“The innovation governance dilemma: Alternatives to the precautionary principle”

This article reviews the four innovation governance approaches (the precautionary principle, responsible innovation, permissionless innovation, and the innovation principle), including definitions, important attributes, and weaknesses found in each approach, and when utilizing an affinity diagram as a tool of analysis, identifies their distinctive characteristics and common relationships. A discussion section summarizes the paper’s findings and offers insights into where there is common relationships for further possible convergence between two innovation governance approaches – responsible innovation and permissionless innovation – that conceptually share substantially more in common than they contrast with each other. For addressing this challenge, the study recommends the following policy proposals: embrace artificial intelligence/machine learning/data analytics for risk management and regulatory adaptability; consider “soft law”as an option to public regulation; and substitute corporate citizenship for corporate social responsibility.     

Deep Integration of Innovation and Entrepreneurship (InE) Education in Chinese University Classrooms

Recently, InE has been regarded as a popular education strategy in Chinese universities. However, problems have been exposed in the adoption of InE, for example, in InE courses and competitions. The purpose of this paper is to provide a possible solution to the problems, which is to organize effective InE courses by integrating InE with Inter-Course-level Problem-Based Learning (ICPBL). A detailed case is demonstrated by an ICPBL elective course design with deep integration of InE in the teaching, learning, and assessments. This paper contributes to a new curriculum design for promoting InE education in practically for Chinese universities.     

A stochastic realization algorithm via block LQ decomposition in Hilbert space

A stochastic realization problem of a stationary stochastic process is re-visited, and a new stochastically balanced realization algorithm is derived in a Hilbert space generated by second-order stationary processes. The present algorithm computes a stochastically balanced realization by means of the singular value decomposition of a weighted block Hankel matrix derived by a “block LQ decomposition”. Extension to a stochastic subspace identification method explains how the proposed abstract algorithm is implemented in system identification.     

发展创新民族风格的包装设计

首先揭示出民族风格是与时代风格对立统一、相互依存的一个概念。因而特定的时代需要具有时代精神的民族风格──创新民族风格。在探索此风格的过程中．我们首先要学习日本的战略，然后在学习的基础上实现超越。     

φ100mm定径机轧辊孔型设计改进

针对定径机换辊后定径钢管所出现的质量问题,提出了成品机架的轧辊孔型不分配变形量和适当增大孔型直径的改进措施。     

论新经济中企业人力资源的开发管理与创新

在新经济时代和经济全球化及知识经济时代的背景下,创新成为未来管理的主旋律,而企业人力资源管理的创新成为管理创新的主题,企业要主动适应环境的变化,加强人力资源的开发与管理.分析了新经济的内涵和特征,新经济时代企业所需人才的类型和素质,提高如何开发管理人力资源,以使企业保持恒久的竞争力.     

浅议实施差异化战略的措施

随着我国市场的开放，企业面对的竞争日趋激烈，而且企业的竞争优势主要表现为差异化。根据差异化与买方价值的关系，通过技术创新、观念创新实施差异化。     

试论E62型精梳机

提出E7／5模式，详述了E62型精梳机在E7／5型精梳机的基础上的改进、利用计算机辅助工程优化设计进行优化组合的成功之处以及管理、维护方面的建议，指出了E62型精梳机的九项缺陷，建议有关纺机厂避免同一模式重复性竞争，开发有自主知识产权的精梳机。     

Steps towards a consumer-driven ‘concept innovation machine’ for food and drink

Innovation is often left to insight and serendipity. A lot of what researchers call innovation is actually a process by which one can make the individual consumer or practitioner more ‘creative’. Although it is important to work with the creative individual in hopes of coming up with the better ‘idea’ and new product/service opportunity, an equally valid albeit novel and counterintuitive approach systematizes creativity in a ‘research-driven machine’. This paper presents an approach to the systematization, based upon the point of view that creativity and innovation comprise the recombination of components into new blends. Given this point of view, to then spur innovation requires a systematic database that the user can access, with tools to help manipulate that database. The paper shows how such a database can be constructed and then used to create a novel product. The approach provides a general framework for the sensory professional to become more involved in the early stages of product development, where the focus is on the conceptual aspects of food features rather than on their physical manifestations in actual products.