Conventional and less conventional mechanisms of professionalisation underpinning knowledge-intensive activities: the case of design in food industries

Professions are not only primary targets of institutional change, but also key contributors to innovation processes. By focusing on how the knowledge needed in support of innovation is professionalised and reaches accepted modes of organising work, the paper examines the interplay between the emergence of a new professional domain and the institutional dynamics of the industry(ies) within which professionals operate. To this aim, we propose a reflection on the mechanisms that underpin the professionalisation of design activities in food industries. Empirical evidence draws attention to those practices that allow knowledge originated in different contexts to be socialised and converge towards the same institutional umbrella, that is, a new professional domain. The degree to which such professionalisation resonates with extant professions literature is discussed.     

在同济做设计 一名女建筑师的职业化之路

文章通过建筑师文小琴对自身执业经历的回顾,结合在同济建筑设计研究院参与设计的三个实践项目的设计感悟,展现其职业化过程。建筑师所坚持的对建筑设计的热爱与执着,是其逐步从学生成为职业建筑师的重要动力,而作为女性建筑师,具有特有的对设计品质、细部、完成度的把控和较好的沟通能力。