This chapter is an investigation into the internationalization of innovation in the Danish food-related biotech industry. The process of the internationalization of innovation in food and ingredients into new markets has followed a similar path: first, the companies enter new markets with their products developed in the home economy; secondly, they increasingly adjust their products to the new markets; and thirdly, some of the more high-tech companies have developed international techno-scientific networks. These companies explain the development as a strategy for ‘tapping into new knowledge’ by collaborating with local research facilities and suppliers. The companies engage in various constructs of global innovation networks more or less simultaneously according to the type of technology. The type of engagement and entry mode relates to the host location. Similar companies develop different network constructs. Furthermore, companies face many difficulties in organizing innovation internationally. These challenges are dealt with through either virtual or physical centres of excellence. Communication and communication tools provide a key for companies to manage these centres, and new forms of qualifications are needed to facilitate this.
|Title of host publication||The Offshoring Challenge : Strategic Design and Innovation for Tomorrow’s Organization|
|Editors||Torben Pedersen, Lydia Bals, Peter D. Ørberg Jensen, Marcus Møller Larsen|
|Place of Publication||London|
|Publisher||Springer Science+Business Media|
|Publication status||Published - 2013|