تبیین روابط علی- معلولی عوامل موثر برتوسعه ظرفیت نوآوری در فرارسی فناورانه صنایع غذایی منتخب ایران

نوع مقاله : نوآوری(سیاست‌های نوآوری، ظرفیت نوآوری، اکوسیستم نوآوری، نظام نوآوری، تحقیق و توسعه، . . . .)

نویسندگان

1 دانشجو دکتری سیاستگذاری علم وفناوری، دانشکده علوم اقتصادی و اداری، دانشگاه مازندران، بابلسر

2 استاد گروه مدیریت بازرگانی دانشگاه مازندران

3 استاد دانشکده علوم اقتصاد واداری، دانشگاه مازندران، بابلسر

4 گروه مدیریت صنعتی، دانشکده علوم اقتصادی و اداری، دانشگاه مازندران، بابلسر، مازندران

چکیده

فرارسی فناورانه بنگاه‌ها به معنای توسعه فناورانه بنگاه متأخر در راستای کاهش فاصله فناورانه از بنگاه‌های پیشرو است. در همین راستا، ظرفیت نوآوری، ظرفیت بالقوه بنگاه برای انجام فعالیت‌های نوآورانه است که صنایع غذایی با هدف بهبود رقابت‌پذیری فناوری ، نیاز دارد در هریک از مراحل فرارسی، ظرفیت‌های نوآورانه خود را از طریق کسب توانمندی جدید یا ارتقا توانمندی‌های موجود و سیاست‌گذاری‌ها اعمال کند تا بیشترین منافع را برای خود و کشور به همراه داشته باشند. هدف پژوهش حاضر، تبیین روابط علی- معلولی عوامل مؤثر برتوسعه ظرفیت نوآوری جهت فرارسی فناورانه صنایع غذایی منتخب ایران است. پژوهش از نوع کاربردی و با توجه به مدل ارائه شده، توسعه‌ای نیز محسوب می‌شود. در این پژوهش، ابتدا با استفاده از تکنیک فراترکیب، عوامل مؤثر از متن منابع منتخب (41 مقاله) در بین سال‌های 1990- 2021استخراج شد و41 کد، 9 مفهوم و 3 مقوله شناسایی شدند. سپس با بهره‌گیری از تکنیک دنپ، الویت‌گذاری، روابط بین عوامل، میزان تأثیرگذاری و تأثیر‌پذیری عوامل صورت پذیرفت. در این پژوهش،5 شرکت مختلف صنعت غذایی در 3 استان گیلان، مازندران و تهران بررسی شدند که برای جمع‌آوری داده‌ها، با استفاده از نمونه‌گیری گلوله برفی، 14 خبره دانشگاه و صنعت غذایی منتخب ‌که‌ 12 نفر از آن‌ها به پرسشنامه دیمتل مبتنی بر فرایند تحلیل شبکه (DANP) پاسخ دادند. نتایج این تحقیق حاکی از بیشترین وزن در معیارها به ترتیب عوامل توانمند‌سازی ساختاری، عوامل توانمندسازی دانشی، عوامل سیاست‌گذاری‌نهادی و در زیر معیارها به منابع انسانی اختصاص گرفت. همچنین تأثیرگذارترین زیرمعیار ها به ترتیب نهادهای مشاوره‌ای و کانون تفکر، دولت، مدیریت استراتژیک، عوامل سازمانی و یادگیری فناورانه استخراج شدند و تأثیرپذیرترین آن‌ها نهادهای سرمایه‌گذاری، منابع انسانی، نوآوری باز در مدیریت تحقیق و توسعه و مدیریت دانش بودند.

کلیدواژه‌ها

موضوعات


عنوان مقاله [English]

Explaining the cause-effect relationships of factors affecting the development of innovation capacity in the technological transition of selected food industries of Iran

نویسندگان [English]

  • Nasim Alizadeh 1
  • Mahmood Yahyahzadehfar 2
  • Hassan Ali Aghajani 3
  • Javad Soltanzadeh 4
1 PhD Candidate, Faculty of Economics and Administrative Sciences, University of Mazandaran, Babolsar, Iran.
2 Professor, Faculty of Economics and administrative Sciences, University of Mazandaran, Babolsar, Iran
3 Professor, Faculty of Economics and administrative Sciences, University of Mazandaran, Babolsar, Iran
4 Department of Industrial Management, Faculty of Economics and Administrative Sciences, University of Mazandaran, Babolsar, Iran
چکیده [English]

The technological progress of companies means the technological development of the late company to reduce the technological distance from the leading companies. In this regard, innovation capacityis the companys potential capacity to carry out innovative activities the food industry, to improve technological competitiveness, needs to develop its innovative capacities in each of the transition stages through the acquisition of new capabilities or the improvement of existing capabilities and Apply policies to bring the most benefits for themselves and the country. The purpose of the current research is to explain the cause-effect relationships of the factors influencing the development of innovation capacity for the technological advancement of selected food industries in Iran. The research is of an applied type and according to the presented model, it is also considered developmental. In this research, first, using the meta-composition technique, effective factors were extracted from the text of selected sources (41 articles) between 1990-2021, and 41 codes, 9 concepts, and 3 categories were identified. Then, using the Denap technique, prioritization relationships between factors, and the degree of influence and effectiveness of factors was done. In this research, 5 different food industry companies were investigated in 3 provinces of Gilan,Mazandaran, and Tehran. To collect data, using snowball sampling, 14 university, and food industry experts were selected, 12 of whom were Dimtel questionnaire based on network analysis process (DANP) answered. The results of this research indicate that the most weight in the criteria was assigned to structural empowerment factors, knowledge empowerment factors, institutional policy factors, and below the criteria to human resources. Also, the most influential sub-criteria were extracted, respectively, consulting institutions and think tanks, government, strategic management, organizational factors, and technological learning, and the most influential were investmentinstitutions, human resources, open innovation in research and development management, and knowledge management.

کلیدواژه‌ها [English]

  • Innovation capacity
  • Transition: Techno-logical development
  • Dimtel based on the network analysis process
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