Análisis bibliométrico para la identificación de factores de innovación en la industria alimenticia
Main Article Content
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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Referencias
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Chesbrough, H. (2003). Open innovation: The new imperative for creating and profiting from technology. Boston, MA: HBS Press.
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Dawson, B. K., Young, L., Tu, C., & Chongyi, F. (2014). Co-innovation in networks of resources - A case study in the Chinese exhibition industry. Industrial Marketing Management, 43(3), 496-503. doi:10.1016/j.indmarman.2013.12.017
Di Vita, G., Chinnici, G., & D'Amico, M. (2014). Clustering attitudes and behaviours of Italian wine consumers. Quality - Access to Success, 15(1), 54-61.
Dobrzykowski, D., Tran, O., & Tarafdar, M. (2010). Value co-creation and resource based perspectives for strategic sourcing. Strategic Outsourcing: An International Journal, 3(2), 106-127. doi:10.1108/17538291011060330
Doyon, M., & Labrecque, J. (2008). Functional foods: A conceptual definition. British Food Journal, 110(11), 1133-1149. doi:10.1108/00070700810918036
Duarte, V., & Sarkar, S. (2011). Separating the wheat from the chaff – a taxonomy of open innovation. European Journal of Innovation Management, 14(4), 435-459. doi:10.1108/14601061111174907
Enkel, E., Gassmann, O., & Chesbrough, H. (2009). Open R&D and open innovation: exploring the phenomenon. R & D Management, 39(2009), 311-316. doi:10.1111/j.1467-9310.2009.00570.x
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Filieri, R. (2013). Consumer co-creation and new product development: A case study in the food industry. Marketing Intelligence and Planning, 31(1), 40-53. doi:10.1108/02634501311292911
Fortuin, F. T. J. M., & Omta, S. W. F. (2009). Innovation drivers and barriers in food processing. British Food Journal, 111(8), 839-851. doi:10.1108/00070700910980955
Galvagno, M., & Dalli, D. (2014). Theory of value co-creation: a systematic literature review. Managing Service Quality, 24(6), 643-683. doi:10.1108/MSQ-09-2013-0187
Huston, L., & Sakkab, N. (2006). Connect and develop: inside Procter and Gamble's new model for innovation. Harvard Business Review, 84, 58-66.
Indaco-Patters, S., Fearon, C., Nolan, C., & Warden, K. (2013). Micro-ecopreneurs and the UK food industry: Short-term fad or sustainable reality? Industrial and Commercial Training, 45(6), 330-335. doi:10.1108/ICT-02-2013-0004
Johnson, M. (2012). Editors’ response: The uses and abuses of bibliometrics. Reproductive BioMedicine Online, 25(4), 435. doi:10.1016/j.rbmo.2012.07.012
Johnson, M., Cohen, J., & Grudzinskas, G. (2012). The uses and abuses of bibliometrics. Reproductive BioMedicine Online, 24(5), 485-486. doi:10.1016/j.rbmo.2012.03.007
Kamalski, J., & Kirby, A. (2012). Bibliometrics and urban knowledge transfer. Cities, 29(2), S3-S8. doi:10.1016/j.cities.2012.06.012
Kandybin, A., & Kihn, M. (2004). Raising your return on innovation investment. Strategy + Business, 35, 1-12.
Kearney, J. (2010). Food consumption trends and drivers. Philosophical Transactions of the Royal Society B. Biological Sciences, 365(1554), 2793-2807. doi:10.1098/rstb.2010.0149
Kemp, S. E. (2013). Consumers as part of food and beverage industry innovation. Open Innovation in the Food and Beverage Industry, 109-138. doi:10.1533/9780857097248.2.109
Kirby, A. (2011). The bibliometrics of urban creativity and CCS. City, Culture and Society, 2(3), 169-171. doi:10.1016/j.ccs.2011.09.002
Kline, S., & Rosenberg, N. (1986). An overview of innovation. En R. Landau & N. Rosenberg (eds.), The Positive Sum Strategy: Harnessing Technology for Economic
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Kostoff, R. N., Tshiteya, R., Pfeil, K. M., Humenik, J. A., & Karypis, G. (2005). Power source roadmaps using bibliometrics and database tomography. Energy, 30(5), 709-730. doi:10.1016/j.energy.2004.04.058
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nov 30, 2015
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Pineda Ospina, D. L. (2015). Análisis bibliométrico para la identificación de factores de innovación en la industria alimenticia. AD-Minister, (27), 95–126. https://doi.org/10.17230/ad-minister.27.5
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Universidad del Valle
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Diana Lorena Pineda Ospina, Universidad del Valle
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