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Open innovation and the formation of university–industry links in the food manufacturing and technology sector
European Journal of Innovation Management ( IF 4.750 ) Pub Date : 2020-01-09 , DOI: 10.1108/ejim-06-2019-0163
Andrew Johnston

Purpose Despite typically being regarded as ‘low-tech,’ the Food Manufacturing and Technology Sector is increasingly turning to open innovation practices involving collaboration with universities in order to innovate. Given the broad range of activities undertaken by this sector and the fact that it utilises analytical, synthetic, and symbolic knowledge for innovation, it makes an interesting case study on the factors that influence the formation of University-Industry links. Design/methodology/approach Using data from 249 collaborative projects that occurred between UK universities and food manufacturing and technology firms, the analysis utilises a logistic regression model based on a ‘synthetic counterfactual approach’ to modelling the probability a collaborative link will be established with one university and not others. Findings The results suggest that organisational proximity, conceptualised through the presence of prior ties between actors, have the largest influence on the formation of U-I links. In addition, spatial and technological proximity between actors also have a positive influence on link formation. This result suggests that the specificity of knowledge to the food sector is important in the formation of these U-I links. Research limitations/implications 2 The results suggest that the open innovation practices of food manufacturing and technology firms are like other sectors, even though their innovation practices are considered to be different. However, the limitations of the paper mean that these findings may be specific to firms in the food manufacturing and technology sector in the UK. Originality/value The food sector is under-represented in empirical studies on university collaboration; this paper addresses this and provides new insights into the formation of these links.

中文翻译:

食品制造和技术领域的开放式创新和大学与产业之间的联系的形成

目的尽管通常被认为是“低技术”,但食品制造和技术部门正越来越多地采用开放式创新实践,包括与大学合作以进行创新。鉴于该部门开展的活动范围广泛,并且它利用分析,合成和符号知识进行创新,因此对影响大学与工业之间联系形成的因素进行了有趣的案例研究。设计/方法/方法利用英国大学与食品制造和技术公司之间发生的249个合作项目中的数据,该分析利用了基于“合成反事实方法”的逻辑回归模型来对建立与某人的合作链接的可能性进行建模大学而不是其他人。研究结果结果表明,通过行动者之间存在先验联系而概念化的组织接近度对UI链接的形成具有最大的影响。此外,参与者之间的空间和技术距离也对链接的形成产生积极影响。该结果表明,知识对食品部门的特殊性在这些用户界面链接的形成中很重要。研究的局限性/结果2结果表明,食品制造和技术公司的开放式创新实践与其他行业一样,尽管他们的创新实践被认为是不同的。但是,本文的局限性意味着这些发现可能特定于英国食品制造和技术领域的公司。原创性/价值在大学合作的实证研究中,食品部门的代表性不足;本文解决了这一问题,并提供了有关这些链接形成的新见解。
更新日期:2020-01-09
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