User-oriented innovation in the food sector: Relevant streams of research and an agenda for future work

Klaus G. Grunert, Birger Boutrup Jensen, Anne-Mette Sonne, Karen Brunsø, Derek Victor Byrne, Christian Clausen, Alan Friis, Karen Lotte Holm, Grethe Hyldig, Niels Heine Kristensen, Christopher Lettl, Joachim Scholderer

Publikation: Bidrag til tidsskriftTidsskriftartikelForskningpeer review

Resumé

The aim of this paper is to give an overview of relevant streams of research that can form a basis for research on user-oriented innovation in the food sector. We define user-oriented innovation as a process towards the development of a new product or service in which an integrated analysis and understanding of the users' wants, needs and preference formation play a key role. We distinguish three relevant streams of research that may provide a basis for research on user-oriented innovation in the food sector: research on the formation of user preferences, research on innovation management, and research on interactive innovation. We show that the relevance of these three streams of research for the food sector depends on which type of innovation we are dealing with, and we propose a distinction of three types of food innovations depending on which actors in the food chain are involved in the innovation process. We conclude that while much relevant material exists, little has been specifically developed for or applied to the food sector, and we present five topic areas where food related research is urgently needed.
OriginalsprogEngelsk
TidsskriftTrends in Food Science & Technology
Vol/bind19
Udgave nummer11
Sider (fra-til)590-602
Antal sider13
ISSN0924-2244
DOI
StatusUdgivet - 2008
Udgivet eksterntJa

Fingeraftryk

Food
Research
food research
new products
Food Chain
food chain

Citer dette

Grunert, K. G., Jensen, B. B., Sonne, A-M., Brunsø, K., Byrne, D. V., Clausen, C., ... Scholderer, J. (2008). User-oriented innovation in the food sector: Relevant streams of research and an agenda for future work. Trends in Food Science & Technology, 19(11), 590-602. https://doi.org/doi:10.1016/j.tifs.2008.03.008
Grunert, Klaus G. ; Jensen, Birger Boutrup ; Sonne, Anne-Mette ; Brunsø, Karen ; Byrne, Derek Victor ; Clausen, Christian ; Friis, Alan ; Holm, Karen Lotte ; Hyldig, Grethe ; Kristensen, Niels Heine ; Lettl, Christopher ; Scholderer, Joachim. / User-oriented innovation in the food sector: Relevant streams of research and an agenda for future work. I: Trends in Food Science & Technology. 2008 ; Bind 19, Nr. 11. s. 590-602.
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abstract = "The aim of this paper is to give an overview of relevant streams of research that can form a basis for research on user-oriented innovation in the food sector. We define user-oriented innovation as a process towards the development of a new product or service in which an integrated analysis and understanding of the users' wants, needs and preference formation play a key role. We distinguish three relevant streams of research that may provide a basis for research on user-oriented innovation in the food sector: research on the formation of user preferences, research on innovation management, and research on interactive innovation. We show that the relevance of these three streams of research for the food sector depends on which type of innovation we are dealing with, and we propose a distinction of three types of food innovations depending on which actors in the food chain are involved in the innovation process. We conclude that while much relevant material exists, little has been specifically developed for or applied to the food sector, and we present five topic areas where food related research is urgently needed.",
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Grunert, KG, Jensen, BB, Sonne, A-M, Brunsø, K, Byrne, DV, Clausen, C, Friis, A, Holm, KL, Hyldig, G, Kristensen, NH, Lettl, C & Scholderer, J 2008, 'User-oriented innovation in the food sector: Relevant streams of research and an agenda for future work', Trends in Food Science & Technology, bind 19, nr. 11, s. 590-602. https://doi.org/doi:10.1016/j.tifs.2008.03.008

User-oriented innovation in the food sector: Relevant streams of research and an agenda for future work. / Grunert, Klaus G.; Jensen, Birger Boutrup; Sonne, Anne-Mette; Brunsø, Karen; Byrne, Derek Victor; Clausen, Christian; Friis, Alan; Holm, Karen Lotte; Hyldig, Grethe; Kristensen, Niels Heine; Lettl, Christopher; Scholderer, Joachim.

I: Trends in Food Science & Technology, Bind 19, Nr. 11, 2008, s. 590-602.

Publikation: Bidrag til tidsskriftTidsskriftartikelForskningpeer review

TY - JOUR

T1 - User-oriented innovation in the food sector: Relevant streams of research and an agenda for future work

AU - Grunert, Klaus G.

AU - Jensen, Birger Boutrup

AU - Sonne, Anne-Mette

AU - Brunsø, Karen

AU - Byrne, Derek Victor

AU - Clausen, Christian

AU - Friis, Alan

AU - Holm, Karen Lotte

AU - Hyldig, Grethe

AU - Kristensen, Niels Heine

AU - Lettl, Christopher

AU - Scholderer, Joachim

PY - 2008

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AB - The aim of this paper is to give an overview of relevant streams of research that can form a basis for research on user-oriented innovation in the food sector. We define user-oriented innovation as a process towards the development of a new product or service in which an integrated analysis and understanding of the users' wants, needs and preference formation play a key role. We distinguish three relevant streams of research that may provide a basis for research on user-oriented innovation in the food sector: research on the formation of user preferences, research on innovation management, and research on interactive innovation. We show that the relevance of these three streams of research for the food sector depends on which type of innovation we are dealing with, and we propose a distinction of three types of food innovations depending on which actors in the food chain are involved in the innovation process. We conclude that while much relevant material exists, little has been specifically developed for or applied to the food sector, and we present five topic areas where food related research is urgently needed.

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