Pathology of Technology Transfer Methods in the Food and Beverage Industry through applying CIPP Model

Document Type : Original Article

Authors

1 Master Student of School of industrial engineering and management,Shahrood University of Technology

2 Assistant Professor, Faculty of Industrial Engineering and Management, Shahrood University of Technology

Abstract

The food and beverage industry are important industrial entities which have essential role in the developing of economies mainly in developing countries.  A major problem existed in this industry can be attributed to the weaknesses of technology transfer to this industry. Therefore, in current research, authors aim at studying the pathology of technology transfer methods in Iran's food and beverage industry using CIPP model. To do so, fuzzy BWM and ELECTRE methods have been used to determine the relative importance of identified criteria and to rank the technology transfer methods in the food and beverage industry. Having evaluated the processes of implementing CIPP model and founding incompatibility in utilizing methods of technology transfer, industry experts proposed the solutions for removing obstacles. The research results indicate that food and beverage industries in Iran unlike some other industries do not have the ability to invest in technology transfer in the ways of internal development. Also, some of the most important solutions introduced by the experts in order to select the appropriate technology transfer methods are: effective communication management with intermediary companies, the use of expert managers in the field of technology management and considering effective native factors at the industry.

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