Abstract
I: The Determinants of Innovation.- 1. Innovation and Consumers' Choice.- 2. Demand-side Constraints on the Introduction of New Food Technologies: the Case of Food Irradiation.- 3. Price and Non-Price Competition and Market Structure in the Single European Market.- 4. Concentration Change and Countervailing Power in the U.S. Food Manufacturing Industries.- 5. Building Partnerships and Alliances in the European Food Industry.- 6. Innovation and Vertical Competition in the Food System.- 7. Product Innovation in the Food Industry: Nature, Characteristics and Determinants.- II: Firm's Organization and Performance.- 8. Product and Process Innovation Management in the Dutch Agro-Food Industry: Some Empirical Results.- 9. Marketing Organization, Innovation and Agricultural Cooperatives.- 10. Internationalization and Competition in the Food Industry.- 11. Technological Change and Concentration of Firms: An Empirical Application to the Food Industry of Lombardy.- 12. Industrial Standards as Driving Forces of Corporate Innovation and Internationalization.- 13. Acquisitions, Agreements and Innovation in the Italian Food Industry.- 14. Economics of Vertical Market Competition.- III: Case-Studies.- 15. Product Development and Conduct in a Competitive Food Market: The Case of the Greek Sausage Industry.- 16. Competitive Position of Dairy Products in the Food Industry.- 17. Biotechnology and Vertical Integration in the Dutch Potato Chain.- 18. Evolution of Consumers' Preferences and Innovation: The Case of Italian Foods with Denominations of Origin.- 19. An Innovation in the Italian Milk Filiere: The Case of High Quality Liquid Milk.- 20. Combined Roles of Process and Product Innovations in the Food Industries.- 21. Technical and Organisational Innovations in the Food System: the Case of Fresh Products in France.- 22. The Role of Process and Product Innovation in the Reorganisation of the Principal Beef Slaughtering Firms in Italy.- 23. Invention Patents in Italian Agro-food Industry: Analysis of the Period 1967-1990.
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