Caisial
innovation in the food industry
Our method
The Center aims to make available to companies operating in the food sector, both large and small and medium-sized, equipped structures and different professionals that can integrate in a coordinated and synergistic way with the company management to offer assistance in identifying an innovative idea that responds to the expressed and latent needs of consumers and distribution.
Recourse to the academy to make up for business shortcomings or to create synergies is not a new fact, proof of this is the existence of multiple collaborations at local and national level between companies and university departments and the many actions promoted for this purpose by MIUR.
However, it is believed that the strength of the Federico II University project is the fact that it can provide companies with a context in which professionalism and technical structures operate in a coordinated manner according to the dictates of concurrent engineering.
Potential
Evaluate among various innovative hypotheses the most current one with the highest probability of success.
Feasibility
Evaluate the economic/financial feasibility of an innovative idea and the legislative opportunities to implement it.
Prototypes and processes
Provide companies with a technological incubator to develop processes and products at a prototype level, train and update company managers on the culture of product and process innovation.
