• 기술혁신연구
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• 제3권1호
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• pp.1-34
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• 1995

Since 1982, the government of Korea has actively promoted vertical cooperative R&D programs between government-sponsored research institutes (GRIs) and private firms. A number of firms participated in the programs because cooperative R&D could lower the risk and could contribute to rapid commercialization of many technologies. This paper examines the effectiveness of vertical cooperative R&D projects by the modes of cooperation between GRIs and industrial firms, and analyzes the performance of participating firms' technology sourcing strategies for commercial utilization of cooperative R&D results at the project performed from 1982 to 1989 under the Government-Industry Cooperative R&D Program sponsored by the Ministry of Science and Technology(MOST) in Korea. The cooperative R&D projects are classified into 4 groups by two criteria, i.e., the level of participation of firms, and the breadth of cooperation. The findings suggest that firms should actively participate in cooperative R&D projects. In addition, in order to enhance commercial success, cooperation between GRIs and industrial firms should not be limited to R&D stage only. The breadth of cooperation should be extended to commercialization stage. Small- and medium-sized firms participating in vertical cooperative R&D projects in Korea usually lack internal technological capabilities that are needed to commercialize the results of cooperative R&D. Three different technology sourcing strategies - exclusive cooperative R&D strategy, in-house development augmented cooperative R&D strategy, and licensing-in supplemented cooperative R&D strategy - are empirically derived through cluster analysis of the relative usage rates cooperative R&D and of other supplementary technology acquisition methods. The findings suggest that the firms participating in vertical cooperative R&D projects should try to utilize other supplementary technology acquisition methods in order to achieve commercial utilization of the vertical cooperative R&D results.

• 산업경영시스템학회지
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• 제43권1호
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• pp.79-86
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• 2020

The effects of R&D investment on innovation such as patents and intangible assets, and the effect on the corporate performance such as revenue and profit growth, were analyzed using path analysis. In particular, this study compared and analyzed the performances of non-cooperative R&D and cooperative R&D. The results of this study are summarized as follows. First, R&D investment has a significant impact on innovation performance. This supports the existing research results. Second, patents have a significant impact on intangible asset growth. Third, in the case of corporate groups carrying out cooperative R&D, intangible asset growth forms a significant causal relationship with revenue growth. Fourth, in case of cooperative R&D, intangible asset growth has a significant mediating effect between patent and revenue growth. Like the existing research, the results of this research support the innovation performance of R&D investment. It also supports the existing argument that the results of cooperative R&D are more favorable to increase corporate value. However, unlike the existing research, we found a path leading to increased revenue through patents and intangible assets, and confirmed that such a path is likely to be achieved through cooperative R & D rather than internal R&D.

• 경영과학
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• 제11권3호
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• pp.169-183
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• 1994

Government provides for special considerations to technology transfer and cooperative R&D between Government-Supported Research Institutes(GSRI) and Private sector. Nevertheless, the results of many cooperative R&D stagnates in the innovation. This paper examines the reasons for the current low level of the effectiveness of cooperative R&D between GSRIs and small & medium firms. Recommendation are made to enhance the effectiveness of cooperative R & D.

• 기술경영경제학회:학술대회논문집
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• 기술경영경제학회 1998년도 제13회 하계학술발표회 논문집
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• pp.216-225
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• 1998

R&D payoffs guaranteed by the patent law are offered to the very firm that succeeds in R&D for the first time. This paper shows how the interpretation of R&D as a race affects a firm's preferences over cooperative R&D. Introducing the aspect of a race into R&D, cooperative R&D yields more profit than non-cooperative R&D in cases where R&D has a relatively low hazard rate. This result contrasts well with previous result obtained without considering the aspect of R&D race.

• ETRI Journal
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• 제39권4호
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• pp.467-479
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• 2017

This study examines how the characteristics of cooperative research and development (R&D) projects in the public domain impact information and communication technology (ICT) convergence. Based on the analysis of 416 cooperative R&D projects under the ICT-based industry convergence R&D program in Korea, the study finds that the characteristics of cooperative R&D projects significantly impact ICT convergence. Moreover, the participation of public research institutes and universities is critical for ICT convergence compared with that of firms. However, in firm-to-firm cooperation, the participation of small and medium enterprises contributes to cross-sectional convergence, while the participation of large firms leads to overall and longitudinal convergence. R&D inputs such as the number of partners and government subsidies exhibit an inverted U-shaped relationship (negative quadratic effect) with technology convergence. Project duration and homogeneous partners are also critical factors for ICT convergence. The results indicate several implications and guidelines on how to effectively organize cooperative R&D projects to facilitate technology convergence.

• 기술혁신학회지
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• 제15권3호
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• pp.722-743
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• 2012

글로벌 경쟁의 가속화와 연구개발 투자의 위험성 증가에 따라 글로벌 개방형혁신에 대한 필요성이 제기되고 있는 가운데, 국제공동연구의 성과라고 할 수 있는 공동 출원 특허에 대한 품질평가를 통해 국제공동연구가 과연 효과적인지를 실증 분석하였다. 최근 들어 국제공동연구에 의한 공동출원 특허의 양은 더욱 가파르게 증가하고 있다. 1990년부터 2010년까지 21년간의 미국특허정보를 분석한 결과, 국제공동연구(international cooperative R&D)는 국내공동연구(domestic cooperative R&D)에 비해 피인용 수, 특허 패밀리 수, 청구항 수 등의 품질지표에서 모두 우수하다는 분석결과를 보여주었다. 국제공동연구에 의해 공동출원된 특허 가운데 가장 높은 품질을 보이는 산업은 IT산업으로 분석되었으며, 바이오산업, 자동차산업 등, 첨단산업 분야에서의 성과가 상대적으로 우수하다는 결과가 도출되었다. 미국특허 데이터베이스를 토대로 국제공동연구의 네트워크 분석을 수행한 결과 매개 중심성이 가장 높은 국가는 미국으로 나타났고, 독일, 영국, 캐나다, 프랑스가 그 뒤를 이었다.

• 기술경영경제학회:학술대회논문집
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• 기술경영경제학회 1996년도 제10회 동계학술발표회 논문집
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• pp.141-153
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• 1996

Firms prefer in some specific conditions cooperative R&D to non-cooperative for developing technology. Previous studies on the conditions show firms want to choose cost-sharing type of cooperative R&D (the CS-RJV) rather than non-cooperative one when target technology is either 'relatively easy'or 'relatively difficult', and to join multiple-research type of cooperation (the MR-RJV) than to compete each other if technology is only 'relatively easy'. However, by introducing technological spillover as well as difficult of technology, only if there shown that this seemingly contrasted phenomenon almost disappears : the MR-RJV can i3e also preferred by firms even in case of 'relatively difficult'technology only if there exists some extent of a technological spillover.

• Journal of Microbiology and Biotechnology
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• 제24권6호
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• pp.795-802
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• 2014

The aim of this study was to determine the effects of temperature and supplementation with skim milk powder (SMP) on the microbial and proteolytic properties during the storage of cottage cheese. Cottage cheese was manufactured using skim milk with 2% SMP and without SMP as the control, and then stored at $5^{\circ}C$ or $12^{\circ}C$ during 28 days. The chemical composition of the cottage cheese and the survival of the cheese microbiota containing starter lactic acid bacteria (SLAB) and non-starter culture lactic acid bacteria (NSLAB) were evaluated. In addition, changes in the concentration of lactose and lactic acid were analyzed, and proteolysis was evaluated through the measurement of acid soluble nitrogen (ASN) and non-protein nitrogen (NPN), as well as electrophoresis profile analysis. The counts of SLAB and NSLAB increased through the addition of SMP and with a higher storage temperature ($12^{\circ}C$), which coincided with the results of the lactose decrease and lactic acid production. Collaborating with these microbial changes, of the end of storage for 28 days, the level of ASN in samples at $12^{\circ}C$ was higher than those at $5^{\circ}C$. The NPN content was also progressively increased in all samples stored at $12^{\circ}C$. Taken together, the rate of SLAB and NSLAB proliferation during storage at $12^{\circ}C$ was higher than at $5^{\circ}C$, and consequently it led to increased proteolysis in the cottage cheese during storage. However, it was relatively less affected by SMP fortification. These findings indicated that the storage temperature is the important factor for the quality of commercial cottage cheese.

• 한국축산식품학회지
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• 제33권3호
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• pp.325-330
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• 2013

Kefir is traditional fermented milk produced by various lactic acid bacteria (LAB) and yeast, which produce lactic acid, ethanol, carbon dioxide, and other flavor compounds. The purpose of this study was to evaluate the effects of different commercial oligosaccharides, such as maltotriose, fructooligosaccharide (FOS), galactooligosaccharide (GOS), and isomaltooligosaccharide (IMO), on the fermentation properties of kefir. First, we determined the acidification kinetic parameters, such as $V_{max}$, $t_{max}$(h), $t_{pH5.0}$(h), and $t_f$(h) of fermented milk supplemented with 4% (w/w) of different oligosaccharides. The probiotic survival and chemical composition (pH, organic acids profile, and ethanol content) of kefir during fermentation were also measured. Compared to control fermentation, all oligosaccharides increased acidification rate and reduced the time to complete fermentation (pH 4.7). The addition of FOS, in particular, resulted in the lowest $t_f$(h) and the highest populations of LAB and yeast during fermentation. All oligosaccharides increased ethanol production during fermentation. Further, significant differences were observed in the formation rates of six organic acids during fermentation. This study provided comparative data on the properties of commercial oligosaccharides for kefir manufacturing. Consequently, FOS especially had the potential for adequate and effective oligosaccharides in commercial kefir for the improvement of cost- and time-effectiveness.

• 축산식품과학과 산업
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• 제9권1호
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• pp.35-43
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• 2020