Abstract
The KITE Project was implemented in response to the reported decline of food technologists in Wales (UK) and the critical need for food-sector SMEs to meet technical demands required for
innovation and sustainability. The project was based on a collaborative partnership between an industrial (SME) partner, a knowledge-based partner and an affiliate (graduate/individual with
industrial-experience) and aimed to increase food science/technology knowledge and improve technical compliance and business performance (Redmond, 2013).
The concept of the value chain is based on a process view of organisations, whereby businesses such as food sector SMEs are cumulatively perceived as a system, made up of subsystems, each
with inputs, transformation processes and outputs; such subsystems involve the acquisition and consumption of resources - money, labour, materials, equipment, buildings, land, administration
and management (Porter, 1985). These aspects are fundamental to competitive strength in the market place and combining activities to create value for the ultimate customer (Svensson, 2003).
This concept corresponds with the directive of the KITE feasibility project which was to ‘enable SME commercial gain’ by improving Welsh partner SME’s business operation, increasing innovation
to include new product development, and increasing knowledge and skills for the partners, food scientists and technologists (Redmond, 2013)
innovation and sustainability. The project was based on a collaborative partnership between an industrial (SME) partner, a knowledge-based partner and an affiliate (graduate/individual with
industrial-experience) and aimed to increase food science/technology knowledge and improve technical compliance and business performance (Redmond, 2013).
The concept of the value chain is based on a process view of organisations, whereby businesses such as food sector SMEs are cumulatively perceived as a system, made up of subsystems, each
with inputs, transformation processes and outputs; such subsystems involve the acquisition and consumption of resources - money, labour, materials, equipment, buildings, land, administration
and management (Porter, 1985). These aspects are fundamental to competitive strength in the market place and combining activities to create value for the ultimate customer (Svensson, 2003).
This concept corresponds with the directive of the KITE feasibility project which was to ‘enable SME commercial gain’ by improving Welsh partner SME’s business operation, increasing innovation
to include new product development, and increasing knowledge and skills for the partners, food scientists and technologists (Redmond, 2013)
| Original language | English |
|---|---|
| Publication status | Published - 2016 |
| Event | 4th International ISEKI_Food Conference - University of Natural Resources and Life Sciences, Vienna, Austria Duration: 6 Jul 2016 → 8 Jul 2016 http://www.isekiconferences.com/vienna2016/ |
Conference
| Conference | 4th International ISEKI_Food Conference |
|---|---|
| Country/Territory | Austria |
| City | Vienna |
| Period | 6/07/16 → 8/07/16 |
| Internet address |