Biblioteca Mario Rostoni - LIUC

Catalogo delle tesi di laurea

Facoltà: Ingegneria Gestionale per la Produzione Industrial
Collocazione: 10643

Autore: Malberti Sara Anna Lucia
Data: 20/07/2012

Titolo: Open innovation in the food and drink industry: an international research

Relatore: Lazzarotti Valentina
Correlatore: Noč Carlo

Autorizzazione per la consultazione: SI
Le tesi si possono consultare unicamente in sede

Abstract

In an renewed world context where, in order to create economic value and to stay competitive, industries have to face an increasing market turbulence, a reduced time to market and a lowered product life cycle, managers have to find new strategies to survive and improve their companies. One of the solutions, that is more and more analyzed in the literature and applied in the practice, is Open Innovation, a paradigm that assumes that firms can and should use internal and external ideas and paths to market, as they want to advance their technology. But, as this concept is quite recent – the introduction of the term comes from Chesbrough in 2003 –, some lacks where found in the literature review on the theme. The first one rises from studies made by researchers that showed how the decision to open up or not (and how much) companies’ processes isn’t a sextant decision. On the contrary, it must be taken evaluating the company’s specific characteristics and the external context because particular conditions of these make preferable – in terms of bigger performances – the adoption of a greater or lesser degree of openness. Therefore, this lack showed the necessity to predispose a framework that explained which are the variables that influence company’s openness decisions (the existence of relationships) and that underlined the impact of each of this factor on the others, on openness decisions and on performances (the intensity of relationships). Moreover, the literature review has also pointed out another lack: the absence of specific quantitative studies and analyses related to the approach to Open Innovation adopted by companies in the food and drink industry, one of the most predominant sector in actual economic context. Therefore, it emerged the necessity to focus on this industry, analyzing it through the research model predisposed before. As a consequence, the aim of the empirical study presented in the script was to analyze the specific characteristics of the food and drink industry, explaining which are the external and internal contextual factors that make preferable a greater or lesser degree of openness and the consequences on performances. Taking this into consideration, the script makes a starting point to the empirical study, presenting the first steps in the analysis. In particular, there was explained the choices made about the data collection – in terms of the research instrument (a questionnaire), the sample of companies and the collection tools – and there was provided the first generic analysis of the data – in terms of companies’ size and sectors, their degree of internalization, Research and Development Intensity and their degree of openness.

 
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