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The 2008 global financial crisis showed that the ability to innovate is a key management skill and that approaches to assessing the innovation capability of small- and medium-sized enterprises (SMEs) need to be as realistic as possible. This study aims to address the latter practical need through a sociotechnical approach.

Based on a combined use of cognitive mapping and the Decision EXpert (DEX) technique, and grounded on the insights generated by a panel of SME managers and entrepreneurs in two intensive group meetings, a knowledge-based assessment system for evaluating SMEs’ innovation capability was created, tested and validated.

The knowledge-based assessment system identified the most innovative SMEs in a sample of companies. The “plus-minus-1” and dominance analyses carried out provided further support for the results.

The proposed system is extremely versatile but process-oriented and idiosyncratic in nature, meaning that extrapolations to other contexts need to be done with due caution.

The panel of SME decision makers agreed that the system improves the current methods used to evaluate SMEs’ innovation capability, contributing to a more informed perspective on management issues. The panel members also noted that the proposed system functions as a learning mechanism, facilitating the development of well-focused suggestions for improvements SMEs can make.

The integrated use of cognitive maps and rule-base decisions contributes to a better understanding of how to assess SMEs’ innovation capability. No prior work reporting the integrated use of these two techniques in this study context has been found.

This study aims to explore and analyse the literature, related to the Entrepreneurial University, published in the ISI Web of Science, from 1900 to present. The objectives of this paper are, first, to describe how this field of research is organised in terms of publications, authors and sources (i.e. documents), and, second, to identify the main references cited and ways in which they are grouped (i.e. clusters). In addition, this paper discusses how this literature presents challenges. Namely, from this bibliometric study, what has already been studied and the limits of these studies, as well as the research opportunities for this area, can be understood.

The documents obtained from a search of the ISI Web of Science were subjected to a bibliometric analysis using VOSviewer software.

A systematic literature review showed that universities are increasingly dedicated to the commercialisation of knowledge. The results include three clusters: Cluster one – “Entrepreneurial Universities” focuses on changes in the university paradigm; Cluster two – “Academic Entrepreneurship” refers to the commercialisation of knowledge; and Cluster three – “Creation of Technology-Based Companies” focuses on spin-off creation.

By studying the citation profile of documents on the entrepreneurial university, this study has contributed to a better understanding of the flow of production and scientific practices since the beginning of the 21st century. This study also examined research tendencies to identify the emergent areas of this field.

The aim of this study is, from the perspective of artisan entrepreneurship, to trace and analyse the artisan's profile in the sustainable development of low population density cross-border territories, using the quintuple helix innovation model.

Ten semi-structured interviews were conducted with cultural and traditional artisans to achieve the proposed objective using a qualitative approach. The artisans are from Northeast Portugal (Bragança, Miranda do Douro, Mogadouro, Vimioso and Vinhais) and Northern Spain (Province of Zamora). The interviews were conducted face-to-face between May and June 2022. The interviews were manually transcribed and subjected to content and lexical analyses using IRaMuTeQ software.

An artisan was identified as an enterprising individual whose marketed handicraft pieces transmit the values and teachings of his community. Innovation, technology, sustainability and circular economy in a family environment, where dedication, resilience, happiness and hard work transmit an identity that places the artisan and his artisan practice as the driving force for the enhancement and promotion of his territory, cultural heritage and identity.

This work is the first study to address and treat the issue of artisan entrepreneurship by analysing and defining the cultural-based and traditional artisan profile in a cross-border and low population density territorial context.

The present study aims to identify women microentrepreneurs’ motivations that may influence the legalisation of their businesses and their capacity to reconcile the demands of family and work in a developing country (i.e. Brazil).

Semi-structured interviews were used to gather data on women’s microentrepreneurial initiatives in three northern Brazil cities: Salvador da Bahia (Bahia), Fortaleza (Cear) and Belm (Par). Qualitative content analysis was used to analyse textual data from the 30 interviews. The content was standardised and subsequently analysed using NVivo and IBM’s Many Eyes data visualisation software.

The results suggest that these women opt for legalised individual entrepreneurship to access the benefits of formalising their businesses and to search for mechanisms that encourage a work–family balance. However, in the more rural city studied, women show greater resistance to, and more distrust of, the benefits of legalising their business, as opposed to women from the two more urban cities.

The results contribute to a better understanding of women’s motivations to legalise their microbusiness. In Brazil, the writing and passing of a law geared towards this type of entrepreneur (e.g. individual microentrepreneurs) has had a quite positive effect on the legalisation of businesses, in particular for women. However, this law has had a more positive effect in urban areas, which suggests that further dissemination is needed of the benefits of formalising microbusinesses in rural areas.

This study contributes to research that seeks to understand better entrepreneurial preferences (i.e. formal vs informal) and the role played by gender and legal, financial and family contexts.

The purpose of this study is, from the perspective of artisan entrepreneurship (AE), to understand how professional and higher education institutions, local authorities, local and cross-border cultural entities and tourism stakeholders perceive AE by collaborating in a network to develop innovative and sustainable strategies, using the Quintuple Helix innovation model.

Using a qualitative approach, 34 semi-structured interviews were carried out with organisations by emailing them a Google Form. The organisations interviewed were from the north-east of Portugal (Bragança, Miranda do Douro, Mogadouro, Vimioso and Vinhais) and the north of Spain (Zamora Province). The data collected was subjected to content and lexical analysis using the computerised lexical analysis software IRaMuTeQ.

AE is seen as the representation of a culture where traditional crafts are the identity of a region. The practical and political implications for decision makers in the Quintuple Helix can be seen in the definition of strategies and proposals that should leverage and define regional and cross-border policies, leveraging the need for networking to define concrete measures and programmes for support and training in entrepreneurship and AE, as well as the creation and/or standardisation of existing support networks.

To the best of the authors’ knowledge, this work is the first study to address and deal with the issue of AE by understanding how professional and higher education institutions, local authorities, local and cross-border cultural entities perceive AE and collaborate in a network to develop innovative and sustainable strategies, through the paradigm of the Quintuple Helix model. It also combines a content analysis and a lexical analysis using computerised lexical analysis software – IRaMuTeQ.

The aftermath of the recent financial crisis has shown that the ability to innovate is a vital management skill and that the methodologies used to evaluate innovation capability within small- and medium-sized enterprises (SMEs) should be as holistic and integrative as possible. The purpose of this paper is to address this issue through the combined use of cognitive mapping and the analytic hierarchy process (AHP).

Cognitive mapping and multiple criteria decision analysis have proved over the years to be effective in handling a wide range of complex decision problems. Following a socio-technical approach, a non-parametric method of evaluating SME innovation capability – based on the results of group meetings with a panel of information technology entrepreneurs and SME chief executive officers – was created, tested and validated.

The methodological processes adopted in this study provide promising results for decision makers seeking to identify the most innovative SMEs. Furthermore, the sensitivity analyses carried out also supported the findings.

This study confirms the usefulness of integrating cognitive mapping and the AHP to facilitate evaluations of SME innovation capability. However, due to the process-oriented nature of the research, extrapolations without proper adjustments are not recommended.

The panel members who participated in this study consider the proposal extremely versatile and see great potential for further applications in the measurement of SME innovation capability.

The combined use of cognitive mapping and the AHP offers a holistic and well-informed perspective on the issue in question. The authors know of no prior work reporting this approach in the same research context.

The purpose of this paper is to contribute to research on individual entrepreneurial intention (IEI) by assessing the importance of entrepreneurship education to students in vocational training programmes and using the theory of planned behaviour (TPB) to analyse these students’ entrepreneurial intentions. The family background of the students and their exposure to entrepreneurship subject matter were included as antecedents of TPB components and IEI.

To test the research model, the primary data were collected with questionnaires distributed to students in their last year of vocational training programmes with and without entrepreneurship coursework, in a region of Northern Portugal. The data were analysed using structural equation modelling.

The results show that TPB dimensions substantially contribute to explaining students’ IEI. However, their family background makes only a minor contribution, and exposure to entrepreneurship education has no influence on IEI.

Given these results, the authors propose a broader discussion is needed of the importance of introducing business classes into the curricula of vocational training programmes.

This research’s results show that IEI models need to assign greater importance to variables related to previous exposure to entrepreneurial experiences through direct family members. The findings contribute to a fuller understanding of IEI and the factors that precede the formation of this intention among students in training programmes.

The main purpose of this paper was to evaluate the influence of the zein coating containing essential oils on the sensory characteristics of sodium-reduced mozzarellas.

Mozzarellas were prepared by dipping in brine containing 5, 10, 15 or 20% of NaCl (w/v) that correspond, respectively, to 25, 50, 75 and 100% of NaCl content used in industry. These salted mozzarellas and another one, unsalted, were coated by an edible zein film added with 3% of a mixture of thyme and garlic essential oils (1:1). They were subjected to sensory analysis in relation to salty taste and overall impression. The mozzarella without salt reduction (20% NaCl w/v), coated or uncoated with the edible film, was also subjected to the analysis of water loss and microbiological quality, in order to evaluate the impact of this film on product quality.

The zein coating added with oils did not compromise the sensory acceptance of the mozzarella prepared with up to 50% of salt reduction. Water loss and microbial growth were lower in zein-coated mozzarella than in uncoated mozzarella. These results showed that this film could be applied as natural additive, contributing to the microbiological and sensory characteristics of the mozzarella.

This paper contributes to reducing the lack of studies in relation to new technologies for food preservation and sodium reduction. In addition, the zein coating containing essential oils can be tested on other food categories.

The purpose of this paper is to examine how important technology transfer offices (TTOs) – which in Portuguese are called “industrial property support offices” or GAPIs – are in terms of fostering patent applications and technology transfer in countries characterized by low performance records in these activities.

Among the existing 23 Portuguese GAPIs, only eight agreed to provide answers to a semi-structured questionnaire survey. Content analysis was performed on the data collected using NVivo software.

The results show that GAPIs play an important role in the innovation life-cycle, speeding up the transfer of knowledge and technology to society. The regulation of intellectual property (IP) ownership and royalty sharing with inventors was identified as a major result, strengthening entrepreneurial universities’ role. In addition, after the GAPIs were created, networks were formed that facilitate the sharing of knowledge and experience and promote the development of further collaborative partnerships.

This study’s results offer new insights into how GAPIs contribute to socio-economic growth by fostering more entrepreneurial universities and increasing the transfer of technology to society. In addition, these offices promote the creation of networks between GAPIs, enabling them to leverage universities’ potential for participation in socio-economic development.

No previous research has focused on GAPIs/TTOs’ point of view regarding policies that enhance IP and technology/knowledge transfer.

This study aims to evaluate the impact of entrepreneurship education (EE) on the entrepreneurial orientation (EO) of higher education students, as mediated by gender and family history. A survey tool for measuring EO was developed and used in one university. The responses were processed using statistical methods.

The data were collected with an online questionnaire distributed to students of engineering and business and social sciences in the past year of their degree program at the undergraduate and graduate levels. Some respondents had a class in entrepreneurship, while others did not have it.

The results highlight that EE generally has a greater impact on business and social sciences students. Family background and gender are moderating variables with a positive influence on individual entrepreneurial orientation (IEO).

This study’s main practical implication is that evidence was found that universities need to develop more effective didactic approaches to EE. These must take into account new market demands and students’ profile and always taking into account their different academic areas and levels of previous EE.

This paper contributes to filling a gap in the literature by identifying the importance of EE, gender and family background to the development of IEO in students of different academic programs (i.e. engineering, business and social sciences).