Title: Innovation and commercialisation dynamics in agri-food industry under contemporary forcing functions
Authors: Ilhami Yildiz
Addresses: Interdisciplinary PhD Program, Faculty of Graduate Studies, Dalhousie University, Halifax, NS B3H 4H6, Canada
Abstract: Innovation and commercialisation turned into a more collaborative activity due to the shrinking technology life cycles and the current complexity of emerging technologies dispersing across different industries and therefore exceeding beyond the internal capacities of most firms. Agri-food innovation and commercialisation can be fully studied within the context of three main clusters: global agri-food and health demand, bioeconomy, and the environment, each adding spatially and temporally varying value to the overall industry. A well designed and established bioeconomy will bring agri-food production, agricultural biomass, energy and the environment all together for economically, environmentally and socially sustainable operations and rural communities while the industry is adapting to a warmer and more variable climate and many other forcing functions around the globe. This article examines the research, innovation and commercialisation dynamics in agri-food industry under contemporary forcing functions such as climate change, environmental consciousness, growing populations, rising incomes, and changing lifestyles.
Keywords: research and development; invention; innovation; diffusion; commercialisation; agri-food industry; forcing functions; climate change; consumer acceptance; adaptation; resistance.
International Journal of Research, Innovation and Commercialisation, 2020 Vol.3 No.1, pp.1 - 21
Received: 22 Jul 2019
Accepted: 01 Aug 2019
Published online: 20 Aug 2020 *