A model for measuring and valuing technical knowledge in halal food industries

The purpose of this research is to design a model for measuring and valuing technical knowledge in the halal food industry. The present research is applicable in terms of purpose, and a mixed research (qualitative-quantitative) exploratory. The statistical population of the research in the qualitative part included 20 scientific experts and executive experts of the halal food industry, who were selected by non-probability judgmental and purposeful sampling. The statistical population of the quantitative part included 250 people from the food industry experts of Tehran province, among whom 152 people were selected using the Cochran formula and selected as the sample size by cluster random sampling method. The data collection tool in the qualitative part included a semi-structured interview, and in the quantitative part, a researcher-made questionnaire. The validity of the interviews was confirmed through retesting. And the content validity of the quantitative part of the questionnaire was also confirmed by the experts. In order to analyze the data of the qualitative part, the theme analysis method was used, and SPSS and PLS software were used for the quantitative part. The results showed that the measurement and valuation model of technical knowledge in the food industry consists of four main dimensions including: factors related to the company/organization, factors related to the extra-organizational environment, factors related to the nature of technology, and factors related to the technology market; along with 15 components and 72 indicators. The results of the research in the quantitative part also confirm the significant relationship between the dimensions, components and indicators of the final research model.