Análisis bibliométrico para la identificación de factores de innovación en la industria alimenticia

Main Article Content

Diana Lorena Pineda Ospina

Keywords

Innovación, Industria Alimenticia, Análisis Bibliométrico

Resumen

El artículo que se presenta a continuación plantea el objetivo de identificar los principales factores de la innovación expuestos en la literatura especializada en la industria alimenticia. Para su desarrollo, se realizó un ejercicio bibliométrico orientado al análisis de artículos científicos en el sector. A partir de los resultados, se concluye que los principales factores para la innovación en la industria alimenticia se asocian a los canales de comunicación y la participación en el proceso productivo de los clientes, proveedores o instituciones públicas o privadas (como universidades o Centros de Investigación). De acuerdo con los vínculos creados entre los actores involucrados, se genera un intercambio de conocimiento o información relacionada, principalmente, con la calidad de vida, nutrición y eficiencia en la producción, impactando así el desarrollo de productos, cambios a la oferta existente o transformaciones de los procesos productivos. En esta perspectiva, la innovación en la industria se adscribe a la “Innovación abierta”, donde la “Coinnovación” y “Cocreación” son claves para la relación de intercambio, y participación, de los actores involucrados.

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