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The study explores Open Innovation practices adopted by large firms in low- and medium-technology industries to foster innovation when the integration of distant knowledge from far scientific and technological fields is required. The study performs an explanatory single case study methodology. It focuses on the Italian food producer Barilla and its Blu1877 corporate venture capital fund to explore innovations in the food and agri-tech domains. It emerges that, with the intent to create and orchestrate an Open Innovation Ecosystem, Barilla moves across two main trajectories: (i) the search for external knowledge and expansion of network for new markets and technology exploration, and (ii) the support and mentorship of innovative start-ups that explore and develop novel ideas and technologies. The resulting Open Innovation Ecosystem has become the locus where innovations are developed by sharing knowledge, competencies, and capabilities among diverse actors and where companies can promote a transition toward the opening of their organisational boundaries. [ABSTRACT FROM AUTHOR]

The multifaceted issues regarding university-industry relations are an increasing focus of attention of both scholars and practitioners, as a means of enhancing current knowledge transfer practices and policies. One of the central questions is whether and how the mechanisms underlying different types of university-industry collaborations (collaborative research, contract research, consulting) influence universities' research commercialisation outcomes (patenting, licensing, spin-off generation). Results of six negative binomial models in Generalized Estimating Equations based on longitudinal panel data on Italian universities, reveal that while collaborative research with industry leads to an increase in patenting activities and spin-off generation, contract research and consulting boost licensing opportunities. Results also reveal complementarities between different types of university-industry linkages, fostering all the types of research commercialisation outcomes. Managerial and policy implications are discussed at the end of this paper. [ABSTRACT FROM AUTHOR]

The new paradigm known as the Internet of Things (IoT) is expected to have a significant impact on business during the next years, as it leads to the connection of physical objects and the interaction between the digital and physical worlds. While prior literature addressing the business implications arising from this paradigm has largely considered IoT as an integrated technology, in this study we examine different components of IoT and assess whether firms concerned with the development of IoT solutions have adopted original business models to exploit the opportunities offered by the specific IoT architecture layer they operate in. In turn, based on primary survey data collected on a sample of IoT Italy association's members, we explore different dimensions of the business model and offer a reinterpretation of the business model Canvas framework adapted to the IoT environment. We show that the specificities of each IoT layer require firms to adopt ad-hoc business models and focus on different dimensions of the business model Canvas. We believe our research provides some important contributions for both academics and practitioners. For the latter, we provide a tool useful for making decisions on how to design the business model for IoT applications. [ABSTRACT FROM AUTHOR]

Purpose – The paper focuses on the profile of chefs, whose job is considered as one of the most challenging professions as it involves scientific mastery, as well as creativity, and innovation. Design – Based on a sample of 264 individuals (both starred Italian chefs listed on Michelin Red Guide and students from six Italian culinary high schools), the study assesses which factors affect chefs’ innovative performance. Findings – Results show that success in haute cuisine depends on several factors, which involve chef’s creativity, culinary innovation process, and the restaurant service offering (restaurantscape). The differences between chefs in training and top chefs in terms of creativity are underlined. The study offers suggestions on chefs’ innovative process and provides a better understanding of how success in the chef profession is influenced by both individual features and environmental/social characteristics. Furthermore, results indicate which capabilities chefs in training should possess in order to succeed and, in turn, which capabilities should be developed by professional high schools of cooking in order to stimulate innovativeness in their educational programs. Originality of the research – This research contributes to the literature by suggesting which key factors promote creativity and innovation and a continuous flow of innovative ideas in haute cuisine. [ABSTRACT FROM AUTHOR]

The implementation of a change in IP strategy represents a challenging task for firms, because organizational resources and capabilities (procedures, routines, and know-how) that are required in the new strategic context may be lacking. This article examines the operational solutions adopted by the semiconductor manufacturer STMicroelectronics to successfully accomplish an IP strategy shift. It shows how the implementation of the new strategic approach required a stricter cross-functional integration between IP and R&D through the arrangement of cross-functional teams, the development of proper IP management procedures, and the diffusion of an IP culture throughout the organization. [ABSTRACT FROM AUTHOR]

This article examines the impact of open innovation (OI) practices on the innovation activity of low-tech small- and medium-sized enterprises (SMEs). Different external knowledge sources are considered, and the ability of SMEs to acquire and integrate external knowledge into their organizational boundaries for innovation purposes is assessed. The research draws on a sample of 191 Italian winemakers. The results show that SMEs with higher propensity to access and use external knowledge sources show a greater ability to innovate and that their absorptive capacity impacts the use of external sources. Several implications for theory and practice are drawn, underlining a number of suggestions for future research. [ABSTRACT FROM AUTHOR]