Food industry operations control & management

Food Industry Operations Control and Management introduces some of the key principles and concepts underlying modern techniques for operations management and control, which are directly applicable in the food industry. It is based on courses taught - at undergraduate and postgraduate level to this audience - by the authors over several years. The book is illustrated throughout by relevant, real-life worked examples drawn from an international spectrum.

1. Introduction to operations management in the food industry.

(The design and implementation cycle - from designing a process or product through to effective production, illustrate with examples. The role of new technology.).

2. Project planning: critical path analysis, economics.

(Broadly - how to design it, how to cost it, how to build it to target).

3. Resource allocation: process scheduling, process integration, recipe and distribution issues - linear programming tools.

(How to run and manage it).

4. Making sense of process data:.

mass balancing, process yields, process monitoring, trends, quality monitoring, process improvement.

(How to make it add up against the targets).

5. Process control & automation.

(How to control it).

6. Systems analysis: energy use, traceability, sustainability...(How to ensure it meets wider targets and concerns).