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

TitleThe suitable knowledge transfer model in food product research and development function
Publication Typeวิทยานิพนธ์/Thesis
Year of Publication2011
AuthorsKrisda Bisalyaputra
DegreeDoctor of Philosophy -- Major in Industrial Engineering
InstitutionFaculty of Engineering, Ubon Ratchathani University
CityUbon Ratchathani
Call NumberTP K92
KeywordsFood industry and trade-- Technology transfer, Food Technology, Knowledge management

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.

Title Alternate รูปแบบการถ่ายทอดองค์ความรู้ที่เหมาะสมในกระบวนการวิจัยและพัฒนาผลิตภัณฑ์อาหาร