Innovation Strategies in the Food Industry

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

Dr. Galanakis is an interdisciplinary scientist. He is the research and innovation director of Galanakis Laboratories (Chania, Greece) and the coordinator of the Food Waste Recovery Group of the ISEKI-Food Association (Vienna, Austria). He serves as an expert evaluator and monitor of international and regional funded programs and proposals, whereas he is an editorial board member and subject editor of Food and Bioproducts Processing and Food Research International. He has edited nine books and published ~100 articles