Where Does All the Knowledge Go in Small Knowledge-intensive Professional Service Firms?

Small knowledge-intensive professional service firms are becoming increasingly important agents of innovation in construction. There is thus an urgent need to better understand the nature and process of innovation in such firms. First, this paper presents a review of the relevant literature. It is concluded that this literature is often not appropriate for SKIPSFs, as it neglects the critical role of knowledge and knowledge workers in innovation within SKIPSFs. Second, a knowledge-based innovation model is presented as a holistic, system-oriented framework to better investigate how the SKIPSFs create, manage and exploit innovation. This model is to be tested with case study research.

A review of urban roughness sublayer turbulence

It is becoming increasingly important that we can understand and model flow processes in urban areas. Applications such as weather forecasting, air quality and sustainable urban development rely on accurate modelling of the interface between an urban surface and the atmosphere above. This review gives an overview of current understanding of turbulence generated by an urban surface up to a few building heights, the layer called the roughness sublayer (RSL). High quality datasets are also identified which can be used in the development of suitable parameterisations of the urban RSL. Datasets derived from physical and numerical modelling, and full-scale observations in urban areas now exist across a range of urban-type morphologies (e.g. street canyons, cubes, idealised and realistic building layouts). Results show that the urban RSL depth falls within 2 – 5 times mean building height and is not easily related to morphology. Systematic perturbations away from uniform layouts (e.g. varying building heights) have a significant impact on RSL structure and depth. Considerable fetch is required to develop an overlying inertial sublayer, where turbulence is more homogeneous, and some authors have suggested that the “patchiness” of urban areas may prevent inertial sublayers from developing at all. Turbulence statistics suggest similarities between vegetation and urban canopies but key differences are emerging. There is no consensus as to suitable scaling variables, e.g. friction velocity above canopy vs. square root of maximum Reynolds stress, mean vs. maximum building height. The review includes a summary of existing modelling practices and highlights research priorities.

A possible reconceptualization of food engineering discipline

Food industry is critical to any nation’s health and well-being; it is also critical to the economic health of a nation, since it can typically constitute over a fifth of the nation’s manufacturing GDP. Food Engineering is a discipline that ought to be at the heart of the food industry. Unfortunately, this discipline is not playing its rightful role today: engineering has been relegated to play the role of a service provider to the food industry, instead of it being a strategic driver for the very growth of the industry. This paper hypothesises that food engineering discipline, today, seems to be continuing the way it was in the last century, and has not risen to the challenges that it really faces. This paper therefore categorises the challenges as those being posed by: 1. Business dynamics, 2. Market forces, 3. Manufacturing environment and 4. Environmental Considerations, and finds the current scope and subject-knowledge competencies of food engineering to be inadequate in meeting these challenges. The paper identifies: a) health, b) environment and c) security as the three key drivers of the discipline, and proposes a new definition of food engineering. This definition requires food engineering to have a broader science base which includes biophysical, biochemical and health sciences, in addition to engineering sciences. This definition, in turn, leads to the discipline acquiring a new set of subject-knowledge competencies that is fit-for-purpose for this day and age, and hopefully for the foreseeable future. The possibility of this approach leading to the development of a higher education program in food engineering is demonstrated by adopting a theme based curriculum development with five core themes, supplemented by appropriate enabling and knowledge integrating courses. At the heart of this theme based approach is an attempt to combine engineering of process and product in a purposeful way, termed here as Food Product Realisation Engineering. Finally, the paper also recommends future development of two possible niche specialisation programs in Nutrition and Functional Food Engineering and Gastronomic Engineering. It is hoped that this reconceptualization of the discipline will not only make it more purposeful for the food industry, but it will also make the subject more intellectually challenging and attract bright young minds to the discipline.