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Please use this identifier to cite or link to this item: http://hdl.handle.net/11019/207

Title: Technology transfer of research results (The 2xtra project)
Authors: McDonagh, Ciara
Byrne, Briege
Troy, Declan J.
Mullen, Anne Maria
Downey, Gerard
Keywords: Technology transfer
Research and Development
Issue Date: Feb-2008
Publisher: Teagasc
Citation: Technology transfer of research results (The 2xtra project) The National Food Centre Research Report No. 95. Ciara McDonagh et al. Dublin; Teagasc, 2008. ISBN 1841705101
Series/Report no.: The National Food Centre Research Report;No. 95
Abstract: The 2XTRA project (Technology Transfer Research Results Atlantic Area) was carried out with the aim of promoting economic activity based on research results and technologies developed within universities, research and technology institutes and companies in the European Atlantic Area. This collaborative work was carried out by a strong partnership of 13 entities across this region and included universities, research and technology institutes, private consultants and TBC (technology-based company) incubators. The specific goals of the project were: ● The exchange of information and experiences on technology transfer (TT) with a view to assisting project partners directly and feeding into their regional innovation systems. ● The promotion of new technology-based companies by drawing on collective experiences and developing methodologies relating to - identification and evaluation of business ideas - production of business plans, and - support of early stage companies internationalising. ● The creation of an Atlantic Area Network to support and promote technology-based companies (TBCs) and the technology transfer process. These objectives were achieved through defined activities carried out in three separate stages of this project.
Description: End of Project Report
URI: http://hdl.handle.net/11019/207
ISBN: 1841705101
Appears in Collections:Food Industry Development
Food Chemistry & Technology
Food Programme End of Project Reports
Food Quality & Sensory Science

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