Resumo

DUENAS QUINTERO, Diana María; CRUZ SILVA, Laura Alejandra  e  URIBE SERRANO, Sandra Liliana. INTERACTIONS AND LINKS FOR INNOVATION AND TECHNOLOGICAL DEVELOPMENT IN PROCESSED FOOD INDUSTRIES. Pensam. gest. [online]. 2022, n.52, pp.3-3.  Epub 16-Dez-2022. ISSN 1657-6276.

This research addresses the analysis of the agro-industrial sector of Boyacá, based on the interactions and links between stakeholders that enable the articulation of innovation processes and technological development. It is based on the theoretical constructs related to the stakeholder approach, networks and construction and creation of value. Its development is supported by the qualitative methodological approach, supported by the grounded theory of Corbin and Strauss. The analysis was approached from five dimensions: Benefits, Business Needs, Restrictions, Results, and Business Path. The results refer to the promotion of a proactive attitude in the exercise of articulation supported by cooperation processes with results relevant to business needs and the willingness to dialogue, shared specialized knowledge, teamwork through the promotion of business networks with support from entities of technological research and development entities.

Palavras-chave : interaction; inks; stakeholder; innovation; technological development; quadruple helix; innovation networks.

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