35. Transferring Emerging Food Technologies into the Market Place

  1. Howard Q. Zhang2,
  2. Gustavo V. Barbosa-Cánovas3,
  3. V.M. Balasubramaniam4,5,
  4. C. Patrick Dunne6,
  5. Daniel F. Farkas7 and
  6. James T.C. Yuan8
  1. Authos Yannakou

Published Online: 20 APR 2011

DOI: 10.1002/9780470958360.ch35

Nonthermal Processing Technologies for Food

Nonthermal Processing Technologies for Food

How to Cite

Yannakou, A. (2010) Transferring Emerging Food Technologies into the Market Place, in Nonthermal Processing Technologies for Food (eds H. Q. Zhang, G. V. Barbosa-Cánovas, V.M. Balasubramaniam, C. P. Dunne, D. F. Farkas and J. T.C. Yuan), Wiley-Blackwell, Oxford, UK. doi: 10.1002/9780470958360.ch35

Editor Information

  1. 2

    USDA Western Regional Research Center, 800 Buchanan St., Albany, CA 94710, USA

  2. 3

    Center for Nonthermal Processing of Food, Washington State University, Pullman, WA 99164-6120, USA

  3. 4

    Department of Food Science and Technology, USA

  4. 5

    Department of Food Agricultural and Biological Engineering, The Ohio State University, 333 Parker Food Science and Technology Building, 2015 Fyffe Court, Columbus, OH 43210-1007, USA

  5. 6

    Science, Technology and Applied Research Directorate, U.S Army Natick Soldier R, D & E Center, 15 Kansas Street, Natick, MA 01760, USA

  6. 7

    Department of Food Science and Technology, Oregon State University, Corvallis, OR 97331-6602, USA

  7. 8

    Pepsico Beverages & Foods, 100 Stevens Avenue, Valhalla, NY 10595, USA

Author Information

  1. CSIRO Food and Nutritional Sciences 671 Sneydes Road (Private Bag 16) Werribee, VIC 3030, Australia

Publication History

  1. Published Online: 20 APR 2011
  2. Published Print: 31 DEC 2010

ISBN Information

Print ISBN: 9780813816685

Online ISBN: 9780470958360

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Keywords:

  • transferring emerging food technologies - into the market place;
  • innovation, and sustainable implementation of incremental - as well as emerging and radical technologies;
  • emerging food processing technologies - research component of leading research institutes throughout the world;
  • obstacles to effective technology transfer - not only in “receiving” companies, also in research institutes;
  • effective strategies and tactics - assisting in sustainably transferring emerging food technologies into marketplaces;
  • thinking through approaches, transferring innovative food processing technologies - to market place, and issues considered;
  • microencapsulation technology, MicroMAXR_ - allowing incorporation of Omega-3 oils into a range of products;
  • focus in areas where “Barriers-to-Entry” are lowest;
  • focus on SMEs - start-up companies and ventures;
  • technology trends, in and outside of food industry - monitored, including other industries

Summary

This chapter contains sections titled:

  • Introduction

  • Strategies

  • Tactics

  • Conclusions

  • References