Handbook of innovation in the food and drink industry
Author(s)
Bibliographic Information
Handbook of innovation in the food and drink industry
Haworth Press, c2008
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Note
Includes bibliographical references and index
Description and Table of Contents
Description
Forget the idea that the food and beverage (F&B) industry is low-tech and slow-changing. The Handbook of Innovation in the Food and Drink Industry goes beyond the traditional perspectives by exploring neglected aspects of technological change in this industry. Economic and managerial aspects of innovation, technological change, new product introduction, and research and development are discussed by leading international specialists in the food and drink industry. Food quality and society, dynamic innovations, the role of biotechnology, and future challenges in the industry are examined clearly in detail.
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.
Table of Contents
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.
by "Nielsen BookData"
