Low-cost, low-tech innovation : new product development in the food industry
Author(s)
Bibliographic Information
Low-cost, low-tech innovation : new product development in the food industry
（Routledge studies in innovation, organization and technology, 36）
Routledge, 2015
- : hbk
Available at / 7 libraries
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Japan International Research Center for Agricultural Sciences Library
: hbk588||Vya||||図書館190000113488
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Note
Includes bibliographical references and index
Description and Table of Contents
Description
Like much of SMEs research, innovation studies of small enterprises have commenced later and are less numerous. The focus of such studies remains high-technology enterprises, which continue to attract both academic and popular interest, oblivious to the innovative endeavours of people in traditional low-tech industries.
This book attempts to address this imbalance through a comprehensive analysis of innovation in this largely neglected area. Based on case studies of seven small innovative food companies, this book presents an in-depth analysis of innovation in the Scottish food and drinks industry and unravels a lesser-known approach to effective low-cost product innovation, which is simple and economical, yet elegant and successful.
Using careful data collection and rigorous statistical testing, the analysis and findings in this book address a wide spectrum of interests: academics in business schools, policy makers in governments and executives and entrepreneurs in food and other low-technology sectors.
Table of Contents
1. Innovation and New Product Development in the Food Industry: An overview of international research 2. Business Innovation: Meaning, antecedents, process and consequences 3. Methodology 4. Context of Study I 5. Context of Study II 6. Innovation in Case-study Companies 7. New Product Development in Scotland: A survey 8. Conclusions and Implications 9. Research Findings and Extant Literature: Congruence, conflict and implications
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