Knowledge sourcing for product innovation in the food and drinks industry

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This chapter discusses the tensions between on the one hand, the apparent limited knowledge input for innovation in the food and drinks industry, and, on the other, the fact that this industry is persistently innovative and continues to be important in terms of employment and revenue. The chapter examines the notion of a low-tech industry by discussing the knowledge bases and knowledge-sourcing for product innovation in this industry, and it illustrates innovation activities in the Danish food and drinks industry and the context in which the innovation process is embedded.
TitelHandbook of innovation in the food and drink industry
RedaktørerRuth Rama
Antal sider26
UdgivelsesstedNew York
ForlagFood Product Press
ISBN (Trykt)978-1-56022-298-9
StatusUdgivet - 2008

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