GENERATING AND TRANSFER OF INNOVATIONS ARE HIGH-PRIORITY DIRECTIONS IN ACTIVITY OF FOOD RESOURCES INSTITUTE OF NAAS

Authors

  • К. Kopylova Institute of Food Resources of National Academy of Agrarian Sciences of Ukraine, Kyiv, Ukraine

Keywords:

open innovations, generation of innovations, innovative product, transfer ofinnovations, food and processing industry

Abstract

The article presents approaches to developing methodologies innovative technology as an important assignment of research institutions. The main objects of innovation generated by research institutions are small and medium enterprises, which need to attract external intellectual resources. For the contemporary stage of the economic development, dynamic rise in innovation potential of food and processing industry is a constant trend. Food Resources Institute of NAAS fulfils the scientific providing of the development of food branches aiming at creation of effective technologies and equipment of high performance. An essential trait of innovation work of Food Resources Institute of NAAS is the possibility to implement innovative projects at the facilities of its own State Experimental Enterprise – a multi-profile structure manufacturing vast range of bacterial primers and concentrates, primer cultures of direct inoculation together with comprehensive technological equipment for food enterprises. Innovative activity of Food Resources Institute of NAAS is not limited by the external transfer of open innovations only, it alsofeatures the role of an internal generator of innovations for microbiological and machine-buildingfacilities of State Experimental Enterprise. A possibility is thus created to evaluate objectively thewholly life cycle of development and implementation of an innovation within the frames of thecommon scientific and manufacturing complex, sophisticated corrective measures for the activitiesof participants of the said process together with proper enhancement of an innovative productaccording to the real market conditions.

Downloads

Download data is not yet available.

References

Закон України «Про інноваційну діяльність» № 40-FV від 04.07.2014 // Відомості Верховної Ради України (ВВР), 2002, №36, ст. 266.

Пархоменко, В.Д. Структура інноваційної діяльності в Україні / В.Д. Пархоменко // Роль і значення інтелектуальної власності в інноваційному розвитку економіки. – 2015. – № 6. – С. 6-9.

Вовченко О.В. Сектор генерації знань як пріоритетний елемент інноваційного розвитку економіки держави / О.В.Вовченко // Вісник Волинського інституту економіки та менеджменту. – 2015. – № 13. – С. 66-73.

Науменко Т.О. Запровадження інтеграційного підходу для генерації знань в інноваційний процес у проектній діяльності / Т.О. Науменко // Управління розвитком складних систем. – 2014. – Вип. 17. – С. 31-35.

Van de Vrande, V Open innovation in SMEs: trends, motives and management challenges / Van de Vrande, V., de Jong, J.P. J., Vanhaverbeke, W., & de Rochemont, M. // Technovation, 2009, № 29, 423-437.

Закон України «Про пріоритетні напрями інноваційної діяльності в Україні» № 3715-УІ від 08.09.2011 // Відомості Верховної Ради (ВВР), 2012, № 1920, ст.166.

Шпикуляк О.Г. Формування системи оцінювання інноваційної діяльності в аграрному секторі економіки України / О.Г.Шпикуляк, С.О. Тивончук, С.В. Тивончук // Економіка АПК. – 2013. – №12. – С. 79-84.

Downloads

Published

2016-12-25

How to Cite

Kopylova К. . (2016). GENERATING AND TRANSFER OF INNOVATIONS ARE HIGH-PRIORITY DIRECTIONS IN ACTIVITY OF FOOD RESOURCES INSTITUTE OF NAAS. FOOD RESOURCES, 4(07), 15–21. Retrieved from https://iprjournal.kyiv.ua/index.php/pr/article/view/250

Issue

Vol. 4 No. 07 (2016): Food Resources

Section

Технічні науки

License

Licensing and Copyright

The collection provides immediate open access, ensuring that the content is freely available to the global community, facilitating a broader exchange of knowledge in accordance with the principles of open science.

By submitting an article to the editors of the collection, authors confirm that the manuscript has not been submitted to other publications and grant the journal the right of first publication in accordance with the terms of the Copyright Transfer Agreement.

Copyright. Authors retain full copyright to their articles without restriction and simultaneously grant the journal a non-exclusive license for publication, distribution, and indexing.

Licensing. The collection publishes articles under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International (CC BY-NC-ND 4.0) license.

https://creativecommons.org/licenses/by-nc-nd/4.0/deed.uk

This license permits:

  • copying and distributing the material in any medium or format;
  • use of the material for educational and research purposes.
  • Subject to the following conditions:
  • attribution of the author, source, and license link;
  • noncommercial use;
  • no distribution of modified material (no derivatives).

First Publication Rights. Authors grant the collection “Food Resources” first publication rights, these allowing the collection to distribute the scientific material with attribution of authorship and the original publication in the collection.

Self-Archiving. Authors may upload any version of their articles (preprint, postprint, or published version) to institutional, disciplinary, or personal repositories without embargo, provided they indicate that the article was published in the collection "Food Resources" and include the CC BY-NC-ND license.