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Dissertations / Theses on the topic 'The food industry'

Author: Grafiati

Published: 4 June 2021

Last updated: 25 July 2025

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1

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 utgö

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2

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 emp

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3

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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4

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

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5

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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6

Tollini, Federica <1986&gt. "“Fast Food, Fat Profits”: Food industry, obesity epidemic, and food politics in the United States." Master's Degree Thesis, Università Ca' Foscari Venezia, 2014. http://hdl.handle.net/10579/4231.

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L’obesità è un fenomeno in forte crescita in tutto il mondo, che desta preoccupazione per gli effetti negativi che ha sia sulla salute delle persone sia sull’attuale e futura sostenibi- lità dei sistemi sanitari. Sono colpiti dal fenomeno sia i Paesi emergenti ,sia I paesi Occidentali. Tra quest’ultimi, gli Stati Uniti risultano essere I piu’ colpiti. Il presente lavoro fornisce un contributo alla comprensione di questo complesso fenomeno negli Stati Uniti e analizza a fondo le cause sia in relazione alla dieta e allo stile di vita adottati, sia in relazione ai diversi fattori che concorro a

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7

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 migh

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8

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 t

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9

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 i

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10

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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11

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

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12

Gould, Anthony Morven Francis, and n/a. "Employment Relations In The Fast Food Industry." Griffith University. Griffith Business School, 2006. http://www4.gu.edu.au:8080/adt-root/public/adt-QGU20061106.114525.

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The McDonald's model of labour management has been widely adopted throughout the fast food industry. Literature that is critical of fast food labour management policy and practice often portrays employers as offering work that is low paid, unchallenging and uninteresting. However, others argue that the industry provides young workers with: a first resume entry, training opportunities, the chance to develop a career and a path into employment. This study interprets these two perspectives as reflecting either misalignment or alignment of employee/crew and employer preferences. Such an interpreta

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13

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 thoroug

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14

Grigg, Nigel P. "Developing statistical thinking in the food industry." Thesis, University of Strathclyde, 2004. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.401316.

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15

Akkas, Arzum 1978. "Transportation resource scheduling in food retail industry." Thesis, Massachusetts Institute of Technology, 2004. http://hdl.handle.net/1721.1/28505.

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Thesis (M. Eng. in Logistics)--Massachusetts Institute of Technology, Engineering Systems Division, 2004.<br>Includes bibliographical references (leaves 87-88).<br>The objective of this thesis is to find an appropriate analytical method for scheduling the daily driver tasks in the grocery industry. The goal is to maximize driver utilization. A "Bin-packing" approach is employed to solve the problem. A Bin-packing problem concerns packing a list of items into the minimal number of unit capacity bins. In our problem, the drivers correspond to the bins and the daily delivery tasks are equivalent

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16

Castillo, Maria Gabriela. "Establishing a fast food industry in Venezuela." Online version, 2000. http://www.uwstout.edu/lib/thesis/2000/2000castillom.pdf.

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17

Gould, Anthony Morven Francis. "Employment Relations In The Fast Food Industry." Thesis, Griffith University, 2006. http://hdl.handle.net/10072/366873.

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The McDonald's model of labour management has been widely adopted throughout the fast food industry. Literature that is critical of fast food labour management policy and practice often portrays employers as offering work that is low paid, unchallenging and uninteresting. However, others argue that the industry provides young workers with: a first resume entry, training opportunities, the chance to develop a career and a path into employment. This study interprets these two perspectives as reflecting either misalignment or alignment of employee/crew and employer preferences. Such an interpreta

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18

Feurstein, Doris. "ORGUMENT : upgrade your organ." Thesis, Umeå universitet, Designhögskolan vid Umeå universitet, 2015. http://urn.kb.se/resolve?urn=urn:nbn:se:umu:diva-110691.

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Humans are not ready for what humanity has created By 2020, chronic diseases will account for almost three-quarters of all deaths worldwide. This is a result of malnutrition in today’s food environment. The food industry takes advantage of predisposed human preferences for sugar, salt, and fat. This creates the necessity for individual willpower and habit control and leads to decision fatigue of healthy food choices in our already busy lives. The critical issue is that we as humans are not biologically ready for what is offered to us today. Situated between nutrition science and human psycholo

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19

Li, Nanxi, and Jin Yang. "Cold Chain management in food logistics : a multiple case study on food industry." Thesis, Högskolan i Gävle, Avdelningen för Industriell utveckling, IT och Samhällsbyggnad, 2013. http://urn.kb.se/resolve?urn=urn:nbn:se:hig:diva-15012.

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In current business global society, every food industry company is making efforts to provide high quality of products and satisfaction to customers. Balancing the low cost but with high efficiency when undertaking cold chain logistics becomes competitiveness in business market. This thesis is mainly to study cold chain management in food logistics by a multiple case study on food industry. The purpose of the paper is to advance the understanding of the cold chain management in food industry, aim to find how an efficient way to combine the logistics cost and the effectiveness of cold chain logi

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20

Lo, Chung-man Terence. "Revitalization of Tai O : dried food cooperative /." Hong Kong : University of Hong Kong, 2001. http://sunzi.lib.hku.hk/hkuto/record.jsp?B25945622.

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21

DeKryger, Todd Alan. "Food safety standards as corporate social responsibility a case study of infant food companies /." Diss., online access from Digital Dissertation Consortium, 2008. http://proquest.umi.com/pqdweb?did=1683719661&sid=2&Fmt=2&clientId=3552&RQT=309&VName=PQD.

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Thesis (Ph. D.)--Michigan State University. Resource Development, 2008.<br>Title from PDF t.p. (Proquest, viewed on Aug. 20, 2009) Includes bibliographical references (p. 201-208). Also issued in print.

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22

Ragasa, Catherine. "Essays on food safety and competitiveness in the Philippine seafood industry." Diss., Connect to online resource - MSU authorized users, 2008.

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Thesis (Ph. D.)--Michigan State University. Dept. of Agricultural, Food, and Resource Economics, 2008.<br>Title from PDF t.p. (viewed on July 23, 2009) Includes bibliographical references. Also issued in print.

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23

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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24

Dunne, Anthony John. "Organizational learning in a food industry value chain." University of Southern Queensland, Faculty of Education, 2006. http://eprints.usq.edu.au/archive/00003206/.

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[Abstract]: This dissertation documents and evaluates the transformational change process undertaken by a major Australian food manufacturer, Golden Circle Limited. The study focuses on evaluating what impact the change process had on the organization’s capacity to learn and its ability to apply such learning to improve its competitive performance. The primary data used in this evaluation were generated by three sets of semi-structured interviews conducted with respondents drawn from different levels of management within Golden Circle and its key value chain partners over a two year period. Fr

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25

Doel, Christine Marie. "Market development, organizational change and the food industry." Thesis, University of Cambridge, 1994. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.360019.

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26

Schulz, Lee Leslie. "Essays on demand enhancement by food industry participants." Thesis, Kansas State University, 2012. http://hdl.handle.net/2097/13622.

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Doctor of Philosophy<br>Department of Agricultural Economics<br>Ted Schroeder<br>This dissertation empirically examines how demand-enhancing activities conducted by food industry participants affect retail beef steak pricing, consumer demand for ground beef, and industry concentration. It follows the journal article style and includes three self-contained chapters. Chapter 1 uses a two step hedonic model with retail scanner data of consumer beef steak purchases to determine if there are incentives to identify certain attributes and to determine what types of attributes entertain price premiu

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27

Garnyk, Liudmyla Petrivna, A. Shvetz, and V. Sherstyuk. "Halal food industry: digital trends and Ukrainian reality." Thesis, Подільський державний аграрно-технічний університет, 2020. http://repository.kpi.kharkov.ua/handle/KhPI-Press/47451.

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28

Cross, Darren. "Employee Retention Strategies in the Fast Food Industry." ScholarWorks, 2017. https://scholarworks.waldenu.edu/dissertations/3936.

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Voluntary employee turnover in the fast-food industry is 50%. Employee turnover costs fast-food restaurants $10 billion annually. The purpose of this multiple case study was to examine the strategies of 5 fast-food restaurant managers in the Midwestern United States who achieved higher employee retention than did peers in their districts. The conceptual framework was the 8 motivational forces of voluntary employee turnover. Data were collected via semistructured, face-to-face interviews, recruiting materials, retention activities, policy manuals, and overall voluntary termination reports. Data

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29

Cuibus, Lucian <1982&gt. "Applications of infrared thermography in the food industry." Doctoral thesis, Alma Mater Studiorum - Università di Bologna, 2013. http://amsdottorato.unibo.it/5559/1/Cuibus_Lucian_Tesi.pdf.

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In the last 20-30 years, the implementation of new technologies from the research centres to the food industry process was very fast. The infrared thermography is a tool used in many fields, including agriculture and food science technology, because of it's important qualities like non-destructive method, it is fast, it is accurate, it is repeatable and economical. Almost all the industrial food processors have to use the thermal process to obtain an optimal product respecting the quality and safety standards. The control of temperature of food products during the production, transportation, s

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Cuibus, Lucian <1982&gt. "Applications of infrared thermography in the food industry." Doctoral thesis, Alma Mater Studiorum - Università di Bologna, 2013. http://amsdottorato.unibo.it/5559/.

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In the last 20-30 years, the implementation of new technologies from the research centres to the food industry process was very fast. The infrared thermography is a tool used in many fields, including agriculture and food science technology, because of it's important qualities like non-destructive method, it is fast, it is accurate, it is repeatable and economical. Almost all the industrial food processors have to use the thermal process to obtain an optimal product respecting the quality and safety standards. The control of temperature of food products during the production, transportation, s

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31

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

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32

Barzotti, Gloria. "Developing Industry Marketing Plan – the case of Food and Beverage Industry in Datalogic." Master's thesis, Alma Mater Studiorum - Università di Bologna, 2019.

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The objective of this work is to explain the process for developing an Industry Marketing Plan in a B2B company and to describe the analysis and the activities, personally made, to support the Industry Marketing Manager in all project stages of a Marketing Plan.

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33

Richelle, Anne. "Modelling, optimization and control of yeast fermentation processes in food industry." Doctoral thesis, Universite Libre de Bruxelles, 2014. http://hdl.handle.net/2013/ULB-DIPOT:oai:dipot.ulb.ac.be:2013/209280.

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A macroscopic model describing the main physiological phenomena observed during the fed-batch baker’s yeast production process and including the influence of nitrogen on the key bio-mechanisms is proposed. First, on the basis of a set of biological reactions, inspired by the model of Sonnleitner and Käppeli, a model in which the nitrogen and glucose consumption are coordinated is proposed. Second, an attempt of estimating storage carbohydrate contents in yeast cells through an extension of this model is presented. The model is identified and validated with experimental data of fed-batch yeast

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34

Nguyen, Van Anh Wilson Norbert L. "Effects of food safety regulatory standards on seafood exports to US, EU and Japan." Auburn, Ala., 2009. http://hdl.handle.net/10415/1756.

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35

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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36

Dallinger, Ioana. "Chefs' perceptions of convenience food products in university food service operations." Thesis, Virginia Tech, 2013. http://hdl.handle.net/10919/78077.

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The decision regarding when and to what extent to use convenience food products is a perennial issue in the hospitality industry. Despite the pertinence of this issue in the industry, it has never been explicitly examined in the hospitality literature. Potential advantages of adopting convenience food products in food-service operations include: savings in time and costs, better portion and cost control, ease of training and evaluation, superior customer relationships through product consistency, increased safety, ease of storage, and added eye appeal. On the other hand, noticeable disadvantag

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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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38

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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39

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 em

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40

Beylot, Marie-Helene Dominique. "Polysaccharides modifying enzymes for use in the food industry." Thesis, University of Newcastle Upon Tyne, 2001. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.341784.

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Moody, A. P. "A peroxide sensor for the food and beverages industry." Thesis, Cranfield University, 2002. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.269479.

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42

Miri, Leila. "Business plan for the frozen food industry in Morocco." Thesis, Massachusetts Institute of Technology, 2011. http://hdl.handle.net/1721.1/65810.

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Thesis (S.M.)--Massachusetts Institute of Technology, Sloan School of Management, 2011.<br>Cataloged from PDF version of thesis.<br>Includes bibliographical references.<br>In this thesis, I develop a business plan for a frozen food company (Chiwate) that will operate in Morocco. Until very recently, the frozen food product-line in Morocco was very restricted. However, recent demographic and legal changes are very likely to result in huge changes in the industry in the upcoming years. Chiwate's objective is to benefit from this change and to establish a strong brand in the sector, and in partic

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43

Mehdizadeh, Ali. "Food industry supply chain planning with product quality indicators." Thesis, Imperial College London, 2014. http://hdl.handle.net/10044/1/25335.

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Quantitative supply chain modelling has contributed substantially to a number of fields, such as the automotive industry, logistics and computer hardware. The inherent methods and optimisation techniques could also be explored in relation to the food industry in order to offer potential benefits. One of the major issues of the food industry is to overcome supply seasonality and on-shelf demand. On the shelf demand is the consumer's in store demand which could also be seasonal. Objective of this work is to add flexibility to seasonal products (i.e. soup) in order to meet the on-shelf demand. In

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44

Moura, Maria Beatriz Lopes de. "Equity Research in Food & Retail Industry - TESCO PLC." Master's thesis, Instituto Superior de Economia e Gestão, 2021. http://hdl.handle.net/10400.5/23303.

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Mestrado Bolonha em Finanças<br>This Equity Research in the Food and Retail Industry follows the research report format recommended by the CFA Institute. The company under analysis is Tesco PLC and the main goal is to provide an estimation of the company’s PT for the end of 2021, considering the close share price on 30th June 2021. Events that may have happened after this date were not considered for the valuation. Tesco PLC is the largest food retailer in the UK and one of the most valuable grocery companies worldwide. The company is listed at the London Stock Exchange, and it is part of the

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45

Sweet, Cecily Sidney. "The Nature of Food Politics: Consumer vs. Industry Control." Thesis, The University of Arizona, 2011. http://hdl.handle.net/10150/144991.

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46

Hampton, Barrett Alexander. "An Evaluation of Induction Heating in Healthcare Food Industry." TopSCHOLAR®, 2018. https://digitalcommons.wku.edu/theses/2078.

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This thesis addresses the problem healthcare facilities are having in maintaining proper food temperatures while transporting meals to patients after food has left the kitchen area. Induction heat has been a known method for generating heat for many years. The commercial food industry currently uses this technology, which is beginning to appear in the residential sector as well because of developments made by manufacturers. This study focuses on the top commercial brand models of induction heaters and the supporting materials currently used to create heat sources to maintain food temperatures

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Bebe, Imelda A. "Employee Turnover Intention in the U.S. Fast Food Industry." ScholarWorks, 2016. https://scholarworks.waldenu.edu/dissertations/2065.

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Employee turnover in the U.S. fast food industry has been high, averaging rate 150% per annum. The purpose of the correlational design study was to examine the relationships between job satisfaction factors, job dissatisfaction factors, and employee turnover intentions among fast food employees to determine whether a statistically significant relationship exists between these variables. The population for the study consisted of 144 fast food restaurant employees working in the East Coast in the United States. The theoretical framework was Herzberg's 2-factor motivation-hygiene needs theory, wh

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48

Reyes, Torres Maria Del C. "Water Management Efficiency in the Food and Beverage Industry." ScholarWorks, 2016. https://scholarworks.waldenu.edu/dissertations/2298.

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Water is critical for food production, food security, and health. Water quality management influences freshwater sustainability, land, and energy administration. Global agriculture accounts for more than 70% of all water consumption; the fertilizer, manure, and pesticide overspills are chief sources of water pollution worldwide. On a global scale, food-related waste directly impacts local food production and water resource management. The purpose of this multiple-case study on the food and beverage (FB) industry in the State of Georgia was to identify successful strategies for improving water

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49

Morelli, Valentina <1987&gt. "Pressure Driven Membrane Technology for Food and Biotechnology Industry." Doctoral thesis, Alma Mater Studiorum - Università di Bologna, 2016. http://amsdottorato.unibo.it/7577/1/Valentina_Morelli_Tesi_Dottorato_2016.pdf.

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The increase in energy costs and the demands for products with greater nutritional value and of processing procedures less toxic to the environment are attractive factors for transferring membrane processing to food industry and biotechnology applications. Sugar production is one of the most energy-intensive applications in the food industry, therefore membrane separation processes find many applications, nevertheless some limitation exist for application of membrane processes in the sugar industry. This study focused on Food applications of membrane processes. A critical summary of a wide e

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Morelli, Valentina <1987&gt. "Pressure Driven Membrane Technology for Food and Biotechnology Industry." Doctoral thesis, Alma Mater Studiorum - Università di Bologna, 2016. http://amsdottorato.unibo.it/7577/.

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The increase in energy costs and the demands for products with greater nutritional value and of processing procedures less toxic to the environment are attractive factors for transferring membrane processing to food industry and biotechnology applications. Sugar production is one of the most energy-intensive applications in the food industry, therefore membrane separation processes find many applications, nevertheless some limitation exist for application of membrane processes in the sugar industry. This study focused on Food applications of membrane processes. A critical summary of a wide e

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