Źródła transferu wiedzy i technologii w przedsiębiorstwach przemysłu spożywczego
Transfer of knowledge and technologyin enterprises of the food industry

Summary/Abstract: The aim of this research article was to identify the sources of transfer of knowledge and technologies possessed by enterprises in the food industry during the years 2007-2012. Internal sources of knowledge and technology transfer were examined as well as the role of the external market, commercial and public sectors and general sources of information. Over the course of this research a survey was conducted using a questionnaire and results indicating that the most important sources of knowledge and technology transfer in the surveyed enterprises were: market research, own R & D department, cooperation with suppliers and customers and external training. The least useful turned out to be: sources from acquired companies, cooperation with universities or research centers, benchmarking, and field trips.

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