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#5195. Open innovation and the formation of university–industry links in the food manufacturing and technology sector: Evidence from the UK
| July 2026 | publication date |
| Proposal available till | 08-06-2025 |
| 4 total number of authors per manuscript | 0 $ |
| The title of the journal is available only for the authors who have already paid for |
| Journal’s subject area: |
| Management of Technology and Innovation; |
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| Free | Free | Free | Free |
| 2350 $ | 1200 $ | 1050 $ | 900 $ |
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Abstract:
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 (U–I) links. Using data from 249 collaborative projects that occurred between 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. The results suggest that organisational proximity, conceptualised through the presence of prior ties between actors, has the largest influence on the formation of U–I links. In addition, spatial and technological proximities between actors also have a positive influence on link formation. The results also 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.
Keywords:
Food sector; Open innovation; Prior ties; Spatial proximity; University–industry linkages
Contacts :
2 place - free (for sale)
3 place - free (for sale)
4 place - free (for sale)
Abstract:
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 (U–I) links. Using data from 249 collaborative projects that occurred between 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. The results suggest that organisational proximity, conceptualised through the presence of prior ties between actors, has the largest influence on the formation of U–I links. In addition, spatial and technological proximities between actors also have a positive influence on link formation. The results also 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.
Keywords:
Food sector; Open innovation; Prior ties; Spatial proximity; University–industry linkages
Contacts :
