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New Concepts of Innovation in Economic Sciences – Implications in the Field of Food Economy

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  • Juchniewicz Małgorzata
  • Grzybowska Barbara

    (University of Warmia and Mazury in Olsztyn, Poland)

Abstract

The development of innovation theory points to the growing importance of innovation in the processes occurring in the economy. The paper characterizes evolutionary changes innovation models - starting with the linear models up to the cooperation network concept. Particular attention was paid to the creation of contemporary models of innovation and the possibility of their implementation in the food industry. It was found that innovation should increasingly be based on the concept of open innovation. It assumes the active participation of many actors in the creation of cross-organizational knowledge and skills improvement. This trend may be the answer to food industry companies to the growing competitive pressure in global markets.

Suggested Citation

  • Juchniewicz Małgorzata & Grzybowska Barbara, 2015. "New Concepts of Innovation in Economic Sciences – Implications in the Field of Food Economy," Scientific Annals of Economics and Business, Sciendo, vol. 62(2), pages 141-150, July.
    • Handle: RePEc:vrs:aicuec:v:62:y:2015:i:2:p:141-150:n:1
    DOI: 10.1515/aicue-2015-0010
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    References listed on IDEAS

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    1. Dahlander, Linus & Gann, David M., 2010. "How open is innovation?," Research Policy, Elsevier, vol. 39(6), pages 699-709, July.
    2. Philip Cooke & Loet Leydesdorff, 2006. "Regional Development in the Knowledge-Based Economy: The Construction of Advantage," The Journal of Technology Transfer, Springer, vol. 31(1), pages 5-15, January.
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