TRANSFER OF INNOVATIONS IN INTERSECTORAL COOPERATION: SYNERGY EFFECT
UDC 334.764
Key words: management, innovation, synergy, pharmaceutical company, food industry, cooperation, cluster.
For citation: Dudan M. A. Transfer of innovations in intersectoral cooperation: synergy effect. Proceedings of BSTU, issue 5, Economics and Management, 2021, no. 1 (244), pp. 163–168 (In Russian). DOI: https://doi.org/10.52065/2520-6877-2021-244-1-163-168.
Abstract
The article is devoted to the topical issues of the development of the transfer of innovations in intersectoral cooperation, and the resulting synergy effect. The main factors and advantages that provide a synergistic effect are highlighted. Organizational-economic, social and innovative-technological prerequisites for the formation of intersectoral cooperation are considered.
Based on objective assumptions, the possibility of cooperation between the pharmaceutical and food industries was considered. Additionally, the world experience in terms of intersectoral cooperation of these industries is presented. The source of the economic effect from the cooperation of the pharmaceutical and food industries is a possible reduction in costs for the development and implementation of innovations, a social effect – an improvement in the availability and quality of pharmaceuticals and food products, an increase in the product range.
As a domestic example of cooperation between the pharmaceutical and food industries, the article presents the development of a technology for integrated processing of flax seeds with the production of a phytopreparation with antiallergenic activity based on flaxseed oil and lignans. Flaxseed flour and lignan-containing fraction were obtained as a result of processing flax seeds. The lignan-containing fraction was used for the production of a biologically active food supplement. Reduction of the payback period of the innovative project and additional economic effect was obtained from the by-product – flaxseed flour.
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