Publisher's Synopsis
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.
