{"id":6616,"date":"2021-03-12T10:47:39","date_gmt":"2021-03-12T08:47:39","guid":{"rendered":"http:\/\/journals.khnu.km.ua\/vestnik\/?p=6616"},"modified":"2021-06-11T14:11:02","modified_gmt":"2021-06-11T11:11:02","slug":"%d1%82%d0%b5%d1%85%d0%bd%d0%be%d0%bb%d0%be%d0%b3%d1%96%d1%87%d0%bd%d1%96-%d1%96%d0%bd%d0%bd%d0%be%d0%b2%d0%b0%d1%86%d1%96%d1%97-%d0%b2-%d0%b7%d0%b0%d0%b1%d0%b5%d0%b7%d0%bf%d0%b5%d1%87%d0%b5%d0%bd","status":"publish","type":"post","link":"https:\/\/journals.khnu.km.ua\/vestnik\/?p=6616","title":{"rendered":"\u0422\u0435\u0445\u043d\u043e\u043b\u043e\u0433\u0456\u0447\u043d\u0456 \u0456\u043d\u043d\u043e\u0432\u0430\u0446\u0456\u0457 \u0432 \u0437\u0430\u0431\u0435\u0437\u043f\u0435\u0447\u0435\u043d\u043d\u0456 \u043a\u043e\u043d\u043a\u0443\u0440\u0435\u043d\u0442\u043e\u0441\u043f\u0440\u043e\u043c\u043e\u0436\u043d\u043e\u0441\u0442\u0456 \u043f\u0456\u0434\u043f\u0440\u0438\u0454\u043c\u0441\u0442\u0432 \u0445\u0430\u0440\u0447\u043e\u0432\u043e\u0457 \u043f\u0440\u043e\u043c\u0438\u0441\u043b\u043e\u0432\u043e\u0441\u0442\u0456"},"content":{"rendered":"

<\/p>\n

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TECHNOLOGICAL INNOVATIONS IN ENSURING THE COMPETITIVENESS OF FOOD INDUSTRY ENTERPRISES<\/p>\n

\"\"<\/a> \u0421\u0442\u043e\u0440\u0456\u043d\u043a\u0438: 291-297. \u041d\u043e\u043c\u0435\u0440: \u2116<\/strong>6, 2020 (28<\/strong>8)<\/strong><\/p>\n

\u0410\u0432\u0442\u043e\u0440\u0438:<\/strong>
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\n\u0417\u0430\u0432\u0433\u043e\u0440\u043e\u0434\u043d\u0456\u0439 \u0410. \u0412.,\u00a0\u0428\u0430\u043f\u043e\u0432\u0430\u043b\u043e\u0432\u0430 \u0456. \u041e.
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\n\u00ab\u0412\u0456\u0434\u043a\u0440\u0438\u0442\u0438\u0439 \u043c\u0456\u0436\u043d\u0430\u0440\u043e\u0434\u043d\u0438\u0439 \u0443\u043d\u0456\u0432\u0435\u0440\u0441\u0438\u0442\u0435\u0442 \u0440\u043e\u0437\u0432\u0438\u0442\u043a\u0443 \u043b\u044e\u0434\u0438\u043d\u0438 \u00ab\u0423\u043a\u0440\u0430\u0457\u043d\u0430\u00bb<\/p>\n

Lagodiienko Volodymyr
\nOdessa National Academy of Food Technologies
\nZavgorodniI A.,\u00a0Shapovalova I.
\nMykolayiv Interregional Institute for the Development of Human Rights of the Higher Educational Institution
\n\u00abOpen International University of Human Development \u00abUkraine\u00bb<\/p>\n

\u00a0<\/strong>DOI:<\/strong>\u00a0https:\/\/www.doi.org\/10.31891\/2307-5740-2020-288-6-48<\/a>
\n\u041d\u0430\u0434\u0456\u0439\u0448\u043b\u0430 \/ Paper received :<\/strong> 12.11.2020
\n\u041d\u0430\u0434\u0440\u0443\u043a\u043e\u0432\u0430\u043d\u0430 \/ Paper Printed :<\/strong> 04.01.2021<\/p>\n

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\u0420\u043e\u0437\u0448\u0438\u0440\u0435\u043d\u0430 \u0430\u043d\u043e\u0442\u0430\u0446\u0456\u044f \u0430\u043d\u0433\u043b\u0456\u0439\u0441\u044c\u043a\u043e\u044e \u043c\u043e\u0432\u043e\u044e<\/strong><\/p>\n

Maintaining and strengthening the position of food industry enterprises in the market, ensuring a sufficient level of competitiveness becomes possible only on condition of activation of innovation activity, modernization of production, introduction of technological innovations related to the development of both technologically new and significantly technologically improved products and processes. The purpose of the article is to study the problems and priority areas for the implementation of technological innovations as a determining factor in increasing the competitiveness of food industry enterprises. The methodological basis of the study was the fundamental provisions of economic science, the theory of innovation and innovative development. The research results are formulated on the basis of the use of methods of generalization and systematization, statistical analysis, logical generalization. In the process of studying the peculiarities of the course of innovative processes in Ukraine, it was revealed that in the total number of innovatively active enterprises of the domestic industry, 20-25% carry out their activities in the food industry. Based on the results of monitoring the implementation of new technological processes and innovative products in the food industry, it was found that the innovative activity of enterprises in the industry is mainly aimed at updating the assortment; there is a significant predominance of the introduction of product innovations in comparison with process innovations. The current situation demonstrates the orientation of companies towards insignificant improvement of products and production technologies, in which the technical and technological level remains almost unchanged. Technological innovations occupy too low a share in the total number of new technologies and new types of products produced by the enterprises of the industry, which gives grounds to state the absence of a strategic direction for the radical modernization of production. Taking into account the features and problems of the functioning of the food industry sectors made it possible to identify priority areas for the introduction of technological innovations for each of them. This approach allows you to concentrate limited resources and direct the innovative potential to the implementation of key areas of innovation, will become a prerequisite for ensuring effective development and increasing the competitiveness of food manufacturers and achieving a technical and technological level that will meet modern progressive global trends.
\nKeywords:<\/strong> innovation activity, food industry competitiveness, technological innovation, product innovation, process innovation.<\/p>\n

References<\/strong><\/p>\n

    \n
  1. Chebotarov, V.A. (2011). Doctrinal principles of development of food and processing industry of Ukraine. Economic Bulletin of Donbass, 2011, no. 3, pp. 4-9 (in Ukrainian).<\/li>\n
  2. Nosachenko, O.A. (2020). Peculiarities of formation of scenarios of development of food industry enterprises in crisis conditions of management. Economic space, 2020, no. 163, pp. 92-96 (in Ukrainian).<\/li>\n
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