Innovation and University‐Firm R&D Collaboration in the European Food and Drink Industry
研究了欧洲食品饮料行业的产品与工艺创新如何受国家创新系统结构、产出、协调性及科学影响与专业化程度的影响，发现大型公共研究机构可能不利于校企互动与工艺创新。
Abstract In the National Innovation System ( NIS ), knowledge is produced and accumulated through interactive innovation processes that are embedded in a national context, which in turn may help determine innovation. This paper investigates how product and process innovations in the European food and drink industry are affected by: (i) NIS structure; (ii) NIS output in terms of scientific publications and the supply of graduates; (iii) NIS cohesion and coordination; (iv) NIS scientific impact and specialisation. The main source of data on innovation by firms is the EU ‐ EFIGE /Bruegel‐UniCredit dataset. This is supplemented by information from the International Handbook of Universities, Eurostat and a bibliometric analysis of academic research output. Our results suggest that large research institutions in the public sector may well be detrimental to interaction between university and industry and to process innovation. The indicators used for public research assessment are not necessarily the most appropriate proxies of local knowledge spillovers.