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Advisor(s)
Abstract(s)
Entrepreneurship has been considered, by different academics and policy makers, as a mean to
foster economic development and job creation, but also as an ability to promote a more
dynamic, creative, innovative, competitive and sustainable society.
Overcoming difficulties in the development of academic entrepreneurship are included in the
required objectives of bridging the gap between research and innovation in Europe and, thus, is
a challenge for universities. The prevailing forces have led these institutions to develop a “third
mission”, the facilitation of technology transfer and activity in an entrepreneurial paradigm. In
food science and technology, this issue could be argued to be more relevant as most businesses
are small and medium companies, and there is evidence that effective university-industry
collaboration needs “well-equipped” firms. Entrepreneurship can be considered as the process
of creating new companies but also as the process of new business development in an existing
organizational context. It has also been considered by academia as a useful technology transfer
tool. A case study was designed to describe and develop the relation and practices between a learning
approach in a food science and technology educational program and a related business
incubator.
The learning process benefited from the adoption of a structured framework methodology that
led ideas and teams to business model generation and client development, in parallel, when
possible, with an agile product/service development.
Although academic entrepreneurship engagement could be improved, this case study
demonstrated that stronger skills development was needed to enable students and young
researchers to be more aware of business development fundamentals and also of softskills, like
wikiskills, and therefore contribute to the valorisation of individual knowledge assets. It was
noted that the timing and format for involvement of companies in new business projects varied
with their nature and maturity. The kind of exposure should as adequate to each contextual
condition but it would be expected to promote not only a better incorporation of business needs
but also a better awareness from the industry side, including the identification of the first
potential clients for the knowledge produced by students and young researchers, time reduction
to market, and to create much better conditions to support decisions about IP protection. This
kind of formal approach could build the basis for a closer and earlier articulation between
university and industry in educational and training programs.
Description
Keywords
Entrepreneurship Education Business Development Valorisation of Knowledge University-Industry Relations
Citation
CARDOSO, Eduardo Luís; CARVALHO, Marta - Promoting entrepreneurship through University-Industry cooperation. In 1st FooD-STA Virtual Conference University-Industry educational and training initiatives, 7-8 May 2015. – In SCHLEINING, Gerhard; SVACINKA, Rainer (eds) – FooD-STA Virtual Conference University-Industry educational and training initiatives: Book of Abstracts. Vienna: Department of Food Science and Technology, University of Natural Resources and Life Sciences. 2015. ISBN 978-3-900932-25-1. 2 p.