Food Industry

Co-innovation: what are the success factors?

by Harry Bremmersa & Anna Sabidussi The problem we address in this paper is that in projects focusing on public-private cooperation to stimulate innovation in the Netherlands, initiatives often lack continuation after the study-phase. We extracted possible influencing variables from business and (transaction) cost economic theorizing, stakeholder and capability theory. Moreover,…

TOTAL QUALITY MANAGEMENT IN THE FOOD INDUSTRY – CURRENT SITUATION AND POTENTIAL IN GERMANY

by Clemens Morath and Reiner Doluschitz The requirements in terms of information availability, risk precaution and control in the food industry continue to increase. In this context the interest of companies in the Total Quality Management (TQM) approach is also increasing. This development attracts notice to Business Excellence and connected systems.…