Combined Innovation Policy: Linking Scientific and Practical Knowledge in Innovation Systems

Abstract

New research indicates that firms combining the science-based STI (Science, Technology, Innovation) and the experience-based DUI (Doing, Using, Interacting) modes of innovation are more efficient when it comes to improving innovation capacity and competitiveness. With regard to innovation policy, the STI mode calls for a supply-driven policy, typically aimed to commercialize research results. The DUI mode suggests a demand-driven policy approach, such as supporting the development of new products or services to specific markets. This article analyses how the two types of innovation policies and the two innovation modes can be combined in regional innovation systems (RISs). The analysis builds on studies of the food industry and related knowledge organizations in two counties, Rogaland County (Norway) and Skåne County (Sweden), and two policy initiatives (NCE Culinology and Skåne Food Innovation Network) aimed at strengthening the innovative capability of the RISs. The analysis indicates that policies aimed to link science- and user-driven innovation activity should focus on building absorptive capacity of DUI firms (e.g. through increased scientific competence) and implementation capacity of STI firms (e.g. through increased market and process competence).

Acknowledgements

Part of the research leading to these results has received funding from the European Union Seventh Framework Programme (FP7/2007-2013) under grant agreement no. 245301 NetGrow—“Enhancing the innovativeness of food SMEs through the management of strategic network behaviour and network learning performance” and from Riksbankens Jubilemsfond under grant no. P09-0724:1-E “Next generation regional innovation policy: How to combine science- and user-driven approaches”. (The information in this document reflects only the authors' views and the financiers are not liable for any use that may be made of the information contained therein). Valuable comments and suggestions on the manuscript have been provided by Martin Henning.

Notes

1. At Lund University, e.g. Food Science; Food Technology and Food engineering; Functional Food Science Centre; Biomedical Nutrition; Food Service Management; AgriFood Economics Centre. At the Swedish University of Agricultural Sciences, e.g. Horticultural Genetics and Crop Sciences; Plant Breeding and Biotechnology; Agriculture and Farming Systems; Center for Innovative Drinks. At Kristianstad University, e.g. Culinary Arts and Food Sciences.

2. Source: The homepage of NCE Culinology (www.nceculinology.no) March 2011.