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Does Knowledge Interaction with Universities Enhance Firms’ Innovative Capabilities?

Evidence from the Food-Processing Industry in Thailand
  • Phakpoom Tippakoon
Chapter

Abstract

The government of Thailand has recently placed university–industry interactions at the centre of innovation policy. However, to what extent firms’ knowledge interactions with universities are conducive to the enhancement of their innovative capabilities is still less known. This study examines the issue, taking the Thai food-processing industry as a case study. The study shows that food-processing firms do not consider universities as their primary knowledge source. Informal interaction is the most popular mode that firms use to source knowledge from universities, while long-term and institutionalised collaborations are less common. The effect of knowledge interactions on firms’ innovation is rather limited. It is only the informal interaction that has a positive impact on firms’ product innovation, while other modes of interaction do not lead to innovative outcomes.

Keywords

Knowledge interaction University–industry linkage Food-processing industry 

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Copyright information

© The Author(s) 2018

Authors and Affiliations

  • Phakpoom Tippakoon
    • 1
  1. 1.College of Interdisciplinary StudiesThammasat UniversityBangkokThailand

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