Análisis de la gestión de la innovación en MiPymes del sector de alimentos en Barranquilla: un estudio de caso en microempresas, con factores internos, externos y lineamientos metodológicos a la luz de los principios de la norma ISO 56002:2019
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Fecha
2026
Autores
Cala Bonet, Julieth Leonor
Salan Baldión, Jonathan Fernando
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Ediciones Universidad Simón Bolívar
Facultad de Ingenierías
Facultad de Ingenierías
Resumen
La presente investigación analiza los factores internos y externos que influyen en la gestión de la innovación en micro, pequeñas y medianas empresas (MIPYMES) del sector de alimentos en Barranquilla, empleando los principios de la norma ISO 56002:2019 como marco analítico de referencia y no como modelo de implementación. El estudio adopta un enfoque mixto con predominancia cualitativa y diseño concurrente, de tipo descriptivo analítico, no experimental y transversal. Participaron dieciséis informantes distribuidos en tres grupos: seis directivos de unidades empresariales del sector, cinco consultores y asesores, y cinco expertos y evaluadores. Se aplicaron tres instrumentos entrevista semiestructurada, entrevista semiestructurada individual y cuestionario semiestructurado, validados mediante juicio de expertos en dos rondas sucesivas, con un coeficiente de validez de contenido global de 0,9989. El análisis combinó análisis de contenido por categorías emergentes y análisis descriptivo de frecuencias, integrados mediante triangulación de fuentes.
This research analyzes the internal and external factors influencing innovation management in micro, small and medium-sized enterprises (MSMEs) in the food sector in Barranquilla, using the principles of the ISO 56002:2019 standard as an analytical reference framework rather than as an implementation model. The study adopts a mixed-methods approach with qualitative predominance and a concurrent design, of a descriptive-analytical, nonexperimental and cross-sectional nature. Sixteen informants participated, distributed across three groups: six managers of business units in the sector, five consultants and advisors, and five experts and evaluators. Three instruments were applied a semi-structured interview, an individual semi-structured interview, and a semi-structured questionnaire, validated through expert judgment in two successive rounds, with an overall content validity coefficient of 0.9989. The analysis combined content analysis based on emergent categories with descriptive frequency analysis, integrated through source triangulation.
This research analyzes the internal and external factors influencing innovation management in micro, small and medium-sized enterprises (MSMEs) in the food sector in Barranquilla, using the principles of the ISO 56002:2019 standard as an analytical reference framework rather than as an implementation model. The study adopts a mixed-methods approach with qualitative predominance and a concurrent design, of a descriptive-analytical, nonexperimental and cross-sectional nature. Sixteen informants participated, distributed across three groups: six managers of business units in the sector, five consultants and advisors, and five experts and evaluators. Three instruments were applied a semi-structured interview, an individual semi-structured interview, and a semi-structured questionnaire, validated through expert judgment in two successive rounds, with an overall content validity coefficient of 0.9989. The analysis combined content analysis based on emergent categories with descriptive frequency analysis, integrated through source triangulation.
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Gestión de la innovación, MIPYMES, Microempresas, Sector de alimentos, Factores internos y externos, ISO 56002:2019, Barranquilla
