Innovation in Agri-Food Systems focuses on consumer-driven food product innovation using a systems-oriented approach. It integrates marketing and consumer sciences with technological aspects such as processing, logistics and information technology, and presents an integrated view of how new food product development is to be situated in a chain-oriented approach.

Attention is also paid to the impact of changes in the environment of the agri-food system on food innovation, such as the changing consumer, the growing concern about food safety and new insights in human nutrition.

Topics covered include:

• changing markets
• consumer perception of product quality
• quality function deployment
• the use of new and improved technology in food production
• logistics and information technology
• the role of regulation and legislation
• quality management and control systems such as HACCP and TQM

Contents

1. Introduction
2. Changing agri-food systems in Western countries: a marketing approach
3. Consumer behaviour with regard to food innovations: quality perception and decision-making
4. Consumer-oriented new product development: principles and practice
5. Food safety and consumer behaviour
6. Technological innovation in the food industry: product design
7. Food production: trends in system innovation
8. Nutritional aspects of food innovations: a focus on functional foods
9. Integration of innovation in the corporate strategy of agri-food companies
10. Innovations in logistics and ICT in food supply chain networks
11. Food quality management and innovation
12. Legislation and food innovation
13. Summary and future prospects

Index

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