Operations Management and Control in the Food Industry introduces some of the key principles and concepts underlying modern techniques for operations management and control, which are directly applicable in the food industry. It is based on courses taught - at undergraduate and postgraduate level to this audience - by the authors over several years. The book aims to explain to food scientists and technologists the how and why and limitations of some of the more important techniques. The book is illustrated throughout by relevant, real-life worked examples drawn from an international spectrum. Contents include an introduction to operations management in the food industry, project planning, critical path analysis and economics; resource allocation, process scheduling, process integration, recipe and distribution issues, interpreting process data, mass balancing, process yields and monitoring, trends, quality monitoring and process improvement, process control and automation, systems analysis, energy use, traceability and sustainability.
K. Leach Independent Consultant to the Food Industry, Chippenham, Wiltshire, UK Leo Pyle Professor of Biotechnology and Leverhulme Research Fellow, School of Food Biosciences, University of Reading, UK