Skip to main content
SpringerLink
Log in

Innovation in Food and Agriculture

  • Living reference work entry
  • First Online:
Encyclopedia of Food and Agricultural Ethics

Synonyms

Factors of change in food and agriculture; New services and products in food and agriculture

Introduction

Innovation means change. In a case of food and agriculture, it can be the application of new proposals for raw material processing technology, packaging of products, new food additives, and new agricultural technologies. Innovation may lead to reducing or preventing adverse changes caused by microorganisms, oxidation of food ingredients, and enzymatic and nonenzymatic reactions, as well as ensuring safety by inhibiting the development of some pathogenic microorganisms. Change can also provide healthier and more nutritious food. The food is tastier because of the prevention of adverse qualitative changes in food composition, including organoleptic changes, and changes in the perception and pleasures from eating food. In addition, crops can be more abundant thanks to reduced exposure to diseases, adapted agricultural treatments, or higher resistance to changing weather...

This is a preview of subscription content, log in via an institution to check access.

Access this chapter

Log in via an institution

Institutional subscriptions

References

  • Bröring, S. (2005). The front end of innovation in converging industries: The case of nutraceuticals and functional foods. Wiesbaden: Deutscher Universitäts-Verlag.

    Book  Google Scholar 

  • Caira, S., & Ferranti, P. (2016). Innovation for sustainable agriculture and food production. In Reference module in food science (pp. 1–3). Elsevier: Oxford. https://doi.org/10.1016/B978-0-08-100596-5.21018-4.

    Google Scholar 

  • Grunert, K. G., Verbeke, W., Kügler, J. O., Saeed, F., & Scholderer, J. (2011). Use of consumer insight in the new product development process in the meat sector. Meat Science, 89(3), 251–258.

    Article  Google Scholar 

  • Hirsch-Kreinsen, H., & Jacobson, D. (Eds.). (2008). Innovation in low-tech firms and industries. Cheltenham/Northampton: Edward Elgar.

    Google Scholar 

  • Ilbery, B., & Maye, D. (2005). Food supply chains and sustainability: Evidence from specialist food producers in the Scottish/English borders. Land Use Policy, 22(4), 331–344.

    Article  Google Scholar 

  • Kotler, P., & Keller, K. L. (2013). Marketing management (2nd ed.). Madison: Pearson Education.

    Google Scholar 

  • Levitt, T. (1975). Marketing myopia. Harvard Business Review, 38(4), 45–56.

    Google Scholar 

  • Martinez, M. G. (2013). Open innovation in the food and beverage industry. Sawston/Cambridge: Woodhead Publishing.

    Book  Google Scholar 

  • Materia, V. C., Pascucci, S., & Kolympiris, C. (2015). Understanding the selection processes of public research projects in agriculture: The role of scientific merit. Food Policy, 56, 87–99.

    Article  Google Scholar 

  • Ociepa-Kubicka, A., & Pachura, P. (2017). Eco-innovations in the functioning of companies. Environmental Research, 156, 284–290.

    Article  Google Scholar 

  • OECD, Eurostat. (2005). Oslo manual: Guidelines for collecting and interpreting innovation data (3rd ed.). Paris: OECD, Eurostat.

    Book  Google Scholar 

  • Padberg, D. I., & Westgren, R. E. (1979). Product competition and consumer behavior in the food industries. American Journal of Agricultural Economics, 61(4), 620.

    Article  Google Scholar 

  • Pavitt, K. (1984). Sectoral patterns of technical change: Towards a taxonomy and a theory. Research Policy, 13(6), 343–373.

    Article  Google Scholar 

  • Ram, S. (1987). A model of innovation resistance. Advances in Consumer Research, 14(1), 208–212.

    Google Scholar 

  • Sarkar, S. F., Poon, J. S., Lepage, E., Bilecki, L., & Girard, B. (2018). Enabling a sustainable and prosperous future through science and innovation in the bioeconomy at Agriculture and Agri-Food Canada. New Biotechnology, 40, 70–75.

    Article  Google Scholar 

  • Zander, K., Stolz, H., & Hamm, U. (2013). Promising ethical arguments for product differentiation in the organic food sector. A mixed methods research approach. Appetite, 62, 133–142.

    Article  Google Scholar 

Download references

Author information

Authors and Affiliations

  1. Collegium of Socio-Economics, Warsaw School of Economics, Warsaw, Poland

    Andrzej Klimczuk

  2. Faculty of Management, University of Warsaw, Warsaw, Poland

    Magdalena Klimczuk-Kochańska

Authors
  1. Andrzej Klimczuk
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Magdalena Klimczuk-Kochańska
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to Andrzej Klimczuk .

Editor information

Editors and Affiliations

  1. University of North Texas Dept. Philosophy & Religion Studies, Denton, Texas, USA

    David M. Kaplan

Rights and permissions

Reprints and permissions

Copyright information

© 2018 Springer Science+Business Media B.V., part of Springer Nature

About this entry

Check for updates. Verify currency and authenticity via CrossMark

Cite this entry

Klimczuk, A., Klimczuk-Kochańska, M. (2018). Innovation in Food and Agriculture. In: Kaplan, D. (eds) Encyclopedia of Food and Agricultural Ethics. Springer, Dordrecht. https://doi.org/10.1007/978-94-007-6167-4_628-1

Download citation

  • DOI: https://doi.org/10.1007/978-94-007-6167-4_628-1

  • Received:

  • Accepted:

  • Published:

  • Publisher Name: Springer, Dordrecht

  • Print ISBN: 978-94-007-6167-4

  • Online ISBN: 978-94-007-6167-4

  • eBook Packages: Springer Reference Religion and PhilosophyReference Module Humanities and Social SciencesReference Module Humanities

Publish with us

Policies and ethics

Search

Navigation