| 书目名称 | Economics of Innovation: The Case of Food Industry |
| 编辑 | Giovanni Galizzi,Luciano Venturini |
| 视频video | |
| 丛书名称 | Contributions to Economics |
| 图书封面 |  |
| 描述 | Giovanni Galizzi and Luciano Venturini The food industry has been characterized by several and profound changes in its structure and competitive environment in the last decades. Although it is not a research-oriented industry, there is no arguing that technological change and particularly product innovations are crucial determinants of ftrms‘ performance and In recent years food manufacturers have accelerated the consumers‘ welfare. development of new products, by using new ingredients, processing and packaging techniques. Thus, food markets are increasingly characterized by competitive environments where relevant flows of innovative products, quality improvements and new technologies provide new consumption trends, food habits, market opportunities and ftrms‘ strategies. However, the issue of product innovation in the food industries has been rather neglected by economists. Few works have explicitly addressed this issue. After the pioneering book of Buzzell and Nourse (1967), one can count few contributes. Connor (1981) examined the empirical determinants of new food products introductions. Padberg and Westgren (1979) provided crucial insights about the nature of food innovation t |
| 出版日期 | Conference proceedings 1996 |
| 关键词 | European food; Innovation; Nahrungsmittelindustrie; Technological Change; Technologischer Wandel; food in |
| 版次 | 1 |
| doi | https://doi.org/10.1007/978-3-642-50001-5 |
| isbn_softcover | 978-3-7908-0911-4 |
| isbn_ebook | 978-3-642-50001-5Series ISSN 1431-1933 Series E-ISSN 2197-7178 |
| issn_series | 1431-1933 |
| copyright | Springer-Verlag Berlin Heidelberg 1996 |
发表于 2025-3-21 17:59:42
