최근 식품제조업을 둘러싼 환경이 급변하고 있다. 저출산⋅고령화로 인한 소비인구 감소, FTA 체결국 증가에 따른 국내 시장개방 확대, 제4차 산업혁명에 대한 식품제조업의 대응력 부족 등으로 식품제조업의 성장세 지속은 어려워지고 있다. 식품제조업의 질적 변화를 위한 혁신성장을 추진하고자 한다면 식품제조업의 혁신수준에 대한 평가와 향상 방안에 대한 심층적 분석이 필요하다. 본 연구에서는 식품제조업의 혁신수준을 평가하고 향상시킬 수 있는 방안이 무엇인지를 검토하고자 한다. 식품 제조업의 혁신수준을 혁신의 투입지표인 매출액 대비 연구개발비 비율(이하 R&D비율), 특허등록(출원) 건수, 총요소생산성을 활용해 분석․평가하였다. 그 결과, 식품 제조업의 R&D 비율은 다른 산업에 비하여 낮은 것으로 분석되었으며 특허 수와 총요소생산성 증가율 또한 낮은 것으로 나타났다.

Recently, the environment surrounding the food manufacturing industry is changing rapidly. It is also negatively seen that the growth of the food manufacturing industry continues due to a decrease in the consumption population due to a low birth rate and an aging population, the expansion of domestic market opening due to an increase in FTA countries, and the lack of responsiveness of the food manufacturing industry to the 4th Industrial Revolution. In order to promote innovative growth for qualitative change in the food manufacturing industry, it is necessary to evaluate the innovation level of the food manufacturing industry and an in-depth analysis of ways to improve it. In this study, the innovation conditions of the food manufacturing industry are summarized and the level of innovation is evaluated, and the ways to improve the level of innovation are reviewed. The level of innovation in the food manufacturing industry was analyzed and evaluated based on the ratio of R&D expenditure to sales as an input indicator of innovation, the number of patent registrations as output indicators, and total factor productivity compared to the general manufacturing industry. As a result, the recent food trend in the food manufacturing industry is rapidly changing, and the food manufacturing industry is recognized as a low-tech industry. In order to break through the limitations of domestic demand, it is necessary to enter new markets and overseas. It has an industrial structure with a large number of small enterprises, and connection with agriculture and fisheries and regions is essential.

초록
Abstract
서론
재료 및 방법
    1. 데이터
    2. 혁신의 이론적 검토와 연구방법
결과 및 고찰
    1. R&D 비율 측면
    2. 특허 측면
    3. 총요소생산성 측면
    4. 혁신수준 평가와 향상 방안
References

• 박성우(농어업·농어촌 특별위원회) | Sung-Woo Park (Presidential Committee on Agriculture, Fisheries and Rural Policy)
• 최지현(한국농촌경제연구원) | Ji-Hyeon Choi (Korea Rural Economic Institute)
• 최종우(경상국립대학교 식품자원경제학과) | Jong Woo Choi (Dept. of Food & Resource Econ., Gyeongsang National Univ. Insti. of Agric. & Life Sci.) Corresponding author