Department of Management

Lars Esbjerg

Network characteristics and open innovation in SMEs

Research output: Contribution to conferencePaperResearchpeer-review

  • Department of Marketing and Statistics
  • MAPP - Centre for Research on Customer Relations in the Food Sector
The open innovation literature has primarily been concentrating on open innovation (OI) in large companies. Hence it is very unclear whether these findings can be generalized to small and medium-sized enterprises (SMEs). This paper begins filling in this knowledge gap. In doing so, we focus explicitly on understanding network characteristics and the unfolding of OI in SMEs. Case studies were used and empirical data was mainly generated through semi-structured interviews. Cases selected for study were companies in the Danish food industry with less than 499 employees. In this paper we report our findings for four cases. Our study shows that companies with a relatively open innovation process have both strong and weak ties with external partners. Companies with a relatively more closed innovation process have on the other hand only few weak ties and no strong ties with external partners.
Original languageEnglish
Publication year2009
Number of pages10
Publication statusPublished - 2009
EventThe XX ISPIM Conference: The Future of Innovation - Vienna, Austria
Duration: 21 Jun 200924 Jun 2009
Conference number: 20

Conference

ConferenceThe XX ISPIM Conference: The Future of Innovation
Number20
CountryAustria
CityVienna
Period21/06/200924/06/2009

    Research areas

  • MAPP, Open innovation, SMEs, Food industry, Network characteristics, Tie strength, Relation type, Numbers of ties, Network content, Network interdependency

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