Opening Up Food Science Innovation
The Food Business News website noted that food scientists in the 1970s and 1980s worked in a closed innovation model. Companies protected intellectual property and trade secrets. Food scientists concentrated on product innovation designed to grow a company’s brand through market share. Now, Hamsa Thota, president of Innovation Business Development, Inc., has created the phrase “translational food science.” He proposes that food scientists consider the three c’s: creativity, communication and collaboration. Researchers, suppliers, manufacturers and “influencers” might collaborate on a project.
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