Technology Adoption in Food Processing Industry under Influences of Leadership and Organizational Culture

Abstract

Food processing plays a crucial role in today's global food system. The adoption of new technologies in this sector can significantly enhance efficiency and effectiveness, leading to increased production, improved shelf life, and enhanced safety. This thesis investigates technology adoption within the food processing industry, focusing on the influences of leadership and organizational culture. The literature review exposes key insights into how leadership, organizational culture, and technology adoption interact and shape the industry's adoption processes. Utilizing abductive reasoning and qualitative methods, the research involved a cross-sectional design with data collected from semi-structured interviews. The analysis was conducted using a thematic approach. The findings reveal that the leadership styles and organizational cultures within participant organizations are diverse. The study identifies a combination of transactional and transformational leadership styles, noting that transformational styles are predominantly activated in response to technological change needs. This pattern, however, does not fit the typical model of ambidextrous leadership, as it manifests collectively among groups of leaders. Organizational culture, analyzed through the competing values framework, shows that industry players maintain both hierarchical and clan cultures. These cultural dynamics significantly influence leaders' technology adoption decisions, shaping how organizations navigate through the adoption process.