• ISSN: 2301-3567
    • Frequency: Quarterly (2013-2014); Monthly (Since 2015)
    • DOI: 10.18178/JOEBM
    • Editor-in-Chief: Prof. Eunjin Hwang
    • Executive Editor: Ms Jessica C. Xiao
    • Abstracting/ Indexing: Engineering & Technology Library,  Electronic Journals Library, Ulrich's Periodicals Directory, MESLibrary, Google Scholar, Crossref, and ProQuest.
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JOEBM 2014 Vol.2(3): 209-213 ISSN: 2301-3567
DOI: 10.7763/JOEBM.2014.V2.126

Open Innovation Business Model in the Food Industry: Exploring the Link with Academia and SMEs

Saeed Samadi
Abstract—The aim of this paper is to provide an overview of the recent developments that have been made in the area of innovation management in the food industry. The paper tackles particularly open innovation and how it has been applied in the food industry. Open innovation is the strategy adopted by companies where they get to share certain levels of technology up to some levels as a way of continued and improved productivity in the food sector. The continued research by companies has made them realize that it would be cheaper to share some of the knowledge and skills that have already been made in the food industry, and in order to do so, certain rules have been made to govern the sharing of the particular skills and knowledge. This has involved measures such as companies licensing their set of research skills and sharing them or selling them when they see it necessary. This paper also highlights how various bodies contribute to creativity and innovations being carried out in the food industry.

Index Terms—Innovation management, food industry, open innovation, academia, SMEs.

Saeed Samadi is with the Food Biotechnology Department, Research Institute of Food Science & Technology, Mashhad, Iran (e-mail: s.samadi@ rifst.ac.ir).

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Cite:Saeed Samadi, "Open Innovation Business Model in the Food Industry: Exploring the Link with Academia and SMEs," Journal of Economics, Business and Management vol. 2, no. 3, pp. 209-213, 2014.

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