Development and implementation of a model for promoting innovation in traditional food products through academic entrepreneurship

Leandro Oliveira*, Eduardo L. Cardoso

*Corresponding author for this work

Research output: Contribution to journalArticlepeer-review

Abstract

Traditional food products are products made in a specific way according to the gastronomic heritage and known due to their sensory properties and associated with a specific local area, region or country. These products are often associated with rural areas lacking sources of innovation and competitiveness. This study aims to develop and implement a model to promote innovation in traditional food products through academic entrepreneurship, integrating it with a perspective of product development. The development of the model was based on the program and the contest developed under the Newfood Project, where a process for product innovation was incorporated. The developed model proved to be easy to implement and replicate among PhD students and researchers in the areas of food biotechnology, food science and nutrition. Its implementation, with a new product development process, allowed the prototyping of innovative products in the traditional products sector.
Original languageEnglish
JournalJournal of Culinary Science and Technology
DOIs
Publication statusAccepted/In press - 2021

Keywords

  • Academic entrepreneurship
  • Innovation
  • New product development
  • Newfood
  • Traditional foods

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