One of the ways that I found very useful to resolve such conflicts is to make the team see through the larger picture and realise how interdependent the two functions are in realising the Company’s goals. For instance, Innovation trials in factory are not just any R&D trials but also allows secure additional volume and reduce cost of operations especially when the plant has available capacity. The two teams are likely to work towards a common goal of establishing a product on the line and securing volumes, reducing cost of operations. When the teams see through the shared goals and understand the mutuality they are more likely to resolve conflicts amicably.

When food science R&D and production teams clash, the root cause is often misalignment in priorities i.e R&D focuses on innovation, while production prioritizes efficiency and feasibility. To bridge this gap, establish clear communication channels, such as cross-functional meetings and shared project management tools. Encourage job shadowing to foster mutual understanding. Standardize documentation to ensure clarity in formulations and processes. Set common goals that balance creativity with manufacturability. Leadership should act as mediators, promoting a culture of collaboration rather than competition. By fostering empathy and transparency, both teams can work together to create high-quality, scalable products while minimizing conflict.

Regular team meetings, open communication, and cross-training have been game-changers in fostering collaboration. Recognizing individual strengths and weaknesses, and encouraging active listening and feedback, also helps build trust and promotes a cohesive team environment.

Setting up food exhibition regularly. Where food scientist and innovators will showcase their ideas and support. This will create more time for interaction and communication.

For resolving such conflicts it is of extreme importance that the organisations define very clearly the RACI model (responsible accountable consulted and informed).