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"Driven by European Union policy challenges, this cutting-edge book focuses upon the Regional Innovation Impact (RII) of universities, to analyse the socioeconomic impact that universities in Europe have on their hometowns, metropolitan areas and regions. By developing a conceptual model of RII, and by applying a mixed-method 'narrative with numbers' analytical framework, the case studies presented in this book describe the RII potential and performance of twenty research-active universities throughout Europe. The findings and lessons learned are framed within the context of RII-related policy challenges within the European Commission, and possible EC funding instruments for incentivising RII within universities. Key features include an analysis of EU policy instruments and assessment frameworks for regional leadership, human capital development and knowledge transfer. Insightful and original, the lessons provided within this book will be beneficial to European, national and regional policy makers interested in approaches to incentivise universities to contribute more to regional innovation systems. It will also be of interest to university leaders and administrators who wish to develop strategies to orient their organisations towards increasing their RII"--

Economic development --- Effect of education on. --- Education --- University --- Impact --- Innovation --- Assessment --- Europe --- Regional Innovation Impact --- Smart Specialisation --- European Union countries. --- EU countries --- Euroland

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Sensory analysis and consumer research are relevant tools in innovation andnew product development, from design to commercialization. This Special Issuehas collected 13 valuable scientific contributions, including 1 review, 12 originalresearch articles and an editorial. The SI provides an interesting outlookand better understanding of sensorial analysis with the different techniques andconsumer research on new product development. Important practical applicationshave been reported on the development of different novel, functional andenhanced products (meat, fish, biscuits, yogurt, porridge, hybrid meat, molecularproducts, etc.), which helps increase knowledge in this field. This SI isvery useful for both present and future uses for the different players involved inthis kind of product development (industry, companies, researchers, scientists,marketing, merchandising, consumers, etc.).

Technology: general issues --- maize-based stiff porridge --- enrichment --- hydrothermally treated soybeans --- acceptability --- new product development --- consumer research --- sensory profiling --- meat products --- ethanol extracts of spices --- stevia --- steviol glycosides --- rebaudiosides --- Reb A --- Reb D --- Reb M --- aftertaste --- CATA --- PROP --- consumer --- preference --- food acceptability --- knowledge management --- quality --- entomophagy --- edible insect --- novel food --- check-all-that-apply method --- oat biscuit --- functional food --- yoghurt --- tea --- oolong tea --- sensory quality --- texture properties --- food design --- sensory profile --- consumer test --- meat product --- consumers --- flexitarianism --- corpus linguistics --- online product reviews --- fish valorization --- unexploited --- low commercial value --- hedonic tests --- sustainability --- product reformulation --- molecular and Note by Note products --- classical dishes --- emotions --- sensory analysis --- food quality --- sensory attributes --- new meat product development --- healthier meat products --- Quantitative Descriptive Analysis (QDA) --- Check All That Apply (CATA) --- Napping --- Flash Profile --- Temporal Dominance of Sensations (TDS) --- sensory evaluation --- sensory analytical test --- affective test --- food industry --- Regional Innovation Scheme (RIS) --- new product development (NPD) --- texture --- snacks --- ideation --- white space --- marketplace --- sensory properties --- healthier products --- food quality and safety --- quantitative descriptive analysis (QDA) --- check-all-that-apply (CATA) --- napping --- flash profile (FP) --- temporal dominance of sensations (TDS)