Search Results for the-industry-of-food

Business & Economics

Instrumentation and Sensors for the Food Industry

This collection of 23 contributions reviews the most common instruments for measuring food quality both on the processing line and in the laboratory.

Author: E Kress-Rogers

Publisher: Woodhead Publishing

ISBN: 1855735601

Category: Business & Economics

Page: 836

View: 173

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Providing an authoritative and practical guide to the range of instrumentation and sensors available to the food technology professional, the first edition of "Instrumentation and Sensors for the Food Industry" quickly established itself as the standard work in its field. This new edition has been comprehensively revised to include new developments and techniques, including the development of on-line sensors for immediate analysis and control of production. It has been expanded to a larger format and is now organized into five parts, including a substantial appendix with a glossary of sensors terminology and ancillary tables.
2001-10-17 By E Kress-Rogers
Science

Competitiveness Food Industry

International competitiveness is a prime concern of food industries and governments around the world as they have come to recognize that freer markets pose new threats and offer new opportunities.

Author: Bruce Traill

Publisher: Springer Science & Business Media

ISBN: 0751404314

Category: Science

Page: 301

View: 986

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International competitiveness is a prime concern of food industries and governments around the world as they have come to recognize that freer markets pose new threats and offer new opportunities.
1998 By Bruce Traill
Science

Food Industries Manual

This unique book is a well-respected, and highly successful, distillation of key information for the food industry.

Author: M.D. Ranken

Publisher: Springer Science & Business Media

ISBN: 0751404047

Category: Science

Page: 650

View: 877

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This unique book is a well-respected, and highly successful, distillation of key information for the food industry. With authors from industry and academic world ensuring both commercial relevance and technological rigor, this book is bought by food scientists and technologists, processors, manufacturers, packagers and suppliers to the food industry. It has always been found as particularly useful for those relatively new to the industry who require quick access to well-written summaries of unfamiliar areas, and also to those longer serving individuals who require a convenient reference source to subjects that they perhaps have not needed to be up to date with in the recent past.
1997-02-28 By M.D. Ranken
Business & Economics

Economics and Management of the Food Industry

The food industry is an incredibly diverse sector of the world economy, ranging
from farming to food processing, wholesaling, retailing, and food service. Some
parts of it are very local, but international trade is a large component. Some parts
of ...

Author: Jeffrey H. Dorfman

Publisher: Routledge

ISBN: 9781134456499

Category: Business & Economics

Page: 202

View: 975

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This book analyzes the economics of the food industry at every stage between the farm gate and the kitchen counter. Central to the text are agricultural marketing problems such as the allocation of production between competing products (such as fresh and frozen markets), spatial competition, interregional trade, optimal storage, and price discrimination. Topics covered will be useful to students who expect to have careers such as food processing management, food sector buying or selling, restaurant management, supermarket management, marketing/advertising, risk management, and product development. The focus is on real world-relevant skills and examples and on intuition and economic understanding above mathematical sophistication, although the text does draw on the nuances of modern economic theory.
2014-03-21 By Jeffrey H. Dorfman
Business & Economics

Labour Relations in the Global Fast Food Industry

Robin Leidner Introduction The fast-food industry that now extends throughout
the world has its roots in the United States. Fast-food restaurants are often
regarded as emblematic of a new global culture, but the industry has indisputably
been ...

Author: Tony Royle

Publisher: Routledge

ISBN: 9781134597635

Category: Business & Economics

Page: 240

View: 303

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The fast-food industry is one of the few industries that can be described as truly global, not least in terms of employment, which is estimated at around ten million people worldwide. This edited volume is the first of its kind, providing an analysis of labour relations in this significant industry focusing on multinational corporations and large national companies in ten countries: the USA, Canada, the UK, the Netherlands, Germany, Australia, New Zealand, Singapore, and Russia. The extent to which multinational enterprises impose or adapt their employment practices in differing national industrial relations systems is analysed, Results reveal that the global fast-food industry is typified by trade union exclusion, high labour turnover, unskilled work, paternalistic management regimes and work organization that allows little scope for developing workers' participation in decision-making, let alone advocating widely accepted concepts of social justice and workers' rights.
2004-08-02 By Tony Royle
Technology & Engineering

Quality Assurance for the Food Industry

INTRODUCTION Acronyms such as TQM (Total Quality Management), ISO (
International Organization for Standardization), and HACCP (Hazard Analysis
and Critical Control Points) have become commonplace in the food industry.
Everyone ...

Author: J. Andres Vasconcellos

Publisher: CRC Press

ISBN: 0203498100

Category: Technology & Engineering

Page: 448

View: 119

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Food companies, regardless of their size and scope, understand that it is impossible to establish a single division devoted to "quality", as quality is the responsibility and purpose of every company employee. Applying this theory demands the cooperation of each employee and an understanding of the methodology necessary to establish, implement, and evaluate a Quality Assurance program. Quality Assurance for the Food Industry: A Practical Approach provides in-depth coverage of all aspects of quality assurance. It identifies the basic concepts and principles behind Total Quality Management and presents examples of Quality Assurance programs that can be applied to the food industry using simple, proven formats. The author discusses the role of Quality Assurance in product manufacturing, emphasizing the need for interactions among an organization's Quality Assurance, Quality Control, Product Development, Marketing, Sales, and Consumer Affairs departments. He analyzes the characteristics of a quality audit and the purpose of a proper audit, then focuses on specific examples including product manufacturing audits, food plant sanitation audits, and product quality audits. A comprehensive examination of HAACP and its applications concludes the coverage. This practical, industry-oriented reference explains the fundamental role of Quality Assurance and provides the knowledge required for establishing a Total Quality Management system in your own company. The concepts and procedures discussed are the key components for attaining and maintaining the highest standards of quality in the food industry.
2003-12-29 By J. Andres Vasconcellos
Technology & Engineering

Food Industry and the Environment

N.M.A. WALSHE 4.1 Introduction The food and drink industry is one of the larger
energy users in the United Kingdom, consuming approximately 10% of the
energy used in manufacturing industries. In 1992, the sector's delivered energy ...

Author: J. M. Dalzall

Publisher: Springer Science & Business Media

ISBN: 9781461520979

Category: Technology & Engineering

Page: 405

View: 292

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All areas of industry are facing increasing pressure from governments and consumers to be more environmentally aware. The food industry is no exception, and an increasing number of companies have made the decision to implement an environmental policy. These organisations will benefit from this book, which has been written to provide a broad but detailed introduction to the topic of environmental issues and their cost implica tions to the food industry. Throughout the text the authors have approached the subject from a practical angle, and have borne in mind the environmental, production or site manager who is grappling with the problem of how to implement such a policy. This book begins by considering the raw materials that are used in the food industry, whether derived from animals, fruit and vegetables, or the products of genetic engineering, as may increasingly be the case in the future. Environmental and cost considerations of food processing opera tions are then examined, encompassing energy conservation and the con trol of air, noise and water pollution; all topics that are uppermost in the priorities of the environmental manager. The finished food product also has an impact on its environment, and so the storage, distribution and packaging of foods, post food factory, is discussed in detail. Finally, the principles involved in management accounting for food industry environ mental issues are highlighted. All the authors of this book are respected experts in their chosen field, each of whom could have written a complete book on their subject.
2012-12-06 By J. M. Dalzall
Agricultural industries

Mergers Alliances and Acquisitions in the Nordic Agro and Food Industry

After having analysed some of the most important aspects of the Nordic agro and
food industry and its development in detail throughout the report, we will in this
final chapter present our recommen-dations. The aim of the recommendations is
 ...

Author:

Publisher: Nordic Council of Ministers

ISBN: 9789289310161

Category: Agricultural industries

Page: 194

View: 470

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2004 By
Agriculture

Agriculture and Food in British Columbia

Author:

Publisher:

ISBN: 2551095409

Category: Agriculture

Page: 82

View: 898

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1988 By
Science

Gums and Stabilisers for the Food Industry 10

The industry was focused in the developed world ( Europe and the USA ) and
was recovering from a major attack from consumer groups pressing for the
removal of “ chemical additives ” from formulated foods . On the other hand , the
first signs ...

Author: Peter A. Williams

Publisher: Woodhead Publishing

ISBN: 0854048200

Category: Science

Page: 470

View: 690

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The tenth volume of "Gums and Stabilisers for the Food Industry" provides an up-to-date account of the latest research developments in the characterisation, properties and applications of polysaccharides and proteins used in food.
2000 By Peter A. Williams
Cold-storage lockers

Frozen Food Locker and Freezer Provisioning Industry 1960

Frozen Food Locker and Freezer Provisioning Industry , 1960 by P . C . Wilkins
and B . D . Miner Frozen Food Locker Branch Purchasing Division regions , sizes
of towns , and frequency distributions in addition to national totals and averages ...

Author: Paul Coffman Wilkins

Publisher:

ISBN: UVA:X030493475

Category: Cold-storage lockers

Page: 29

View: 595

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1962 By Paul Coffman Wilkins
Business & Economics

Crisis Management in the Food and Drinks Industry

Crisis Management in the Food and Drinks Industry A practical approach Colin
Doeg All businesses and industries have problems, some of which develop into
crises. This is the first book to look comprehensively at the management of ...

Author: Colin Doeg

Publisher: Springer Science & Business Media

ISBN: 0412571102

Category: Business & Economics

Page: 250

View: 322

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Crisis Management in the Food and Drinks Industry is the only book to deal comprehensively with the management of communications in the food and drinks industry, including the catering sector, when there is a food related problem, but much of the information in this expanded second edition has a wider relevance. The second edition sets out the general principles of dealing with a serious problem that has attracted media attention or is likely to do so. It takes a global look at current developments which have changed the face of crisis management forever, including the internet and email, the impact of satellite and cable television, the implications of rolling 24-hour news coverage, and the growth of new forms of communications. The second edition also examines the activities of extremist organisations as well as product tampering and extortion. The book contains extensive case histories plus model check lists, press releases, product recall advertisements and employee announcements.
1995 By Colin Doeg
Technology & Engineering

Utilization of By Products and Treatment of Waste in the Food Industry

INTRODUCTION The aim of this chapter is to introduce the main ideas
concerning treatment of food waste in the spirit of the standards and directives of
the EU and to examine the environmental performance of the food industry as it
seeks to ...

Author: Vasso Oreopoulou

Publisher: Springer Science & Business Media

ISBN: 9780387357669

Category: Technology & Engineering

Page: 316

View: 863

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This is the third volume of the ISEKI-Food book series. It deals with the main features of utilization of the food industry waste, defined thereby as by-product, and the treatments necessary to discard waste to environmental acceptors. It discusses the utilization of byproducts of plants and fish, and presents case studies on waste treatment in the food industry.
2006-11-23 By Vasso Oreopoulou
Technology & Engineering

Practical Sanitation in the Food Industry

PREFACE The food industry is one of the largest in the world , and on a global
basis , employs several million people . The performance of this industry is ,
literally , vital to everyone's health . Over recent years , the industry has
undergone a ...

Author: Ian S. Maddox

Publisher: CRC Press

ISBN: 2881249922

Category: Technology & Engineering

Page: 182

View: 589

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This book is based on the need for a sound education and training in food hygiene and sanitation for personnel employed in the food industry. It lays emphasis on the practical aspects of developing, implementing, evaluating and managing a sanitation program that seem to be lacking.
1994-10-07 By Ian S. Maddox
Science

Waste Treatment in the Food Processing Industry

Environmental managers, engineers, and scientists who have had experience
with food industry waste management problems have noted the need for a book
that is comprehensive in its scope, directly applicable to daily waste management
 ...

Author: Lawrence K. Wang

Publisher: CRC Press

ISBN: 9781420037128

Category: Science

Page: 344

View: 175

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Many standard industrial waste treatment texts sufficiently address a few major technologies for conventional in-plant environmental control strategies in the food industry. But none explore the complete range of technologies with a focus on new developments in innovative and alternative technology, design criteria, effluent standards, managerial decision methodology, and regional and global environmental conservation specific to the food industry. Until now. Waste Treatment in the Food Processing Industry provides in-depth coverage of environmental pollution sources, waste characteristics, control technologies, management strategies, facility innovations, process alternatives, costs, case histories, effluent standards, and future trends. It delineates methodologies, technologies, and the regional and global effects of important pollution control practices. The book highlights major food processing plants or installations that have significant effects on the environment. Since the areas of food industry waste treatment are broad, no one can claim to be an expert in all of them. Reflecting this, the editors recruited collective contributions from specialists in their respective topics, rather than relying on a single author's expertise. The topics covered include dairies, seafood processing plants, olive oil manufacturing factories, potato processing plants, soft drink production plants, bakeries, and various other food processing facilities. Professors, students, and researchers in the environmental, civil, chemical, sanitary, mechanical, and public health engineering and science fields will find valuable educational materials in this book. The extensive bibliographies for each type of food waste treatment or practice will be invaluable to environmental managers, or researchers who need to trace, follow, duplicate, or improve on a specific food waste treatment practice. Comprehensive in scope, the book provides solutions that are directly applicable to the daily waste management problems specific to the food processing industry.
2005-09-29 By Lawrence K. Wang
Food industry and trade

National Nutrition Policy the Food Industry its Resources and Activities in Food Production and Nutrition

FOOD PROCESSIN G FIRMS' (; ROWTH RATE PROJECTED 6 By George
Gunset Growth of the food processing industry should continue thru the
remainder of the decade at a rate higher than the 4.4 percent average from 1960
thru 1971 but ...

Author:

Publisher:

ISBN: IND:30000090754171

Category: Food industry and trade

Page: 158

View: 926

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1974 By
Business & Economics

Advanced Planning in Fresh Food Industries

Food. Industry's. Profile. Regarding. APS. Systems. 4.1. Methodological. Remarks
. APS providers usually focus on one or two specific industries – either because
the first successful implementations occurred in these industries or because the ...

Author: Matthias Lütke Entrup

Publisher: Springer Science & Business Media

ISBN: 9783790816464

Category: Business & Economics

Page: 240

View: 406

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Production planning in fresh food industries is a challenging task. Although modern Advanced Planning and Scheduling (APS) systems could provide significant support, APS implementation numbers in these industries remain low. Therefore, based on an in-depth analysis of three sample fresh food industries (dairy, fresh and processed meat), the author evaluates what APS systems should offer in order to effectively support production planning and how the leading systems currently handle the most distinguishing characteristic of fresh food industries, the short product shelf life. Starting from the identified weaknesses, customized software solutions for each of the sample industries are proposed that allow to optimize the production of fresh foods with respect to shelf life. The book thereby offers valuable insights not only to researchers but also to software providers of APS systems and professionals from fresh food industries.
2006-03-30 By Matthias Lütke Entrup
Business & Economics

Occupational Safety and Health Simplified for the Food Manufacturing Industry

Because of the considerable mechanization in the industry, most food
manufacturing plants are noisy, with limited opportunities for interaction among
workers. In some highly automated plants, “hands—on” manual work has been
replaced by ...

Author: Frank R. Spellman

Publisher: Government Institutes

ISBN: 9781605902708

Category: Business & Economics

Page: 218

View: 989

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The success of any food manufacturer's safety program depends on how accurately a facility interprets the laws and how it handles the hazards that workers face on a daily basis. This new 'go to' resource provides industry managers, safety directors, and workers with straightforward answers to complicated OSHA questions. Referencing FDA, USDA, and other regulatory standards as applicable, Occupational Safety and Health Simplified for the Food Manufacturing Industry explains the requirements of the twelve major Occupational Safety and Health Administration standards in Code of Federal Regulations (CFR) Title 29 Chapter 1910 (general industry) and Chapter 1928 (agriculture) for food worker safety and provides examples to help ensure compliance with all applicable standards. Readers will examine the most serious health hazards in the industry, including inhalation of flavorings, radiation, and amputations, and identify ways to prevent accidents from occurring. They will address both industry-wide safety concerns and segment-specific hazards for meatpacking, poultry processing, fruit and vegetable canning, and food flavoring, and find information to help them overcome the language and cultural barriers of the food industry's growing Hispanic workforce to ensure adequate protection for all. A complete sample food manufacturing safety program that meets OSHA requirements and a comprehensive checklist for completing self-audits are included.
2008-08-07 By Frank R. Spellman
Business & Economics

Food Safety in the Hospitality Industry

This book seeks to address all sectors of the industry with the aim of providing a
framework around which any business can build a food hygiene system, thus
ensuring its proper operation. Fundamental to any consideration of food hygiene
is ...

Author: Tim Knowles

Publisher: Routledge

ISBN: 9781136402630

Category: Business & Economics

Page: 339

View: 914

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Food Safety in the Hospitality Industry is a user-friendly guide to current food safety and hygiene legislation and is vital reading for all those involved in food handling and preparation. Using frequent practical examples, the text outlines and explains what you need to know about the following areas: · The key legislation and legal background in easy-to-follow terms - includes a comparison of the UK and European Union. · Safe food handling in practice - an easy reference source for all areas of a catering operation, including food service and labelling, storage and temperature controls and health and safety. · The application of food safety policies in business - practical guidance on food hazard analysis, including planning, implementation, control and measurement. Ideal reading for the core food safety component of hospitality management and catering degrees, the text is also a useful reference for industry practitioners who need to be up to speed on the legal requirements and best practice for maintaining safety and hygiene in the workplace.
2012-06-14 By Tim Knowles
Business & Economics

Quality Management Systems for the Food Industry A Guide to ISO 9001 2

This is reflected in increasingly onerous legislation which requires careful and
detailed management by the food industry. In Europe the Directive on The Official
Control of Foodstuffs (EEC, 1989) requires the governments of member states to
 ...

Author: A. Bolton

Publisher: Springer Science & Business Media

ISBN: 0834213338

Category: Business & Economics

Page: 193

View: 961

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The ISO 9001/2 series of standards for Quality Management Systems is of increasing importance to the food and drink industry; it functions as an outward and visible sign to customers that the industry has a defined quality management system that has been independently appraised and is regularly audited. ISO 9001/2 certification can enable a company, to reduce the audit burden from a multitude of customers and can also help the manufacturer or distributor involved in auditing its own suppliers. Above all, it may improve the effectiveness of its own operation and profits. Quality Management Systems for the Food Industry describes what the standards are, what they mean and how to achieve them, and identifies both the potential benefits and limitations. It discusses choice of assessment house, whether to use consultants or not, and particularly points out the detail that assessors will be looking for. Guidance is given on the basic format for a suitable quality management system.
1997-07-31 By A. Bolton

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