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Handbook of innovation in the food and drink industry / Ruth Rama, editor.

Contributor(s): Rama, Ruth [editor].
Material type: materialTypeLabelBookPublisher: New York : Haworth Press, [2008]Copyright date: ©2008Description: xiii, 421 pages : illustrations ; 24 cm.Content type: text Media type: unmediated Carrier type: volumeISBN: 9781560222989 (hardback); 1560222980 (hardback).Subject(s): Food industry and trade -- Technological innovations -- Handbooks, manuals, etc | Beverage industry -- Technological innovations -- Handbooks, manuals, etcDDC classification: 664
Contents:
Introduction / Ruth Rama -- Empirical studies of innovation in the food and beverage industry / Ruth Rama, Nicholas von Tunzelmann -- Nature and determinants of product innovation in a competitive environment of changing vertical relationships / Giovanni Galizzi, Luciano Venturini -- Productivity and innovation in the U.S. Food processing sector / Pinar Celikkol Geylani, Gregory K. Pompelli, Spiro E. Stefanou -- Managing knowledge for product innovation / Karin Tollin -- The interaction of public and private incentives in promoting food safety innovation in the U.S. meat industry / Julie A. Caswell, Tanya Roberts, Elise Golan, Elisabete Salay -- Innovation, ISO certification and quality normalization in the food industry / Nuria Lopez, J. Manuel Montes, Camilo Vazquez -- Biotech innovation in Europe's food and drink processing industy: Promise, Barriers and Exploitation / Jacqueline Senker, Vincent Mangematin -- Evolution of the global lysine industry, 1960-2000 / John M. Connor -- Organizational and technological changes in French Agribusiness: Forms and Determinants / Danielle Galliano, Pascale Roux -- Knowledge-Sourcing for product innovation in the food and drinks industry / Jesper Lindhgaard Christensen -- Vision, innovation and identity: The transformation of a wine cluster in the Niagara Peninsula / Lynn K. Mytelka, Haeli Goertzen -- Technological innovation in the Brazilian food and beverage industry / Jose Ednilson de Oliveira Cabral, Ruth Rama.
Holdings
Item type Current library Call number Copy number Status Notes Barcode
General lending MTU Bishopstown Library Lending 664 (Browse shelf(Opens below)) 1 Available CIT Module MGMT 8008 - Core reading. 00161345
Total holds: 0

Enhanced descriptions from Syndetics:

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.

Includes bibliographical references and index.

Introduction / Ruth Rama -- Empirical studies of innovation in the food and beverage industry / Ruth Rama, Nicholas von Tunzelmann -- Nature and determinants of product innovation in a competitive environment of changing vertical relationships / Giovanni Galizzi, Luciano Venturini -- Productivity and innovation in the U.S. Food processing sector / Pinar Celikkol Geylani, Gregory K. Pompelli, Spiro E. Stefanou -- Managing knowledge for product innovation / Karin Tollin -- The interaction of public and private incentives in promoting food safety innovation in the U.S. meat industry / Julie A. Caswell, Tanya Roberts, Elise Golan, Elisabete Salay -- Innovation, ISO certification and quality normalization in the food industry / Nuria Lopez, J. Manuel Montes, Camilo Vazquez -- Biotech innovation in Europe's food and drink processing industy: Promise, Barriers and Exploitation / Jacqueline Senker, Vincent Mangematin -- Evolution of the global lysine industry, 1960-2000 / John M. Connor -- Organizational and technological changes in French Agribusiness: Forms and Determinants / Danielle Galliano, Pascale Roux -- Knowledge-Sourcing for product innovation in the food and drinks industry / Jesper Lindhgaard Christensen -- Vision, innovation and identity: The transformation of a wine cluster in the Niagara Peninsula / Lynn K. Mytelka, Haeli Goertzen -- Technological innovation in the Brazilian food and beverage industry / Jose Ednilson de Oliveira Cabral, Ruth Rama.

CIT Module MGMT 8008 - Core reading.

CIT Module PSYC 9003 - Core reading

Table of contents provided by Syndetics

  • About the Editor (p. ix)
  • Contributors (p. xi)
  • Acknowledgments (p. xiii)
  • Introduction (p. 1)
  • Chapter 1 Empirical Studies of Innovation in the Food and Beverage Industry (p. 13)
  • Introduction (p. 13)
  • Internal Determinants of Innovation (p. 14)
  • External Determinants of Innovation (p. 23)
  • Market Structure, Competition, and Innovation (p. 28)
  • Characterizing Innovation in the F & B Industry (p. 32)
  • Conclusions (p. 39)
  • Chapter 2 Nature and Determinants of Product Innovation in a Competitive Environment of Changing Vertical Relationships (p. 51)
  • Introduction (p. 51)
  • Nature and Characteristics of Product Innovation in the Food Industry (p. 52)
  • Vertical Relationships and Incentives to Innovate (p. 68)
  • Summary and Concluding Remarks (p. 74)
  • Chapter 3 Productivity and Innovation in the U.S. Food Processing Sector (p. 81)
  • Introduction (p. 81)
  • Overview of the U.S. Food Processing and Beverage Sector (p. 83)
  • Model Specification and Data (p. 84)
  • Food Industry Model (p. 92)
  • Concluding Comments (p. 102)
  • Chapter 4 Managing Knowledge for Product Innovation (p. 107)
  • Introduction (p. 107)
  • Theoretical Framework (p. 109)
  • Case: The Scandinavian F & B Industry (p. 119)
  • Important Knowledge for Product Innovation (p. 129)
  • Chapter 5 The Interaction of Public and Private Incentives in Promoting Food Safety Innovation in the U.S. Meat Industry (p. 141)
  • Drivers of Food Safety Innovation (p. 143)
  • Case Studies of Food Safety Innovation in the U.S. Meat Industry (p. 148)
  • Lessons Learned About Incentives for Food Safety Innovation (p. 163)
  • Chapter 6 Innovation, ISO Certification, and Quality Normalization in the Food Industry (p. 171)
  • Introduction (p. 171)
  • The ISO Quality Standard (p. 173)
  • Quality Regulation and Standards in the Food Industry (p. 177)
  • Innovation and Quality in Food Companies (p. 181)
  • Empirical Analysis: Quality and Innovation in Spanish Firms (p. 187)
  • Conclusions (p. 200)
  • Chapter 7 Biotech Innovation in Europe's Food and Drink Processing Industry: Promise, Barriers, and Exploitation (p. 211)
  • Introduction (p. 211)
  • Background (p. 212)
  • Potential of Biotechnology for the Food and Drink Sector (p. 217)
  • Barriers to Biotechnology Innovation (p. 222)
  • Current Biotechnology Activities in the Food and Drink Sector (p. 226)
  • Conclusions (p. 230)
  • Chapter 8 Evolution of the Global Lysine Industry, 1960-2000 (p. 237)
  • Introduction (p. 237)
  • The Product and Its Uses (p. 238)
  • Technology of Production (p. 240)
  • Evolution of the Industry Up to 1990 (p. 242)
  • New Entry (p. 246)
  • Market Size and Growth (p. 248)
  • Structure of Supply in the 1990s (p. 251)
  • Conclusions (p. 261)
  • Chapter 9 Organizational and Technological Changes in French Agribusiness: Forms and Determinants (p. 267)
  • Introduction (p. 267)
  • Organizational and Technical Changes in Agribusiness: Toward a Typology (p. 269)
  • The Sources of Diversity in Organizational and Technological Choices: A Model (p. 281)
  • Conclusion (p. 289)
  • Chapter 10 Knowledge-Sourcing for Product Innovation in the Food and Drinks Industry (p. 297)
  • Introduction (p. 297)
  • The System Perspective of Innovation (p. 299)
  • The Danish Food Product Innovation System (p. 302)
  • A Regional Perspective (p. 311)
  • Innovation in North Jutland and the Danish Food Industry (p. 314)
  • Conclusions (p. 317)
  • Chapter 11 Vision, Innovation, and Identity: The Transformation of a Wine Cluster in the Niagara Peninsula (p. 323)
  • Introduction (p. 323)
  • Agro-Food Innovation Systems (p. 324)
  • Building the Niagara Wine Cluster (p. 332)
  • The Emergence of a Two-Track Development Path Within the Niagara Wine Cluster (p. 344)
  • Conclusions: The Niagara Wine Cluster at a Crossroads (p. 348)
  • Chapter 12 Technological Innovation in the Brazilian Food and Beverage Industry (p. 363)
  • Introduction (p. 363)
  • An Overview of the Brazilian Food and Beverage Industry (p. 364)
  • Technological Development of the BF & BI (p. 368)
  • Identifying Innovators (p. 375)
  • Technological Strategies of Brazilian F & B Firms (p. 382)
  • Conclusions (p. 387)
  • Appendix (p. 396)
  • Index (p. 399)