Open, networked and dynamic innovation in the food and beverage industry


Special issue call for papers from British Food Journal

Guest Editor

Professor Stefano Bresciani
Department of Management
University of Turin, Italy
stefano.bresciani@unito.it

 

Call for papers

This special issue will address the emerging innovation patterns based on the open innovation model (Chesbrough, 2003), clarifying through empirical contributions how these theories could be applied in the food and beverage (F&B) industry. Moreover, it will explore how the open, networked and dynamic environment influences several factors, such as: ideas and knowledge generation, new product development processes, marketing strategies and branding activities.


In this context, the open innovation paradigm has aroused considerable interest, in both the academic and the industrial world, in the last decade. However, studies on this topic have mainly focused on certain industries such as high-tech (Chesbrough, 2006; Vrontis et al., 2016). Despite the evolution of the  industry there is still scarce empirical evidence of F&B companies engaging in open innovation (Sarkar and Costa, 2008; Bigliardi and Galati, 2013; Lefebvre et al., 2015),. Specifically, the changes in the business environment within F&B industry are influencing the way firms organize innovation. The shortening of the products lifecycle, the digitalization, the changes in the consumers’ taste and needs, and other relevant factors, call for a new open and networked approach to innovation in order to accelerate innovation and reduce risks.


Therefore, this special issue intends to extend research on new innovation models in the F&B industry with reference to both small, medium and large enterprises. It will publish papers that summarize, challenge or extend existing theory and identify areas for future research.


The guest editors are seeking empirical and applied research articles, viewpoint articles, case studies and literature and reviews, which concern the following topics (but not limited to), in the F&B context:


•    External knowledge sourcing and new product development
•    User and customer-centric innovation
•    University-industry collaboration for innovation
•    Innovation through social media networks
•    The relationship among innovation, marketing and branding strategies
•    Open business model
•    M&A to improve innovativeness
•    Supply chain innovation collaborations


All the papers will be subject to the journal’s standard double-blind review procedure after a preliminary screening by the guest editor. Papers not accepted for the special issue may be considered for publication in a regular issue.

 

Submission instructions

• Manuscripts should be between 4,000 and 7,000 words (including references and appendices and allowing for figures and tables) and formatted according to the journal author guidelines.
• Submissions must be received by 9th April 2017 via the online submission system Scholar One Manuscripts: http://mc.manuscriptcentral.com/bfj. 
• Authors should indicate that the manuscript is for this special issue by selecting this from the dropdown list on Scholar One Manuscripts.

 

For further information

Please see the journal homepage or contact the guest editor.

 

References and further reading

Bigliardi, B., & Galati, F. (2013). Models of adoption of open innovation within the food industry. Trends in Food Science & Technology, 30(1), 16-26.
Chesbrough, H. W. (2003), Open innovation: the new imperative for creating and profiting from technology, Harvard Business School Press, Boston.
Chesbrough, H. (2006). Open innovation: a new paradigm for understanding industrial innovation. Open innovation: Researching a new paradigm, 1-12.
Lefebvre, V. M., De Steur, H., & Gellynck, X. (2015). External sources for innovation in food SMEs. British Food Journal, 117(1), 412-430.
Sarkar, S., & Costa, A. I. (2008). Dynamics of open innovation in the food industry. Trends in Food Science & Technology, 19(11), 574-580.
Vrontis, D., Thrassou, A., Santoro, G., & Papa, A. Ambidexterity, external knowledge and performance in knowledge-intensive firms. The Journal of Technology Transfer, 1-15.
Vrontis D., Bresciani S., Giacosa E. (2016), Tradition and Innovation in Italian Wine Family Businesses, British Food Journal, 18(8), 1883-1897.