste Recovery Strategies
- 11.1. Introduction
- 11.2. Food Waste Recovery for Sustainable Food Systems
- 11.3. Universal Recovery Strategy
- 11.4. Implementation of the Strategy for the Development of Commercially Viable Products
- 11.5. Management of Intellectual Property
- 11.6. Problems
- 11.7. Solutions
- 11.8. Meeting Markets’ and Consumers’ Needs
Chapter 12. Adoption of ICT Innovations in the Agri-Food Sector: An Analysis of French and Spanish Industries
- 12.1. Introduction
- 12.2. Theoretical Framework
- 12.3. Method
- 12.4. Results
- 12.5. Conclusions
Chapter 13. Implementation of Foodomics in the Food Industry
- 13.1. Introduction
- 13.2. Foodomics Technologies and Techniques
- 13.3. Applications of Foodomics
- 13.4. Challenges and Potential Strategies for the Implementation of Foodomics in Industry
- 13.5. Conclusions
Part D. Conclusions and Perspectives
Chapter 14. Consumer Acceptance of Novel Foods
- 14.1. Introduction
- 14.2. The Emergence of Consumer Opinion
- 14.3. Major Theories on Consumer Acceptance of Innovative Products
- 14.4. Communication Theories
- 14.5. Methodologies to Record Consumer Opinions on Novel Foods
- 14.6. Critical Notes on Theories and Measurements and Notable Ideas for the Future
- 14.7. Conclusions and Discussion
Chapter 15. Challenges and Opportunities
- 15.1. Introduction
- 15.2. Innovation Strategies and Long-term R&D for the Food Industry
- 15.3. Development of Innovations in the Food Industry
- 15.4. Cutting-edge Innovation Areas in Food Science
- 15.5. Consumer Acceptance, and Chapter Conclusions