LEADER 01161nam0-22003491i-450- 001 990001359100403321 010 $a981-02-2140-1 035 $a000135910 035 $aFED01000135910 035 $a(Aleph)000135910FED01 035 $a000135910 100 $a20000920d1995----km-y0itay50------ba 101 0 $aeng 200 1 $aLow-Dimensional Quantum Field Theories for Condensed Matter Physicists$eLecture Notes of ICTP Summer Course Trieste, Italy, September 1992$fEditors Stig Lundqvist, Giuseppe Morandi, Yu Lu 210 $aSingapore [etc.]$cWorld Scientific$d1995 215 $aix, 611 p.$d22 cm 225 1 $aSeries on Modern Condensed Matter Physics$v6 610 0 $aTeoria dei campi 610 0 $aTeoria dello scattering 610 0 $aTeoria dei molti corpi 676 $a530.143 700 1$aLundqvist,$bStig$044608 702 1$aLu,$bYu 702 1$aMorandi,$bGiuseppe 801 0$aIT$bUNINA$gRICA$2UNIMARC 901 $aBK 912 $a990001359100403321 952 $a22A-483$b5466$fFI1 959 $aFI1 996 $aLow-Dimensional Quantum Field Theories for Condensed Matter Physicists$9375152 997 $aUNINA DB $aING01 LEADER 05866nam 22007211 450 001 9910463104703321 005 20200520144314.0 010 $a0-85709-724-5 035 $a(CKB)2670000000329795 035 $a(EBL)1574943 035 $a(OCoLC)865332590 035 $a(SSID)ssj0001055961 035 $a(PQKBManifestationID)11688289 035 $a(PQKBTitleCode)TC0001055961 035 $a(PQKBWorkID)11019456 035 $a(PQKB)11733026 035 $a(MiAaPQ)EBC1574943 035 $a(Au-PeEL)EBL1574943 035 $a(CaPaEBR)ebr10785385 035 $a(CaONFJC)MIL548877 035 $a(EXLCZ)992670000000329795 100 $a20130516d2013 uy 0 101 0 $aeng 135 $aur|n|---||||| 181 $ctxt 182 $cc 183 $acr 200 00$aOpen innovation in the food and beverage industry /$fedited by Marion Garcia Martinez 210 1$aOxford ;$aPhiladelphia :$cWoodhead Publishing,$d[2013] 210 4$dİ2013 215 $a1 online resource (438 p.) 225 1 $aWoodhead Publishing series in food science, technology and nutrition,$x2042-8049 ;$vnumber 243 300 $aDescription based upon print version of record. 311 $a0-85709-595-1 320 $aIncludes bibliographical references and index. 327 $aCover; Open innovation in the food and beverage industry; Copyright; Contents; Contributor contact details; Woodhead Publishing Series in Food Science, Technology and Nutrition; Foreword by J. Hyman; Foreword by W. H. Noordman and E. M. Meijer; 1 Trends in the acquisition of external knowledge for innovation in the food industry; 1.1 Introduction; 1.2 Reasons for open innovation in the food industry; 1.3 Measuring open innovation in the food industry; 1.4 Sources and types of data; 1.5 Results of the open-innovation study; 1.6 Conclusions; 1.7 Acknowledgements; 1.8 References 327 $a1.9 Appendix: concordance between agri-food technological sectors and International Patent Classification (IPC)2 The tension between traditional innovation strategies and openness: Lindt's controlled open innovation approach; 2.1 Introduction; 2.2 Literature review; 2.3 Research method for Lindt case study; 2.4 Open and closed innovation at Lindt; 2.5 Lindt's open-innovation approach in practice: the innovation project Noccior; 2.6 Results of controlled open innovation in the Lindt case; 2.7 Conclusions; 2.8 References 327 $a3 The role of open innovation in the industry convergence between foods and pharmaceuticals3.1 Introduction; 3.2 A brief literature review on industry convergence; 3.3 Convergence-related challenges and the role of open innovation; 3.4 Evidence for industry convergence between foods and pharmaceuticals; 3.5 Open innovation in order to cope with convergence in the neutraceuticals and functional foods (NFF) sector; 3.6 Conclusion; 3.7 Future trends; 3.8 References; 4 Accelerating the innovation cycle through intermediation: the case of Kraft's melt-proof chocolate bars; 4.1 Introduction 327 $a4.2 From research to search in company innovation4.3 Key capabilities in open innovation; 4.4 From idea-driven innovation to need-driven innovation; 4.5 Case study: melt-proof chocolate bars from Kraft; 4.6 Conclusions; 4.7 Future trends; 4.8 References; 5 The impact of open innovation on innovation performance: the case of Spanish agri-food firms; 5.1 Introduction: the agri-food sector and innovation; 5.2 How innovative are Spanish agri-food firms?; 5.3 Measuring open innovation in Spanish agri-food firms; 5.4 The effect of openness on the innovative performance of firms; 5.5 Conclusions 327 $a5.6 References6 Partnering with public research centres and private technical and scientific service providers for innovation: the case of Italian rice company, Riso Scotti; 6.1 Introduction; 6.2 The role of private technical and scientific service (TSS) providers: advantages and limitations; 6.3 The role of universities and public research centres: advantages and limitations; 6.4 Riso Scotti case study; 6.5 Conclusions and managerial implications; 6.6 References; 7 Consumers as part of food and beverage industry innovation; 7.1 Introduction 327 $a7.2 Understanding food and beverage consumers and their world 330 $aFood and beverage companies are increasingly choosing to enhance internal idea development by pursuing an 'open innovation' approach, allowing the additional exploitation of external ideas and paths to market. Drawing on a range of important case studies, Open innovation in the food and beverage industry investigates the challenges and opportunities afforded by the incorporation of open innovation into the food industry.Part one provides a comprehensive overview of the changing nature of innovation in the food and drink industry, acknowledging trends and considering the implications an 410 0$aWoodhead Publishing in food science, technology, and nutrition ;$vno. 243. 606 $aDiffusion of innovations 606 $aFood industry and trade$xTechnological innovations$vCase studies 606 $aFood industry and trade$xTechnological innovations 606 $aResearch, Industrial$xManagement 606 $aTechnological innovations$xManagement 608 $aElectronic books. 615 0$aDiffusion of innovations. 615 0$aFood industry and trade$xTechnological innovations 615 0$aFood industry and trade$xTechnological innovations. 615 0$aResearch, Industrial$xManagement. 615 0$aTechnological innovations$xManagement. 676 $a664.0068/4 701 $aGarcia Martinez$b Marion$0882974 801 0$bMiAaPQ 801 1$bMiAaPQ 801 2$bMiAaPQ 906 $aBOOK 912 $a9910463104703321 996 $aOpen innovation in the food and beverage industry$91972426 997 $aUNINA