Technology transfer from academic and scientific institutions has been transformed into a strategic variable for companies and nations who wish to cope with the challenges of a global economy. Since the early 1970s, many technology transfer models have tried to introduce key factors in the process. Previous studies have shown that technology transfer is influenced by various elements. This study is based on a review of two recent technology transfer models that we have used as basic concepts for developing our own conceptual model. Researcher-firm networks have been considered as key elements in the technology transfer process between public universities and firms. The conceptual model proposed could be useful to improve the efficiency of existing technology transfer mechanisms.

Nance fruit is considered an important source of antioxidants and is used as a raw material to produce various edible products including liqueur. This fruit is grown in various locations worldwide, and its use to prepare different products needs to be further developed. Nance pulp and liqueur were analyzed by evaluating their physicochemical characteristics, bioactive compounds, and antioxidant capacities during 90 days of storage. Ascorbic acid and antioxidant capacities decreased at higher rates than pulp as per their kinetic constants and half-life times (t_1/2 was shorter for liqueur than for pulp). Fourier Transform Infrared Spectroscopy (FTIR) allowed us to register the characteristic fingerprints from bonds from diverse functional groups and demonstrated that liqueur preserved, at a higher extent, the bioactive compounds of pulp. Phenolic compounds in both samples decayed over time, suggesting that, during storage, they release due to the breakage of cell walls. Infrared spectra showed considerable overlapping, presenting characteristic alcohol and functional group peaks distinctive of bioactive compounds and polysaccharides. At the end of their storage, both samples presented peaks of less intensity than those for the initial samples, which was in agreement with the bioactive compound content and antioxidant capacity kinetics. Bioactive profiles and kinetic parameters would be useful for establishing the processing and storage conditions of nance liqueur and could support the development of local communities.