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Transition to the principles of open innovations in the food processing industry

Author

Listed:
  • Минко И. С.

    (Санкт-Петербургский государственный университет низкотемпературных и пищевых технологий)

  • Шамина Л. К.

    (Санкт-Петербургский государственный университет низкотемпературных и пищевых технологий)

Abstract

В этой статье авторы указывают на ряд ключевых проблем инновационного менеджмента пищевой промышленности. Показано, что переход на принципы открытых инноваций есть путь решения выявленных проблем.In the article the authors specify a number of key issues for innovations management for the food processing industry. The transition to the principles of open innovations is shown as the way of solution for revealed issues.

Suggested Citation

  • Минко И. С. & Шамина Л. К., 2012. "Transition to the principles of open innovations in the food processing industry," Научный журнал НИУ ИТМО. Серия «Экономика и экологический менеджмент», CyberLeninka;Федеральное государственное автономное образовательное учреждение высшего образования «Санкт-Петербургский национальный исследовательский университет информационных технологий, механики и оптики», issue 1, pages 299-304.
    • Handle: RePEc:scn:031903:14525123
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