نگاشت شناختی مؤلفه‌های نوآوری در محصولات فراسودمند غذایی

نوع مقاله : مقاله پژوهشی

نویسندگان

1 دانشجوی دکتری مدیریت صنعتی، دانشگاه علامه طباطبائی، تهران، ایران

2 استاد دانشکده مدیریت صنعتی، دانشگاه علامه طباطبائی، تهران، ایران

3 دانشیار دانشکده مدیریت صنعتی، دانشگاه علامه طباطبائی، تهران، ایران

10.29252/bar.2021.13855.3492

چکیده

طی چند دهه اخیر، پیشرفت‌های بزرگی در بسیاری از صنایع از جمله صنایع غذایی روی داده است که از آن جمله می‌توان به توسعه محصولات فراسودمند اشاره کرد. با توجه به ضرورت انکارناپذیر نوآوری در صنایع غذایی و نقش این صنعت در اقتصاد، در این پژوهش تلاش شده است تا با استفاده از روش‌شناسی نگاشت شناختی فازی، مدلی کیفی از عوامل مؤثر بر نوآوری در توسعه محصولات فراسودمند غذایی با هدف رونق صادرات ارائه شود. بدین منظور ابتدا پس از بیان موضوع، مبانی نظری و بررسی پیشینه، با استفاده از پارادایم تفسیری و طرح پژوهش کیفی، چارچوب مفهومی اولیه پژوهش با رویکرد تحلیل محتوا تهیه و مدلی از مؤلفه‌های نوآوری ارائه شده است. سپس از ابزارهای تکنیک نگاشت شناختی برای بررسی سیاست‌های مختلف بر روی مدل و تحلیل آن استفاده شده است. یافته‌های بدست آمده از نگاشت نوآوری نشان داد که سیستم محصول، تولید محصولات فراسودمند، تعامل و مشارکت با مشتریان در جهت خلق ارزش مؤلفه‌های اصلی در موفقیت نوآوری در صنایع غذایی هستند. هم‌چنین در تدوین سیاست‌‌های ارتقای نوآوری باید رویکردی ترکیبی در مورد مؤلفه‌ها اجرا شود و سرمایه‌گذاری بر روی عوامل به صورت انفرادی نمی‌تواند بهبودی چندانی را حاصل کند.

کلیدواژه‌ها


عنوان مقاله [English]

Cognitive Mapping of Innovation Factors in Functional Food Products

نویسندگان [English]

  • Mohsen Barzegari Ardekani 1
  • Abolfazl Kazazi 2
  • Jahanyar Bamdad Soufi 3
  • Seyyed Habiballah Tabatabaeian 3
1 PhD Student in Industrial Management, Allameh Tabataba'i University, Tehran, Iran
2 Professor of Industrial Mangement Department, Allameh Tabataba'i University, Tehran, Iran
3 Associate Professor of Industrial Management Department, Allameh Tabataba'I University, Tehran, Iran
چکیده [English]

Over the past few decades, great advances have been made in many industries, including the food industry, from which the development of useful products can be noted. Given the undeniable necessity of innovation in the food industry and its role in the economy, it has been attempted to present a qualitative model of the factors influencing innovation in the development of high-value food products with the aim of export boom using fuzzy cognitive mapping methodology. For this purpose, after expressing the subject, theoretical bases and background analysis, using an interpretive paradigm and a qualitative research design, an initial conceptual framework of the research with content analysis approach has been prepared and the innovation model has been presented. Then, cognitive mapping technique tools are used to examine different policies on the model and analyze it. The findings from the innovation mapping showed that the product system, the production of useful products, the interaction and partnership with customers to create value are key components to the success of the sweet and chocolate industry. In addition, the formulation of innovation promotion policies should take a composite approach to the components, and investing in the factors individually cannot achieve much improvement.

کلیدواژه‌ها [English]

  • Cognitive Mapping
  • Food Industry
  • Functional Food
  • Fuzzy
  • Innovation
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