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| Natura: | Artículo científico |
| Lingua: | en |
| Pubblicazione: |
Universidad Alberto Hurtado
2006
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| Accesso online: | https://www.redalyc.org/articulo.oa?id=84710313 |
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| _version_ | 1866812580241080320 |
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| author | Graciela E. Gutman |
| author_facet | Graciela E. Gutman |
| contents | La biotecnología y las industrias de ingredientes alimentarios en Argentina. Graciela E. Gutman Pablo Lavarello Julia Cajal Grossi Ingeniería agrofood sector innovation systems biotechnology sector technological change Since the 90s, the development and diffusion of modern biotechnology techniques based in rDNA, along with traditional technologies of fermentation and enzyme production, and the major organizational changes in large agrofood firms facing new competitive challenges, boost restructuring and reconfiguration in the food industries. In this new scenario, the food ingredients firms are expected to play a key and strategic role, as generator and diffuser of technological change among food industries. The emergent generic technologies offer great opportunities to Argentina, considering its important and competitive agrofood sector. Specialized firms, providing knowledge intensive business services (KIBS) are the interface players between science based firms and industrial users. This paper explores the new role of food ingredients firms in Argentina and inquires into the local potentialities of the modern biotechnologies. 2006 artículo científico 0718-2724 https://www.redalyc.org/articulo.oa?id=84710313 en http://www.redalyc.org/revista.oa?id=847 Journal of Technology Management & Innovation application/pdf Universidad Alberto Hurtado Journal of Technology Management & Innovation (Chile) Num.3 Vol.1 |
| format | Artículo científico |
| id | redalyc_84710313 |
| language | en |
| publishDate | 2006 |
| publisher | Universidad Alberto Hurtado |
| spellingShingle | La biotecnología y las industrias de ingredientes alimentarios en Argentina. Graciela E. Gutman Ingeniería agrofood sector innovation systems biotechnology sector technological change La biotecnología y las industrias de ingredientes alimentarios en Argentina. Graciela E. Gutman Pablo Lavarello Julia Cajal Grossi Ingeniería agrofood sector innovation systems biotechnology sector technological change Since the 90s, the development and diffusion of modern biotechnology techniques based in rDNA, along with traditional technologies of fermentation and enzyme production, and the major organizational changes in large agrofood firms facing new competitive challenges, boost restructuring and reconfiguration in the food industries. In this new scenario, the food ingredients firms are expected to play a key and strategic role, as generator and diffuser of technological change among food industries. The emergent generic technologies offer great opportunities to Argentina, considering its important and competitive agrofood sector. Specialized firms, providing knowledge intensive business services (KIBS) are the interface players between science based firms and industrial users. This paper explores the new role of food ingredients firms in Argentina and inquires into the local potentialities of the modern biotechnologies. 2006 artículo científico 0718-2724 https://www.redalyc.org/articulo.oa?id=84710313 en http://www.redalyc.org/revista.oa?id=847 Journal of Technology Management & Innovation application/pdf Universidad Alberto Hurtado Journal of Technology Management & Innovation (Chile) Num.3 Vol.1 |
| title | La biotecnología y las industrias de ingredientes alimentarios en Argentina. |
| topic | Ingeniería agrofood sector innovation systems biotechnology sector technological change |
| url | https://www.redalyc.org/articulo.oa?id=84710313 |