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Institutional Barriers for Food Innovation: A Study of the Brazilian Functional Food Industry

Author

Listed:
  • Oliveira, Guilherme Rodrigues
  • Vieira, Luciana Marques
  • Barcellos, Marcia Dutra De
  • Hope, Alexia

Abstract

No abstract is available for this item.

Suggested Citation

  • Oliveira, Guilherme Rodrigues & Vieira, Luciana Marques & Barcellos, Marcia Dutra De & Hope, Alexia, 2014. "Institutional Barriers for Food Innovation: A Study of the Brazilian Functional Food Industry," Journal of Operations and Supply Chain Management (JOSCM), Fundação Getulio Vargas, Escola de Administração de Empresas de São Paulo (FGV EAESP), vol. 7(1), June.
    • Handle: RePEc:ags:jjoscm:289404
    DOI: 10.22004/ag.econ.289404
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    Citations

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    Cited by:

    1. Cristina C. Amitrano & Mariarosaria Coppola & Marco Tregua & Francesco Bifulco, 2017. "Knowledge Sharing in Innovation Ecosystems: A Focus on Functional Food Industry," International Journal of Innovation and Technology Management (IJITM), World Scientific Publishing Co. Pte. Ltd., vol. 14(05), pages 1-18, October.
    2. Marilia Bossle & Marcia de Barcellos & Luciana Vieira, 2015. "Eco-innovative food in Brazil: perceptions from producers and consumers," Agricultural and Food Economics, Springer;Italian Society of Agricultural Economics (SIDEA), vol. 3(1), pages 1-18, December.

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