شناسایی و اولویت‌بندی عوامل مؤثر بر فرایند نوآوری سیستماتیک در توسعة محصول جدید در شرکت‌های کارآفرین فعال در حوزة زیست فناوری غذایی

نوع مقاله: مقاله پژوهشی - کمی

نویسندگان

1 کارشناس ارشد دانشکدة کارآفرینی، دانشگاه تهران

2 استادیار دانشکدة کارآفرینی، دانشگاه تهران

چکیده

 رشد روزافزون جمعیت جهانی و افزایش مصرف در میان مردم جهان به افزایش تقاضا برای غذا منجر شده است. توسعة محصول جدید در حوزة غذا با به‌کارگیری روشی سیستماتیک در نوآوری به تبدیل ایده‌های اولیه به محصولات و خدمات قابل فروش، مانند محصولات مهندسی‌شدة ژنتیکی، به بازار می‌انجامد. روش این تحقیق آمیخته- اکتشافی (کیفی- کمی) است. در بخش کیفی، مصاحبة نیمه‌ساختاریافته با 10 نفر از خبرگان به کار گرفته شد و در بخش کمی از 80 پرسشنامه استفاده شد که 64 نمونة آن عودت شد. جامعة آماری در بخش کیفی مدیران و اساتید دانشگاهی مطلع در حوزة توسعة محصول جدید و زیست‌فناوری غذایی و در بخش کمی اساتید دانشگاهی و کارشناسان و متخصصان مطلع در همین حوزه است. روش نمونه‌گیری در بخش کیفی گلولة برفی و در بخش کمی طبقه‌ای- تصادفی است. نتایج پژوهش نشان داد که مراحل مختلف فرایند توسعة محصول جدید شامل توسعة مفهوم، طراحی، نمونه‌سازی، تولید انبوه و بازاریابی و فروش هستند که برای اولویت‌بندی عوامل فرعی در هرکدام از پنج مرحله از آزمون فریدمن بهره گرفته شد. تشکیل تیم توسعة محصول جدید، طراحی فرمولاسیون، تولید نمونة پیش‌آزمایشگاهی، مطالعات مالی و اقتصادی و قیمت به ترتیب در هریک از مراحل دارای اولویت بالاتری هستند. در نهایت پیشنهادهایی برای شرکت‌های کارآفرین فعال در حوزة زیست‌فناوری غذایی ارائه شده است.

کلیدواژه‌ها


عنوان مقاله [English]

Identifying and prioritizing the factors affecting the systematic innovation process for new product development in entrepreneur firms active in food biotechnology

نویسندگان [English]

  • Ameneh Kanani 1
  • Mohammad Reza Meigounpoory 2
1 M.A, Faculty of Entrepreneurship, University of Tehran, Iran.
2 Assistant Professor, Faculty of Entrepreneurship, University of Tehran, Iran.
چکیده [English]

As global population grows consumption by people around the world and correspondingly demand for food increase. Through using a systematic method for innovation, new product development (NPD) in food industry has made initial ideas to change into the salable products and services possible in the market (e.g. genetic engineered products). The research method was exploratory mixed type (qualitative-quantitative); at the qualitative section, semi-structured interviews with ten experts were carried and at the quantitative section 80 questionnaires were distributed which 64 questionnaires were returned. Managers, informed university professors and informed experts and specialists in the field of new product development constitute the statistical population of this research in qualitative and quantitative section. Sampling in qualitative is snowball method and in quantitative is random stratified method. Results demonstrated that NPD stages include concept development, design, prototyping, mass production, marketing and sale. Friedman test for prioritizing the sub-factors in each of the five stages showed that NPD team formation, formulation design, producing the pre-test sample, financial and economical investigations, and price were respectively effective on systematic innovation process in NPD. Suggestions have been presented based on the results for entrepreneurial firms which work in the field of food biotechnology.

کلیدواژه‌ها [English]

  • food biotechnology
  • entrepreneurial firms
  • New Product Development (NPD)
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