Informacja

Drogi użytkowniku, aplikacja do prawidłowego działania wymaga obsługi JavaScript. Proszę włącz obsługę JavaScript w Twojej przeglądarce.

English (EN)·Polski (PL)·Yкраїнський (UK)
Przejdź do strony domowej biblioteki Centralna Biblioteka Wojskowa Link otwiera się w nowym oknie Logo biblioteki Prolib Integro - strona głównaCentralna Biblioteka Wojskowa

Wyszukujesz frazę "otwarta innowacja" wg kryterium: Temat

  Lista filtrów
Wyrównaj
    Wyświetlanie 1-3 z 3
    Tytuł:
    Language of benefits for digital sharing of knowledge on the open access interactive platform
    Autorzy:
    Kochańska, E.
    Powiązania:
    https://bibliotekanauki.pl/articles/106035.pdf
    Data publikacji:
    2016
    Wydawca:
    Centrum Badań i Innowacji Pro-Akademia
    Tematy:
    open access
    open innovation
    bigdata management
    interactive platform
    otwarta innowacja
    zarządzanie danymi
    platforma interaktywna
    Opis:
    The main objective of creating the open access to databases is to develop of innovation and efficiency in all aspects of socio-economic development. The article discusses the issue of open access to public data and focuses attention on the information of the results of research, useful to entrepreneurs. Open access to the data of the R&D institutions can be practically achieved thanks to implementation of an interactive platform. The proposed platform should uses the procedure for: collecting data from individual R&D institutions websites, translating them into language of benefits, comprehensible to entrepreneurs, distributing the transformed information to the proper entrepreneurs, selected by the code of NACE. The Author tackles the topic of digital knowledge-sharing in the context of the acceleration of socio-economic development in Europe. She discusses her own proprietary software tool - an interactive platform that uses so called “the language of benefits” for transferring the scientific research results to business practice.
    Źródło:
    Acta Innovations; 2016, 20; 31-42
    2300-5599
    Pojawia się w:
    Acta Innovations
    Dostawca treści:
    Biblioteka Nauki
    Artykuł
    Tytuł:
    Factors contributing and promoting Open Innovation in Indian female-owned Food Processing SMEs - Prioritizing through the AHP technique
    Autorzy:
    Sahdev, Supriya Lamba
    Singh, Gurinder
    Kaur, Navleen
    Powiązania:
    https://bibliotekanauki.pl/articles/2142880.pdf
    Data publikacji:
    2021
    Wydawca:
    Centrum Badań i Innowacji Pro-Akademia
    Tematy:
    open innovation
    India
    SMEs
    female owned
    Food Processing SMEs
    AHP
    otwarta innowacja
    Indie
    MŚP
    przetwórstwo żywności
    Opis:
    The prime motivation behind this investigation is to recognize and organize the different factors connected to Open Innovation in the already up and running from last five years Indian female owned SMEs in Food Processing Industry. Fifteen Indian female owners were chosen. An AHP system was utilized to examine the weight of basic elements leading towards Open Innovation. All things considered, the respondents organized advancement technique, opportunity acknowledgment, money and inspiration as the principle criteria that leads to Open Innovation in Indian females owned SMEs in Food Processing. COVID-19, gender gap, raising inner and outer funds were likewise observed as a hindrance ladies face that usually would keep them away from innovative tasks performed for business. The result of this examination is giving policymakers in India food for thought regarding the significance of the factors connected to development of Indian female owned SMEs in Food Processing Industry and will be able to move towards sustainable development goals- Goal 9 (Industry, Innovation and Infrastructure) and Goal 5 (gender equality) which is required for the economic development of the country. This will assist them with systemizing and organizing the basic, advancement of open innovation factors in Indian female owned Food Processing SMEs, which will give a boost to the contribution of Indian females in the financial development of India, which a developing country currently.
    Źródło:
    Acta Innovations; 2021, 41; 28-41
    2300-5599
    Pojawia się w:
    Acta Innovations
    Dostawca treści:
    Biblioteka Nauki
    Artykuł
    Tytuł:
    A study on impact of open innovation openness on the practices adopted by Indian Food Processing SMEs on Product Innovation Output
    Autorzy:
    Sahdev, Supriya Lamba
    Singh, Gurinder
    Sharma, C S
    Chawla, Mamta
    Powiązania:
    https://bibliotekanauki.pl/articles/2142842.pdf
    Data publikacji:
    2022
    Wydawca:
    Centrum Badań i Innowacji Pro-Akademia
    Tematy:
    open innovation
    open innovation openness
    product innovation
    innovation outputs
    India
    food processing SMEs
    otwarta innowacja
    innowacja produktowa
    produkty innowacyjne
    Indie
    MŚP
    przetwórstwo żywności
    Opis:
    This study throws light on the outline of innovation taking place in Indian Food Processing SMEs with a special focus on open Innovation taking place in these SMEs and the exchange of information or knowledge taking place between inside-out and outside-in parties for the purpose of innovation. In addition, puts special focus on describing how SMEs’ product innovation output related with the effect of outside-in and inside-out exchange of knowledge and information. Further, it analyzes how expenditure on innovation and collaborating with outside parties can help in the predicting product innovation output of Indian Food Processing SMEs. The analysis was done with the help of Jamovi to find out regression between the dependent variable- “Product innovation output” & independent variables- “Extent of openness”, “Inhouse R& D expenditure”, “Purchase of R&D from outside sources”, “Acquiring knowledge from outside sources” and control variable- “Indian Food Processing SMEs”. And towards the end, it contains the summary of the survey done, which suggested that Indian Food Processing SMEs are proactively involved themselves in inside R&D in comparison to the outside R&D and buying or taking license from outside sources. Other than these activities, one more pointer came as a takeaway from the study, product innovation is performed more in comparison to process innovation by the Indian Food Processing SMEs.
    Źródło:
    Acta Innovations; 2022, 44; 45-63
    2300-5599
    Pojawia się w:
    Acta Innovations
    Dostawca treści:
    Biblioteka Nauki
    Artykuł
      Wyświetlanie 1-3 z 3

      Ta witryna wykorzystuje pliki cookies do przechowywania informacji na Twoim komputerze. Pliki cookies stosujemy w celu świadczenia usług na najwyższym poziomie, w tym w sposób dostosowany do indywidualnych potrzeb. Korzystanie z witryny bez zmiany ustawień dotyczących cookies oznacza, że będą one zamieszczane w Twoim komputerze. W każdym momencie możesz dokonać zmiany ustawień dotyczących cookies