近幾年來關於創新研究的相關文獻，多半著墨於團隊創新之探討，包括團隊知識分享、團隊信任、團隊領導與團隊互動等議題；但「個人」所產生的創新力量，事實上也應不容小覷。本研究將透過資策會的專利提案，針對近十年間所提出的專利資料與訪談進行分析，以探討個人與團隊在研發創新所扮演的角色，以及個人與團隊創新的適用情境、組成特徵與互動歷程特徵。 / 根據資策會1995-2005間專利數據（共426件。專利從申請到取得時間經常需要2至3年，因此，本次研究僅統計至2005年）初步分析後發現：（一）民國90年以前，個人專利總件數比兩人以上組成之團隊的專利總件數多。（二）民國91年起，資策會的專利件數快速增加，而此時兩人團隊所獲得的專利件數最多；到了93、94年，三人或四人以上團隊所獲得的專利數，則超越個人或兩人團隊所獲得之專利。（三）個人專利佔全部專利數的32%，而由2~4人團隊所取得的專利數則佔64%。（四）個人專利共70件；這些由單獨個人提案的獲證專利中，有將近六成（41件）的專利，該提案人只提了這一項專利而已，往後並未有其他專利，表示這些人很可能只是偶然靈光乍現而獲得專利，抑或表示個人專利提案的創新方式有所侷限。（五）另一方面，有部分曾經獲得個人專利的研發人員，也樂於與其他人組成團隊來一同申請專利，並獲得146件專利；（六）有些人不曾獲得個人專利，但透過團隊合作，也獲得210件專利，佔資策會總專利數的近半數。 / 由此可見，個人創新與團隊創新是研發創新的兩種重要途徑，不應偏廢。而個人創新與團隊創新的優劣與適用情境，則值得進一步探討。本研究除了以資策會專利數據比較個人與團隊在創新的效率與品質上的差異之外，進一步也透過實地訪談之方式，分別探究研發創新過程中，個人與團隊創新的組成特徵與互動歷程特徵，並嘗試歸納資策會在專利提案與專利構思的理想方式，作為研發機構進行創新管理、任務指派與團隊編組之參考，以促進研發同仁的創意效能，提升研發創新能量，進而提升專利價值。 / In recent years, the majority of innovative research literature focuses on team innovation such as team knowledge sharing, team trust, team leadership, and team interaction. The contribution of individual innovation, however, should not be overlooked. This study will explore roles of individual and team efforts in innovative research, adequate applications of individual and team innovations, and characteristics and interactive features of individual and team innovations through an analysis of patent cases proposed by III (Institute for Information Industry) in past ten years and personal interview with patent inventors. / According to the patents data between 1995 to 2005, results of III preliminary analysis indicated that (1) The total number of individual patents obtained was more than the total number of patents obtained by innovation teams with two or more members before 2001. (2) After 2002, the number of III’s patents increased rapidly. During this period, the innovation teams with two members received the largest number of patents. Between 2004 and 2005, the number of patents received by teams with three or four members exceeded the number of patents obtained by an individual or teams with two members. (3) Individual patents accounted for 32% of the total number of patents, whereas, patents obtained from teams with two to four members accounted for 64% of the total number of patents. (4) The total number of individual patents obtained between 1995 and 2005 was 70. Of these certified individual patents, nearly 60% (41) of patent inventors mentioned that they had only one and no other future patents. This suggests that these people are likely to obtain a patent because of an occasional spurt of ideas. It also demonstrates the limitation of creativities among individual inventors. (5) The III’s data also shows that about 40% of research and development specialists who had obtained an individual patent were delighted to team up with other members to apply for a patent. These people received a total of 146 patents. (6) Those individuals who had not had any patent in the past also acquired 210 patents through team works. These patents accounted for about half of III’s patents. / The above evidence shows that individual innovation and team innovation are both important venues to research and development and they should not be disregarded. The advantages, disadvantages, and adequate applications of individual and team innovations, however, should be explored further in future innovation studies. In addition to the analysis of patents data acquired from III to compare the efficiency and quality between individual and team innovations, the current study also utilizes personal interview to understand the characteristics and interactive features of individual and team innovations during the process of research and development. This study also attempts to summarize ideal patent proposals and conceptions in III and provide exemplars of innovation management, task assignment, and team grouping to research and development institutions. Finally, this study will help promote the efficiency of innovative performance among research and development specialists, enhance research and creative ideas, and consequently increase the values of patents.

Made available in DSpace on 2014-12-17T15:38:57Z (GMT). No. of bitstreams: 1 SamidDCO_DISSERT.pdf: 3198329 bytes, checksum: da9e62040622bcdb6874c2a88a51e34d (MD5) Previous issue date: 2011-08-12 / Coordena??o de Aperfei?oamento de Pessoal de N?vel Superior / The focus of this dissertation is the study of work activities developed in the context of professional occupations characterized by varied previous schooling levels amongst those that work in them, and, at the same time, a high degree of complexity related to the typical tasks performed in the context of such professional practices. This dissertation intends to investigate the cook s professional activity, based on data from a determined specific professional genre in Natal (RN), in order to establish aspects related not only to the activity performed (activity which manifests itself empirically in registered behaviors), but also related to the real aspects of the work activity, that also compromises the non-realized options of the guiding of professional activity, be it by a matter of choice, be it due to the activity s own impediment. In this context, we tried to evaluate how much the professional activity observed keeps in relation to the reference practices of the professional genre, be it in terms of conformity, be it in terms of innovation (stylization) in relation to this genre. In addition, we tried to verify the contribution of the school and extra-school knowledge to the professional activity observed. Such work plan took on a preliminary step of the description of the socialprofessional profile of a cook in the city of Natal (RN), followed by a step of clinical labor approach, specifically utilizing as a methodological tool the simple and crossed self-confrontation procedure guided by the francophone theoretical referential of the Activity Clinic. The preliminary step in the description of profile of cooks from Natal (RN), of which 138 cooks took part in, evidenced three professional groupings, all predominantly masculine in their composition and fundamentally differentiated amongst each other by the time of professional activity, schooling type and time, work place and salary. The clinical approach step, composed by a pair of cooks, allowed us to verify elements of the cooks subordination to the professional genre, but also evidences of individual innovation (stylization) by these cooks, as well as the predominance of usage of extra-school knowledge when compared to school knowledge. We tried, in this step, to demonstrate how much the inclusion and submission to the genre dynamic, coordinated with the stylization initiatives, was able to contribute to the maintenance and amplification of the cook s power of acting in his professional practice. / A problem?tica geral desta disserta??o ? a explora??o de atividades de trabalho desenvolvidas no contexto de ocupa??es profissionais caracterizadas por n?vel de escolaridade vari?vel dentre aqueles que as exercem, e, ao mesmo tempo, grau de complexidade elevado no que diz respeito ?s tarefas t?picas implicadas em tais pr?ticas profissionais. Assim, esta disserta??o se prop?s a investigar a atividade de trabalho do cozinheiro, a partir dos dados de determinado g?nero profissional em Natal (RN), buscando estabelecer aspectos relacionados n?o somente ? atividade realizada (atividade que se manifesta empiricamente em comportamentos registr?veis), mas tamb?m relacionados ao real da atividade de trabalho, que abarca igualmente as op??es n?o-realizadas de encaminhamento da atividade profissional, seja por simples escolha, seja por impedimento da atividade. Nesse contexto, buscou-se, como objetivo geral, avaliar como a atividade de trabalho observada relaciona-se com as pr?ticas de refer?ncia do g?nero profissional, seja em termos de conformidade, seja em termos de inova??o (estiliza??o) em rela??o a este g?nero, buscando verificar a contribui??o dos saberes escolar e extraescolar para a pr?tica profissional observada. Tal plano de trabalho comportou uma etapa preliminar de descri??o do perfil socioprofissional de cozinheiro na cidade de Natal (RN), seguido da etapa de abordagem cl?nica do trabalho, cuja ferramenta metodol?gica utilizada foi o procedimento de autoconfronta??o cruzada - norteada pelo referencial te?rico franc?fono da Cl?nica da Atividade. A etapa de descri??o do perfil do cozinheiro de Natal (RN), da qual participaram 138 cozinheiros, evidenciou tr?s agrupamentos de profissionais, todos predominantemente masculinos em sua composi??o e diferenciados entre si fundamentalmente pelo tempo de inser??o profissional, tipo e tempo de escolariza??o, local de trabalho e faixa salarial. A etapa de abordagem cl?nica, composta por uma dupla de cozinheiros, permitiu verificar elementos de conformidade dos cozinheiros ao g?nero profissional, mas simultaneamente evid?ncias de inova??o individual (estiliza??o) por parte desses cozinheiros, bem como a predomin?ncia de utiliza??o de saberes extraescolares quando comparados ao saberes escolares. Buscou-se nessa etapa demonstrar o quanto a din?mica da inclus?o e submiss?o ao g?nero, concatenada com as iniciativas de estiliza??o, puderam contribuir para a manuten??o e amplia??o do poder de agir dos cozinheiros em sua pr?tica profissional.