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Jes­per Strandgaard

Professor

Subjects
Organisation Creativity Experience economics Green transition Mergers and acquisitions

Primary research areas

His re­search in­terests fo­cus on or­gan­iz­a­tion­al and in­sti­tu­tion­al change and sta­bil­ity.

Pur­su­ing this re­search in­terest, he ad­dresses is­sues of in­sti­tu­tion­al ac­tion and agency, in­dustry emer­gence and field struc­tur­ing as well as or­gan­iz­a­tion­al iden­tity con­struc­tion and le­git­im­acy in stud­ies of High-Tech firms, mer­gers and ac­quis­i­tions, and cul­tur­al-cre­at­ive en­ter­prises.
Or­gan­iz­a­tion The­ory
The role of cul­ture and iden­tity con­struc­tion in or­gan­iz­a­tion­al set­tings is stud­ied as well as the tem­por­al work in­volved in such pro­cesses.

Or­gan­iz­ing and man­aging cre­at­ive and in­nov­at­ive en­ter­prises as well as the chal­lenges and prac­tices in­volved in these ven­tures.

The role of cul­tur­al and mar­ket in­ter­me­di­ar­ies is stud­ied. A fo­cus is on how these in­ter­me­di­ar­ies as­sign value to products and ser­vices though their eval­u­at­ive forms and prac­tices in the fields of film, food and fest­ivals.
In­sti­tu­tion­al The­ory
In­sti­tu­tion­al ac­tion and agency – through what mech­an­isms and pro­cesses do in­sti­tu­tion­al ac­tion and change take place?

In­dustry emer­gence and field struc­tur­ing – how do new in­dus­tries and fields get star­ted and struc­tured over time?

Or­gan­iz­a­tion­al iden­tity con­struc­tion and le­git­im­acy – stud­ies the search for ‘op­tim­al dis­tinct­ive­ness’ and at­tempts to bal­ance dis­tinct­ive­ness and sim­il­ar­ity.

Me­dia and edu­ca­tion­al in­sti­tu­tions are stud­ied and the role they play in pro­duc­tion, dif­fu­sion and con­sump­tion of ma­na­geri­al know­ledge, man­age­ment con­cepts and man­age­ment prac­tices.
Or­gan­iz­a­tion­al and In­sti­tu­tion­al Change and Trans­formation
Or­gan­iz­a­tion­al in­teg­ra­tion and trans­formation pro­cesses stud­ied are con­cerned with the chal­lenges in­volved in cre­at­ing ‘new’ without for­get­ting the past.

Mer­gers and ac­quis­i­tion as a dis­tinct ex­ample of or­gan­iz­a­tion­al change in­volving trans­formation and in­teg­ra­tion chal­lenges.

Culin­ary move­ments seen as in­nov­at­ors is study­ing their role as in­nov­at­ors and their im­pact on in­nov­a­tions and changes in the culin­ary field.

Not all new ideas are good ideas!

My research is conducted through empirical studies typically collaborating with the organizations in focus to get access to the organization and field in question. This involves also providing feedback on findings during the research as well as feedback on results. 

My research on food and the culinary field contributes first and foremost to building and disseminating knowledge and practices concerning the ‘Sustainability Challenge’. The current project ‘Culinary Movements as Innovators’ and the research on ‘Culinary School Gardens’ are examples of this. A project like ‘Cre8Tv.EU – creativity for innovation and growth’ provided policy implications for the EU on top of the feedback to participating organizations. 

Regarding other forms of dissemination and impact, two areas of my teaching, respectively HD-O (teaching Organization and Management) and CBS Executive Summer School (‘Det Relationelle Lederskab og Virksomhedens Organisering‘), are examples of dissemination where I consider having immediate, direct, practical impact on the participants. 

 

Publications

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2025

When Gastronomy and Food are at the Service of Education for a Sustainable Future

The School Garden Model in Denmark

Jes­per Strand­gaard, Professor

Sop­hie Ma­rie Cap­pe­len, Postdoc

Elisa Salvador
Go to publication

2025

When Tradition and Innovation Collide

The Case of Formula 1 World Championship

Carmelo Mazza

Jes­per Strand­gaard, Professor

Gianluigi Mazza
Go to publication

February 2024

Culinary Movements and Higher Education Collaborating for Sustainable Development

Sop­hie Ma­rie Cap­pe­len, Postdoc

Jes­per Strand­gaard, Professor

Go to publication

Recent research projects

‘CULIN­ARY MOVE­MENTS AS IN­NOV­AT­ORS’.

The study com­pares six culin­ary move­ments to identi­fy their build­ing blocks for iden­tity cre­ation and le­git­im­acy, and po­ten­tially for a mod­el for culin­ary in­nov­a­tion.

‘CULIN­ARY SCHOOL GAR­DENS’

A pro­ject re­search­ing and fol­low­ing the de­vel­op­ment of a non-profit or­gan­iz­a­tion, ‘Haver-til-Maver’, in its ven­ture to or­gan­ize it­self with the pur­pose of dis­sem­in­at­ing, sup­port­ing and de­vel­op­ing culin­ary school gar­dens in Den­mark.

CRE8TV.EU – CRE­ATIV­ITY FOR IN­NOV­A­TION & GROWTH IN EUROPE

A re­search pro­ject formed by a con­sor­ti­um of 11 EU part­ner uni­ver­sit­ies, study­ing cre­ativ­ity and in­nov­a­tion forms and prac­tices in a vari­ety of con­texts in Europe

Outside activities

2025 , -

No out­side activ­it­ies to re­port