РАЗРАБОТКА И РЕАЛИЗАЦИИ ИННОВАЦИОННЫХ ПРОЕКТОВ И ПРОГРАММ В СФЕРЕ ЗДОРОВОГО ПИТАНИЯ НА ОСНОВЕ КОНЦЕПТУАЛЬНОГО ПРОЕКТИРОВАНИЯ

Development and Realization of Innovative Projects and Programs in the Sphere of Healthy Food on the Basis of Conceptual Designing

Larisa A. Mayurnikova ^a

Sergey V. Novoselov ^b

Nikolaj V. Gornikov ^a

Sheveleva G. I. ^a

Affiliation

a Kemerovo Technological Institute of The Food Industry

b Altai State Technical University. II Polzunova

Copyright ©Mayurnikova et al. This is an open access article distributed under the terms of the Creative Commons Attribution 4.0. (http://creativecommons.org/licenses/by/4.0/), allowing third parties to copy and redistribute the material in any medium or format and to remix, transform, and build upon the material for any purpose, even commercially, provided the original work is properly cited and states its license.

Abstract

The article deals with the peculiarities of the development and realization of innovative projects and programs on the basis of conceptual designing for food sphere. The example of the project of functional foods and the programs of school food are considered. Seven rules for innovative activity are offered. They give a chance to design a project (program) within the limits of innovative development laws and to reach the desired result, namely the promotion of the project (program) to the market.

Keywords

Novation, innovation, innovative project and program, innovative potential, food sphere

REFERENCES

Новоселов, С.В. Теоретические основы формирования аналитической системы управления инновационным развитием в региональных условиях // Ползуновский вестник. - 2009. - № 4. - С. 4-14.
Новоселов, С.В. Формирование системы управления инновационным развитием предприятий и организаций в условиях региона на основе когнитивного подхода / С.В. Новоселов, Л.А. Козлов // Ползуновский вестник. - 2009. - № 4. - С. 15-20.

How to quote?

About journal