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Please use this identifier to cite or link to this item: http://dspace.bu.ac.th/jspui/handle/123456789/4979

Title: Open innovation logics and practices generative mechanisms in Thai food machinery SMEs new product development: multiple case studies
Authors: Throngvid Hongsaprabhas
Keywords: Open Innovation Generative Mechanisms
Open Innovation Practices
Open Innovation Logics
Dynamic Capabilities
New Product Development
Laboratory scale
Industrial scale
Innovation Intermediary
Food Industry
Small and Medium Enterprises
Issue Date: 2021
Publisher: Bangkok University
Abstract: The purpose of this research was to provide an appropriate academic and practical guideline for understanding open innovation (OI) in new product development (NPD) among Thai small and medium enterprises (SMEs). However, only a few studies have demonstrated that OI is used by Food SMEs. Their OI generative mechanism (GM) remains poorly understood. To understand the role of OI in this change, specifically OI logics and practices in food SME’s NPD, and the food-machinery framework by Bigliardi and Galati (2013a) have been chosen to analyze 109 NPDs of 2 Thai food machinery SMEs using a critical realistic (CR) perspective. Five rounds of semi-structured interview and document review methods were utilized for data collection. This research identified an evidence that dynamic capabilities (DCs) mobilized in OI NPD is the OI GM. The results also demonstrated the Food-Machinery Flexibility model and its six distinctive patterns within the same model, were successfully implemented by the integration of 3 OI logics (i.e., coupled OI logic with outbound dominance, coupled OI logic with inbound dominance, and no OI logic) and 8 OI practices (i.e., employee involvement, outward IP licensing, customer involvement, outsourcing R&D, inward IP licensing, insourcing R&D, supplier involvement, and regulatory body involvement) to reveal the OI knowledge in empirical domain, and consequence the analysis of 9 DCs (i.e., sensing, seizing, inventive capacity, transformative capacity, innovative capacity, absorptive capacity, connective capacity, desorptive capacity, and legally compliance capacity) revealed the underlying OI GM in the real domain. The knowledge flows have been analyzed by focusing on food recipe development at two levels of the NPD process, namely laboratory scale and industrial scale. Finally, the identification of OI GM demonstrated the relationship between OI and DCs. The development of DCs can strengthen OI practice within the organization. They are mutually reinforcing each other. Six distinctive patterns within the same model demonstrated the ability of investigated food SMEs to develop their 14 mechanisms (DC sequences) to ensure the efficacious implementation of OI logics and practices in food NPDs, and flexibility to the nature of the collaborative strategy associated with each NPD. The results exposed Thai SMEs switching their business from generic food machinery companies to the innovation intermediary. The contribution of this research supported both academic’s view on OI literature; understanding OI GM through the OI logics, OI practices and associated DCs mechanisms in the NPD process, and food practitioner’s view by providing an appropriate 6 OI guidelines for the food innovation intermediary. The research had a limitation due to a comparison between 2 SMEs’ NPDs. Future research could benefit from exploring additional food SMEs.
Description: Thesis (Ph.D.)--Knowledge Management and Innovation Management, Graduate School, Bangkok University, 2021
Advisor(s): Xavier Parisot
URI: http://dspace.bu.ac.th/jspui/handle/123456789/4979
Appears in Collections:Dissertation

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