The paper reviews the story of how three small-scale innovative enterprises, specializing on developing probiotic fermented milk food of specific functionality,
develop mutual cooperation. The paper highlights succession of designers’ development ideas, availability of unique technologies, possibility to found experimental
facilities and mini milk processing complex. The author reveal, how ideas emerge, how their commercial value is examined and evaluated, how leaders’
capacities are coined and cultivated, how to use professional competences, gained at the innovative small-scale enterprise, and how these competences drive
further career advancement. The authors show also how students can participate in research work, in intellectual property development and in formally registering
developed intellectual property. On the whole the paper presents experiences of the Astrakhan State University in developing small-scale innovative
enterprises.