Food R&D: Innovation and Impact

In the context of research and development in the food sector, transforming an idea into innovation requires a structured approach. For this reason, it is of particular interest to integrate existing ones with new organizational models capable of combining project management practices with those of technology transfer in order to facilitate the development of applicable and sustainable solutions. In this challenge, the models involved in managing innovation can be divided into interconnected areas, such as: the definition and selection of project ideas, the management of R&D projects, the transfer of knowledge and technologies. Therefore, the need to know how to identify the correct scouting, scanning and screening activities that allow the implementation of innovative ideas consistent with market needs and technological challenges. Technology transfer helps here to manage the combined analysis of qualitative and quantitative data, with the aim of accelerating innovation through effective project management and strategic valorization of research results. To support this change, the agri-food sector can adopt approaches that favor the contamination of ideas and openness towards the “outside”, so as to align itself with new trends, remain competitive in the food market, and drive innovation also in the technological field.