Entrepreneurship and Innovative Business Models
About us

Innovation often arises at the interfaces between different fields of knowledge and technology. This is precisely where new technology and innovation systems develop, enabling novel business models and challenging existing industry structures. This creates special opportunities for start-ups, while established companies face complex change processes.
At the Chair for Entrepreneurship and innovative Business Models, we investigate how such transformation processes succeed:
- from the emergence of new technology and innovation systems,
- to the further development of established companies and the implementation of business model innovations,
- to the identification of entrepreneurial opportunities and the mental models of founders and managers.
We stand for a close integration of theory and practice in research and teaching. In our work, we use a broad spectrum of quantitative and content-analytical methods to analyze business management issues in various fields of application.
Team
Teaching
Information on:
Further information on bachelor and master theses are here.
Please contact Lev Kalishchuk (lev.kalishchuk@ruhr-uni-bochum.de) if you are interested in writing your bachelor or master theses with us or have any further questions.
In general, there are two different types of credit recognition:
- If you take a module at a foreign university that is equivalent to one of the modules offered by our chair in terms of content and requirements, you can have it credited as the corresponding RUB module.
- If you take an economics module at a foreign university for which there is no equivalent module at our chair in terms of content and requirements, you can have it credited as a so-called “dummy” module (“(Advanced) Applied Management/Economics”).
Basically, our chair will determine in which form we can credit your module. Students who need credit for a module taken at another university or department for a subject offered by the Chair of Entrepreneurship and Innovative Business Models, please contact Ms. Silvia Oleksakova: silvia.oleksakova@ruhr-uni-bochum.de.
In order to be able to provide information about the credit, the following information is required:
- Your RUB degree (Bachelor, Master, etc.)
- Your exchange type (Erasmus, change of university, etc.)
- Completed application for recognition, available at the examination office
In order to assess the content and level of the non-RUB module, we need the following information about the non-RUB module:
- Name of the module
- ECTS or credits
- Contact/teaching hours (“semester hours per week”)
- Study program to which the module belongs
- Syllabus
- Literature
- WWW link of the module
Teaching offers
Next dates
Research
Research focus
Research projects
Publications
Ohlert, S., Laibach, N., Harms, R., & Bröring, S. (2025). Opportunity recognition in the tension field of knowledge and learning: The case of converging industries. Journal of Business Research, 186, 114993.
Baum, C.M., Sick, N. & Bröring, S. (2025). Drivers for the emergence of interdisciplinary knowledge areas: An actor-level perspective on building legitimacy for the case of synthetic life sciences. Technovation, 141, 103173.
Kamrath, C., Wensing, J., De Steur, H., & Bröring, S. (2025). Explaining the Intention to Consume 3D-Printed Food via the Food Technology Acceptance Model and Trust Dynamics. International Journal of Consumer Studies, 49, e70081.
Ohlert, S., Laibach, N., Harms, R., & Bröring, S. (2025). Opportunity recognition in the tension field of knowledge and learning: The case of converging industries. Journal of Business Research, 186, 114993.
Baum, C.M., Sick, N. & Bröring, S. (2025). Drivers for the emergence of interdisciplinary knowledge areas: An actor-level perspective on building legitimacy for the case of synthetic life sciences. Technovation, 141, 103173.
Kamrath, C., Wensing, J., De Steur, H., & Bröring, S. (2025). Explaining the Intention to Consume 3D-Printed Food via the Food Technology Acceptance Model and Trust Dynamics. International Journal of Consumer Studies, 49, e70081.
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