MANAGING THE CO-CREATION PROCESS: WHEN THE CAKE DOES NOT RISE

Alexandra Dion-Poulin, Sophie Veilleux, Vã‰ronique Perreault and Sylvie L. Turgeon
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Alexandra Dion-Poulin: Department of Food Science, Faculté des Sciences de l’Alimentation et de l’Agriculture, Université Laval, 2425 Rue de l’Agriculture, Québec (Quebec), G1V 0A6, Canada†Institute of Nutrition and Functional Foods (INAF), Université Laval, 2440 boulevard Hochelaga, Quebec (Quebec), G1V0A6, Canada‡GastronomiQc Lab, Joint Research, Unit-ITHQ and Université Laval, Québec (Quebec), Canada
Sophie Veilleux: ��GastronomiQc Lab, Joint Research, Unit-ITHQ and Université Laval, Québec (Quebec), Canada§Department of Management, Faculty of Business Administration, Université Laval, 2325 rue de la Terrasse, Québec (Quebec), G1V 0A6, Canada
Vã‰ronique Perreault: ��Institute of Nutrition and Functional Foods (INAF), Université Laval, 2440 boulevard Hochelaga, Quebec (Quebec), G1V0A6, Canada‡GastronomiQc Lab, Joint Research, Unit-ITHQ and Université Laval, Québec (Quebec), Canada¶Institut de tourisme et d’hôtellerie du Québec (ITHQ), 3535 rue Saint-Denis, Montréal (Quebec), H2X 3P1, Canada
Sylvie L. Turgeon: Department of Food Science, Faculté des Sciences de l’Alimentation et de l’Agriculture, Université Laval, 2425 Rue de l’Agriculture, Québec (Quebec), G1V 0A6, Canada†Institute of Nutrition and Functional Foods (INAF), Université Laval, 2440 boulevard Hochelaga, Quebec (Quebec), G1V0A6, Canada‡GastronomiQc Lab, Joint Research, Unit-ITHQ and Université Laval, Québec (Quebec), Canada

International Journal of Innovation Management (ijim), 2023, vol. 27, issue 05, 1-25

Abstract: Co-creation is recognised in the literature as fostering successful collaboration between academia and industry. Although models do exist, they only contain general principals and provide no details about the process from ideation to value creation. Moreover, they are established based on a consideration that industry submits a problem and the university provides solutions. However, with increasing pressure on researchers for their research to lead to tangible applications, universities must now also turn to firms to pinpoint their needs and practices. The purpose of this paper is to understand how a researcher can implement and manage a co-creation project in collaboration with firms to foster innovation. A university research team in food science and technology, in response to the issue of allergen management in the food service industry, more specifically the use of eggs in pastries, has led a co-creation project with six professional pastry chefs to improve cake formulations, in which eggs were replaced with legume puree. Based on the results and the literature, a model to manage the co-creation process between academia and industry that incorporates a collaboration platform is proposed. This paper also identifies the concrete practices that foster creativity and interaction among participants and that lead to innovation.

Keywords: Co-creation; collaboration platform; university–industry collaboration; experimentation; food service industry; co-creation model (search for similar items in EconPapers)
Date: 2023
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DOI: 10.1142/S136391962340008X

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