Dynamics of Openness in Innovation Processes—A Case Study in the Finnish Food Industry. (October 2013)

• Record Type: Journal Article
• Authors: Mäkimattila, Martti; Melkas, Helinä; Uotila, Tuomo
• Is Part Of: Knowledge and process management. Volume 20:Number 4(2013:Oct./Dec.)
• Page Start: 243
• Page End: 255
• Publication Date: 2013-10
• Subjects: Organizational change -- Periodicals; Industrial management -- Periodicals; Corporate reorganizations -- Periodicals; Production management -- Periodicals; 658.406
• DOI: 10.1002/kpm.1421
• Languages: English
• ISSNs: 1092-4604

Abstract

<abstract abstract-type="main"> <title> <x xml:space="preserve">Abstract</x> </title> <p>Recent practical business discussion and academic studies highlight the collaborative nature of innovation activities. Today, almost all innovations are generated in cooperation with others in a systemic world. The role of openness is widely acknowledged, but the dynamics of openness in innovation processes is studied and discussed less. There is a lack of understanding about the open and closed phases during innovation processes. By observing such dynamics, this study extends the current theories from the point of open and closed phases in innovation processes. The analysis is based on a case study on a large Finnish food industry company and its long‐term innovation process concerning the utilization of rye fibre since the early 1990s. The results show that it is very important to understand the interaction and the critical points during dynamic phases of innovation processes. Seizing the phases of openness and closure is crucial for successful innovation. Copyright © 2013 John Wiley &amp; Sons, Ltd.</p> </abstract>