Factors and Structural Framework for the Formation of Innovation Potential in Milk and Dairy Product Processing

The development of innovation potential in the milk and dairy product processing industry is an important prerequisite for increasing food security, improving product quality, expanding value-added production, and strengthening the competitiveness of the national food industry. In Uzbekistan, the dairy sector has considerable potential for technological modernization due to the availability of domestic raw milk resources, a large consumer market, and growing demand for safe, high-quality and diversified dairy products. At the same time, the formation of innovation potential is constrained by technological, financial, organizational, infrastructural and human-resource factors.The purpose of this study is to identify and systematize the key factors influencing the formation of innovation potential in milk and dairy product processing enterprises in Uzbekistan and to develop a structural framework for its formation. The study covers the period 2021–2025 and applies statistical analysis, comparative analysis, systematization, structural analysis and the logical method. The research demonstrates that innovation potential should be considered as an integrated system consisting of technological, financial-investment, human-resource, organizational-managerial, marketing, information-digital and environmental components. The results indicate that the development of innovation potential in Uzbekistan's dairy processing industry requires an integrated approach combining technological modernization with institutional support, investment, human capital development and digital transformation.