Information on the thesis

The dissertation is devoted to the disclosure of the theoretical and methodological foundations and the development of practical recommendations for the management of innovative potential of economic entities of the food industry in Ukraine.

The author investigated the economic essence and offered his own interpretation of the innovation potential. The innovative potential at all levels of the national economy is considered. After analyzing varied approaches to the definition of the essence of innovation potential, the author proposed an own interpretation of the innovation potential. Based on the principles of management of innovative potential, tasks and conditions of management of innovation activity at all levels of the national economy, an own approach to the definition of management of the innovative potential of economic entities is proposed.

In the dissertation it is determined that the potential of the economic entity creates the potential of the industry. The aggregate of innovative potential of interconnected industries forms the innovative potential of the country’s economy. Thus, the basis of the formation of innovative potential of country is the innovative potential of the economic entity as a primary link in the national economy.

The theoretical and methodological basis of estimation of the level of innovation potential of economic entities of the food industry with the allocation of economic, organizational, technical, financial, investment and management components and the level of motivation to respond to a competitive situation, which is based on the identification of such indicators as the growth rate of sales (innovative), the threat that innovation activity (innovation) represents to the traditional type of activity (traditional product), the level of interconnection in innovation (product innovation) and current activity (traditional products) and a factor that takes into account the reaction of competitors to innovation.

The scientific and methodological provisions concerning about the formation and selection of a strategy for the development of economic entities of the food industry are designed on the basis of the proposed matrix of innovation potential and motivation to respond to a competitive situation. It has practical application in the context of management of innovative development of economic entities and allows improving the quality of adoption managerial decisions on the effectiveness of using innovative potential by economic entities.

The approbation of the proposed methodology is made on the example of economic entities of the food industry: PJSC “Wimm-Bill-Dann” and JSC “Molochny Alliance”. The level of innovation potential and the level of motivation for responding to the competitive situation for the investigated economic entities are determined. The proposals for improving of the management of innovative potential for the investigated economic entities are formulated.

The directions of increasing the efficiency of management of innovation potential at all levels of the national economy are proposed on the basis of a sequential-parallel approach to management. It is proposed the definition of segments of powers of the management bodies of innovation activity at all levels of management. It has been established that the management of innovative potential should be based on the relationship between the state, regional, local levels and the level of economic entities of the food industry.

The author has outlined the opportunities of development of public-private relations in the food industry, aimed at developing and strengthening the innovative potential of economic entities due to the renewal and modernization of production, as well as the wide introduction of new technologies. The possibilities of reducing the energy consumption of products for economic entities of the food industry on the basis of energy saving are considered.

Keywords: innovation potential, management of innovative potential, innovation development, innovations, innovative activity, innovation policy, food industry, economic entities of the food industry.