ECONOMIC EFFICIENCY OF INNOVATIVE TECHNOLOGIES IN THE FOOD INDUSTRY: A FINANCIAL AND MANAGERIAL ASPECT

Abstract

In the context of the structural transformation of the economy and the course towards ensuring technological sovereignty, the issue of introducing innovative solutions in the food industry is acquiring critical importance. The objective of this study is to evaluate the economic efficiency of introducing innovative technologies in food production with an emphasis on financial and managerial decision-making mechanisms. The methodological basis of the work consists of methods of comparative and investment analysis (calculation of net present value, internal rate of return, discounted payback period), as well as an analysis of the sensitivity of financial models to changes in key parameters. In the current conditions of the transformation of global food markets, innovative technologies are becoming a key factor in the competitiveness of enterprises in the food industry. However, practice shows that the technological success of projects does not guarantee their financial viability. This article examines the financial and managerial aspect of the assessment and implementation of innovations. Industry-specific limitations that reduce the effectiveness of traditional methods of discounting cash flows are identified. An integrated model for assessing economic efficiency is proposed, incorporating the concept of total cost of ownership (TCO), the real options method, and the balanced scorecard (BSC) for accounting for management and personnel risks. The role of ESG financing in reducing the cost of capital for innovative projects is substantiated. The study's results can be used by financial directors and company executives to optimize investment decisions.