摘要：The main purpose of this paper is to present the development of types and effects of knowledge transfer and innovation diffusion in SMEs of the food sector over three selected four-year periods. A comparative analysis was performed for the results of surveys and in-depth interviews carried out with a representative sample of enterprises. The findings proved that the entrepreneurs’ experience and practice are still considered to be the most important aspects of their current activities. The information, knowledge and data about the functioning of competitive enterprises may strengthen business development if available and effectively implemented in management practices. It was considered necessary to redefine the activities of research and development centers. According to the respondents, their main responsibility should be to analyze the current situation and to design scenarios and development paths for enterprises. As often emphasized by the entrepreneurs, especially in the last sub-period of this study, the cooperation with universities and research centers has a minor contribution to their knowledge. Innovative activities of enterprises covered by this analysis are not reflected in their financial performance over all the three periods; this was a limiting factor in their investment projects. They highlighted that market uncertainty in the agri-food industry is often a barrier to investment decisions. Process and product innovations continue to be the most frequently implemented projects and attract the largest amounts of funds allocated by the entrepreneurs.
其他摘要：Jako główny cel artykułu przyjęto prezentację kształtowania się na przestrzeni wybranych trzech czteroletnich interwałów czasowych rodzajów oraz efektów transferu wiedzy i dyfuzji innowacji w przedsiębiorstwach przemysłu spożywczego należących do sektora
