ISSN 2413-2322 (Online)

ISSN 2221-1055 (Print)

UDS: 338.364;338.439.4;316.422;311.12 DOI:
Інноваційна діяльність та інтелектуальний капітал

The effectiveness of innovative activities of the food industry in the system of sustainable development goals of the country / Kovalenko O.V., Yashchenko L.O. // Ekonomika APK. - 2021. - № 5 - P. 46

The purpose of the article is to improve approaches to assessing the effectiveness of innovative activities of the food industry and its individual subsectors to identify prospects for development and problems that can hinder the sustainable development of this area of production and the country as a whole. Research methods. The article uses the methods of theoretical generalizations and comparisons, which made it possible to comprehensively consider and generalize methodological approaches to assessing the effectiveness of innovation in industries. When systematizing the calculated data by the intensity of innovation costs, the methods of statistical classification and grouping were used. To achieve the goal of the study, the methodology for assessing the level of manufacturability of industries has been improved (the OECD methodology is taken as a basis), which made it possible to re-evaluate the effectiveness of innovative activities in sub-sectors of the food industry with an emphasis on the computerization of production. Research results. The article presents a methodical approach to assessing the effectiveness of innovation in the food industry. The study is based on the OECD methodology for assessing the manufacturability of industries, which is to calculate the weighted average cost intensity of R & D. The application of this approach to the food industry has confirmed the too low level of its innovative manufacturability. It was found that due to the lack of relevant statistics on R&D expenditures, it is difficult to assess the effectiveness of innovation in certain sectors of the food industry. It is proposed to solve this problem with the help of capital investment indicators, which are invested in the software of industries and are directly related to the level of computerization of technological processes. The obtained indicators of the intensity of software costs are ranked in descending order and divided into three groups according to the level of computerization, which characterizes the efficiency of innovation, as its level increases profits and profitability in industries. This will contribute to the goals of sustainable development of the country (including goals 2 and 9) and increase the competitiveness of the food industry. Scientific novelty. A methodological approach to assessing the effectiveness of innovative activities of sub-sectors of the food industry in Ukraine is proposed, which will contribute to the formation of a new look at the research methodology of this area of knowledge. Practical significance. Designed for professionals in the field of food industry economics, scientists, teachers, graduate students and students of higher educational institutions. The results of the study can be used by experts to assess the level of manufacturability of industries. Tabl.: 3. Refs.: 30.
Key words: efficiency; innovative activity; sustainable development; level of manufacturability; cost intensity coefficient; food industry


  1. Aguiler, J.M. (2006). Perspective Seligman lecture 2005 food product engineering: Building the right structures. Journal of the Science of Food and Agriculture, vol. 86, pp. 1147–1155 [In English].
  2. Archive: Europe 2020 indicators - R&D and innovation (2018). Retrieved from: [In English].
  3. Bigliardi, B., Ferraro, G., Filippelli, S. & Galati, F. (2020). Innovation Models in Food Industry: A Review of The Literature. Journal of Technology Management & Innovation, vol.15 (3), pp. 97-108 [In English].
  4. Bigliardi, B., Ferraro, G., Filippelli, S. & Galati, F. (2020). The past, present and future of open innovation. European Journal of Innovation Management. Retrieved from: [In English].
  5. Cillo, V., Rialti, R., Bertoldi, B. & Ciampi F. (2019). Knowledge management and open innovation in agri-food crowdfunding. British Food Journal, vol. 121 (2), pp. 242-258 [In English]. doi:10.1108/BFJ-07-2018-0472.
  6. Ekezie, F.G. C., Sun, D.W. & Cheng, J.H. (2017). A review on recent advances in cold plasma technology for the food industry: Current applications and future trends. Trends in Food Science & Technology, 69, pp. 46-58 [In English].
  7. Emamisaleh, K., Rahmani, K. & Iranzadeh, S. (2018). Sustainable supply chain management practices and sustainability performance in the food industry. The South East Asian Journal of Management, vol. 12 (1), pp. 1-19 [In English].
  8. FoodDrinkEurope-Data-Trends-2020-digital (2020). Retrieved from: [In English].
  9. Franceschelli, M.V., Santoro, G. & Candelo, E. (2018). Business model innovation for sustainability: a food start-up case study. British Food Journal, vol. 12 (10), pp. 2483-2494 [In English].
  10. Garzon Delvaux, P.A., Hockmann, H., Voigt, P., Ciaian, P., Gomez y Paloma, S. (2018). The impact of private R&D on the performance of food-processing firms: Evidence from Europe, Japan and North America. Report to the FP7 IMPRESA project. Publications Office of the European Union, Luxembourg [In English].
  11. He, X., Deng, H. & Hwang, H.M. (2019). The current application of nanotechnology in food and agriculture. Journal of Food and Drug Analysis, vol. 27 (1), pp. 1-21 [In English].
  12. Khramtsov, A.G., Evdokimov, I.A., Lodygin, A.D. & Budkevich, R.O. (2014). Technology development for the food industry: a conceptual model. Foods and Raw Materials, vol. 2 (1), pp. 22-26. Retrieved from publication/262831549_Technology_Development_for_the_Food_Industry_A_Conceptual_Model [In English].
  13. Majid, I., Nayik, G.A., Dar, S.M., Nanda, V. (2018). Novel food packaging technologies: Innovations and future prospective. Journal of the Saudi Society of Agricultural Sciences, vol. 17 (4), pp. 454-462 [In English].
  14. Masood, H. & Trujillo, F.J. (2016). Engineering properties of foods. Reference Module in Food Sciences. Retrieved from: https://www.sciencedirect [in English]. doi:10.1016/B978-0-08-100596-5.03418-1 [In English].
  15. Matthew, N.O., Sadiku, Damilola S., Adesina and Sarhan M. (2019). Musa Food Engineering. International Journal of Trend in Research and Development, vol. 6 (1), pp. 90-91. Retrieved from [In English].
  16. Menrad, K. (2004). Innovations in the Food Industry in Germany. Research Policy, vol. 33 (6), pp. 845-878. Retrieved from [In English].
  17. Niranjan, K. (2016). A possible reconceptualization of food engineering. Food and Bioproducts Processing, vol. 99, pp. 78-89. Retrieved from [In English]. ISSN 0960-3085. doi:10.1016/j.fbp.2016.04.003.
  18. OECD Taxonomy of Economic Activities Based on R&D Intensity: OECD Science (2016). Technology and Industry Working Papers, no. 4, 25 p. Retrieved from: [In English].
  19. Rabadán, A., González-Moreno, Á., & Sáez-Martínez, F.J. (2019). Improving firms’ performance and sustainability: The case of ecoinnovation in the agri-food industry. Sustainability, vol. 11, p. 5590 [In English].
  20. Research and innovation statistics at regional level (2020). Retrieved from: [In English].
  21. Rauter, R., Perl-Vorbach, E. & Baumgartner, R.J. (2017). Is open innovation supporting sustainable innovation? Findings based on a systematic, explorative analysis of existing literature. International Journal of Innovation and Sustainable Development, vol. 11 (2-3), pp. 249-270 [In English].
  22. Saguy, I.S. (2016). Challenges and opportunities in food engineering: Modeling, virtualization, open innovation and social responsibility. Journal of Food Engineering, vol. 176, pp. 2-8 [In English].
  23. Saguy, S. & Taoukis, P.S. (2017). From open innovation to enginomics: paradigm shifts. Trends in Food Science & Technology, vol. 60, pp. 64-70 [In English].
  24. Saguya, I.S., Roosb, Y.H. & Cohen, E. (2018). Food engineering and food science and technology: Forward-looking journey to future new horizons. Innovative Food Science and Emerging Technologies, vol. 47, pp. 326-334. [In English].
  25. Santeramo, F.G., Carlucci, D., De Devitiis, B., Seccia, A., Stasi, A., Viscecchia, R. & Nardone, G. (2018). Emerging trends in European food, diets and food industry. Food Research International, no. 104, 39-47 [In English].
  26. Santoro, G., Ferraris, A. & Winteler, D.J. (2019). Open innovation practices and related internal dynamics: case studies of Italian ICT SMEs. EuroMed Journal of Business, vol. 14 (1), pp. 47-61 [in English]. doi:10.1108/EMJB-05-2018-0031.
  27. Stanco, M., Nazzaro, C., Lerro, M. & Marotta, G. (2020). Sustainable Collective Innovation in the Agri-Food Value Chain: The Case of the “Aureo” Wheat Supply Chain. Sustainability, vol. 12, p. 5642 [In English].
  28. The 2020 EU Industrial R&D Investment Scoreboard, European Commission, JRC/DG R&I. (2020). Retrieved from: [In English].
  29. Ispolzovanie innovatsionnogo potentsiala mozhet sposobstvovat ustoychivomu razvitiyu v Vostochnoy Evrope i Yuzhnom Kavkaze: issledovanie Evropeyskoy Ekonomicheskoy Komissii OON [Leveraging innovation potential can contribute to sustainable development in Eastern Europe and the South Caucasus: a study by the United Nations Economic Commission for Europe] (2020). Retrieved from: economic-cooperation-and-integration/press/ispolzovanie-innovacionnogo-potenciala-mozhet [In Russian].
  30. Obzor stran. Issledovanie Evropeyskoy Ekonomicheskoy Komissii OON [Country overview. Study by the United Nations Economic Commission for Europe] (2020). Retrieved from: [In Russian].
Read article: ekonomikaapk_2021_05_p_46_56.pdf