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Open Innovation in the Food and Beverage Industry
     

Open Innovation in the Food and Beverage Industry

by Marian Garcia Martinez
 

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Food and beverage companies are increasingly choosing to enhance internal idea development by pursuing an ‘open innovation’ approach, allowing the additional exploitation of external ideas and paths to market. Drawing on a range of important case studies, Open innovation in the food and beverage industry investigates the challenges and opportunities

Overview

Food and beverage companies are increasingly choosing to enhance internal idea development by pursuing an ‘open innovation’ approach, allowing the additional exploitation of external ideas and paths to market. Drawing on a range of important case studies, Open innovation in the food and beverage industry investigates the challenges and opportunities afforded by the incorporation of open innovation into the food industry.

Part one provides a comprehensive overview of the changing nature of innovation in the food and drink industry, acknowledging trends and considering the implications and impact of open innovation. Part two then reviews the role of partners and networks in open innovation, with collaboration, co-creation of value with consumers, the effectiveness of cluster organizations and the importance of network knowledge all discussed, before part three goes on to explore the establishment and varied management aspects of open innovation partnerships and networks. Finally, open-innovation tools, processes and managerial frameworks are the focus of part four, with discussion of the development, application and psychology of a range of initiatives.

With its distinguished editor and international team of expert contributors, Open innovation in the food and beverage industry is a unique guide to the implementation and management of open innovation for all food industry professionals involved in management, research and product development, as well as academics with an interest in open innovation across all industries.

  • Investigates the challenges and opportunities afforded by the incorporation of open innovation into the food industry
  • Provides a comprehensive overview of the changing nature of innovation in the food and drink industry and reviews the role of partners and networks in open innovation
  • Explores the establishment and varied management aspects of open innovation partnerships and networks and discusses the development, application and psychology of a range of initiatives

Editorial Reviews

From the Publisher
"...many agricultural and applied economics practitioners will find this book’s subject matter both interesting and timely...provides excellent insight into a body of literature about innovation and technology management."—American Journal of Agricultural Economics, January 27, 2015

Product Details

ISBN-13:
9780857097248
Publisher:
Elsevier Science
Publication date:
01/22/2013
Series:
Woodhead Publishing Series in Food Science, Technology and Nutrition
Sold by:
Barnes & Noble
Format:
NOOK Book
Pages:
448
File size:
5 MB

Meet the Author

Dr Marian Garcia Martinez is Director of the MSc in Value Chain Management and Senior Lecturer in Agri-Food Marketing at Kent Business School, UK. Her research focuses on NPD and innovation managements, in particular how SMEs use consumer insights to enhance their innovation performance. She has published numerous articles on the transition from closed to open innovation and the organisational and managerial challenges companies face to accommodate a more externally orientated mind-set.

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