Principles, criteria and factors of implementation of innovative activity at enterprises of food industry

The subject of the research is the theoretical foundations of innovation as a promising area of
business development in the food industry in Ukraine.
The purpose of the study is to theoretically substantiate the nature, types and principles of
innovation and justify the prospects for its further development in Ukraine.
Research methods. The dialectical method of scientific cognition, analysis, method of comparison
and generalization of data are used in the work.
Results of work. The article clarifies the essence, types, principles of innovation in the food industry
in Ukraine. The directions of technological innovations by branches in the food industry are outlined.
Emphasis is placed on the need to integrate different types of innovations that provide a synergistic
effect. General and special principles of innovative development of the food industry are considered.
Types of innovations in the development of food industry enterprises are characterized. The key factors
influencing the innovative development of the food industry are identified. It is established that the
creation of a modern model of management of innovative development of the food industry is possible
through the introduction of new technological processes, the development of modern technologies, as
well as partial or complete renewal of material and technical base.
Field of application. Innovation management.
Conclusions. The results of the study suggest that the successful implementation of innovations
allows to ensure compliance with technical, environmental and social standards, increase economic
efficiency and investment attractiveness of the food industry from the point of view of external investors.