Pathology of Technology Transfer Methods in the Food and Beverage Industry through applying CIPP Model

The food and beverage industry, despite its long history of operations in Iran, still facing a lot of problems. A major part of these problems can be attributed to the weaknesses of technology transfer to this industry. Therefore, in this research, we aim at studying the pathology of technology transfer methods in the food and beverage industry of the country. The authors use the CIPP model because of its ability to assess four dimensions of the context, input, process and product. In the second part of the CIPP model, fuzzy BWM and ELECTRE methods have been used to determine the relative importance of identified criteria and to rank the technology transfer methods in the food and beverage industry. Having evaluated the process and found incompatibility in methods of technology transfer, the experts proposed the solutions for removing obstacles. The research results indicate that food and beverage industries in our country unlike some other industries, do not have the ability to invest in technology transfer in the ways of internal development. Also, some of the most important solutions introduced by the experts in order to select the appropriate technology transfer methods is: effective communication management with intermediary companies, the use of expert managers in the field of technology management and considering native influences in the under review industry.