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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. Open Innovation Opportunities Focusing on Food SMEs
4. Transition to a Sustainable Agro-Food System: The Role of Innovation Policies
Part B. Development of Innovations in the Food Industry
5. Innovation in Traditional Food Products: Does It Make Sense?
6. Consumer Driven and Consumer Perceptible Food Innovation
7. Implementation of Emerging Technologies
8. Sustainable Innovation in Food Science and Engineering
Part C. Cutting Edge Innovation Areas in the Food Science
9. Innovative Biobased Materials for Packaging Sustainability
10. Development of Functional Foods
11. Food Use for Social Innovation by Optimizing Food Waste Recovery Strategies
12. Adoption of ICT Innovations in the Agri-Food Sector: An Analysis of French and Spanish Industries
13. Implementation of Foodomics in the Food Industry
Part D. Conclusions and Perspectives
14. Consumer Acceptance of Novel Foods
15. Challenges and Opportunities
Innovation Strategies for the Food Industry, 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. Like 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. At the same time, entrepreneurship and innovation in the food sector is connected to the development of spin-off companies by researchers and food technologists. The second edition aspires to cover this gap by discussing emerging skills of food technologists and integrating food science and technology knowledge into the food chain. It can be utilized as a handbook 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.
- Includes the latest trend on training requirements for the agro-food industry
- Highlights new technical skills and profiles of modern food scientists and technologists for professional development
- Presents new case studies to support research activities in the food sector including product and process innovation
- New chapters covering topics on collaboration, entrepreneurship, Big Data, and the Internet of Things
Food engineers, foods scientists and nutrition researchers working food applications and food processing as well as those who are interested in the development of innovative products. Could be used as a textbook and/or ancillary reading in under-graduates and post-graduate level multi-discipline courses dealing with food science, technology and nutrition, as well as food engineering
- No. of pages:
- © Academic Press 2021
- 1st October 2021
- Academic Press
- Paperback ISBN:
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
Galanakis Laboratories, Chania, Greece
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