ALEXANDRA DION-POULIN, SOPHIE VEILLEUX, VÉRONIQUE PERREAULT, SYLVIE L. TURGEON
{"title":"MANAGING THE CO-CREATION PROCESS: WHEN THE CAKE DOES NOT RISE","authors":"ALEXANDRA DION-POULIN, SOPHIE VEILLEUX, VÉRONIQUE PERREAULT, SYLVIE L. TURGEON","doi":"10.1142/s136391962340008x","DOIUrl":null,"url":null,"abstract":"Co-creation is recognised in the literature as fostering successful collaboration between academia and industry. Although models do exist, they only contain general principals and provide no details about the process from ideation to value creation. Moreover, they are established based on a consideration that industry submits a problem and the university provides solutions. However, with increasing pressure on researchers for their research to lead to tangible applications, universities must now also turn to firms to pinpoint their needs and practices. The purpose of this paper is to understand how a researcher can implement and manage a co-creation project in collaboration with firms to foster innovation. A university research team in food science and technology, in response to the issue of allergen management in the food service industry, more specifically the use of eggs in pastries, has led a co-creation project with six professional pastry chefs to improve cake formulations, in which eggs were replaced with legume puree. Based on the results and the literature, a model to manage the co-creation process between academia and industry that incorporates a collaboration platform is proposed. This paper also identifies the concrete practices that foster creativity and interaction among participants and that lead to innovation.","PeriodicalId":47711,"journal":{"name":"International Journal of Innovation Management","volume":"134 4","pages":"0"},"PeriodicalIF":1.3000,"publicationDate":"2023-10-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"International Journal of Innovation Management","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.1142/s136391962340008x","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q3","JCRName":"MANAGEMENT","Score":null,"Total":0}
引用次数: 0
Abstract
Co-creation is recognised in the literature as fostering successful collaboration between academia and industry. Although models do exist, they only contain general principals and provide no details about the process from ideation to value creation. Moreover, they are established based on a consideration that industry submits a problem and the university provides solutions. However, with increasing pressure on researchers for their research to lead to tangible applications, universities must now also turn to firms to pinpoint their needs and practices. The purpose of this paper is to understand how a researcher can implement and manage a co-creation project in collaboration with firms to foster innovation. A university research team in food science and technology, in response to the issue of allergen management in the food service industry, more specifically the use of eggs in pastries, has led a co-creation project with six professional pastry chefs to improve cake formulations, in which eggs were replaced with legume puree. Based on the results and the literature, a model to manage the co-creation process between academia and industry that incorporates a collaboration platform is proposed. This paper also identifies the concrete practices that foster creativity and interaction among participants and that lead to innovation.
期刊介绍:
The International Journal of Innovation (IJIM) is the official journal of the International Society of Professional Innovation Management (ISPIM). Both the IJIM and ISPIM adopt a multi-disciplinary approach to addressing the many challenges of managing innovation, rather than a narrow focus on a single aspect such as technology, R&D or new product development. Both are also international, inclusive & practical, and encourage active interaction between academics, managers and consultants.