The suitable knowledge transfer model in food product research and development function

The effective operation of quality management system has been widely renowned in recent years
as a means of building sustainable competitive advantage and thereby enhancing firm performance.
The quality standard and organizational performance are recognized and designed to
demonstrate that the supplying organization has achieved a basic level of quality system.
The purpose of this research is to study the relationships between the successful implementation
of Product development process and the transfer of knowledge in product development function
which will facilitate higher quality of research and development is examined as knowledge context,
recipient context, interaction context, and transfer activity context. The study was done in the
research and development in food industries with product development function with recognized
outcomes. The model can be applied by management in organizations to create the organizational
which will support knowledge transfer to stimulate and sustain success for quality management in organizations.