Vodyanka L. Building innovative capacity of the food industry

Dissertation is devoted to topical problems of the innovation potential of the food industry. Theoretical and methodo-logical positions and practical recommendations on the development of innovative strategies for enterprise develop-ment, food processing and efficient use of their innovation potential are considered in the work. Category of "innova-tion" and its role in the process of innovation, and category "innovative capacity", its formation and implementation are studied. Scientific principles and methodological approaches to the evaluation of innovative potential of enterpris-es are solved. Magnitude and trend analysis of innovation activities of food-processing enterprises, the role of technical and technological base in this process depending on the depreciation of fixed assets held for partial, general and integral values of the innovation potential of the food industry Chernovtsy region are analyzed. Scientific methodology of innovation developments process-food enterprises scientifically grounded innovative strategies for each of the selected studies for businesses and systematized approaches and methods to evaluate the results and effects are developed.