tailieunhanh - Scientific, Health and Social Aspects of the Food Industry Part 9

Tham khảo tài liệu 'scientific, health and social aspects of the food industry part 9', khoa học tự nhiên, công nghệ sinh học phục vụ nhu cầu học tập, nghiên cứu và làm việc hiệu quả | Facilitating Innovations in a Mature Industry Learnings from the Skane Food Innovation Network 229 catalyst in the development process that Skane Food Innovation Network initiated in 2006. In 2010 most of the proposals of the Foresight s concluding report have been implemented. Phase 3 - Establishing governance and credibility Parallel and in continuous dialogue with the foresight process organizational changes within SFIN took place. A new CEO Lotta Torner was recruited in 2006 and a reorganization of the board with the new county governor as chairman took place. In the dialogue with the major players from the business side it was obvious that from their perspective there had been too much emphasis on long term academic research. Given the question what SFIN as an organization could do the answer was primarily to enhance the attractiveness of the food business. For a long time the industry had faced problems with recruiting highly educated younger people. A stronger focus on supporting the latter phases of the innovation process to get new innovative products concepts and services on the market was further proposed. The period led to a greater focus on meeting places. A number of meeting places were developed. Here representatives of various interests and competencies could exchange and discuss ideas and develop creative solutions and business ideas. The existing meeting places were upgraded. The annual Network day were turned into a meeting place for most of the food sector in the region by inviting internationally renowned speakers and awarding research prizes and scholarships of a combined value of almost 100 000 euros in collaboration with a large foundation in the food and health area. Furthermore dedicated sub networks were established. A network of CEO s was formed in which the most prominent CEOs of the food business now meet on a regular basis to exchange ideas and to discuss present and future challenges. This was a direct result of a foresight activity