Author(s)

Fatimaezzahra Fouad, Amina Tourabi, Ghizlane Lakhnati

Laboratory of Industrial and Computer Engineering, National School of Applied Sciences, Ibn Zohr University, Agadir, Morocco.

In any industry today, the act of innovation becomes a necessity. However, the understanding of innovation remains partial by most major Moroccan food companies, which have poor evaluation of food products. In this context, we have chosen to evaluate the performance of a new product through its degree of improvement in three stages of internal development: design, prototyping and production. Through the results, we first realized that the most important improvements in these three stages are those of time. These improvements are for the most part affected. In this article, we propose to discuss two aspects, namely the innovation process and its objectives, and the innovation activities contributing to the achievement of these objectives.

Innovation Process, Product Innovation, New Product Objectives, Food Product Valuation, Innovation Activities

Fouad, F. , Tourabi, A. and Lakhnati, G. (2017) The Impact of Tangible and Intangible Innovation Activities on the New Product Objectives in Three Phases of the Innovation Process: Case of the Fish Industry—Morocco. Technology and Investment, 8, 11-32. doi: 10.4236/ti.2017.81002.