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© Prof. Dr. Stefanie Bröring

Bröring, Stefanie

Prof. Dr., Institute for Food and Resource Economics (ILR), University Bonn

Address

Rheinische Friedrich-Wilhelms-Universität Bonn
Institute for Food and Ressource Economics
Meckenheimer Allee 174
53115 Bonn

Contact

E-Mail: s.broering@ilr.uni-bonn.de
Fon: +49 228 73 3500
Homepage: https://www.lwf.uni-bonn.de/institute/ilr/tim/mitarbeiter/broering

Research topics

  • Innovation management in Food and Agribusiness: Our research group strives to empirically analyze R&D, innovation- and technology management in the food sector to e.g. identify evaluation criteria for ideas or the analysis of new organizational forms (open innovation) across complex value chains and networks in food and agribusiness.
  • Converging industries and value chains: Against this background we strive to understand: i) the process and patterns of convergence within the bioeconomy and how emerging "inter-industry" segments can be anticipated by patent- and publication analyses, ii) the particularities of innovation management in the context of convergence on the firm level (e.g. competence gaps, path dependencies, absorptive capacity), which we seek to analyze from a resource-based perspective.
  • Acceptance of technology-induced innovations across the food chain: We currently focus on: i) consumer awareness towards health ingredients, ii) acceptance of novel technologies across the food supply chain

Resources and technologies

  • Patent analysis: Anticipation of industry convergence; technology foresight
  • Value chain analysis: Analysis of emerging value chains and changing value chain structures
  • Applied econometrics: Various, among others: analysis of technology acceptance
  • Qualitative Research Methods (e.g. expert interviews, case studies): Various, among others: analysis of technology transfer in the bioeconcomy

Publications

  • Golembiewski, B., Sick, N., Bröring, S. (2015): The emerging research landscape on bioeconomy: What has been done so far and what is essential from a technology and innovation management perspective?, in: Innovative Food Science and Emerging Technologies, 29, 308-317
  • Bornkessel, S., Bröring, S., Omta, S. W. F. O., & van Trijp, H. (2014): What determines ingredient awareness of consumers? A study on ten functional food ingredients, in: Food Quality and Preference, 32 (C), 330-339
  • Boehlje, M., Bröring, S. (2011): The Increasing Multifunctionality of Agricultural Raw Materials: Three Dilemmas for Innovation and Adoption, in: International Food and Agribusiness Management Review, 14 (2)
  • Curran, C.-S., Bröring, S., Leker, J. (2010): Using Publicly Available Data to Anticipate Converging Industries, in: Technological Forecasting & Social Change, 77 (3), 385-395
  • Bröring, S., Cloutier, L. M., Leker, J. (2006): The front end of innovation in an era of industry convergence – the case of nutraceuticals and functional foods, in: R&D Management Journal, 36, 5, 487-498
  • full publication list: http://www.ilr.uni-bonn.de/tim/publ/JournalArticles_d.htm

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