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PROJECT TOPIC: THE DETERMINANTS OF UNIVERSITY–INDUSTRY COLLABORATION IN FOOD SCIENCE IN ITALY

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Abstract

Firms’ collaboration with academic institutions expands their range of expertise and can support the development of business innovations in several industries. For technological as well as structural reasons, university–industry collaborations are especially important in the case of the food industry. This paper aims at assessing the drivers of knowledge transfer from academic departments to industry. We analyse the dynamics of private funding of university research activities and investigate the drivers of university knowledge transfer from food science university departments, identifying how they differ from drivers in other areas of science.


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