Experimentation throughout the product development process - Lessons learned from food and beverage ventures

dc.contributorAalto-yliopistofi
dc.contributorAalto Universityen
dc.contributor.authorKukko-Liedes, Ville
dc.contributor.authorMikkonen, Maria
dc.contributor.authorBjörklund, Tua
dc.contributor.departmentDesign Factory
dc.contributor.departmentDepartment of Mechanical Engineering
dc.date.accessioned2020-01-02T13:55:50Z
dc.date.available2020-01-02T13:55:50Z
dc.date.issued2019
dc.description.abstractEstablished companies turn to new ventures for bolstering exploration activities, but we know relatively little of the product development processes of startups and new ventures and how different stakeholders are utilized in these. The current study investigated the product development activities and experiments of eight Finnish food and beverage ventures in a multiple case study based on 22 interviews. How the developed products fit into the existing portfolio and experience of the ventures seemed to define their enacted development process. Internal experimentation was a constant feature, although the type of experiments varied between different phases of the development process. External-facing experiments were less frequent and more for validation than concept generation. On the other hand, they also carried important market creation functionalities. The results suggest that more nuanced terminology around experimentation would be useful to determine what type of experiments serve different goals in the development process.en
dc.description.versionPeer revieweden
dc.format.extent10
dc.format.extent1145-1154
dc.format.mimetypeapplication/pdf
dc.identifier.citationKukko-Liedes , V , Mikkonen , M & Björklund , T 2019 , ' Experimentation throughout the product development process - Lessons learned from food and beverage ventures ' , Proceedings of the Design Society: International Conference on Engineering Design , vol. 2019-July , pp. 1145-1154 . https://doi.org/10.1017/dsi.2019.120en
dc.identifier.doi10.1017/dsi.2019.120
dc.identifier.issn2220-4342
dc.identifier.otherPURE UUID: 35a7ece2-8211-43a6-b9ca-395a2336c054
dc.identifier.otherPURE ITEMURL: https://research.aalto.fi/en/publications/35a7ece2-8211-43a6-b9ca-395a2336c054
dc.identifier.otherPURE LINK: https://www.designsociety.org/group/18/Search+DS+publications
dc.identifier.otherPURE FILEURL: https://research.aalto.fi/files/53173160/experimentation_throughout_the_product_development_process_lessons_from_food_and_beverage_ventures.pdf
dc.identifier.urihttps://aaltodoc.aalto.fi/handle/123456789/41975
dc.identifier.urnURN:NBN:fi:aalto-202001021086
dc.language.isoenen
dc.publisherCambridge University Press
dc.relation.ispartofInternational Conference on Engineering Designen
dc.relation.ispartofseriesPROCEEDINGS OF THE INTERNATIONAL CONFERENCE ON ENGINEERING DESIGN, ICED19en
dc.relation.ispartofseriesProceedings of the Design Society : International Conference on Engineering Designen
dc.relation.ispartofseriesVolume 1, issue 1en
dc.rightsopenAccessen
dc.subject.keywordorganisation of product development
dc.subject.keywordinnovation
dc.subject.keywordprocess modelling
dc.subject.keywordexperimentation
dc.subject.keywordnew ventures
dc.titleExperimentation throughout the product development process - Lessons learned from food and beverage venturesen
dc.typeConference articlefi
dc.type.versionpublishedVersion
Files