A review on the relationship between university and industry and the effect of significant parameters

Journal of Food and Bioprocess Engineering

Parvin Dehghan¹  Maryam Azizi-lalabadi²  Mir-Michael Mousavi³ 

[1] Department of Food Sciences and Technology, Faculty of food science, Tabriz University Medical of Sciences, Tabriz, Iran;Research Center for Environmental Determinants of Health (RCEDH), Kermanshah University of Medical Sciences, Kermanshah, Iran;Student Research Committee, Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Science and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran ;

关键词: university;    academic research;    innovation;    technology transfer;    industry;   

DOI  :  

来源: DOAJ

【 摘 要 】

There has been no systematic research of the characteristics of the universities and academic researchers that seem to have contributed most to industrial innovation. This article assesses the emerging 'technology transfer' in academic goals as a factor which could affect the economic problem. Transferring of science, technology and graduated student from university to industry have studied as an essential goal to academics-industry. The most considerable effect by companies is enhancing the access to new research, inventions and the project. The most important advantage of faculty members has finished their academic research by protecting results for graduate students and lab equipment. This condition corrects by increasing of disciplines, declining participation of students in their own educational curriculum, and award structures which emphasize on the promotion process. The results show that, the industry concerns with technological change and to policy makers attempting to increase the economic payoff from the nation's academic research.

【 授权许可】

Unknown