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Technology transfer as a mechanism for dynamic transformation in the food sector

Author

Listed:
  • Ioanna Kastelli

    (National Technical University of Athens)

  • Aggelos Tsakanikas

    (National Technical University of Athens)

  • Yannis Caloghirou

    (National Technical University of Athens)

Abstract

Traditional industrial sectors generally have been considered low technology (LT) industries according to the standard classification of manufacturing industries which is based on R&D intensity, i.e. R&D expenditure/total output. However, questions are being raised about the limitations imposed by this classification—for both academic research and policy design. LT firms over time can develop rich knowledge related to non R&D activities while simultaneously exploiting new and high technologies to develop new products and processes. Therefore, policies to support innovation should take account of the fact that LT sectors are an important component of the national innovation ecosystem. For instance, the food sector despite its relatively low formal R&D activity, has developed a significant knowledge base related to non-R&D activities. Also, technological change related to other sectors can affect the whole agro-food value chain, and create opportunities related to technological advancements in areas such as information and communication technologies, biotechnologies, nutrition, health-care, etc. In this paper, we investigate the impact of technology transfer on the business performance and competitiveness of young European food and beverages firms, using data from AEGIS—a large-scale survey. We explore whether firms which use technology transfer mechanisms exhibit better business and competitive performance than firms with less open strategies. Our findings contribute to ongoing discussion on the growth and innovation potential of traditional industries.

Suggested Citation

  • Ioanna Kastelli & Aggelos Tsakanikas & Yannis Caloghirou, 2018. "Technology transfer as a mechanism for dynamic transformation in the food sector," The Journal of Technology Transfer, Springer, vol. 43(4), pages 882-900, August.
    • Handle: RePEc:kap:jtecht:v:43:y:2018:i:4:d:10.1007_s10961-016-9530-3
    DOI: 10.1007/s10961-016-9530-3
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    Cited by:

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    3. Piotr Dzikowski, 2022. "Product and process innovation patterns in Polish low and high technology systems," Equilibrium. Quarterly Journal of Economics and Economic Policy, Institute of Economic Research, vol. 17(3), pages 747-773, September.
    4. Vera Sadovska & Lena Ekelund Axelson & Cecilia Mark-Herbert, 2020. "Reviewing Value Creation in Agriculture—A Conceptual Analysis and a New Framework," Sustainability, MDPI, vol. 12(12), pages 1-22, June.
    5. Lourdes Moreno‐Mondéjar & Ángela Triguero & Francisco José Sáez‐Martínez, 2020. "Successful eco‐innovators: Exploring the association between open inbound knowledge strategies and the performance of eco‐innovative firms," Business Strategy and the Environment, Wiley Blackwell, vol. 29(3), pages 939-953, March.
    6. Obradović, Tena & Vlačić, Božidar & Dabić, Marina, 2021. "Open innovation in the manufacturing industry: A review and research agenda," Technovation, Elsevier, vol. 102(C).
    7. Iacobucci, Donato & Perugini, Francesco, 2023. "Innovation performance in traditional industries: Does proximity to universities matter," Technological Forecasting and Social Change, Elsevier, vol. 189(C).

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    More about this item

    Keywords

    Technology transfer; Low tech industries; Food industry; Open innovation;
    All these keywords.

    JEL classification:

    • O3 - Economic Development, Innovation, Technological Change, and Growth - - Innovation; Research and Development; Technological Change; Intellectual Property Rights
    • L66 - Industrial Organization - - Industry Studies: Manufacturing - - - Food; Beverages; Cosmetics; Tobacco

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