What Every PDI Should Know When Starting Out in Knowledge Transfer – Transferencia al Aire Podcast
1 October 2026
Transferencia al Aire is a radio programme launched by the UMH Knowledge Transfer Service. Our objective is clear and inspiring: to build strong bridges between researchers and the business sector, whether public or private institutions. We want to be the spark that ignites knowledge transfer, bringing research, development and innovation from laboratories and classrooms into the hands of those who can turn them into reality.
In this new episode of Transferencia al Aire, we address a key question for those beginning their academic careers: what knowledge transfer really is and what aspects should be clear from the outset.
Under the title “What Every PDI Should Know When Starting Out in Knowledge Transfer”, the programme is dedicated to addressing common questions that arise when a first external collaboration, an interested company or an opportunity to apply knowledge generated at the university emerges.
For this purpose, we are joined by Miguel Delicado, Assistant Professor in the Department of Pathology and Surgery (Physiotherapy Area), who shares his experience during his first steps in the field of knowledge transfer. Based on his questions, we analyse what is actually considered knowledge transfer activity, when it is necessary to formalise a contract and what contractual arrangements exist, how to determine the most appropriate one and how to prepare a budget in accordance with the regulations, what happens to the results obtained and how they can be protected, and how knowledge transfer impacts the academic career of teaching and research staff.
The episode focuses on a clear message: knowledge transfer is neither an informal nor an ancillary activity, but an essential function of the university that requires planning, institutional support and legal certainty.
🎧 You can listen to all our programmes in the Podcast section of our blog or directly on Spotify, by searching for Transferencia al Aire.