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.

The Handbook of Innovation in the Food and Drink Industry includes extensive reviews of previous studies on each topic. The book 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.

Topics in the Handbook of Innovation in the Food and Drink Industry 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 is a stimulating, comprehensive resource for practitioners in the fields, technicians in the field of food technology, educators, post-graduate students, and students in the areas of agribusiness, agricultural economics, economics of technological change, management of technological change, and research and development.