Proximity, knowledge base and the innovation process The case of Unilever’s Becel diet margarine
Mila Davids () and
Koen Frenken
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Mila Davids: School of Innovation Sciences, Eindhoven University of Technology
No 2015/7, Papers in Innovation Studies from Lund University, CIRCLE - Centre for Innovation Research
Abstract:
The proximity concept refers to types of inter-organizational relationships that are expected to facilitate interactive learning and collaborative innovation. Different forms of proximity include geographical, cognitive, social, institutional and organizational proximity. Following an extensive case study of a new diet margarine developed by Unilever, we extent the proximity framework by theorizing how the relative importance of each proximity dimension depends on the type of knowledge being produced, where we distinguish between analytical, synthetic and symbolic knowledge. We argue that our theoretical framework in principle applies to product innovations in all science-based industries.
Keywords: innovation; proximity; knowledge; science-based industries; multinational enterprise; management (search for similar items in EconPapers)
JEL-codes: F23 L66 N30 O31 O32 (search for similar items in EconPapers)
Pages: 36 pages
Date: 2015-02-15
New Economics Papers: this item is included in nep-cse, nep-geo, nep-ino and nep-knm
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Citations: View citations in EconPapers (1)
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Working Paper: Proximity, knowledge base and the innovation process: The case of Unilever’s Becel diet margarine (2015) 
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Persistent link: https://EconPapers.repec.org/RePEc:hhs:lucirc:2015_007
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