Sustainability Quality Practices And Models For Food And Beverages Industry Uum Press
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| Author | : Muslim Diekola Akanmu |
| Publisher | : UUM Press |
| Total Pages | : 143 |
| Release | : 2023-03-19 |
| Genre | : Business & Economics |
| ISBN | : 6297582416 |
Nowadays, a considerable number of organizations are practicing green management from a global perspective. Many companies have now realized that there is a need to adapt to formal environmental practices and comply with international environmental standards due to growing global environmental concerns. This book organizes the concepts, processes, requirements and challenges related to quality management practices in a pragmatic approach to trigger the interests and readership of academicians and researchers. This study critically discusses quality management practices considering quality assurance, continuous process improvement, human resources management, benchmarking, management leadership, information and analysis and service design. If there is an increase in the global demand for sustainable products, then there could be a need for continuity in the capacity of the local and multinational companies to get certified. Therefore, this book considers quality management practices and ISO quality standards. This book reports the current trends of ISO 9001 and ISO 14001 adoption in the Malaysian food and beverage industry. Pushing Malaysia towards the adoption of advanced quality practices has called for the critical analysis of quality management practices in the industries from a perspective of sustainability. Sustainability practices in manufacturing industries will both prevent internal economic and environmental damages and boost the economy by attracting international companies seeking investment related to the three bottom-line sustainability. This book also highlights the link between quality management practices and sustainability. In furtherance, quality management practices as antecedents of excellence are discussed and how excellence models in the manufacturing industry are important. This book highlights models such as European Foundation Excellence Model (EFQM) (1991), the Model of Peters and Waterman (1982), the Japanese Deming Award Model (1951), the Model of Malcolm Baldrige (1987), Leadership Excellence of Kanji, China Performance Excellence Model, and Malaysian Total Performance Excellence Model. This is good news for the future of quality professions and their alignments. Therefore, this book tightens the gap between academics and practitioners by providing solid insights into the relevant subjects and hopefully contributing to the knowledge of organizational excellence and quality managers who are leading 21st-century organizations and require excellence models for sustainability.
| Author | : Irwan Shah Zainal Abidin |
| Publisher | : UUM Press |
| Total Pages | : 170 |
| Release | : 2022-11-20 |
| Genre | : Business & Economics |
| ISBN | : 9670031281 |
This book is about explaining and analysing Malaysia’s response to the COVID-19 pandemic, especially in the context of the Malaysian economy. This book serves as an important historical account for Malaysia and for Malaysian economic history in particular, as this COVID-19 pandemic challenges are indeed unprecedented. This book is crucial, especially for policymakers, undergraduate and postgraduate students, academics, as well as the general public at large to understand what happened and make sense of what measures and results of what the Malaysian government has done.
| Author | : J. Scott Smith |
| Publisher | : John Wiley & Sons |
| Total Pages | : 526 |
| Release | : 2008-02-28 |
| Genre | : Technology & Engineering |
| ISBN | : 047028997X |
Renowned international academicians and food industry professionals have collaborated to create Food Processing: Principles and Applications. This practical, fully illustrated resource examines the principles of food processing and demonstrates their application by describing the stages and operations for manufacturing different categories of basic food products. Ideal as an undergraduate text, Food Processing stands apart in three ways: The expertise of the contributing authors is unparalleled among food processing texts today. The text is written mostly by non-engineers for other non-engineers and is therefore user-friendly and easy to read. It is one of the rare texts to use commodity manufacturing to illustrate the principles of food processing. As a hands-on guide to the essential processing principles and their application, this book serves as a relevant primary or supplemental text for students of food science and as a valuable tool for food industry professionals.
| Author | : Bernard Davis |
| Publisher | : Routledge |
| Total Pages | : 412 |
| Release | : 2013-01-11 |
| Genre | : Business & Economics |
| ISBN | : 1136001220 |
This introductory textbook provides a thorough guide to the management of food and beverage outlets, from their day-to-day running through to the wider concerns of the hospitality industry. It explores the broad range of subject areas that encompass the food and beverage market and its five main sectors – fast food and popular catering, hotels and quality restaurants and functional, industrial, and welfare catering. New to this edition are case studies covering the latest industry developments, and coverage of contemporary environmental concerns, such as sourcing, sustainability and responsible farming. It is illustrated in full colour and contains end-of-chapter summaries and revision questions to test your knowledge as you progress. Written by authors with many years of industry practice and teaching experience, this book is the ideal guide to the subject for hospitality students and industry practitioners alike.
| Author | : Charis M. Galanakis |
| Publisher | : Academic Press |
| Total Pages | : 444 |
| Release | : 2018-01-02 |
| Genre | : Technology & Engineering |
| ISBN | : 0128119616 |
Sustainable Food Systems from Agriculture to Industry: Improving Production and Processing addresses the principle that food supply needs of the present must be met without compromising the ability of future generations to meet their needs. Responding to sustainability goals requires maximum utilization of all raw materials produced and integration of activities throughout all production-to-consumption stages. This book covers production stage activities to reduce postharvest losses and increase use of by-products streams (waste), food manufacturing and beyond, presenting insights to ensure energy, water and other resources are used efficiently and environmental impacts are minimized. The book presents the latest research and advancements in efficient, cost-effective, and environmentally friendly food production and ways they can be implemented within the food industry. Filling the knowledge gap between understanding and applying these advancements, this team of expert authors from around the globe offer both academic and industry perspectives and a real-world view of the challenges and potential solutions that exist for feeding the world in the future. The book will guide industry professionals and researchers in ways to improve the efficiency and sustainability of food systems. - Addresses why food waste recovery improves sustainability of food systems, how these issues can be adapted by the food industry, and the role of policy making in ensuring sustainable food production - Describes in detail the latest understanding of food processing, food production and waste reduction issues - Includes emerging topics, such as sustainable organic food production and computer aided process engineering - Analyzes the potential and sustainability of already commercialized processes and products
| Author | : Norman G. Marriott |
| Publisher | : Springer Science & Business Media |
| Total Pages | : 432 |
| Release | : 2013-03-09 |
| Genre | : Technology & Engineering |
| ISBN | : 1475762631 |
Large volume food processing and preparation operations have increased the need for improved sanitary practices from processing to consumption. This trend presents a challenge to every employee in the food processing and food prepara tion industry. Sanitation is an applied science for the attainment of hygienic conditions. Because of increased emphasis on food safety, sanitation is receiving increased attention from those in the food industry. Traditionally, inexperienced employees with few skills who have received little or no training have been delegated sanitation duties. Yet sanitation employees require intensive training. In the past, these employees, including sanitation program managers, have had only limited access to material on this subject. Technical information has been confined primarily to a limited number of training manuals provided by regulatory agen cies, industry and association manuals, and recommendations from equipment and cleaning compound firms. Most of this material lacks specific information related to the selection of appropriate cleaning methods, equipment, compounds, and sanitizers for maintaining hygienic conditions in food processing and prepara tion facilities. The purpose of this text is to provide sanitation information needed to ensure hygienic practices. Sanitation is a broad subject; thus, principles related to con tamination, cleaning compounds, sanitizers, and cleaning equipment, and specific directions for applying these principles to attain hygienic conditions in food processing and food preparation are discussed. The discussion starts with the importance of sanitation and also includes regulatory requirements and voluntary sanitation programs including additional and updated information on Hazard Analysis Critical Control Points (HACCP).
| Author | : Da-Wen Sun |
| Publisher | : Elsevier |
| Total Pages | : 653 |
| Release | : 2014-08-14 |
| Genre | : Technology & Engineering |
| ISBN | : 0124104819 |
The second edition of Emerging Technologies in Food Processing presents essential, authoritative, and complete literature and research data from the past ten years. It is a complete resource offering the latest technological innovations in food processing today, and includes vital information in research and development for the food processing industry. It covers the latest advances in non-thermal processing including high pressure, pulsed electric fields, radiofrequency, high intensity pulsed light, ultrasound, irradiation, and addresses the newest hurdles in technology where extensive research has been carried out. - Provides an extensive list of research sources to further research development - Presents current and thorough research results and critical reviews - Includes the most recent technologies used for shelf life extension, bioprocessing simulation and optimization
| Author | : Seid Mahdi Jafari |
| Publisher | : Woodhead Publishing |
| Total Pages | : 350 |
| Release | : 2022-11-16 |
| Genre | : Technology & Engineering |
| ISBN | : 0128197072 |
High-Temperature Processing of Food Products, a volume in the Unit Operations and Processing Equipment in the Food Industry series, explains the processing operations and equipment necessary for high-temperature processing of different food products including frying, baking, roasting, and cooking. These processes and unit operations are very important in terms of achieving favorable sensory properties and energy usage. Divided into four sections, "Cooking Operations," "Baking and Roasting Operations," "Thawing Operations," and "Frying Operations," all the chapters emphasize the fundamentals of experimental, theoretical, and/or computational applications of food engineering principles and the relevant processing equipment to high-temperature unit operations. Written by experts in the field of food engineering, in a simple and dynamic manner, this book targets industrial engineers working in the field of food processing and in food factories to make them more familiar with food processing operations and equipment. - Explores the operations and equipment necessary for high-temperature processing of different food products - Covers various alternatives for high-temperature processing operations, including frying, baking, roasting and cooking - Emphasizes ways to improve the quality and safety of food products with high-temperature processing
| Author | : Thomas P. Tomich |
| Publisher | : Univ of California Press |
| Total Pages | : 341 |
| Release | : 2016-06-14 |
| Genre | : Science |
| ISBN | : 0520962230 |
Nitrogen is indispensable to all life on Earth. However, humans now dominate the nitrogen cycle, and nitrogen emissions from human activity have real costs: water and air pollution, climate change, and detrimental effects on human health, biodiversity, and natural habitats. Too little nitrogen limits ecosystem processes, while too much nitrogen transforms ecosystems profoundly. The California Nitrogen Assessment is the first comprehensive account of nitrogen flows, practices, and policies for California, encompassing all nitrogen flows—not just those associated with agriculture—and their impacts on ecosystem services and human wellbeing. How California handles nitrogen issues will be of interest nationally and internationally, and the goal of the assessment is to link science with action and to produce information that affects both future policy and solutions for addressing nitrogen pollution. This book also provides a model for application of integrated ecosystem assessment methods at regional and state (subnational) levels.
| Author | : M. Selvamuthukumaran |
| Publisher | : CRC Press |
| Total Pages | : 363 |
| Release | : 2019-07-12 |
| Genre | : Health & Fitness |
| ISBN | : 0429621787 |
Spray drying is a mechanical process by which materials in liquid form can be converted into solid form such as powders. It is a rapid, continuous, cost-effective, reproducible and scalable process for producing dry powders from a fluid material by atomization through an atomizer into a hot drying gas medium, usually air. The Handbook on Spray Drying Applications for Food Industries deals with recent techniques adopted in spray drying systems for drying a vast array of food products, novel and emerging tools used for spray drying of antioxidant rich products, optimized conditions used for extraction and production of herbal powders by using spray drying techniques, and problems encountered during spray drying of acid and sugar rich foods and also various herbal powders. The book discusses the encapsulation of flavors by using the spray drying process providing a comparison with other encapsulation techniques. It reviews the retention of bioactive compounds and the effect of different parameters on bioactive compounds during spray drying of juice. Moreover, the book explains the effect of novel approaches of spray drying on nutrients. The book addresses strategies adopted for retention of nutrients and survival of probiotic bacteria during spray drying processing. It also identifies packaging material needed for enhanced product stability. The safety and quality aspects of manufacturing spray dried food products are discussed. Key Features: Describes the design of high performance spray drying systems Highlights the strategy adopted for maximizing the yield potential of various spray dried food products Discusses strategies adopted for retention of nutrients and survival of probiotic bacteria during spray drying process Contains charts, procedure flow sheets, tables, figures, photos, and a list of spray drying equipment suppliers This book will benefit entrepreneurs, food scientists, academicians and students by providing in-depth knowledge about spray drying of foods for quality retention and also for efficient consumer acceptability of finished products.
