Cognitive Models for Gastronomic Creation and Innovation

Innovation and Knowledge Creation

This paper provides an overview of the predominant theory of organisational knowledge creation. This was first described comprehensively in the book ‘The Knowledge Creating Organisation’ by Nonaka and Takeuchi in 1995, but with its roots in an earlier HBR article from 1986 entitled ‘The New New Product Development Game’. This paper introduces the analogy of the game of rugby for team based know...

Technological Innovation for Value Creation

Innovation, Creation, Inspiration.

doi: 10.1188/16.ONF.131-132 The end of each year and the beginning of the next usually involves the media printing lists of what was talked about in the past year and what is going to be “hot” in the coming 12 months. The world of oncology is no different. MedPageToday conducted a nonscientific survey of readers (Sergel, 2015), asking oncologists what game changers they saw in 2015. Seventy-fou...

Impact of Market Orientation and Innovation on Entrepreneurship and Value Creation for Customers in Food Industry’ SMEs

The present research carried out to study the relationship of market orientation and innovation and their effect on entrepreneurship and value creation for customers. To do so, as the sample was unlimited, 241 active companies in agriculture and food industry were selected as the samples by random sampling method. Via standard questionnaire, we gathered data on managers and senior experts' opin...

IT-Enabled Knowledge Creation for Open Innovation

Open innovation is increasingly important for researchers and practitioners alike. Open innovation is closely linked to knowledge creation in that, with open innovation, knowledge inflows and outflows are exploited for innovation. In the information systems field, open innovation has been closely linked to open source software development teams. However, the literature has not yet identified ho...