Impact
Agrifood SIG | March 2023
How decentralised food systems can leverage innovation ecosystems to achieve paradigm shifts
How decentralised food systems can leverage innovation ecosystems to achieve paradigm shifts
This Special Interest Group (SIG) helps new professionals navigate the diverse set of opportunities and resources available to them in the K/TT field to successfully support their professional development.
Malcolm Bain and Florian Kirschenhofer, two of the coordinators of the DI SIG discuss specific challenges for digital start-ups, including IP identification, protection and licensing models, business models, key issues for tech transfer agreements, and ongoing collaboration with university.
Yes, we can't. Making sense of the Research Exemption in Patent Law
Forget the guesstimate: a statistics-based approach to royalty structuring and quantifying
Sub-licensing: horror scenarios and how to avoid them.
Plastic Omnium organised an Open Innovation Challenge in partnership with SoScience. Its objective was to accelerate innovation leveraging collective intelligence through an open innovation approach. The benefits of an open innovation approach were discussed in this webinar with the ASTP community.
Find out how a unique plant-based technology and entrepreneurship hold the key to pushing the boundaries in the food industry.
Philip Grother learned the hard way how to get his message across simply and effectively, whilst raising funds, generating business, and exchanging with colleagues, partners and clients. Philip has been working with TTOs coaching and advising them on public speaking with a highlight on entrepreneurship.
The annual gathering of information about KT activities across Europe grows in visibility, the issue of defining and understanding KT metrics and their harmonisation also grows in significance.
The annual gathering of information about KT activities across Europe grows in visibility, the issue of defining and understanding KT metrics and their harmonisation also grows in significance.
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