Year 2015, Volume 10 , Issue 1, Pages 0 - 0 2016-01-11

FOOD SCIENCE AND TECHNOLOGY ACROSS EUROPE 15. SCIENTIFIC KNOWLEDGE BASE AND DIFFERENCES IN QUALITY

Manuel ACOSTA [1] , Daniel CORONADO [2] , Esther FERRANDIZ [3] , Dolores LEON [4] , Pedro MORENO [5]


This paper contributes with some insights into scientific knowledge base in food industry at the regional level in Europe 15. We argue that science production by universities is not enough to create a scientific knowledge base. An additional requirement is counting on some standards of quality for being useful to firms. We explore this line of inquiry by first examining the regional distribution of food science across Europe and its relationship with the production of technology in the European food industry and then by focusing on the role of quality of FS&T and its determining factors. The methodology relies on rolling correlation and panel data models. Our sample consists of about 13 thousand papers in the field of “Food Science & Technology” (FS&T), covering the period from 1998 to 2004. The results show that only regions with high-quality published papers on food science present a significant relationship with the production of food technology. Furthermore, funding, research tradition and specialization are the main factors affecting the quality of FS&T, while the demand for science from the region does not play any role. The paper concludes with some policy implications for strengthening the regional knowledge-base economy in the food industry. Keywords: Food science, Food industry, Knowledge-base, Citations, Patents
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Journal Section Articles
Authors

Author: Manuel ACOSTA

Author: Daniel CORONADO

Author: Esther FERRANDIZ

Author: Dolores LEON

Author: Pedro MORENO

Dates

Publication Date : January 11, 2016

Bibtex @ { beyder327335, journal = {Bilgi Ekonomisi ve Yönetimi Dergisi}, issn = {}, eissn = {1308-3937}, address = {}, publisher = {İbrahim Güran YUMUŞAK}, year = {2016}, volume = {10}, pages = {0 - 0}, doi = {}, title = {FOOD SCIENCE AND TECHNOLOGY ACROSS EUROPE 15. SCIENTIFIC KNOWLEDGE BASE AND DIFFERENCES IN QUALITY}, key = {cite}, author = {ACOSTA, Manuel and CORONADO, Daniel and FERRANDIZ, Esther and LEON, Dolores and MORENO, Pedro} }
APA ACOSTA, M , CORONADO, D , FERRANDIZ, E , LEON, D , MORENO, P . (2016). FOOD SCIENCE AND TECHNOLOGY ACROSS EUROPE 15. SCIENTIFIC KNOWLEDGE BASE AND DIFFERENCES IN QUALITY. Bilgi Ekonomisi ve Yönetimi Dergisi , 10 (1) , 0-0 . Retrieved from https://dergipark.org.tr/en/pub/beyder/issue/30327/327335
MLA ACOSTA, M , CORONADO, D , FERRANDIZ, E , LEON, D , MORENO, P . "FOOD SCIENCE AND TECHNOLOGY ACROSS EUROPE 15. SCIENTIFIC KNOWLEDGE BASE AND DIFFERENCES IN QUALITY". Bilgi Ekonomisi ve Yönetimi Dergisi 10 (2016 ): 0-0 <https://dergipark.org.tr/en/pub/beyder/issue/30327/327335>
Chicago ACOSTA, M , CORONADO, D , FERRANDIZ, E , LEON, D , MORENO, P . "FOOD SCIENCE AND TECHNOLOGY ACROSS EUROPE 15. SCIENTIFIC KNOWLEDGE BASE AND DIFFERENCES IN QUALITY". Bilgi Ekonomisi ve Yönetimi Dergisi 10 (2016 ): 0-0
RIS TY - JOUR T1 - FOOD SCIENCE AND TECHNOLOGY ACROSS EUROPE 15. SCIENTIFIC KNOWLEDGE BASE AND DIFFERENCES IN QUALITY AU - Manuel ACOSTA , Daniel CORONADO , Esther FERRANDIZ , Dolores LEON , Pedro MORENO Y1 - 2016 PY - 2016 N1 - DO - T2 - Bilgi Ekonomisi ve Yönetimi Dergisi JF - Journal JO - JOR SP - 0 EP - 0 VL - 10 IS - 1 SN - -1308-3937 M3 - UR - Y2 - 2020 ER -
EndNote %0 Bilgi Ekonomisi ve Yönetimi Dergisi FOOD SCIENCE AND TECHNOLOGY ACROSS EUROPE 15. SCIENTIFIC KNOWLEDGE BASE AND DIFFERENCES IN QUALITY %A Manuel ACOSTA , Daniel CORONADO , Esther FERRANDIZ , Dolores LEON , Pedro MORENO %T FOOD SCIENCE AND TECHNOLOGY ACROSS EUROPE 15. SCIENTIFIC KNOWLEDGE BASE AND DIFFERENCES IN QUALITY %D 2016 %J Bilgi Ekonomisi ve Yönetimi Dergisi %P -1308-3937 %V 10 %N 1 %R %U
ISNAD ACOSTA, Manuel , CORONADO, Daniel , FERRANDIZ, Esther , LEON, Dolores , MORENO, Pedro . "FOOD SCIENCE AND TECHNOLOGY ACROSS EUROPE 15. SCIENTIFIC KNOWLEDGE BASE AND DIFFERENCES IN QUALITY". Bilgi Ekonomisi ve Yönetimi Dergisi 10 / 1 (January 2016): 0-0 .
AMA ACOSTA M , CORONADO D , FERRANDIZ E , LEON D , MORENO P . FOOD SCIENCE AND TECHNOLOGY ACROSS EUROPE 15. SCIENTIFIC KNOWLEDGE BASE AND DIFFERENCES IN QUALITY. Journal of Knowlede Economy & Knowledge Management. 2016; 10(1): 0-0.
Vancouver ACOSTA M , CORONADO D , FERRANDIZ E , LEON D , MORENO P . FOOD SCIENCE AND TECHNOLOGY ACROSS EUROPE 15. SCIENTIFIC KNOWLEDGE BASE AND DIFFERENCES IN QUALITY. Bilgi Ekonomisi ve Yönetimi Dergisi. 2016; 10(1): 0-0.