THE CONCEPT OF INNOVATION ACTIVITY FORMATION IN THE DAIRY FOODS PRODUCTION

The functional foods that provide prevention of many diseases and have a favorable effect on health are the objects of innovation. Compared to the traditional functional products, dairy foods can be attributed to the new product class. In recent years, the concept of innovation activity formation has been widely used by analytic centers of the developed countries and international organizations to study the problems of science and technological progress. It is a set of interrelated organizations engaged in the production and commercial realization of scientific knowledge and technologies, as well as a complex of legal, financial and social institutions providing innovative processes. In Russia, the innovation management services are currently coming to the fore for the development of industrial enterprises, including food and processing industries in Russia.