Development and implementation of a model for promoting innovation in traditional food products through academic entrepreneurship

IF 0.9 Q4 FOOD SCIENCE & TECHNOLOGY

Journal of Culinary Science & Technology Pub Date : 2021-06-16 DOI:10.1080/15428052.2021.1938773

L. Oliveira, E. Cardoso

引用次数: 1

Abstract

ABSTRACT Traditional food products are products made in a specific way according to the gastronomic heritage and known due to their sensory properties and associated with a specific local area, region or country. These products are often associated with rural areas lacking sources of innovation and competitiveness. This study aims to develop and implement a model to promote innovation in traditional food products through academic entrepreneurship, integrating it with a perspective of product development. The development of the model was based on the program and the contest developed under the Newfood Project, where a process for product innovation was incorporated. The developed model proved to be easy to implement and replicate among PhD students and researchers in the areas of food biotechnology, food science and nutrition. Its implementation, with a new product development process, allowed the prototyping of innovative products in the traditional products sector.

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通过学术创业促进传统食品创新模式的开发与实施

传统食品是根据美食传统以特定方式制作的产品，因其感官特性而闻名，并与特定的地方、地区或国家有关。这些产品往往与缺乏创新和竞争力来源的农村地区有关。本研究旨在将学术创业与产品开发的视角相结合，开发并实施一个促进传统食品创新的学术创业模式。该模型的开发是基于在新食品项目下开发的程序和竞赛，其中包含了产品创新过程。开发的模型被证明很容易在食品生物技术、食品科学和营养领域的博士生和研究人员中实施和复制。它的实施，与一个新的产品开发过程，允许在传统产品领域的创新产品的原型。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Journal of Culinary Science & Technology FOOD SCIENCE & TECHNOLOGY-

CiteScore

3.20

自引率

7.70%

发文量

期刊介绍： The Journal of Culinary Science & Technology aims to communicate the vital issues, latest developments, and thinking on the science and technology behind meal planning, preparation, processing, and service for a global consuming public. These issues relate to food management in a variety of settings that include culinary-related operations, food production, food product development, restaurant management and other foodservice ventures. It is the Journal''s intention to encourage an interchange among culinary professionals, food scientists and technologists, research chefs, foodservice managers, educators and researchers. Contributors are encouraged to identify the practical implications of their work for food operations, promoting and evaluating food knowledge, the science of alcohol, examining changing trends and attitudes, healthy eating lifestyles, innovation management, and enhancing and developing practical culinary skills. It is the Journal of Culinary Science & Technology''s policy to use a ''double-blind review'' procedure for the evaluation of all articles. Therefore, the reviewers and the author(s) are not identified to each other. Scope/Coverage: -Culinary innovation -Blurring lines between food technology and culinary arts -Issues and trends related to human nutrition -The collaboration between food science and culinary innovation -Techniques and technology and their role in quality of life/guest satisfaction associated with culinary, wine and food experiences -Trends in molecular gastronomy and its derivates -Annual review of trends in culinary science and technology -Applied research -Relevant research notes -Management styles, methods and principles -Techniques and innovations

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