Relevant bibliographies by topics / The food industry

Contents

  1. Journal articles
  2. Dissertations / Theses
  3. Books
  4. Book chapters
  5. Conference papers
  6. Reports

Academic literature on the topic 'The food industry'

Author: Grafiati
Published: 4 June 2021
Last updated: 25 April 2022

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Journal articles on the topic "The food industry"

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Sadiku, Matthew N. O., Sarhan M. Musa, and Tolulope J. Ashaolu. "Food Industry: An Introduction." International Journal of Trend in Scientific Research and Development Volume-3, Issue-4 (June 30, 2019): 128–30. http://dx.doi.org/10.31142/ijtsrd23638.

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Putićová, M., and J. Mezera. "Competitiveness of the Czech food industry." Agricultural Economics (Zemědělská ekonomika) 57, No. 9 (September 27, 2011): 413–21. http://dx.doi.org/10.17221/89/2010-agricecon.

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The study is engaged in the problems of competitiveness and the performance of the Czech food industry. Both these attributes are evaluated in the framework the domestic manufacturing sector and market, as well as from the point of view of the relations in foreign trade, that means in context with the European and world market. The study applies in the frame of methodology the economic model based on input-output analysis in CZ conditions. In majority of assessed indicators, there were used databases from 2000–2008, i.e. the period before and after the accession to the EU. The outcome of the study is the evaluation of the situation in the macroeconomic environment that influences food sector and the use of input and output in this sector. The SWOT analysis shows, among other, the occasions that could improve the current stagnant or rather decreasing situation of competitiveness of the assessed sector. The study also indicated new directions of the further development in this area. The analysis of the food sector development demonstrated that the sector competitiveness is not in a critical situation. However, the sector competitiveness assessed by the RCA index and foreign trade is not going to be improved. The stagnation has come. As it follows from the SWOT analysis, the reason is that the opportunities of the sector are not fully utilised. Food producers are facing the basic problems in the output sphere mainly in the domestic market. Above all, it is necessary to strengthen marketing with regard to improving the Czech products competitiveness.
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Simeonov, S., and J. Simeonovová. "Simulation scheduling in food industry application." Czech Journal of Food Sciences 20, No. 1 (November 18, 2011): 31–37. http://dx.doi.org/10.17221/3506-cjfs.

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Nowadays manufacturers are facing rapid and fundamental changes in the ways business is done. Producers are looking for simulation systems increasing throughput and profit, reducing cycle time, improving due-date performance, reducing WIP, providing plant-wide synchronization, etc. Planning and scheduling of coffee production is important for the manufacturer to synchronize production capacity and material inputs to meet the delivery date promised to the customer. A simulation model of coffee production was compiled. It includes roasting, grinding and packaging processes. Using this model the basic features of the coffee production system are obtained. An optimization module of the simulation SW is used for improving the current structure of the production system. Gantt charts and reports are applied for scheduling. Capacity planning problems related to coffee production are discussed.  
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Childs, Nancy M. "Functional Foods and the Food Industry." Journal of Nutraceuticals, Functional & Medical Foods 1, no. 2 (July 1997): 25–43. http://dx.doi.org/10.1300/j133v01n02_04.

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Nie, P. Y., and Y. H. Chen. "A general equilibrium analysis of food industry considering the food quality." Agricultural Economics (Zemědělská ekonomika) 60, No. 7 (July 18, 2014): 301–8. http://dx.doi.org/10.17221/115/2013-agricecon.

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By establishing a dynamic equilibrium model, the paper analyses the equilibrium of the food industry and the equilibrium about the food quality as well as quantity is achieved. Firstly, the study examines the effects of competitions on the price, outputs, profits and social welfare. The authors argue that competition reduces the food quality. Secondly, this paper shows that consumers benefit from the quality regulation while producers undertake a loss. Moreover, social welfare first increases then decreases with the regulation. Thirdly, the optimal quality regulation is presented and a higher quality regulation reduces competition, while the lower quality regulation promotes it. Finally, the effects of fixed costs on the equilibrium number of firms in the corresponding industry are captured.  
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McMillin, John M., and Les Pugh. "The Food Industry." AIMR Conference Proceedings 1996, no. 1 (January 1996): 53–59. http://dx.doi.org/10.2469/cp.v1996.n1.7.

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Hawthorn, John. "The food industry." Nutrition Bulletin 16, no. 2 (May 1991): 55–59. http://dx.doi.org/10.1111/j.1467-3010.1991.tb01029.x.

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Belešová, S. "Economic performance of the Slovak food industry." Agricultural Economics (Zemědělská ekonomika) 50, No. 11 (February 24, 2012): 495–501. http://dx.doi.org/10.17221/5239-agricecon.

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The requirements for compliance with the manufacturing and quality standards and the related investments in the hygienic and structural upgrading of establishments before Slovakia’s accession to the European Union meant that the Slovak food processors had to intensify their effort, revise their objectives (where necessary) and increase the volume of investments, particularly during 2003. Many entrepreneurs, particularly in the animal production, decided to go out of business, mainly because the continued operation of obsolete slaughterhouses would require considerable investment effort; at the end of the day, some meat producers closed their slaughter operations and focused on specialised meat processing. Compared with the year before, the profit of food processors declined by 23%. This was due to the faster decline in revenues than expenses, increased cost of revenues, and the reduced output. Although profitable companies still prevailed, the percentage of loss-making companies increased in comparison with the previous year. The starch industry, sugar industry and the confectionery (including coffee substitutes) industry were some of the sectors where all operators were profitable.
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Vrana, I. "E-Commerce in agriculture, and food industry." Agricultural Economics (Zemědělská ekonomika) 49, No. 9 (March 2, 2012): 444–46. http://dx.doi.org/10.17221/5430-agricecon.

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Kennedy, J. F., and Q. Huang. "Food Intolerance and the Food Industry." Carbohydrate Polymers 52, no. 3 (May 2003): 338. http://dx.doi.org/10.1016/s0144-8617(02)00196-0.

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Dissertations / Theses on the topic "The food industry"

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Johansson, Sara, and Michaela Eriksson. "Mattrender : Slow food vs Fast food." Thesis, Örebro universitet, Restaurang- och hotellhögskolan, 2013. http://urn.kb.se/resolve?urn=urn:nbn:se:oru:diva-33323.

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Uppsatsen är grundad på två aktuella mattrender. Den första är Slow Food som grundades av Carlo Petrini i strävan efter att alla råvaror skall framställas på ett sätt som inte skadar naturen, djurens välmående samt människans egen hälsa. Den andra är Fast Food, en bransch som istället handlar om den världsliga ekonomin där man vill producera olika produkter snabbare och billigare. Syftet med denna studie är att ge läsaren en inblick i Slow Food rörelsen kontra Fast Food branschen och ställa dem mot varandra ur ett miljöperspektiv. Uppsatsen är en litteraturbaserad studie där fyra artiklar utgör grunden för resultatet. Artiklarna visar de två trenderna på ett mer djupgående sätt genom positiva samt negativa aspekter utifrån ett miljöperspektiv. Massproduktionen av matvaror är något som idag tar över världen allt mer. Varor som odlas lokalt och på ett sätt som inte skadar djur och natur är något som Slow Food rörelsen försöker få in bland hemmen. Baksidan av Slow Food är att det inte finns ekonomiska resurser för att kunna föda världens befolkning på detta sätt. Fast Food är något som idag anses vara det bestående sättet att i framtiden odla och framställa mat, fast det på lång sikt kommer att förstöra vår miljö genom odlingstekniker och transporter.
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Jain, Rakesh. "Operational initiatives in the food industry." Thesis, Liverpool John Moores University, 2006. http://researchonline.ljmu.ac.uk/5801/.

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This research attempts to investigate the use & applicability of lean thinking concepts in the food industry & to develop a strategy for the productive adoption of lean thinking in the food industry. In . order to investigate the application of lean manufacturing concepts in the food industry, a lean manufacturing framework comprising of lean goals, lean principles and lean practices, has been developed through a systematic review of the literature. Considering that the food industry is not one industry but a collection of several types of industry producing a diverse range of products and employing a varied range of processes, a food industry classification system is proposed on the basis of visits to various food plants and the available literature. To investigate specific issues pertaining to the adoption of lean concepts in the food industry, a multiple case study research strategy approach is selected for the research investigation. This research investigation includes fifteen case studies. Except for one case study of a vehicle plant the rest of the case studies relate to food manufacturing plants. The case study of a vehicle assembly plant was selected in order to undertake a comparison with the food industry. The fourteen food manufacturing plants and the one vehicle assembly plant have been studied through a visit tour together with interviews, documentation and a questionnaire. Each case study has been described with regard to product, market, raw materials and process aspects of a plant. Subsequently the case studies have been assessed in order to understand the degree of leanness by examining the status of lean practices. All the cases pertaining to the food industry were mapped on the food industry classification scheme to identify specific food industry types of each of the food plants. It is observed that the lean model widely adopted in a discrete manufacturing environment, particularly automotive, is not applicable as such in the food sector. Therefore, a lean approach consisting of lean principles, lean practices and lean vision has been suggested for continuous, batch and assembly type of the food industry which would enable food industry to stay competitive. The major contributions of this research are, the development of a lean manufacturing framework consisting of goals, principles and practices which can be used to assess the leanness of any manufacturing plant, the development of a food industry classification system which would help researchers and managers to better understand the specificity of the production systems, an investigation of issues pertaining to the use and applicability of lean manufacturing in the food industry to help the food industry take advantage of operational improvement initiatives to stay competitive in today's global market, the development of a lean approach comprising of lean principles, lean practices and lean vision for the food industry which would enable the managers to transform their plants into lean plants.
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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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Adil, Muhammad Soban, and Sedin Mekanic. "Industry 4.0 and the Food Manufacturing Industry: A Conceptual Framework." Thesis, Internationella Handelshögskolan, Jönköping University, IHH, Centre of Logistics and Supply Chain Management (CeLS), 2020. http://urn.kb.se/resolve?urn=urn:nbn:se:hj:diva-49170.

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Background: The manufacturing industry is diverting away from the one-size-fits-all mass manufacture towards more customized processes. With increasingly individualized consumer preferences and an intense competitive environment, food manufacturers are required to meet specific consumer demands with similar efficiency to those produced massively. Such market requirements are feasible with the technological advancements envisioned by Industry 4.0. The consequences of such are increased flexibility and mass customization in manufacturing which forces the food manufacturer towards its realization. The integration process, however, involves a comprehensive transformation that affects every aspect of the organization. This consequently imposes significant challenges upon the food manufacturing company. Purpose: The study aims to investigate the transformation process ensued by the food manufacturer for Industry 4.0. Consequently, a conceptual framework is developed detailing the application of Industry 4.0 in the food manufacturing industry. Method: An inductive qualitative approach, in combination with a multiple-case study, is pursued to address the formulated questions of research. Based on such, semi-structured interviews were conducted with individuals representing three multinational food manufacturers. Further, a thematic analytical technique was adopted as means to identify similarities and patterns within the obtained data. The collected data was analyzed using thematic analysis through which the researchers came up with the conceptual framework. Conclusion: The results of the research reveal internal and external factors such as labor policies and IT infrastructure to influence the transformation process for Industry 4.0. In due to this, the implementation of the phenomenon occurs phase-wise, globally coordinated and regionally concentrated. This enables the organization to overcome the obstacles faced and, subsequently, ensure the successful deployment of Industry 4.0.
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Thomet, Christoph Fritz. "Sales performance measurement in the food industry : a food manufacturer's perspective /." [S.l.] : [s.n.], 2001. http://aleph.unisg.ch/hsgscan/hm00027076.pdf.

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Bodeklint, Kim, and William Unosson. "Digitalization in the food industry : An exploratory study on how the digitalizationa affects the food industry in Sweden." Thesis, Högskolan i Jönköping, Internationella Handelshögskolan, 2019. http://urn.kb.se/resolve?urn=urn:nbn:se:hj:diva-44143.

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Abstract Background – The existing literature on digitalization in the food industry is limited. Meanwhile, the literature suggests that digitalization is an issue that is unavoidable at some point in all industries and that companies must adapt in order to maintain their competitive position. In the food industry, large investments into digital projects are currently focusing on e-commerce, even though it merely stands for 2% of the sales. It could, therefore, be seen as digitalization is only about to start affecting the food industry and thus, exploring how it has affected and what it might mean for the actors in the industry is interesting.   Purpose – The purpose of this thesis is to explore how digitalization affects the food industry in Sweden. The purpose is fulfilled through the answering of two research questions; How is digitalization viewed upon in the food industry in Sweden? And How does the digitalization affect the food industry in Sweden? Through the fulfilment of the purpose, this thesis helps to fill a gap in the existing literature about the subject.   Method – The study is a qualitative study of digitalization in the food industry and includes insights from 13 individuals working in the food industry in Sweden. As the subject does not have any existing theories and there is limited literature on the subject, the study uses an inductive approach where the data is analysed through a thematic analysis in order to be able to derive a conclusion about the subject.   Findings – When concluding this study, it was found that the food industry is lagging behind other industries in terms of digitalization, which in the food industry is closely connected to e-commerce for many. There are several enormous challenges that the industry is facing, and one of the most significant challenges and also a resistance to digitalization in the food industry is profitability. This means that the industry actors have a hard time maintaining profitability when implementing digital solutions, mainly e-commerce solutions. Opportunities are present to solve the challenges of mainly; deliveries and thus finding a solution to the profitability issue.
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Barakeh, Noura. "Fast Food Industry Purchase Process : A Study on Sustainability and Healthy Food." Thesis, Linnéuniversitetet, Institutionen för marknadsföring (MF), 2014. http://urn.kb.se/resolve?urn=urn:nbn:se:lnu:diva-35482.

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During the past years, purchasing decisions have changed considerably in many companies. This is reflected in the increased attention on sustainability and health aspects in many companies, in particular fast food industries. An efficiently well managed purchasing can make a significant contribution to the company results and business goals. Traditionally, the purchasing department works on negotiating agreements and contracts with suppliers. However, this role is rapidly changing in all industries, specif-ically in fast food industries. Changing the traditional role, purchasing managers are taking in to ac-count sustainability and health more, aiming to get better performance. These are few important rea-sons why management is becoming critical in purchasing decisions of fast food industries. To investigate the purpose of the study a case study of Max purchasing decisions regarding sustainabil-ity and health aspects was made and interviews were conducted within Managers that are experts with-in the required fields. The study is based on theoretical framework including different relative theories. The empirical findings represent the interview answers and information from Max cooperation. In the empirical chapter, information regarding sustainability and health, suppliers, international expansion, and product portfolio were gathered. This gave a clear image about the purchasing decisions taken by Max to maintain sustainability and health which provide Max with a competitive advantage in the mar-ket. However, there is still space for adjustment for better results.
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Tjernlund, Anna. "Is the growing demand for plant-based food disrupting the food industry?" Thesis, KTH, Skolan för industriell teknik och management (ITM), 2021. http://urn.kb.se/resolve?urn=urn:nbn:se:kth:diva-300166.

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Many industries are following a trajectory where today’s production and consumption patterns are putting unsustainable strain on the health of our planet. One industry with particularly large impact is the animal-based food industry. More and more people are becoming aware of the severity of the situation, along with realizations of unjust animal treatment in these industries and personal health concerns. Actors in the plant-based food industry have experienced a rise in popularity in recent years. This study set out to explore what drivers lead to positive external stakeholder attitudes and increased market demand for plant-based dairy alternatives, and how these drivers could affect traditional food incumbents to adhere to sustainable transformation of the food industry through a case study design. Analysis of the empirical material led to five main themes: Sustainability, Animal Welfare, Environment, Health and Product, each with a number of subcategories showing what stakeholders expressed motivated them to choose plant-based dairy alternatives. Here the opinions of stakeholders were divided into general or brand specific opinions. By separating these it could be seen that some external stakeholders have such strong values that they compare plant-based brands against each other and would rather boycott specific brands even if they like their products if they do not feel like the brand aligns with their values. One additional theme, “Industrial Transformation,” aimed at demonstrating how stakeholders perceive the current industrial dynamics of the food industry, which showed some tension between Oatly and particularly the dairy industry, suggesting Oatly’s rampage could be a force for sustainable transformation of the dairy industry.
Många industrier följer en bana där dagens produktions- och konsumtionsmönster sätter ohållbar belastning på vår planets hälsa. En industri med särskilt stor påverkan är den djurbaserade livsmedelsindustrin. Fler och fler människor blir medvetna om allvaret i situationen, tillsammans med insikter om orättvis djurbehandling i dessa industrier och personliga hälsoproblem. Aktörer inom den växtbaserade livsmedelsindustrin har upplevt en ökad popularitet de senaste åren. Denna studie syfte är att undersöka vilka drivkrafter som motiverar externa intressenter att bidra till tillväxten av den växtbaserade mjölkproduktsindustrin och hur dessa drivkrafter kan påverka traditionella livsmedelsleverantörer att följa en hållbar omställning av livsmedelsindustrin genom en fallstudie. Analys av det empiriska materialet ledde till fem huvudteman, Hållbarhet, Djurskydd, Miljö, Hälsa och Produkt, var och en med ett antal tillhörande underkategorier som visade vad intressenterna uttryckte motiverade dem att välja växtbaserade mjölkprodukter. Här delades intressenternas åsikter i allmänna eller varumärkesspecifika åsikter. Genom att separera dessa kunde man se att vissa externa intressenter har så starka värderingar att de jämför växtbaserade varumärken mot varandra och hellre bojkottar ett specifikt varumärke även om de gillar deras produkter om de inte känner att varumärket stämmer överens med deras egna värderingar. Ytterligare ett tema, "Industriell Transformation", syftade till att demonstrera hur intressenter uppfattar den nuvarande industriella dynamiken i livsmedelsindustrin, vilket visade en viss spänning mellan Oatly och specifikt mejeriindustrin, vilket tyder på att Oatlys framfart kan vara en kraft för hållbar transformation av mejeriindustrin.
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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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McPherson, Katrina Louise. "Food insecurity and the food bank industry: a geographical analysis of food bank use in Christchurch." Thesis, University of Canterbury. Geography, 2006. http://hdl.handle.net/10092/1351.

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Food banks are potent symbols of the prevalence of poverty and food insecurity in affluent countries, yet they have received very little academic attention in New Zealand. Previous food bank research in this country has mainly been instigated by the voluntary welfare sector and has focused on client characteristics and patterns of use. This study expands on these concepts in the local context from a socio-spatial perspective, and examines food banks from both a service provision and service user perspective. This study aims to: document the growth of the food bank industry and determine its role within the broader voluntary welfare sector; determine patterns and trends in usage; examine client characteristics, neighbourhoods and reasons for use; and discuss the implications of food bank use and how dependency on food banks may be reduced. This study examines non-identifiable socio-demographic and address data obtained for food bank clients (n=1695) from a large Christchurch social service agency for 2005. Data from a second large Christchurch social service agency is used to illustrate certain spatial and temporal trends. Additional interviews and questionnaires are conducted with staff and volunteers in the local food bank industry, and with the clients themselves. Results show that food bank use appears not to have decreased in recent years. Maori, sole parents/sole caregivers and beneficiaries are over-represented amongst food bank clients, while there is an apparent under-use of the food bank by other key groups. Poverty and food insecurity appears to be dispersed in Christchurch and is not confined to the most deprived neighbourhoods. A range of factors contributes to food insecurity and food bank use, with the main reasons relating to lack of income, household bills and unaffordable housing. Changes in macro social and economic policy, rather than increased client education, will contribute to a decrease in the need for food banks.
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Books on the topic "The food industry"

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Food industry. New York, NY: Rosen Central, 2010.

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Bowden, Rob. The food industry. London: Wayland, 2009.

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Wells, Michael P. Industry snapshot: Food processing. Columbus, Ohio: Office of Strategic Research, Ohio Dept. of Development, 1994.

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Zall, Robert R., ed. Managing Food Industry Waste. Ames, Iowa, USA: Blackwell Publishing, 2004. http://dx.doi.org/10.1002/9780470752531.

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Sandhu, Kamalpreet, and Sunpreet Singh, eds. Food Printing: 3D Printing in Food Industry. Singapore: Springer Singapore, 2022. http://dx.doi.org/10.1007/978-981-16-8121-9.

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Haugen, David M., and Susan Musser. The food industry in Eric Schlosser's Fast food nation. Edited by Schlosser Eric. Detroit: Greenhaven Press, 2012.

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Eric, Schlosser, ed. The food industry in Eric Schlosser's Fast food nation. Detroit: Greenhaven Press, 2012.

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Ontario. Ministry of Agriculture and Food. Ontario's agriculture and food industry. Toronto, Ont: Ministry of Agriculture, Food and Rural Affairs, 1992.

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Group, PA Consulting. The food industry: A report. Dublin: Stationery Office, 1992.

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Workers' Party. Department of Economic Affairs. Farming and the food industry. Dublin: Repsol, 1985.

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Book chapters on the topic "The food industry"

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Sharpton, Amy N. "Food Industry." In Encyclopedia of Immigrant Health, 710–11. New York, NY: Springer New York, 2012. http://dx.doi.org/10.1007/978-1-4419-5659-0_297.

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Attaran, Mohsen, and Angappa Gunasekaran. "Food Industry." In SpringerBriefs in Operations Management, 63–65. Cham: Springer International Publishing, 2019. http://dx.doi.org/10.1007/978-3-030-27798-7_9.

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Southall, Michele. "Industry Benefits." In Food Traceability, 51–62. Cham: Springer International Publishing, 2019. http://dx.doi.org/10.1007/978-3-030-10902-8_4.

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Pandya, Jayshree. "Global Food Industry." In Topics in Safety, Risk, Reliability and Quality, 219–28. Dordrecht: Springer Netherlands, 2012. http://dx.doi.org/10.1007/978-94-007-1260-7_23.

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Jackson, Michael P., John W. Leopold, and Kate Tuck. "Retail Food Industry." In Decentralization of Collective Bargaining, 82–101. London: Palgrave Macmillan UK, 1993. http://dx.doi.org/10.1007/978-1-349-22799-0_5.

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Dieu, Tran Thi My. "Food Processing and Food Waste." In Sustainability in the Food Industry, 23–60. Ames, Iowa, USA: A John Wiley & Sons, Ltd., 2012. http://dx.doi.org/10.1002/9781118467589.ch2.

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H., Felix, and Angela M. "Acidified Foods: Food Safety Considerations for Food Processors." In Food Industry. InTech, 2013. http://dx.doi.org/10.5772/55161.

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Scott, K. "FOOD INDUSTRY." In Handbook of Industrial Membranes, 725–69. Elsevier, 1995. http://dx.doi.org/10.1016/b978-185617233-2/50020-9.

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Vargel, Christian. "Food Industry." In Corrosion of Aluminium, 579–85. Elsevier, 2004. http://dx.doi.org/10.1016/b978-008044495-6/50043-4.

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Vargel, Christian. "Food industry." In Corrosion of Aluminium, 777–82. Elsevier, 2020. http://dx.doi.org/10.1016/b978-0-08-099925-8.00065-x.

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Conference papers on the topic "The food industry"

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Fyodorov, Boris F. "Lasers in food industry." In Lasers, Optics, and Vision for Productivity in Manufacturing I, edited by Christophe Gorecki. SPIE, 1996. http://dx.doi.org/10.1117/12.250797.

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Fyodorov, Boris F. "Lasers in food industry." In Photonics East '96, edited by George E. Meyer and James A. DeShazer. SPIE, 1996. http://dx.doi.org/10.1117/12.262864.

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Marshall, Douglas L. "Food microbiological considerations for the insect based food industry." In 2016 International Congress of Entomology. Entomological Society of America, 2016. http://dx.doi.org/10.1603/ice.2016.109268.

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Bednář, Jiří, Jaroslav Vrchota, and Ladislav Rolínek. "ICT in Food Processing Industry." In Hradec Economic Days 2020, edited by Petra Maresova, Pavel Jedlicka, Krzysztof Firlej, and Ivan Soukal. University of Hradec Kralove, 2020. http://dx.doi.org/10.36689/uhk/hed/2020-01-005.

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Nagy, Judit, Zsófia Jámbor, Anna Freund, and Tamás Dusek. "Digitalization in the food industry." In The Challenges of Analyzing Social and Economic Processes in the 21st Century. Szeged: Szegedi Tudományegyetem Gazdaságtudományi Kar, 2020. http://dx.doi.org/10.14232/casep21c.1.

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The study examines the appearance of Industry 4.0 and digitalization in the food industry that is not typically considered high-tech. Our aim was to point out that Industry 4.0 is also present in the food industry and offers many opportunities in two areas that are a particular focus of this industry: increasing traceability and food safety. During the research, we asked seven companies about their digital development and Industry 4.0 experience. We have explored the factors that drive companies to adopt digital solutions and the technologies that have been applied. Our results show that companies, not consciously moving towards Industry 4.0 but taking advantage of the opportunities offered by digitalization, are making improvements, often with a lack of workforce, eager to reach higher efficiency and thus competitiveness, as well as to serve the company's growth strategy.
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Peterkova, Jindra, Petr Nemcik, and Jan Gottfried. "Simulation model applied to food industry." In 2011 12th International Carpathian Control Conference (ICCC). IEEE, 2011. http://dx.doi.org/10.1109/carpathiancc.2011.5945867.

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Schwarz, D. "Logistics responsiveness in the food industry." In IEE Workshop on Responsiveness in Manufacturing. IEE, 1998. http://dx.doi.org/10.1049/ic:19980107.

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Nalini, C., R. Shantha Kumari, G. K. Parteban, T. Nivetha Priyaa, and A. S. Sanchay. "AI based chatbot in food industry." In PROCEEDINGS OF THE 4TH NATIONAL CONFERENCE ON CURRENT AND EMERGING PROCESS TECHNOLOGIES E-CONCEPT-2021. AIP Publishing, 2021. http://dx.doi.org/10.1063/5.0069043.

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Dietrich, T., J. Wildner, F. D’urso, R. Virto, C. Velazquez, C. Sacramento Santos Pais, B. Sommer Ferreira, et al. "Improving sustainability of fruit and vegetable processing industry by sub-product transformation." In Envisioning a Future without Food Waste and Food Poverty: Societal Challenges. The Netherlands: Wageningen Academic Publishers, 2015. http://dx.doi.org/10.3920/978-90-8686-820-9_10.

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M., Trusova, and Paulava A. "APPLICATION OF CHITOSAN IN THE FOOD INDUSTRY." In TOURISM OF THE XXI CENTURY: GLOBAL CHALLENGES AND CIVILIZATION VALUES. Київський національний торговельно-економічний університет, 2020. http://dx.doi.org/10.31617/k.knute.2020-06-01.65.

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Reports on the topic "The food industry"

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Pedersen, L., W. Rose, H. Redsun, and S. Boghosian. Assessment of sensors used in the food industry. Office of Scientific and Technical Information (OSTI), January 1990. http://dx.doi.org/10.2172/6990379.

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Broeze, J. Overview of traded products in food industry - short report. Wageningen: Wageningen Food & Biobased Research, 2022. http://dx.doi.org/10.18174/565416.

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Lewis, Glen, Barbara Atkinson, and Ivin Rhyne. California Food Processing Industry Wastewater Demonstration Project: Phase I Final Report. Office of Scientific and Technical Information (OSTI), September 2009. http://dx.doi.org/10.2172/973567.

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Fisher, Steve, and David Knapp. Research, Development and Demonstration of Bio-Mass Boiler for Food Industry. Office of Scientific and Technical Information (OSTI), July 2012. http://dx.doi.org/10.2172/1051496.

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Krueger, Alan. Ownership, Agency and Wages: An Examination in the Fast Food Industry. Cambridge, MA: National Bureau of Economic Research, April 1990. http://dx.doi.org/10.3386/w3334.

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Katz, Lawrence, and Alan Krueger. The Effect of the Minimum Wage on the Fast Food Industry. Cambridge, MA: National Bureau of Economic Research, February 1992. http://dx.doi.org/10.3386/w3997.

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Shi, Ruijie. Flexible Distributed Energy & Water from Waste for Food and Beverage Industry. Office of Scientific and Technical Information (OSTI), December 2013. http://dx.doi.org/10.2172/1134747.

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Poverenov, Elena, Tara McHugh, and Victor Rodov. Waste to Worth: Active antimicrobial and health-beneficial food coating from byproducts of mushroom industry. United States Department of Agriculture, January 2014. http://dx.doi.org/10.32747/2014.7600015.bard.

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Background. In this proposal we suggest developing a common solution for three seemingly unrelated acute problems: (1) improving sustainability of fast-growing mushroom industry producing worldwide millions of tons of underutilized leftovers; (2) alleviating the epidemic of vitamin D deficiency adversely affecting the public health in both countries and in other regions; (3) reducing spoilage of perishable fruit and vegetable products leading to food wastage. Based on our previous experience we propose utilizing appropriately processed mushroom byproducts as a source of two valuable bioactive materials: antimicrobial and wholesome polysaccharide chitosan and health-strengthening nutrient ergocalciferol⁽ᵛⁱᵗᵃᵐⁱⁿ ᴰ2⁾. ᴬᵈᵈⁱᵗⁱᵒⁿᵃˡ ᵇᵉⁿᵉᶠⁱᵗ ᵒᶠ ᵗʰᵉˢᵉ ᵐᵃᵗᵉʳⁱᵃˡˢ ⁱˢ ᵗʰᵉⁱʳ ᵒʳⁱᵍⁱⁿ ᶠʳᵒᵐ ⁿᵒⁿ⁻ᵃⁿⁱᵐᵃˡ ᶠᵒᵒᵈ⁻ᵍʳᵃᵈᵉ source. We proposed using chitosan and vitamin D as ingredients in active edible coatings on two model foods: highly perishable fresh-cut melon and less perishable health bars. Objectives and work program. The general aim of the project is improving storability, safety and health value of foods by developing and applying a novel active edible coating based on utilization of mushroom industry leftovers. The work plan includes the following tasks: (a) optimizing the UV-B treatment of mushroom leftover stalks to enrich them with vitamin D without compromising chitosan quality - Done; (b) developing effective extraction procedures to yield chitosan and vitamin D from the stalks - Done; (c) utilizing LbL approach to prepare fungal chitosan-based edible coatings with optimal properties - Done; (d) enrichment of the coating matrix with fungal vitamin D utilizing molecular encapsulation and nano-encapsulation approaches - Done, it was found that no encapsulation methods are needed to enrich chitosan matrix with vitamin D; (e) testing the performance of the coating for controlling spoilage of fresh cut melons - Done; (f) testing the performance of the coating for nutritional enhancement and quality preservation of heath bars - Done. Achievements. In this study numerous results were achieved. Mushroom waste, leftover stalks, was treated ʷⁱᵗʰ ᵁⱽ⁻ᴮ ˡⁱᵍʰᵗ ᵃⁿᵈ ᵗʳᵉᵃᵗᵐᵉⁿᵗ ⁱⁿᵈᵘᶜᵉˢ ᵃ ᵛᵉʳʸ ʰⁱᵍʰ ᵃᶜᶜᵘᵐᵘˡᵃᵗⁱᵒⁿ ᵒᶠ ᵛⁱᵗᵃᵐⁱⁿ ᴰ2, ᶠᵃʳ ᵉˣᶜᵉᵉᵈⁱⁿᵍ any other dietary vitamin D source. The straightforward vitamin D extraction procedure and ᵃ ˢⁱᵐᵖˡⁱᶠⁱᵉᵈ ᵃⁿᵃˡʸᵗⁱᶜᵃˡ ᵖʳᵒᵗᵒᶜᵒˡ ᶠᵒʳ ᵗⁱᵐᵉ⁻ᵉᶠᶠⁱᶜⁱᵉⁿᵗ ᵈᵉᵗᵉʳᵐⁱⁿᵃᵗⁱᵒⁿ ᵒᶠ ᵗʰᵉ ᵛⁱᵗᵃᵐⁱⁿ ᴰ2 ᶜᵒⁿᵗᵉⁿᵗ suitable for routine product quality control were developed. Concerning the fungal chitosan extraction, new freeze-thawing protocol was developed, tested on three different mushroom sources and compared to the classic protocol. The new protocol resulted in up to 2-fold increase in the obtained chitosan yield, up to 3-fold increase in its deacetylation degree, high whitening index and good antimicrobial activity. The fungal chitosan films enriched with Vitamin D were prepared and compared to the films based on animal origin chitosan demonstrating similar density, porosity and water vapor permeability. Layer-by-layer chitosan-alginate electrostatic deposition was used to coat fruit bars. The coatings helped to preserve the quality and increase the shelf-life of fruit bars, delaying degradation of ascorbic acid and antioxidant capacity loss as well as reducing bar softening. Microbiological analyses also showed a delay in yeast and fungal growth when compared with single layer coatings of fungal or animal chitosan or alginate. Edible coatings were also applied on fresh-cut melons and provided significant improvement of physiological quality (firmness, weight ˡᵒˢˢ⁾, ᵐⁱᶜʳᵒᵇⁱᵃˡ ˢᵃᶠᵉᵗʸ ⁽ᵇᵃᶜᵗᵉʳⁱᵃ, ᵐᵒˡᵈ, ʸᵉᵃˢᵗ⁾, ⁿᵒʳᵐᵃˡ ʳᵉˢᵖⁱʳᵃᵗⁱᵒⁿ ᵖʳᵒᶜᵉˢˢ ⁽Cᴼ2, ᴼ²⁾ ᵃⁿᵈ ᵈⁱᵈ not cause off-flavor (EtOH). It was also found that the performance of edible coating from fungal stalk leftovers does not concede to the chitosan coatings sourced from animal or good quality mushrooms. Implications. The proposal helped attaining triple benefit: valorization of mushroom industry byproducts; improving public health by fortification of food products with vitamin D from natural non-animal source; and reducing food wastage by using shelf- life-extending antimicrobial edible coatings. New observations with scientific impact were found. The program resulted in 5 research papers. Several effective and straightforward procedures that can be adopted by mushroom growers and food industries were developed. BARD Report - Project 4784
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Lafontaine, Francine. Pricing Decisions in Franchised Chains: A Look at the Restaurant and Fast-Food Industry. Cambridge, MA: National Bureau of Economic Research, September 1995. http://dx.doi.org/10.3386/w5247.

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Gazs�, Andr�, ed. Nanoparticles and nanostructured materials in the food industry (NanoTrust Dossier No. 004en - December 2010). Vienna: self, 2012. http://dx.doi.org/10.1553/ita-nt-004en.

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