Knowledge transfer: the graduate experience of the FUSION programme in Island of Ireland food companies

Peter Mitchell, Mai Mitchell

Research output: Chapter in Book/Report/Conference proceedingConference contribution

Abstract

With the move of advanced economies from a resource-based to a knowledge-based production, many national governments promote knowledge transfer between universities and business. Knowledge transfer is about exchanging ideas, research results, experiences and skills, and includes technology transfer. A good example of this is seen in Inter TradeIreland’s FUSION programme, which supports the development of businesses on the island of Ireland by transferring and embedding knowledge on a cross-border basis between academia and industry. Whilst people are recognised as an effective technology transfer mechanism to industry, the role of a graduate as knowledge carrier needs to be better understood. Factors affecting knowledge transfer in food companies on the island of Ireland through the FUSION programme were investigated. From the 30 FUSION projects involving food companies for the period 2001-2007, 18 in partnership with either the University of Ulster or St. Angela’s Food Technology Centre were selected. In November 2008, the graduates from 16 of these small-to-medium sized food enterprises completed a qualitative questionnaire on their expectations and experiences of the FUSION programme at the pre-employment, induction, start-up, mid-point and end-point stages. Individual responses were analysed to identify key themes. All graduates reported career advancement, professional development, management experience and linkage to the knowledge centre as positive benefits. Key areas identified for improvement included greater graduate networking, and more specifics in defined projects, closely linked to the company development plan. The FUSION programme support structure enhances the ability of graduates to meet the needs of their company employers, and provides a very positive knowledge transfer experience for graduates in the island of Ireland food sector. The reasons for graduate movement on completion of a minority of such FUSION projects and the resulting impact on knowledge utilisation within the companies would merit further investigation.
LanguageEnglish
Title of host publicationUnknown Host Publication
Pages47-47
Number of pages273
Publication statusPublished - 31 Aug 2011
EventSecond International ISEKI_Food Conference entitled “ISEKI_Food 2011 – Bridging Training and Research for Industry and the Wider Community”. - Milan
Duration: 31 Aug 2011 → …

Conference

ConferenceSecond International ISEKI_Food Conference entitled “ISEKI_Food 2011 – Bridging Training and Research for Industry and the Wider Community”.
Period31/08/11 → …

Fingerprint

Knowledge transfer
Ireland
Food
Technology transfer
Industry
Development plans
Cross-border
Start-up
Minorities
Linkage
Professional development
Factors
Questionnaire
Networking
Resource-based
Career advancement
Food sector
Knowledge utilization
Knowledge-based
Employers

Cite this

@inproceedings{015753a020b0489989cf68a9c0b69f94,
title = "Knowledge transfer: the graduate experience of the FUSION programme in Island of Ireland food companies",
abstract = "With the move of advanced economies from a resource-based to a knowledge-based production, many national governments promote knowledge transfer between universities and business. Knowledge transfer is about exchanging ideas, research results, experiences and skills, and includes technology transfer. A good example of this is seen in Inter TradeIreland’s FUSION programme, which supports the development of businesses on the island of Ireland by transferring and embedding knowledge on a cross-border basis between academia and industry. Whilst people are recognised as an effective technology transfer mechanism to industry, the role of a graduate as knowledge carrier needs to be better understood. Factors affecting knowledge transfer in food companies on the island of Ireland through the FUSION programme were investigated. From the 30 FUSION projects involving food companies for the period 2001-2007, 18 in partnership with either the University of Ulster or St. Angela’s Food Technology Centre were selected. In November 2008, the graduates from 16 of these small-to-medium sized food enterprises completed a qualitative questionnaire on their expectations and experiences of the FUSION programme at the pre-employment, induction, start-up, mid-point and end-point stages. Individual responses were analysed to identify key themes. All graduates reported career advancement, professional development, management experience and linkage to the knowledge centre as positive benefits. Key areas identified for improvement included greater graduate networking, and more specifics in defined projects, closely linked to the company development plan. The FUSION programme support structure enhances the ability of graduates to meet the needs of their company employers, and provides a very positive knowledge transfer experience for graduates in the island of Ireland food sector. The reasons for graduate movement on completion of a minority of such FUSION projects and the resulting impact on knowledge utilisation within the companies would merit further investigation.",
author = "Peter Mitchell and Mai Mitchell",
year = "2011",
month = "8",
day = "31",
language = "English",
pages = "47--47",
booktitle = "Unknown Host Publication",

}

Mitchell, P & Mitchell, M 2011, Knowledge transfer: the graduate experience of the FUSION programme in Island of Ireland food companies. in Unknown Host Publication. pp. 47-47, Second International ISEKI_Food Conference entitled “ISEKI_Food 2011 – Bridging Training and Research for Industry and the Wider Community”., 31/08/11.

Knowledge transfer: the graduate experience of the FUSION programme in Island of Ireland food companies. / Mitchell, Peter; Mitchell, Mai.

Unknown Host Publication. 2011. p. 47-47.

Research output: Chapter in Book/Report/Conference proceedingConference contribution

TY - GEN

T1 - Knowledge transfer: the graduate experience of the FUSION programme in Island of Ireland food companies

AU - Mitchell, Peter

AU - Mitchell, Mai

PY - 2011/8/31

Y1 - 2011/8/31

N2 - With the move of advanced economies from a resource-based to a knowledge-based production, many national governments promote knowledge transfer between universities and business. Knowledge transfer is about exchanging ideas, research results, experiences and skills, and includes technology transfer. A good example of this is seen in Inter TradeIreland’s FUSION programme, which supports the development of businesses on the island of Ireland by transferring and embedding knowledge on a cross-border basis between academia and industry. Whilst people are recognised as an effective technology transfer mechanism to industry, the role of a graduate as knowledge carrier needs to be better understood. Factors affecting knowledge transfer in food companies on the island of Ireland through the FUSION programme were investigated. From the 30 FUSION projects involving food companies for the period 2001-2007, 18 in partnership with either the University of Ulster or St. Angela’s Food Technology Centre were selected. In November 2008, the graduates from 16 of these small-to-medium sized food enterprises completed a qualitative questionnaire on their expectations and experiences of the FUSION programme at the pre-employment, induction, start-up, mid-point and end-point stages. Individual responses were analysed to identify key themes. All graduates reported career advancement, professional development, management experience and linkage to the knowledge centre as positive benefits. Key areas identified for improvement included greater graduate networking, and more specifics in defined projects, closely linked to the company development plan. The FUSION programme support structure enhances the ability of graduates to meet the needs of their company employers, and provides a very positive knowledge transfer experience for graduates in the island of Ireland food sector. The reasons for graduate movement on completion of a minority of such FUSION projects and the resulting impact on knowledge utilisation within the companies would merit further investigation.

AB - With the move of advanced economies from a resource-based to a knowledge-based production, many national governments promote knowledge transfer between universities and business. Knowledge transfer is about exchanging ideas, research results, experiences and skills, and includes technology transfer. A good example of this is seen in Inter TradeIreland’s FUSION programme, which supports the development of businesses on the island of Ireland by transferring and embedding knowledge on a cross-border basis between academia and industry. Whilst people are recognised as an effective technology transfer mechanism to industry, the role of a graduate as knowledge carrier needs to be better understood. Factors affecting knowledge transfer in food companies on the island of Ireland through the FUSION programme were investigated. From the 30 FUSION projects involving food companies for the period 2001-2007, 18 in partnership with either the University of Ulster or St. Angela’s Food Technology Centre were selected. In November 2008, the graduates from 16 of these small-to-medium sized food enterprises completed a qualitative questionnaire on their expectations and experiences of the FUSION programme at the pre-employment, induction, start-up, mid-point and end-point stages. Individual responses were analysed to identify key themes. All graduates reported career advancement, professional development, management experience and linkage to the knowledge centre as positive benefits. Key areas identified for improvement included greater graduate networking, and more specifics in defined projects, closely linked to the company development plan. The FUSION programme support structure enhances the ability of graduates to meet the needs of their company employers, and provides a very positive knowledge transfer experience for graduates in the island of Ireland food sector. The reasons for graduate movement on completion of a minority of such FUSION projects and the resulting impact on knowledge utilisation within the companies would merit further investigation.

M3 - Conference contribution

SP - 47

EP - 47

BT - Unknown Host Publication

ER -