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The purpose of this paper is to analyse the increasing attention to universities and research organizations at political level and the growing implementation in these institutions of intellectual capital (IC) management and reporting mechanisms, traditionally used by private companies. The objective of the paper is twofold. On one hand, to present an IC report specially designed for universities, suggesting a battery of indicators for resources related to research activity, and, on the other hand, to move one step forward and discuss current challenges in relation to establishing standards for universities to manage and report on their IC and the difficulties in capturing the process dynamics.

The paper reviews recent literature both on conceptual issues and experiences in relation to IC. The Austrian IC report, the observatory of European university exercise and some recent experiences of the Madrid regional government concerning Madrid universities are analysed. Both theory and practice contribute to the development of an IC reporting and management model for universities.

A model for reporting and managing IC resources in universities and research organisations is suggested. IC dynamics are discussed and current shortcomings of IC analysis presented. The latter points may define the research agenda in the field.

Available experiences are used to discuss possibilities and difficulties in showing the dynamics of higher education institutions by means of an IC report.

This study aims to identify how Spanish consumers’ extrinsic preferences for food have evolved by examining the extant literature on food preferences in Spain, focusing on food-related attributes and food-related values.

This study is based on a synthetic review of the extant academic literature on Spanish consumer preferences for food-related attributes and food-related values from the mid-20th to the 21st century. This study uses key economic and social milestones that are most likely to influence food value chain actors to show how consumer preferences have evolved over the study period.

Spanish consumer food attribute preferences expanded as the food sector of the nation continued to grow, and value preferences showed a similar pattern from the mid-20th to the 21st century. The drivers of these preferences were trust, lifestyle, education (campaigns), sociodemographic factors and purchasing power.

Evaluating the extant literature’s contribution to consumer preferences for food-related attributes and values is important because it can aid in understanding the hierarchy and variety of consumers’ food preferences as well as the factors that drive these preferences. To the best of the authors’ knowledge, this study is the first to explore how Spanish consumer preferences evolved between the mid-20th and 21st centuries.