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Abstract: Innovation is essential for the development of any company. In the food sector, is different, and more and more consumers want to consume new products that can combine flavor, nutrition, quality and safety. The study has as its theme the analysis of technology transfer processes between Industrialized Countries and New Industrialized Countries in Food Production collective, from the implementation of technological innovations. The selected theoretical framework comprises the understanding of aspects related to technology transfer, ergonomics, anthropotechnology and interactions of technology and the environment. The health regulation sector is responsible for determining the quality and safety standards for new products, therefore, the entire innovation process for the food industry must follow the registration flows established by this sector to be made available to consumers. According to a substantialist approach, it starts with the quality and complexity of tasks to arrive at the necessary attributes on collective health.