Midway seminar: How does the Norwegian food industry act during innovation processes?
A study on new product failure rate and systematic differences between successful and unsuccessful innovation projects in the food industry.
Sveinung Grimsby. Photo: Nofima
Sveinung Grimsby is a PhD fellow at TIK Centre for Technology, Innovation, and Culture. This seminar marks his midway evaluation.
Will it be possible to unveil a pattern for success vs failure in the Norwegian food industry? What is the actual failure rate among new food products? How are the most successful innovation processes managed in terms of openness, disruptiveness, service, design and prototyping? These are all areas I would like to get a better understanding of during my PhD project.
After working for the food industry for ten years, at the applied research institute Nofima, I am moving from nature science towards social science during innovation studies. I find it interesting how firms in the food industry cooperate with commercial suppliers, R&D producers, the state and various users in their processes of coming up with new products and services.
The food industry has little IPR protection as many other industries making mutual trust a bigger issue for this sector. The food industry is an old rooted sector with a few big players, high protection of domestic commodities, but with big turnover and a high number of employees. Understanding how the Norwegian food industry may organize better for innovation may make an economic impact for the industry.
- Magnus Gulbrandsen, UiO -TIK
Taran Mari Thune, UiO -TIK
Per Ingvar Olsen, Handelshøyskolen BI