Innovation Strategies in the Food Industry

<p>Part A: Innovation Strategies and Long Term R&D for the Food Industry</p> <p>1. Food Innovation Dynamics and Network Support</p> <p>2. Open Innovation and Incorporation Between Academia and Food Industry</p> <p>3. Food SMEs Open Innovation: Opportunities and Challenges</p> <p>4. Factors affecting the growth of academic oriented spin-offs</p> <p>5. Transition to a Sustainable Agro-Food System: The Role of Innovation Policies</p> <p>Part B: Innovation Strategies and Long Term R&D for the Food Industry</p> <p>6. Innovation in Traditional Food Products: Does It Make Sense?</p> <p>7. Consumer Driven and Consumer Perceptible Food Innovation</p> <p>8. Implementation of Emerging Technologies</p> <p>9. Sustainable strategies in the development of functional foods</p> <p>10. Openness and cooperation in the food sector</p> <p>Part C: Cutting Edge innovation areas in the Food Science</p> <p>11. Innovative Biobased Materials for Packaging Sustainability</p> <p>12. Development of Functional Foods</p> <p>13. Food Use for Social Innovation by Optimizing Food Waste Recovery Strategies</p> <p>14. Adoption of ICT Innovations in the Agri-Food Sector: An Analysis of French and Spanish Industries</p> <p>15. Implementation of Foodomics in the Food Industry</p> <p>16. Future Skills Requirements of the Food Sector Emerging with Industry 4.0</p> <p>17. Internet of Things in Food Industry</p> <p>Part D: Conclusions and Perspectives</p> <p>18. Consumer Acceptance of Novel Foods</p> <p>19. Challenges and Opportunities</p>