Fant 21 publikasjoner.
Knowledge bases, innovation and sustainability - When tradition meets novelty in the food industry
Trends in Food Science & Technology, 2024 Vitenskapelig artikkel
Design-led innovation for more plant-based food: An interdisciplinary approach to more consumer-centric product development
International Journal of Food Design, 2023 Vitenskapelig artikkel
High innovation intensity in fish farming: The role of openness in innovation and strategy
Aquaculture Economics & Management, 2023 Vitenskapelig artikkel
Expert evaluation of co-created snack ideas by children in two settings: Creative focus group and online platform.
Science Talks, 2023 Vitenskapelig artikkel
The Implementation of Emerging Clean Technologies and Circular Value Chains: Challenges from Three Cases of By-Product Valorization
2022 Vitenskapelig Kapittel/Artikkel/Konferanseartikkel
Incumbents’ Capabilities for Sustainability-Oriented Innovation in the Norwegian Food Sector—an Integrated Framework
Circular Economy and Sustainability, 2022 Vitenskapelig artikkel
Design-led innovation for more plant-based food – an interdisciplinary approach to more consumer-centric product development
Perceived usefulness of design thinking activities for transforming research to impact.
Food Control, 2022 Vitenskapelig artikkel
How knowledge bases affect sustainable product development in the food industry
Creative innovation in gastronomy services
Revue Europeenne d' Economie et Management des Services (REEMS), 2022 Vitenskapelig artikkel
A Systems Integral Approach in Exploring Creative Innovation in Culinary Research: The Example of Seaweed in the Context of the New Nordic Cuisine
International journal of food studies, 2022 Vitenskapelig artikkel
Increasing Openness in Industry-Academia Collaboration through Cocreation and experience-based Working
2019 Vitenskapelig Kapittel/Artikkel/Konferanseartikkel
Informal social learning dynamics and entrepreneurial knowledge acquisition in a micro food learning network
International Journal of Entrepreneurship and Innovation, 2022 Vitenskapelig artikkel
Approaching FoodTech: some preliminary considerations
2021 Vitenskapelig Kapittel/Artikkel/Konferanseartikkel
Co-creation of a healthy dairy product with and for children
Food Quality and Preference, 2021 Vitenskapelig artikkel
Radical innovation in a conservative industry. Selected cases of new product development in the Norwegian food industry
2021 Doktorgradsavhandling
Moving Consumers along the Innovation Adoption Curve: A New Approach to Accelerate the Shift toward a More Sustainable Diet
Sustainability, 2021 Vitenskapelig artikkel
From Food Product to Food Experience: How to Use Design Thinking to Service Vulnerable Populations and Improve Their Food Well-Being
Children as food designers: The potential of co-creation to make the healthy choice the preferred one
International Journal of Food Design, 2020 Vitenskapelig artikkel
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