Indicators of scientific production and university-company relationship in food science and food technology: the case of Unicamp
Historically, the university role has always been associated with the academic qualification of human resources and generation of scientific and technological knowledge. However, from the twentieth century on, such institutions expanded their scope of action and began to act directly as agents of th...
| Principais autores: | de Souza, André Luiz Gomes, da Fonseca, Laudelino Silva, Paixão, Ana Eleonora Almeida, da Silva, Gabriel Francisco |
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| Formato: | Artigo |
| Idioma: | Português |
| Publicado em: |
Universidade Tecnológica Federal do Paraná (UTFPR)
2018
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| Acesso em linha: |
http://periodicos.utfpr.edu.br/rts/article/view/6717 |
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| Resumo: |
Historically, the university role has always been associated with the academic qualification of human resources and generation of scientific and technological knowledge. However, from the twentieth century on, such institutions expanded their scope of action and began to act directly as agents of the innovation system. Therefore, the objective of this article was to analyze indicators related to Scientific Production, Intellectual Property and University-Company Relationship (U-C) in the Food Science and Technology (FST) area of the State University of Campinas (UNICAMP), São Paulo, Brazil. Initially, we carried out a comparative study of Scientific Production indicators in FST and the main Brazilian Universities in the FST field were identified. Subsequently, we evaluated the indicators of Intellectual Property and the indicators related to UNICAMP University-Company Relationship. The results show that UNICAMP is the Brazilian university with the highest performance in relation to Scientific Production in FST, it has presented a considerable increase in the number of Ph.D. professionals and Research Groups during the last decade. We verified that, for each UNICAMP FST Research Group, there is 0.95 company acting in partnership. However, there were no significant increases in the Intellectual Property indicators related to Food Science and Technology during the analyzed period. |
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