Forschungs­projekt - Plant Based Protein

Process of plant-based protein food innovation and the role of collaboration

Innovation is one of the key driver to promote a further transition of the food system towards sustainability and health (Riccaboni et al., 2021). Even more open innovation and collaboration for food innovation support food companies to participate in the further transition of the food system towards sustainability and health (Bigliardi and Galati, 2016).

Thesis (Doctor of Business Administration, University of Worcester)

1. What is the process of developing plant-based protein food innovation?
2. How do organizations collaborate in the plant-based protein food innovation process?
3. What innovation capabilities are required to support effective innovation in the plant-based protein food industry?

References:
Riccaboni A., Neri E., Trovarelli F. and Pulselli R.M. (2021). Sustainability oriented research and innovation in "farm-to fork" value chains. In: Current opinion in food science 2021, 42. p.102-112.
Bigliardi, B., & Galati, F. (2016). Open innovation and incorporation between academia and food industry. In: Innovation Strategies in the Food Industry. p. 19-39). Academic Press.