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Babcock, Jessica. "Redeveloping a Montana food processing industry the role of food innovation centers /." CONNECT TO THIS TITLE ONLINE, 2008. http://etd.lib.umt.edu/theses/available/etd-12112008-142728/.
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Pongpattanasili, Chaitamlong. "An appropriate manufacturing strategy model for the Thai food processing industry." Access electronically, 2004. http://www.library.uow.edu.au/adt-NWU/public/adt-NWU20070215.170406/index.html.
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Chi, Minli 1965. "Development of virtual laboratory as an educationalresearch tool in food processing." Thesis, McGill University, 2005. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=111501.
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Personal computers (PC) and high level programming techniques have been developing so rapidly during last decade leading to new and exciting opportunities in the field of education. The purpose of this research was to develop food processing virtual labs as efficient teaching and study tools for food processing courses using user-friendly computer languages (VC++, MFC and OpenGL). A 3D graphic technique was employed in this study as a specific objective to generate 3D graphics in the visualization mode.According to functionalities, virtual labs were designed for three basic simulations: (1) Calculation simulations, which perform various calculations related to food processing. These simulations help users to remember and understand the formula used in process calculations. Several simple concept calculations were included: conduction heat transfer in steady state through individual and composite slabs; two-component mass balance systems, Pearson rule applications; freezing and thawing time calculations; (2) Animation simulations, which are aimed to visualize processing scenarios for different physical phenomena or working principles. Included in these simulations were: conduction heat transfer through single and multiple walls under steady state; mixing processes involving two and three component systems and Pearson rule concept; freezing and thawing processes through slab, cylinder, and sphere, the three regular shapes, agitation thermal processing modes which include axial agitation and end-over-end agitation in rotational retort; (3) Virtual equipment simulations, which are aimed to dynamically simulate a real operating environment and to demonstrate equipment working principle, internal structure, and operating procedures. The simulated equipment include a horizontal retort used in thermal processing and a high pressure processing equipment used in non-thermal processing.
The food processing virtual labs provide a new way in teaching and learning, with no risk, time or place limitations, and are cost effective. The simulated scenarios and equipment can be used as teaching tools in food processing courses, which provide an efficient way to the instructor/assistant. Instructor/assistant can dynamically and repeatedly demonstrate the operating process for the simulated equipment in a vivid and interested manner. Also students can get intuitive understanding by viewing these simulations. Computers are the waves of the future; however, traditional learning techniques should not be forgotten.*
*This dissertation is a compound document (contains both a paper copy and a CD as part of the dissertation). The CD requires the following system requirements: Windows 95 or higher.
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Xun, Lei. "The determinants of US outgoing FDI in the food-processing sector." Access to citation, abstract and download form provided by ProQuest Information and Learning Company; downloadable PDF file, 121 p, 2006. http://proquest.umi.com/pqdweb?did=1203563361&sid=8&Fmt=2&clientId=8331&RQT=309&VName=PQD.
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Lapointe, Bernard. "The impact of Canada/U.S. free trade on the B.C. food processing and beverage sector." Thesis, University of British Columbia, 1988. http://hdl.handle.net/2429/27975.
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This research was undertaken to provide a quantitative assessment of the impact of a Canada/U.S. free trade agreement on six B.C. food and beverage processing industries.
The objective was achieved by building a partial equilibrium model simulating changes in trade policy. The six industries were modelled as oligopolists in which the degree of oligopolistic behaviour and the industries' characteristics were captured through specified parameters.
Following the abolition of trade barriers the model allowed the industries to rationalize, where necessary, and the highest-cost firms in an industry left for the benefit of lower-cost ones. The final effect is measured for each industry through changes in output, employment, trade volume and prices.
As different policy scenarios have been simulated for each industry, the results obtained are quite diverse but they generally follow the a priori expectations. In open industries such as meat, fruit and vegetable and flour mixes, results, however differents for each scenario, tend to leave the industries in a better off or no worse off situation. For heavily protected industries like dairy and poultry, very sensitive to the elimination or not of the quota system, the range of possible results between the scenarios is pronounced.
It was concluded that the final effect of the abolition of trade barriers on each industry cannot be assessed specifically but in rather general terms.Land and Food Systems, Faculty of
Graduate
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Du, Plessis Francois. "The development of a balanced scorecard for strategic planning in a frozen vegetable processing plant." Thesis, Port Elizabeth Technikon, 2001. http://hdl.handle.net/10948/52.
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This research investigated the development of a balanced scorecard for a frozen vegetable processing plant. The balanced scorecard can be utilised as a strategic management and performance measurement system. First, an overview of the balanced scorecard concept was presented. Its four perspectives, namely financial, customer, internal business process, and learning and growth were explained. Thereafter, the process of developing a balanced scorecard was outlined and the translation of a firm’s vision into measurable objectives and targets was discussed. Finally, the literature study evaluated the development of balanced scorecards by means of selected case studies. This included an analysis of the successes and failures of balanced scorecards in practice. The research methodology consisted of: (a) A literature study to determine a framework for developing a balanced scorecard. (b) Interviews and workshops to gather the primary data required to develop a balanced scorecard. The development of a balanced scorecard for a frozen vegetable processing plant using the findings from (a) and (b) above. The following recommendations were made: · Targets and action plans should be developed for the outstanding strategic objectives of the plant, and all key performance measurements should be formalised on key performance area documents. All role players should be involved in this process. · All employees must be exposed to, and understand the plant’s vision, mission statement and the purpose of the balanced scorecard. · All employees need to understand how their actions impact on other employees and the well-being of the plant. They must have set objectives and targets that can be measured. · To increase the chance of a successful scorecard implementation, regular feedback must be provided to all employees, and managers must hold people accountable for using the system.
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Griessel, Wilmare. "Anaerobic bioconversion of the organic fraction from the fruit processing industry." Thesis, Stellenbosch : Stellenbosch University, 2002. http://hdl.handle.net/10019.1/52651.
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Thesis (MSc Food Sc )--Stellenbosch University, 2002.ENGLISH ABSTRACT: South Africa is a developing country that relies heavily on its agricultural sector for economical welfare especially in the Western Cape Province. However, development gives rise to new technologies, new products, economical stability and unfortunately also to the production of larger volumes of liquid and solid waste. Anaerobic composting is becoming a very attractive treatment option for solid waste disposal because of its unique operational advantages and two valueadded by-products, compost and biogas. Over the last decade progress has been made in anaerobic digestion of solid wastes, but no literature could be found on the anaerobic composting of apple and peach pomace. The main objective of this study was to develop a method to anaerobically compost apple and peach pomace. In the first phase important operational parameters were identified and a method was developed to optimise the parameters. In the second phase of the study, the scaling-up and optimisation of the process were the major objectives. During the first phase of this research 2 L modified glass containers were used as composting units. The most important operational parameters (leachate pH, inoculum source and size, and initial moisture levels) were identified. Anaerobic compost from previous tests, brewery granules and anaerobic sludge were also used as inocula and evaluated for the best source of microbes. After optimising all the identified parameters, good results were obtained, which included higher biogas production, good volume reductions, less bad aromas and a compost product with a neutral pH. After developing the 2 L laboratory-scale method to compost the apple pomace anaerobically, the next step was to ascertain if the method would work if larger volumes of solid fruit waste were composted. A special 20 L composting unit made of PVC was designed to suit the operational requirements of the anaerobic composting process. It was also decided to mix apple pomace and peach pulp together and to use this solid waste source as part of the composting substrate. Different inocula, including cattle manure, anaerobic sludge, brewery granules and anaerobic compost produced in the previous tests, were used. Although good results were obtained with the anaerobic compost and cattle manure as inoculum, the aim was also to decrease the composting period by shortening the pH stabilisation period. To achieve this, it was decided to add NaHC03 to the substrate to be composted to facilitate a faster pH stabilisation. The composting period was subsequently shortened to 25 days with satisfactory results, which included a volume reduction, biogas production and faster pH stabilisation. An upflow anaerobic sludge blanket (UASB) bioreactor was also used to assist the composting process by facilitating the removal of the VFA's present in the composting leachate. This proved to be a valuable addition to the composting process as the UASB bioreactor also provided the composting units with a 'moisturising liquid', which was 'enriched' with a consortium of active anaerobic bacteria when the effluent from the bioreactor was re-added to the composting units. With all the operational parameters in place, good results were obtained and these included a volume reduction of 60% (m/m), a good biogas production, a composting period of only 25 days, a compost that was free of bad aromas, a final compost pH of > 6.5, final leachate COD values of less than 3 000 rnq.l", and a final leachate VFA's concentration of between 0 and 250 rnq.l". If in future research further scaling-up is to be considered, it is recommended that the composting unit be coupled directly to the UASB bioreactor, thus making the process continuous and more practical to operate. If the operational period of the anaerobic composting set-up could be further shortened and the inoculum adapted so that the process could be used for the treatment of other difficult types of solid wastes, it would probably be advantageous for the fruit processing industry to use this method as an environmental control technology.
AFRIKAANSE OPSOMMING: Suid-Afrika is 'n ontwikkelende land wat baie afhanklik is van die sukses van die landbousektor vir ekonomiese welstand, veral in die Wes Kaap Provinsie. Ontwikkeling gaan gepaard met nuwe tegnologie, nuwe produkte, ekonomiese stabiliteit en daarmee saam gaan die produksie van groter volumes vlooiebare en soliede afvalprodukte. Anaërobiese kompostering is tans besig om opgang te maak as en doeltreffende behandelingstegnologie vir vaste afvalstowwe. Tydens die laaste dekade is baie vooruitgang gemaak in die veld van anaërobiese vertering asook kompostering van afvalmateriaal met en hoë vaste stof inhoud. Anaërobiese kompostering van appel- en perskepulp, afkomstig van die versappingsindustrie, het tot dusver min aandag geniet. Die hoofdoel van hierdie navorsing was om 'n anaërobiese komposterings metode te ontwikkel vir die beheer van vrugte afval om sodoende die basis neer te lê vir en nuwe tegnologie wat baie voordele (biogas en kompos) inhou. In die eerste fase is die belangrikste operationele parameters geïdentifiseer om sodoende beter beheer oor die anaërobiese proses uit te oefen. In die tweede fase is die anaërobiese proses wat gedurende die eerste fase ontwikkel is, opgeskaal om optimum resultate te verkry. Gedurende die eerste fase van hierdie verhandeling was 2 L gemodifiseerde glas houers gebruik as komposteringseenhede. Die belangrikste operasionele parameters (pH beheer, inokulasie grootte, vloeistofvlakke en hoeveelheid vog asook vlugtige vetsuur produksie en verwydering) vir die beheer van die anaërobiese komposteringsproses was geïdentifiseer en gebruik as uitgangspunt om 'n anaërobiese komposteringsmetode te ontwikkel. Anaërobiese slyk, brouery granules en anaërobiese kompos van vorige eksperimente was as inokula gebruik. Gedurende hierdie studies was goeie resultate verkry en het 'n hoë biogas produksie, goeie volume reduksies, vermindering van slegte aromas en kompos met 'n neutrale pH ingesluit. . Nadat hierdie goeie resultate met die 2 L laboratorium-skaal metode verkry was, was groter volumes vaste vrugte afval gebruik om te bepaal of dieselfde metode toegepas kan word op en groter skaal. Spesiale 20 L komposteringseenhede was ontwerp om aan die operasionele vereistes van 'n anaërobiese proses te voldoen. Dit was ook besluit om appel pulp met perske pulp te meng en te gebruik as deel van die komposteringssubstraat. Verskeie inokula was weereens gebruik en het die volgende ingesluit: vars beesmis, anaërobiese slyk, brouery granules en anaërobiese kompos van vorige eksperimente. Hoewel baie goeie resultate met vars beesmis en anaërobiese kompos as inokula verkry was, was 'n volgende doel gewees om die kompoterings tydperk te verkort deur die pH vinniger te stabiliseer. Daar was besluit om NaHC03 by die komposteringssubstraat te voeg en so 'n vinniger pH stabilisasie te fasiliteer. 'n UASB ('upflow anaerobic sludge blanket') bioreaktor was ook gebruik om die komposteringsproses aan te help deur die vlugtige vetsure wat in die kompostloog teenwoordig was, te verwyder. Die insluiting van die bioreaktor in die anaërobiese komposteringsproses het bygedra tot die sukses van die proses deurdat die uitvloeisel as 'n vogmiddel vir die komposteringseenhede gebruik was en 'n konsortium van aktiewe anaërobiese bakterieë bevat het. Nadat al die operationele parameters in plek was, was goeie resultate bereik en het die volgende ingesluit: 'n volume reduksie van 60% (m/m), goeie biogas produksie, 'n komposteringstyd van 25 dae, 'n kompos wat vry was van slegste aromas, 'n finale kompos pH van >6.5, finale loog CSB van <3 000 rnq.l' en 'n finale vetsuur konsentrasie van tussen 0 en 250 mq.l'. lndien verdere navorsing onderneem word, word dit aanbeveel dat die UASB bioreaktor direk aan die komposteringseenheid gekoppel word om sodoende die proses meer aaneenlopend en die proses prakties makliker uitvoerbaar te maak. Indien die operationele tydperk nog korter gemaak kan word en die inokulum aanpasbaar kan wees om moeilik verteerbare afvalprodukte te akkomodeer, sal hierdie tegnologie baie voordelig wees as 'n metode om omgewingsbesoedeling te beheer
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Maundu, Maingi. "The performance of the Canadian food, beverages and tobacco processing industries : an extension of the profit-cost margin model to a pricing model." Thesis, University of British Columbia, 1990. http://hdl.handle.net/2429/29576.
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This study was undertaken to achieve three major objectives:
1. to estimate an econometric structure-profitability model for Canadian food, beverages
and tobacco processing industries;
2. to estimate a structure-price model of the sector to compare with the profit model; and
3. to make inferences about the performance of the sector, with reference to market power and industry efficiency.
The above objectives were accomplished by comparing empirical regression results of the two models by using the following approach. First, the statistical significance of the estimated coefficients was used to determine which factors should be considered of importance in explaining performance. Secondly, the signs on the estimated coefficients were used to determine the direction of the influence of market structure on performance. Lastly, a comparison of the size and statistical significance of the difference in the respective
coefficients was used to determine which of the two performance indexes (profitability and prices) is most affected by market structure.
From the study four broad conclusions were arrived at. Seller concentration and advertising do have an increasing effect on profitability, but this influence does not derive from market power (price increases). Instead, increases in these factors appear to promote price competition. However, tariff protection has an increasing effect on both profitability and prices. Furthermore, the net effect of tariffs is significantly larger on prices than on profitability.
Industry growth and market isolation factors have an increasing effect on profitabilty. But they have no significant influence on relative prices. Exports have a decreasing effect on profitability and prices. Increases in input prices may lead to increases in ouput prices.
Two broad implications can be drawn from the above results. First, price competition and industry efficiency can be enhanced by (either condoning or encouraging) high market shares, advertising, exports and industry growth.
Secondly, although tariffs can increase industry profitability, they may also lead to relatively larger increases in domestic output prices. Similarly, changes in input prices may lead to increases in output prices. Therefore, high tariffs and input prices may serve as barriers to competition, and allow inefficiency to persist in an industry.Land and Food Systems, Faculty of
Graduate
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Reynolds, Lindsey. "Sensory Evaluations of USDA Select Strip Loin Steaks Enhanced with Sodium and Potassium Phosphates and USDA Choice Strip Loin Steaks for Comparable Palatability Factors." TopSCHOLAR®, 2011. http://digitalcommons.wku.edu/theses/1051.
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The cyclic nature of the beef industry is dependent on the supply and demand transaction initiated by consumers’ acceptability of quality meat products. When purchasing beef at the grocery store, consumers are dependent on USDA grades and visual appraisal; consumers expect consistency in products. Upon this appraisal, quality is determined by the color, marbling content, and texture of a particular retail cut, as well as cooked characteristics of tenderness, flavor, and juiciness. Variability in meat tenderness is a major quality defect of beef (Morgan et al., 1991b; Smith et al., 1992). A common practice used by beef processors to extend the shelf life and improve tenderness of beef products is “enhancing”. Even though enhancing products is effective for water and color retention and improved tenderness, these additives can negatively impact flavor by giving a bitter, salty or metallic taste. This experiment was conducted to determine the effect of enhancement on the eating quality of USDA Select strip loin steaks. After a training session, six students in the agriculture department at Western Kentucky University were selected to serve on a sensory panel. The panel members evaluated tenderness, juiciness, flavor, off-flavor, overall acceptability, and saltiness. The USDA Select strip loin steaks were enhanced with a 12% solution of sodium and potassium phosphate and USDA Choice strip loin steaks were non-enhanced. Results indicated the enhanced product was inferior for all palatability measures (P<.05). Enhanced USDA Select strip loin steaks were rated as being lower for tenderness, juiciness, flavor, overall acceptability, and more salty. Also, the enhanced strip loin steaks received significantly higher evaluations for off-flavor (P<.01). These data suggested that a 12% solution of sodium and potassium phosphates administered to USDA Select strip loin steaks lowered consumer satisfaction.
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Mussa, Dinna Mathemi. "High pressure processing of milk and muscle foods : evaluation of process kinetics, safety and quality changes." Thesis, McGill University, 1999. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=35473.
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High pressure (HP) kinetics of the microbial destruction and changes in the physicochemical characteristics of milk and pork were studied. Raw milk samples containing indigenous microflora of approximately 106 CFU/mL were heat sealed in dual peel sterilization pouches and subjected to HP treatment from 150--400 MPa with holding times ranging 5--120 min. The kinetic parameters (rate constant, k and decimal reduction time, D) for the microorganisms, alkaline phosphatase, color and viscosity were evaluated, based on first order kinetics and the pressure dependence of kinetic parameters was evaluated using pressure destruction time (PDT) and Arrhenius models. Kinetic data was well described by the first order model (R 2 > 0.90).The application of pressure pulse was explored for pressure destruction of microorganisms as well as changes in physical-chemical characteristics of pork chops. Pork chops (2 days post-rigor) were subjected to HP treatment from 200--350 MPa for 0--120 min. Results showed that pressure changes of pork variables followed a dual effect consisting of an instantaneous pressure kill (IPK) with the application of pressure pulse (no holding) and a subsequent first order rate of destruction during the pressure hold time. The IPK values were pressure dependent and increased with pressure level. Parameters k and D indicated a higher rate of pressure destruction of microorganisms compared to quality attributes.
Kinetics of pressure destruction of Listeria monocytogenes Scott A were studied in relation to those of indigenous microorganism of milk and pork. The IPK was more pronounced with L. monocytogenes than with indigenous microflora. However, the kinetic parameters (k and D values) indicated a larger pressure resistance for L. monoctyogenes. HP processes were developed based on the standard plate count (SPC) kinetic data for indigenous microflora of milk as well as L. monocytogenes in milk and pork. The results showed that SPC kinetics permitted good estimation of microbial destruction in low pressure-lethality processes of milk and pork but its application at higher pressure-lethality levels were inaccurate. On the other hand, processes established based an destruction of L. monocytogenes were more predictable. Pressure pulse application to microbial lethality was also well predicted.
The shelf-life of milk and pork increased with the level of applied pressure lethality, but Q10 values suggested that low storage temperature was nevertheless required to control microbial growth and maintain quality. Storage of HP treated park offered some improvement in the texture but resulted in large color changes and drip losses. L. monocytogenes were not detected in any of the stored milk samples HP treated to achieve a lethality ≥10D.
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Sweney, Jill Marie. "Combining Systems Methodologies to Reduce Allergen-Related Food Recalls." PDXScholar, 2015. https://pdxscholar.library.pdx.edu/open_access_etds/2373.
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The risk of poor food safety is a major focus for managers in the food manufacturing industry. Despite industry-led and regulatory efforts to improve the overall food safety of US packaged consumer foods, product recalls and market withdrawals are increasing. This is especially true for the most frequent cause for food recall: the undeclared allergen. With industry trends leaning toward adoption of third-party food safety management certifications, a popular food safety code from the Safe Quality Foods Institute is evaluated using Systems Analysis. Three changes to the food safety code are proposed to address three of the top causes for an allergen-related recall in the United States. In practice, the SQF code should make better use of control theory to reduce delays in production monitoring activities, should make better use of purposeful action in the implementation of a HACCP plan to ensure continuing validity of the plan, and SQFI needs to consider adding an organizational assessment for food safety culture.
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Cortes-Lobos, Rodrigo. "Nanotechnology research in the US agri-food sectoral system of innovation: toward sustainable development." Diss., Georgia Institute of Technology, 2013. http://hdl.handle.net/1853/47541.
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Nanotechnology, the scientific study of manipulating matter on an atomic scale (1 to 100 nanometers) that provides new properties in materials and devices had received considerable research attention and public funding support during the last decade in the US. This emerging technology promises to improve the competitiveness of most of the US industrial sectors. Malerba (2004) an innovation system researcher has developed the theoretical framework "Sectoral System of Innovation (SSI)" to study the process by which new technologies and knowledge are produced and transferred to industrial sectors, where actors interact based on an institutional framework to generate innovation processes.
In this dissertation I studied the agriculture and food processing sector, which is a key sector of the US economy that has provided with enough food for the US population, but in an unsustainable way that has harmed the environment, natural resources and human health. The US agrifood sector is facing new challenges of increasing food demand, which need to be addressed in a more sustainable way that takes consideration on economic, environment, and social aspects. The main questions that this dissertation research focuses on studying how much attention the public nanotechnology agrifood research agenda has paid to sustainability issues during the last decade in the US and what role has played the system's actors in influencing this research agenda. The analysis of the policy process in which system's actors try to influence the research agenda is framed in the Advocacy Coalition Framework (Sabatier 1993) that complemented the Sectoral System of Innovation approach in studying the formation of advocacy groups to achieve their coalition's policy goals.
Three data sources were utilized to achieve my research goals, the CNS-ASU nanotechnology publications dataset 2000-2010(Porter A, Youtie J et al. 2007; De Bellis 2009)which was used to conduct a bibliometric analysis of the agrifood nanotechnology research publications in the US, semi-structured interviews with key actors and their interaction in advocacy coalition groups, and a literature review of several official documents and public hearing with respect to the US nanotechnology system to evaluate the influence of advocacy groups in the policy process. Utilizing Vantage point data mining and Nvivo qualitative analysis software I conducted the data analysis of my research. The results show increasing research attention toward environmental research and food safety issues that can indirectly impact positively on sustainability development, as well as increasing research attention in studying environmental, health and safety issues (EHS) that can reduce potential risks.
The analysis of actors' interaction to influence the policy process, two advocacy coalitions was identified. On one side, a coalition that advocate for more research funding oriented to applied research to achieve the potential that this coalition members believe this technology has to revolutionize the way food is produced giving more competitiveness to the US agrifood sector, this coalition is composed by researchers, federal agency managers and industry representatives. On the other side, a rival coalition that raise concerns respect to potential risks associated to this technology that required to be addressed by the public research agenda. This coalition mainly composed by environmental non-governmental organizations (NGOs) and other social actors claim for a regulatory framework that guarantee a nanotechnology development environmental friendly that benefit the society.
The influence of these two coalitions have succeed in allocating more federal funding resources to research nanotechnology in the agrifood sector, with particular emphasis in EHS research that show the right path to a sustainable development that guarantee enough resources for the future generations.
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Folk, Mary Kay. "Identifying Production Facility Characteristics in Small and Very Small Meat Processing Plants with Reference to FSIS Salmonella Test Results." Columbus, Ohio : Ohio State University, 2008. http://rave.ohiolink.edu/etdc/view?acc%5Fnum=osu1218552809.
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Min, Stephen K. "Properties of food and buffer solutions during high pressure processing in-situ measurement of density, compressibility, electrical conductivity and reaction volume /." Columbus, Ohio : Ohio State University, 2008. http://rave.ohiolink.edu/etdc/view?acc%5Fnum=osu1211910971.
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Tirrell, Benjamin M. "ORGANIZATIONAL ECONOMICS AND THE FOOD PROCESSING INDUSTRY." UKnowledge, 2004. http://uknowledge.uky.edu/gradschool_theses/171.
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The food processing industry is dominated by large corporations. These firms play a critical role in forming the derived demand faced by agricultural producers, but little is understood about how these companies make strategic choices. Organizational economics provides a framework for exploring the firm's decision process. However, several theories exist in this discipline, operating in fundamentally different ways. This paper examines the two prevalent organizational theories, Transaction Cost Economics and Agency Theory, through a study of the food processing industry. This sector is thoroughly analyzed in order to make predictions from each theory regarding the aspects of capital structure and firm expansion. With accounting data for a sample of food processing firms, these predictions are then tested empirically using an ICAPM model in a cross-section of expected stock returns. Our results indicate that Agency Theory is the relevant organizational model for food manufacturers, making it the appropriate tool for evaluating the actions of these firms in agricultural markets.
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Diabate, Youssouf Nelson Robert G. "Vertical integration in the food manufacturing industry 1967-1992." Auburn, Ala., 2006. http://repo.lib.auburn.edu/Send%206-15-07/DIABATE_YOUSSOUF_4.pdf.
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Breedt, Vicky-Lohanzi. "A farm-level economic impact analysis of food safety and quality systems in the South African mango and litchi industry." Pretoria : [s.n.], 2009. http://upetd.up.ac.za/thesis/available/etd-12172009-162950/.
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Jayasooriya, Sriyani Dhammika. "High power ultrasound in meat processing /." [St. Lucia, Qld.], 2005. http://www.library.uq.edu.au/pdfserve.php?image=thesisabs/absthe19070.pdf.
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Poon, Yuk-lam Francis. "A case study of tonic food drink marketing strategy /." Hong Kong : University of Hong Kong, 1995. http://sunzi.lib.hku.hk/hkuto/record.jsp?B14038626.
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Pouliot, Sébastien. "Traceability and food safety liability, reputation, and willingness to pay /." online access from Digital Dissertation Consortium, 2008. http://libweb.cityu.edu.hk/cgi-bin/er/db/ddcdiss.pl?3350778.
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Liu, Chi-Wei. "Hog island agricultural protectionism, food dependency, and impact of the international food regime in Taiwan /." Diss., Online access via UMI:, 2008.
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徐敏容 and Man-yung Chui. "Functional qualities of rice for high temperature food processing." Thesis, The University of Hong Kong (Pokfulam, Hong Kong), 2002. http://hub.hku.hk/bib/B31225913.
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Chui, Man-yung. "Functional qualities of rice for high temperature food processing /." Hong Kong : University of Hong Kong, 2002. http://sunzi.lib.hku.hk/hkuto/record.jsp?B25155106.
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Saroya, Harlin Kaur. "Innovative Non-Thermal Food Processing Technologies Used By The Food Industry In The United States." TopSCHOLAR®, 2017. https://digitalcommons.wku.edu/theses/2028.
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This thesis discussed the non-thermal food processing technologies being used within the United States of America. The technologies discussed in this thesis are High- Pressure Processing (HHP), Pulsed Electric Field, Pulsed Light, Irradiation, Ultra Sound, Oscillating Magnetic Fields, and Cold Atmospheric Plasma. A survey was designed and conducted to study the major reasons behind a preference for a particular technology by the organization, and the limitations for not implementing specific technologies. The survey participants were management level, food scientists and, food technologists employed by food processing companies. The questionnaire consisted of ten questions related to demographics, current technology, barriers from other technologies, and research and development of new technologies.
There were a total 223 respondents from various regions of the United States. The respondents had a wide array of industry experience. Of the respondents, 91% of the respondents had either a Bachelor’s Degree, Master’s Degree or Ph D. Thirty-six percent of the participants chose high pressure processing and 20 % chose pulsed electric as the most commonly used non-thermal food processing technologies. Rapidly increasing technologies included cold atmospheric plasma and oscillating magnetic fields. Seventyone percent mentioned the main driver for them to choose non-thermal food processing was better nutrient and sensory properties. As per the results, 41% of respondents believed the major limitations in implementing non-thermal food processing technologies was high investment. The results indicated the main drivers for innovation were equipment manufacturers and research. These researches were either academic or government funded.
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Lake, Linda Jo-Ann. "The competitiveness of Canada's food processing industry, a resource-based approach." Thesis, National Library of Canada = Bibliothèque nationale du Canada, 2000. http://www.collectionscanada.ca/obj/s4/f2/dsk1/tape3/PQDD_0021/NQ55629.pdf.
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McCauley, William Leslie. "HRM Practices and Firm Performance in the Irish Food Processing Industry." Thesis, Open University, 2009. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.503624.
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Nam, Sung Wook. "Prospects of grain production, consumption and trade in North Korea /." free to MU campus, to others for purchase, 1998. http://wwwlib.umi.com/cr/mo/fullcit?p9904862.
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Al-Rawi, Khalid Whayeb. "The adoption of the marketing concept in the Iraqi food industry." Thesis, University of Strathclyde, 1988. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.314591.
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Marttila, Juha. "The effect of oligopolistic competition on economic welfare in the Finnish food manufacturing /." [Helsinki : Agricultural Economics Research Institute, Finland], 1996. http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&doc_number=007575925&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA.
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Oostendorf, Jean Jacques. "The influence of supervisors on role stress, performance and job satisfaction in the retail food industry in the Cape Metropolitan area." Thesis, Cape Peninsula University of Technology, 2018. http://hdl.handle.net/20.500.11838/2702.
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Thesis (MTech (Business Administration))--Cape Peninsula University of Technology, 2018.This study examines and identifies evidence of employees’ perception of their supervisors’ influence on role stress, performance and job satisfaction. This study provides an opportunity to understand how the extent of influence is impacted by the elements of role stress: ambiguity and conflict, performance and job satisfaction. Evidence of employees’ perception was elicited using a quantitative survey instrument and administered to 300 respondents from participating stores. The responses were analysed using the Statistical package SPSS (version 19). The study found evidence of influence on elements of role stress (significant – ambiguity, but not-significant – conflict): with both job satisfaction and performance (significant). These findings contribute to the understanding of the perceived supervisor’s influence over role stress, job satisfaction and performance. The study concludes that although there is evidence of supervisor’s influence on role stress, performance and job satisfaction, the influence on role stress is balanced significantly between ambiguity and conflict compared to job satisfaction and performance. The role of employees is depending on the employees social and economic context and could determine ambiguity and conflict level without a supervisor. It would be incumbent on the supervisors to moderate their supervisory function according to the employee’s role and responsibility for an improved performance and satisfaction outcome.
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Ngwa, Macceline Bih. "The application of good manufacturing practices as a quality approach to food safety in a food manufacturing establishment in the Western Cape South Africa." Thesis, Cape Peninsula University of Technology, 2017. http://hdl.handle.net/20.500.11838/2525.
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Thesis (MTech (Quality (Engineering)))--Cape Peninsula University of Technology, 2017.Good Manufacturing Practices (GMP) is a segment of quality assurance which guarantees that food products produced are uniform and controlled to the appropriate quality standards for their required use and as expected by the marketing authority. A survey was carried out to assess the awareness and implementation level of GMP guidelines amongst manufacturers in the Western Cape, South Africa. Based on a literature review on GMP in the food manufacturing establishments a research problem was identified forming the crux of the research which reads as follows: “the lack of enforcement of approved standards within the food manufacturing establishments in the Western Cape Province, South Africa may result in the food product quality being questioned by consumers”. The objective of this study was to assess the awareness and implementation of GMP among food manufacturing establishments in the Western Cape. The literature was reviewed to discover what is currently known concerning GMP in the food manufacturing industries. Fresh food produce manufacturing establishments in the Western Cape Province South Africa were targeted for this study, with 52 responding to the questionnaires. Data was collected by means of self-administered structured questionnaires and individual face-to-face interviews with six of the establishments that participated in the questionnaires. Data for the questionnaires was analysed by means Statistical Package for Social Science (SPSS) version 19 software programme in order to generate descriptive statistical results and to determine potential areas for improvement in the establishments surveyed. Data for individual face-to-face interview was recorded by transcribing and analysed by inductive reasoning. In particular, Cronbach’s alpha was utilized to test the reliability of the key items of GMP.
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Chen, Yi. "Food safety and international trade : international legal issues and challenges facing Chinese food exports /." Thesis, University of Macau, 2012. http://umaclib3.umac.mo/record=b2580105.
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Bradley, Aileen. "An investigation into technology transfer in the Northern Ireland food processing industry." Thesis, Queen's University Belfast, 1992. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.336512.
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Konduru, Srinivasa Prasad. "Factor income shares in agri-food industries /." free to MU campus, to others for purchase, 2004. http://wwwlib.umi.com/cr/mo/fullcit?p1420929.
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Chen, Hao. "Computer simulation of combined microwave and water heating processes for packaged foods using finite difference time domain method." Online access for everyone, 2008. http://www.dissertations.wsu.edu/Dissertations/Spring2008/h_chen_031008.pdf.
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Garofola, Theodore. "A study of the factors used by foodservice brokers in the qualification of sales leads /." Online version of thesis, 1992. http://hdl.handle.net/1850/10869.
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Collins, Alan Michael. "The determinants of retailer power within retailer manufacturer relationships evidence from the Irish food manufacturing industry." Thesis, University of Stirling, 2000. http://hdl.handle.net/1893/1524.
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This research investigates the determinants of retailer power within retailer-manufacturer relationships by specifying and testing three models of retailer power. It is based on a sample of 55 Irish food manufacturers and their experiences of relationships with Irish and British retailers. The study adopts the view that the existing body of research into relationships with retailers is fragmented, and that a more complete understanding of these power relations may be obtained by simultaneously focusing on three sets of factors. The factors are industry specific, firm and product specific, and relationship specific. Much of the existing empirical work investigating power relations implicitly assumes power to be unidimensional through the measures employed. Consequently, the current study investigates retailer power, measured as a unidimensional construct. However, the work proceeds to explicitly acknowledge that power is multidimensional by examining retailers' power over manufacturers' product related and margin related activities. In examining these two dimensions of power, findings ofa more strategic nature are obtained. The analysis draws on the importance French and Raven (1959) attributed to observability as a determinant of power. While neglected throughout the power literature, observability, by introducing monitoring activities, provides a bridge with the transaction cost literature. In this way, specific investments, and the role of retailers' branding strategies, are incorporated into our study of power. The relationship between retailers' monitoring activities and power is specified. Proceeding from monitoring activities, the analysis sheds light on the determinants of inter-firm integration between retailers and food manufacturers. The role of specific investments, symmetric dependency, brand portfolio and retail influence on price are highlighted. The analysis of retailers' product related power supports the role of retail concentration, product shelf-life, manufacturer specific investments and retailers' product monitoring activities. Examining retail margin related power points to the importance of retail concentration, own brand penetration, the importance of economies of scale in manufacturing, product shelf life and manufacturer specific investments. Finally, retail power, measured as a unidimensional construct, is found to be related to own brand market penetration, the importance of economies of scale in manufacturing, manufacturer specific investments and retailers' monitoring activities.
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Kahindi, Bright Barestus. "Food Safety Management Practices of Small and Medium Sized Food Industry Enterprizes in Tanzania." TopSCHOLAR®, 2016. http://digitalcommons.wku.edu/theses/1562.
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The study aimed to investigate the food safety practices of HACCP and ISO2200 in food establishments in Tanzania, focused on knowledge (awareness) and management practices of food safety systems. The research randomly surveyed 200 food establishments from three regions in the country; only 113 managers completed the survey. Research conducted face-to-face by questioning knowledge (employees and managers), management practices (ISO 22000, HACCP and prerequisites programs, GMP and SSOP), and demographic information. Employees indicated to have more knowledge on the use of GMP (64.3 %) than HACCP (22.9%) and ISO22000 (15.4%) and training of employees was GMP (73.9 %), ISO22000 (19.2 %) and HACCP (27.1%). This knowledge was also measured by frequency of training results, which indicated inadequacy of twice per year almost 31.4 % for manager, and every 3 months (29.1%) employees.
Management practices of food safety systems indicated HACCP practices were inadequately done by only 26.6 % of food establishments by validating quality assurance and monitoring systems. This also included the management pratices of barriers and benefits of food safety systems (ISO 22000 and HACCP). Barriers indicated poor confidence in suppliers to provide appropriate raw material (25.7 %), lack of government support (17.3 %) and the least 4% volume of paperwork. While, benefits indicated 68.6 % benefits as the highest with the lowest (22.7%) increase in product price. The improperbarrier implemenatation resulted into inadequate control of hazards under the HACCP program, only 40 % of the food establishments asserted all food in storage was protected from contamination.
Prerequisite programs in food establishments were fairly managed, over 80 % had well-designed draining systems within their food establishments.The least (35.5%) had written sanitation standard operation procedure for cleaning and disinfectants.
It is suggested that through job training, class training on food safety, and availability of resources, knowledge as well as management practices could be improved within food establishments. Further studies should focus on customer awareness, food vendors as well as single groups within the food industries.
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Ng, Chiu-ue, and 吳昭榆. "Food waste management in Hong Kong." Thesis, The University of Hong Kong (Pokfulam, Hong Kong), 2013. http://hdl.handle.net/10722/194571.
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In Hong Kong, around 3,600 tonnes of food waste is produced every day. Although different pilot schemes and programmes had been operated by government and organizations, most of them were more like demonstrations on different methods in treating food waste. Up to this stage, no concrete facilities and long-term schemes have been carried out by the government to tackle the food waste generated. In this study, different approaches to treat food waste have been explored and relevant practices in Hong Kong have been investigated. In order to obtain the first hand information from the local situation, 250, 11 and four sets of questionnaires were distributed to the general public, catering sectors and green groups and other NGOs respectively. The relationship between the knowledge and attitude of food waste management and demographics characteristics of the participants were studied. Apart from questionnaires, four interviews with green groups and NGO were conducted. The results showed that all three sectors support implementation of food waste management, and were not satisfied with the current status of food waste management in Hong Kong. Both the general public and the catering sector found “converting food waste to renewable energy” the most suitable practice for food waste management in Hong Kong, while “food waste charging scheme” gain most of the support from the green groups and NGOs. Recommendations were made according to the results of the questionnaires, interviews and literature reviews on successful overseas case studies.published_or_final_version
Environmental Management
Master
Master of Science in Environmental Management
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Woolverton, Andrea Elizabeth. "Institutional effects on grain producer price-risk management behavior a comparative study across the United States and South Africa /." Diss., Columbia, Mo. : University of Missouri-Columbia, 2007. http://hdl.handle.net/10355/4735.
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Thesis (Ph. D.)--University of Missouri-Columbia, 2007.The entire dissertation/thesis text is included in the research.pdf file; the official abstract appears in the short.pdf file (which also appears in the research.pdf); a non-technical general description, or public abstract, appears in the public.pdf file. Title from title screen of research.pdf file (viewed on December 18, 2007) Vita. Includes bibliographical references.
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Stevens, Deann Margaret. "Challenging the global-local dichotomy and the emergence of the neo local food system in South Australia /." Title page, table of contents and abstract only, 2004. http://web4.library.adelaide.edu.au/theses/09ARM/09arms8441.pdf.
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Wagude, Bethsheba Emily Akinyi. "Hazard analysis critical control point (HACCP) in a red meat abattoir." Diss., University of Pretoria, 1999. http://hdl.handle.net/2263/28615.
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Holleran, Erin. "ISO 9000, transaction costs and food safety in the UK food sector /." free to MU campus, to others for purchase, 1997. http://wwwlib.umi.com/cr/mo/fullcit?p9841151.
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Price, Joan E. "Eating news : the social construction of food in the U. S. news magazines, 1995-2004 /." View abstract, 2008. http://gateway.proquest.com/openurl?url_ver=Z39.88-2004&res_dat=xri:pqdiss&rft_val_fmt=info:ofi/fmt:kev:mtx:dissertation&rft_dat=xri:pqdiss:3320756.
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Chau, Sau-man, and 周秀雯. "Food [w]ork: multi-scale food waste treatement network." Thesis, The University of Hong Kong (Pokfulam, Hong Kong), 2013. http://hub.hku.hk/bib/B50702932.
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Moctezuma, Figueroa Abihu Antonio. "THE MEXICAN FOOD INDUSTRY INVESTMENTS: Situation and Opportunities in the Czech Republic." Master's thesis, Vysoká škola ekonomická v Praze, 2013. http://www.nusl.cz/ntk/nusl-165498.
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This thesis aims to analyze the evolution of the investments of Mexico in foreign countries, its beginnings, the economic policy behind the boost on investments, the main Mexican industries evolution of investments in the globe and the specific food industry development through the years. To reach the final analysis of the specific opportunities of three of the biggest companies in the Mexican food sector, Grupo BIMBO, Grupo MASECA and Conservas La Costena, which will have conclusions on the Czech conditions for businesses, competition in the food industry by domestic companies and the description of the capacities of each Mexican enterprise that may or may not enable them to invest in the Czech Republic. The first chapter analyzes a theoretical approach to the global context dynamics and the theories that we believe are proper for the investment flows analysis along with the performance of Mexico in this dynamics. The second chapter covers the development of the outward Mexican FDI linked to some historical facts, policies and reaching an analysis on the evolution of Mexican FDI presence in Europe. The Chapter three deepens the study in the food sector, with a global contextualization of the dynamics in and out of Mexico, and then analyzes our three specific cases, BIMBO, GRUMA and LA COSTENA. Finally, the fourth chapter will end with the analysis of the Czech Republic as a potential investment receiver, barriers, legal framework, and competition in the food sector, to reach the final description and conclusions about the opportunities of Mexican investments in the food sector on the Czech Republic.
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Hsieh, Dennis Meng Yann. "Food Wholesale Ordering System." CSUSB ScholarWorks, 2005. https://scholarworks.lib.csusb.edu/etd-project/2897.
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FWOS (Food Wholesaler Ordering System) demonstrates the application of web services to provide an ecommerce solution for general food wholesaler and their customers. The main goal of this project is to provide graphical user interfaces for the four user types including visitor, member, sales person and sales manager. The system provides a contact base ordering system, an account management sub-system, and a powerful accounting subsystem.
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Dandridge, Denae L. "Strengthening and creating institutional markets in the Chequamegon Bay Foodshed /." Link to full-text, 2008. http://epapers.uwsp.edu/thesis/2008/Dandridge.pdf.
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Thesis (M.S.)--University of Wisconsin--Stevens Point.Submitted in partial fulfillment of the degree Master of Science in Natural Resources (Sustainable Agriculture), College of Natural Resources. Includes bibliographical references (leaves 80-85).
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Kim, Chung Dong. "Changes in industry selling prices of fourteen Canadian processed foods industries : effects of shifts in U.S.-Canadian exchange rates (1971-1984)." Thesis, University of British Columbia, 1991. http://hdl.handle.net/2429/29977.
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This thesis studies fourteen Canadian processed food industries and their pricing behaviour. Pricing models for each industry for the period of 1971-1977 and 1978-1984 have been established. This study also tests wether changes in a pricing behaviour occurred in the middle of 1970s in which shifts in Canada-U.S. exchange rate occured.
Food prices change for several reasons. The main reasons for changes in processed food prices are expected to be changes in input costs and demand factors. Input costs consist of material, labour, capital and fuel cost. Changes in demand side - import competition and excess demand - are are important factors. This study attepmts to establish, identify, and analyze pricing models by employing such variables for fourteen Canadian processed food industries at the wholesale level.
Karikari (1988) has shown that the Canadian manufacturing industries changed their pricing behaviour as the U.S.-Canada exchange rate shifted in the middle of the 1970s. This study also tests if the changes (shift) in pricing behaviour of the food processing industries took place between two sub-periods: pre-depreciation of U.S.-Canada exchange rate (1971 to 1977), and post-depreciation of U.S.-Canada exchange rate (1977 to 1984).
After analyzing the characteristics of the Canadian food processing industries and the distribution channel, three economic theories - which are considered to be appropropriate in reflecting the characteristics and the pricing behsviour - have been discussed. The Mark-up Pricing Theory is employed to explain the food processors' oligopolistic pricing behaviour. From the Mark-up Pricing Theory, relative changes in mark-up, material price, labour price, energy price, capital price, and productivity of each input are derived as independent variables in the pricing model while change in industrial selling price of processed foods is shown as a dependent variable. Excess demand and import competition are the main sources for the fluctuations in the mark-up factor. The Bilateral Monopoly Theory is applied to explain bargaining processes, from which prices of processed foods are determined, between processors and retailers. A shipment variable has been derived from the Bilateral Monopoly Theory as one of the substitutes for the mark-up variable. An International Trade Theory is discussed for the industries that face import competition. From this theory, it is concluded that import price would also influence Canadian food processors' markup.
Also discussed is a theory on how the pricing behaviour would change in a situation in which shifts in exchange rates occur.
Quarterly data in rate of changes form are used for the estimation of the pricing model. Lags are allowed for independent variables to proferly reflect the characteristics of food processors. First, assuming changes in pricing behaviour, the pricing model is regressed for each industry in each sub-period, respectively. Variables for each industry in each sub-period are selected. It seems that the finalized regression results indicate a possibility of changes in pricing behaviour. A statistical test incorporating dummy variables is used to check if the changes in pricing behaviour which occurred in the middle of 1977 are statistically significant.
The results can be summarized as follows. Different variables and different lags fit for each industry in each sub-period. The material prices-in different lag forms - are the main factors that influence changes in the industry selling price. In some industries in a certain period, the material prices are not important at all; only the U.S. prices are shown as important factors. The wage - current or lagged - is an important variable in some industries (at least in one period). The shipment variables are important in most industries with a positive or a negative sign, indicating the food processors' monopolistic pricing behaviour is influenced or interupted by the foods retailers' behaviour. The U.S. price variable(s) is a significant factor in most industries. The statistical test indicates that most of the industries have experienced structural changes and/or model changes between the two periods, except poultry, sugar cane & beet, vegetable oil, brewery, and winery industries. This study, however, does not necessarily conclude that the Canadian processed foods industries' pricing behaviour was changed according to the Karikari's hypothesis.Land and Food Systems, Faculty of
Graduate
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Arizon, Vanessa. "Service quality delivery in the Food and Beverage Industry in the Western Cape." Thesis, Cape Peninsula University of Technology, 2010. http://hdl.handle.net/20.500.11838/1225.
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Dissertation submitted in fulfillment of the requirements for the degree
Magister Technologiae: Quality in the Faculty of Engineering
at the Cape Peninsula University of TechnologyThe Quality Control laboratory in the South African Breweries (SAB) measures the quality of raw materials to final product to enable the plant to make process changes if required. The brewing laboratory also co-ordinates taste sessions, and maintains and calibrates equipment for the plant. They also have internal verification (Reference control) systems and validation (standards) systems in place to ensure accuracy of measurements. The Service Level Agreement (SLA) scores according to the researcher are low owing to staff cuts and ineffective time management.The aim of this research is to improve SLA scores and to investigate if using SLA scores is the best way to measure service quality in the Quality Control department of SAB. The researcher aims to use SERVQUAL as a measuring tool to measure service quality in conjunction with SLA‟s. Because the laboratory is a service department, it is expected by brewing internal customers that the laboratory provides the plant with quality data and equipment support in the virtual laboratories in the plant. Furthermore it is expected that the service provided will always be of a high standard, and that SLA scores will be of a high standard as well.The major issue with service quality in the SAB laboratory is the low level of SLA scores. The focus areas of SLA‟s currently are: Quality Assurance (QA)/ Technical/ Production interaction. Reference control. Equipment support. Routine analysis and ad hoc requests. Trial support. In process taste requirements. Package product taste requirements (Routine, profile, trials and flavour stability). The low score of SLA‟S are mainly due to equipment support and reference control. The other factors also contribute to the low score; however the above mentioned two consistently return low scores. The results of service quality are not significantly improved through the use of SLA‟s calling for the requirement to improve service quality using the SERVQUAL instrument.