A case study in the management of technical innovation: new fermented foods in Western Europe

Howells, J., 1989. A case study in the management of technical innovation: new fermented foods in Western Europe. PhD, Nottingham Trent University.

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Abstract

The thesis is a case study of innovation within the firm and is based on novel food fermentation innovation. Novel food fermentation innovations were based on technologies that fermented microorganisms to provide a new source of protein for animal and human consumption and this protein is sometimes referred to as single cell protein. The research uses a qualitative method to investigate project managers' perceptions of the process of innovation in a group of Western European firms. 32 semi-structured interviews with selected managers were transcribed and then analysed using grounded theory (Strauss, 1987) to develop a set of categories which represent patterns in the responses of the managers. These categories include the market, the firm environment, firm culture and strategy, competition and cooperation between firms, product champions and technical decision making. Concepts are developed from the material in each category, such as the idea of a "reference market," (see chapter 4) which show how technology is socially structured within the firm. In the conclusions all the categories are used to suggest a model of the process of innovation decision making.

Item Type:	Thesis
Creators:	Howells, J.
Date:	1989
ISBN:	9781369314052
Identifiers:	Number Type PQ10183124 Other
Divisions:	Schools > School of Science and Technology
Record created by:	Jeremy Silvester
Date Added:	18 Sep 2020 09:04
Last Modified:	19 Jul 2023 10:49
URI:	https://irep.ntu.ac.uk/id/eprint/40791

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