| Description |
1 online resource (xxv, 282 pages) : illustrations |
| Series |
Woodhead publishing series in food science, technology and nutrition ; number 293 |
|
Woodhead Publishing in food science, technology, and nutrition ; no. 293.
|
| Contents |
Front Cover; Related Titles; Innovation and Future Trends in Food Manufacturing and Supply Chain Technologies; Copyright; Contents; List of Contributors; Woodhead Publishing Series in Food Science, Technology and Nutrition; Introduction; Supply Chain Technologies; Factory Design and Operation; Innovative Food Processing Technologies; Reference; One -- Supply Chain Developments; 1 -- Food Fraud and Authenticity: Emerging Issues and Future Trends; 1.1 Introduction; 1.2 Background; 1.2.1 Types of Food Fraud; 1.2.1.1 Composition; 1.2.1.2 Products of Plant Origin: Cultivar and Variety Identification |
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1.2.1.3 Products of Animal Origin: Species Identification1.2.1.4 Geographical Origin; 1.2.1.5 Production System; 1.2.1.6 Processing; 1.2.2 Food Fraud Occurrence and Usage of Databases; 1.2.3 Food Fraud Vulnerability: The Fraud Triangle; 1.2.4 Quality Management Systems; 1.2.5 Traceability; 1.2.6 Analytical Verification; 1.3 Emerging Issues and Future Trends; 1.3.1 General Issues: Fraud Vulnerability Assessments; 1.3.2 Specific Issues: Fraud Analytical Measurements; 1.3.2.1 Spectroscopic Equipment; 1.3.2.2 Nuclear Magnetic Resonance (NMR) and Magnetic Resonance Imaging (MRI) |
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1.3.2.3 Mass Spectrometry1.3.2.4 Lab-on-a-Chip; 1.3.2.5 Cell Phone-Based Detection and Crowd Analysis; 1.4 Conclusion; References; 2 -- The Role of Information Technology Developments in Food Supply Chain Integration and Monitoring; 2.1 Introduction; 2.2 IT Components in General; 2.3 Supply Chain Management; 2.4 Traceability; 2.5 Food Processing and Packaging; 2.6 Information Technology in Food Processing and Packaging; 2.7 Nanotechnology in Food Processing and Packaging; 2.8 Example; 2.9 Conclusions; References; Further Reading; Two -- Factory Design and Operation |
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3 -- Emerging Trends and Methods in Food Factory Design3.1 Introduction; 3.2 Renovation of an Existing Food Factory; 3.2.1 Drivers in Favor of Renovation (Brownfield Projects); 3.2.2 The Need to Renovate; 3.2.3 Planning and Execution of Renovation Work; 3.2.3.1 Planning of Renovations; 3.2.3.2 Specific Inconveniences During the Retrofit and/or Renovation of Existing Food Factories; 3.2.3.3 How to Cope with These Inconveniences During the Renovation Activities; 3.2.3.4 Outlining of Hygiene Measures Before the Onset of the Renovation Work; 3.2.3.5 Practical Implementation of the Hygiene Measures |
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3.2.4 Sustainable Renovation3.3 Building a New Food Factory; 3.3.1 Rationales to Build a New Food Factory; 3.3.1.1 Legacy Facilities; 3.3.1.2 General Problems with Legacy Facilities; 3.3.1.3 Specific Examples of Problems with Legacy Facilities; 3.3.2 "Food Factory of the Future" Programs; 3.3.3 Design and Build to Reduce Present and Future Costs; 3.3.4 Design and Build for Future Regulatory and Standard Expectations; 3.3.4.1 Food Safety Regulations; 3.3.4.2 Food Safety Management Systems of the Past, Present, and Future |
| Summary |
This volume focuses on emerging and future trends in food manufacturing and supply chain technologies, examining the drivers of change and innovation in the food industry and the current and future ways of addressing issues such as energy reduction and rising costs in food manufacture |
| Bibliography |
Includes bibliographical references and index |
| Notes |
Print version record |
| Subject |
Food industry and trade
|
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Food industry and trade -- Production control.
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TECHNOLOGY & ENGINEERING -- Food Science.
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Food industry and trade
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Food industry and trade -- Production control
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| Form |
Electronic book
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| Author |
Leadley, Craig, editor.
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| ISBN |
9781782424703 |
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1782424709 |
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1782424474 |
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9781782424475 |
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