WorldWideScience

Sample records for food service industry

  1. Hotel & Food Service Industries. Workforce & Workplace Literacy Series.

    Science.gov (United States)

    BCL Brief, 1992

    1992-01-01

    This brief gives an overview of the topic of workplace literacy for the hotel and food service industries and lists program contacts. The following organizations operate employee basic skills programs for hotel and food service employees, provide technical assistance, or operate grant programs: Essential Skills Resource Center; Language Training…

  2. Hotel & Food Service Industries. Workforce & Workplace Literacy Series.

    Science.gov (United States)

    BCL Brief, 1992

    1992-01-01

    This brief gives an overview of the topic of workplace literacy for the hotel and food service industries and lists program contacts. The following organizations operate employee basic skills programs for hotel and food service employees, provide technical assistance, or operate grant programs: Essential Skills Resource Center; Language Training…

  3. Operating Guangzhou Hotel Industry with Service Concept of Cantonese Food

    Institute of Scientific and Technical Information of China (English)

    2006-01-01

    @@ As the completion of New Baiyun International Airport and Pazhou International Conference Center and the fast development of exhibition industry, the commerce and trade position of Guangzhou (the historical and cultural international city) is growing with each passing day. With the Cantonese food service concept and guest receiving methods of "Culture, Trend,Friendly and Hospitality", Guangzhou hotel industry has won the satisfaction from domestic and foreign businessmen and tourists. With the cultural tinge of and trend of Lingnan, Guangzhou hotels have become the display window to foreign guests. Guangzhou hotels treat all the guests very well during the spring and autumn China Export Commodities Fairs.

  4. Preliminary Studies for the Application of Irradiated-Food to Food Service Industry

    Energy Technology Data Exchange (ETDEWEB)

    Lee, Ju-Woon; Byun, Myung-Woo; Kim, Jae-Hun; Choi, Jong-Il; Song, Beom-Seok; Kim, Dong-Ho; Seo, Min-Won

    2008-04-15

    This study is to investigate ways to improve the marketability of irradiated food materials, through examining reports on toxicological safety and public acceptance of irradiated food materials. Many studies have reaffirmed the mutagenic, genotoxicological, microbiological, and nutritional safety of food irradiation, and consider it an important tool to reduce loss of food due to spoilage and pests. Although food irradiation could provide an opportunity to replace certain pesticides and food additives, there is ambivalence among consumers on whether or not the technology provides a real benefit. An easy and inexpensive tool to identify irradiation trace residue in foods, public trust building in industry through educating consumers with the benefit and uses of irradiation process are thought to be key elements for a successful market for irradiated food. Gamma irradiation at 50 kGy was applied to food materials for institutional food-service to evaluate their possible genotoxicity. The genotoxicity of 12 kinds of food materials irradiated at 50 kGy for institutional food-service was evaluated by Salmonella typhimurium reversion assay, chromosomal aberration test and in vivo micronucleus assay. The results of bacterial reversion assay with S. typhimurium TA98, TA100, TA1535 and TA1537 were negative in the 12 kinds of food materials irradiated at 50 kGy. No mutagenicity was detected in the assay with and without metabolic activation. In chromosomal aberration tests with CHL cells and in vivo mouse micronucleus assay, no significant difference in the incidences of chromosomal aberration and micronuclei was observed between non-irradiated and 50 kGy-irradiated food materials. These results indicate that food materials irradiated at 50 kGy for institutional food-service did not show any genotoxic effects under these experimental conditions.

  5. Behavioral Safety in the Food Services Industry: Challenges and Outcomes

    Science.gov (United States)

    Lebbon, Angela; Sigurdsson, Sigurdur Oli; Austin, John

    2012-01-01

    During the course of a 6-year behavioral safety consult at a food and drink industry site, data were collected on the number of Occupational Safety Health Administration (OSHA) recordable incidents, number of lost and restricted days, and number of peer safety observations. Employees were trained to identify safe and unsafe behavior, conduct peer…

  6. Food waste in the Swiss food service industry - Magnitude and potential for reduction.

    Science.gov (United States)

    Betz, Alexandra; Buchli, Jürg; Göbel, Christine; Müller, Claudia

    2015-01-01

    Food losses occur across the whole food supply chain. They have negative effects on the economy and the environment, and they are not justifiable from an ethical point of view. The food service industry was identified by Beretta et al. (2013) as the third largest source of food waste based on food input at each stage of the value added chain. The total losses are estimated 18% of the food input, the avoidable losses 13.5%. However, these estimations are related with considerable uncertainty. To get more reliable and detailed data of food losses in this sector, the waste from two companies (in the education and business sectors) was classified into four categories (storage losses, preparation losses, serving losses, and plate waste) and seven food classes and measured for a period of five days. A questionnaire evaluated customer reaction, and a material flow analysis was used to describe the mass and monetary losses within the process chain. The study found that in company A (education sector) 10.73% and in company B (business sector) 7.69% of the mass of all food delivered was wasted during the process chain. From this, 91.98% of the waste in company A and 78.14% in company B were classified as avoidable. The highest proportion of waste occurred from serving losses with starch accompaniments and vegetables being the most frequently wasted items. The quantities of waste per meal were 91.23 g (value CHF 0.74) and 85.86 g (value CHF 0.44) for company A and company B, respectively. The annual loss averaged 10.47 tonnes (value CHF 85,047) in company A and 16.55 tonnes (value CHF 85,169) in company B. The customer survey showed that 15.79% (n=356) of the respondents in company A and 18.32% (n=382) in company B produced plate waste. The main causes of plate waste cited were 'portion served by staff too large' and 'lack of hunger'. Sustainable measures need to be implemented in the food service industry to reduce food waste and to improve efficiency.

  7. Effect of Dimensions of Service Quality on the Brand Equity in the Fast Food Industry

    Directory of Open Access Journals (Sweden)

    Esmaeilpour Majid

    2016-12-01

    Full Text Available Due to the increasing competition in the industry and service sectors, creating the powerful brands has great importance in these industries. One of the main factors that help to create a powerful brand is investment and improving the quality of services. Nowadays, the competition for improving the quality of services is raised as a key strategic issue for organizations that operate in the services sector. The aim of this research is to investigate how the dimensions of service quality affect the brand equity in the fast food industry. The customers of fast food industry (Restaurant Raphael in Boushehr constitute the statistical population of this research. Given that the statistical population is unlimited, through sampling 390 questionnaires were distributed, collected and analyzed. For analyzing the data, the structural equations modelling was used by help of the software smart PLS. The results show that the entire dimensions of service quality of model SERVQUAL (tangible factors of services, reliability, responsiveness, assurance and empathy have a positive and significant impact on the brand equity. It also became clear that among the five dimensions of quality of services, the tangible factors of services have the most impact on the brand equity in the fast food industry. So implementing the programs to enhance the quality of services will have to a very large extent a positive effect on increasing the brand equity in the fast food industry.

  8. A Study of Customer Service, Customer Satisfaction and Service Quality in the Logistics Function of the UK Food Processing Industry

    OpenAIRE

    Grant, David Bruce

    2003-01-01

    The aim of this thesis is to test the importance and sufficiency of existing constructs of customer service, customer satisfaction and service quality in the logistics function of the UK food processing industry. These activities represent ongoing challenges in the logistics discipline and are under-researched in this industry sector that is affected by primary producer crises, product commoditisation and increasing retailer power. Firms that improve customer service should inc...

  9. Influencing Factors of Catering and Food Service Industry Based on Principal Component Analysis

    Directory of Open Access Journals (Sweden)

    Zi Tang

    2014-02-01

    Full Text Available Scientific analysis of influencing factors is of great importance for the healthy development of catering and food service industry. This study attempts to present a set of critical indicators for evaluating the contribution of influencing factors to catering and food service industry in the particular context of Harbin City, Northeast China. Ten indicators that correlate closely with catering and food service industry were identified and performed by the principal component analysis method using panel data collected from 2000 to 2011. The result showed that three principal components were extracted out of ten indicators, which can be synthesized respectively as comprehensive strength of catering and food service industry, development of social and economy and residents’ consumption willingness to catering services. Additionally, among ten indicators, five relatively important indicators were prioritized as Revenue from principal business of above designated size, Profits of principal business, Cost of principal business, Total investment in fixed assets in hotel and catering services and Retail sales of hotel and catering services.

  10. Basic Skills in the Hotel & Food Service Industries. Workforce & Workplace Literacy Series. Revised.

    Science.gov (United States)

    BCEL Brief, 1993

    1993-01-01

    This report contains a list of 21 contacts and 9 references concerned with workplace literacy programs in the hotel and food service industries. Each listing includes addresses and telephone numbers, prices if applicable, and a brief description of the resource or materials. The materials listed are mostly reports of workplace literacy projects in…

  11. Career Preparation Program Curriculum Guide for: Hospitality/Tourism Industry (Food Services).

    Science.gov (United States)

    British Columbia Dept. of Education, Victoria. Curriculum Development Branch.

    This curriculum outline provides secondary and postsecondary instructors with detailed information on student learning outcomes for completion of the food services program requirements in the hospitality/tourism industry. A program overview discusses the aims of education; secondary school philosophy; and career preparation programs and their…

  12. Coordinating Education & Industry in the 1990's: A Strategy for Managing a Food Service/Hospitality Program.

    Science.gov (United States)

    Rogalla, Edward V.

    Research was conducted to determine areas of strengths and weaknesses of the Food Service/Hospitality Management program of Ferris State University (Michigan). The study examined graduates' perceptions of the preparation they received and of the adequacy of their preparation for the hospitality industry. A literature review focused on strategies…

  13. 75 FR 61604 - Small Business Size Standards; Accommodation and Food Services Industries

    Science.gov (United States)

    2010-10-06

    ... Historically Underutilized Business Zones (HUBZone), women owned small businesses and service disabled veteran... From the Federal Register Online via the Government Publishing Office SMALL BUSINESS ADMINISTRATION 13 CFR Part 121 RIN: 3245-AF71 Small Business Size Standards; Accommodation and Food...

  14. How to become a Food Waste-Fighter?: An exploratory study into food waste-reducing business practices in the food service industry.

    OpenAIRE

    Wold, Kristine Amundsen; Eikaas, Julie Normann

    2016-01-01

    By the end of this century, global food production must increase by 70 per cent to feed the world’s growing population. Currently, we waste one-third of all food produced for human consumption. This is major problem, affecting not only the environment, but also labour in the food value chain, waste management services, commodity prices, and global food security. If no action is taken, the current problem of food waste can soon develop into a global tragedy. High income level...

  15. A comparative study of male and female perceptions of service quality in fast food industry

    Directory of Open Access Journals (Sweden)

    Ogunnaike Olaleke Oluseye

    2009-12-01

    Full Text Available The development of technology has brought about sudden shift in the economy towards service economy. It becomes important therefore that marketers need to bring marketing principles, theories,and strategies to bear in this emerging economy if they must satisfy their customers profitably. The study makes use of SERVQUAL, a research instrument developed by Parasuraman, Zeithaml and Berry to measure the impact of customer expectations on the perceptions of service quality. Three hypotheses were put forward and tested. The first hypothesis was to determine whether there was any difference between customer expectations and perceptions of fast food service. Dependent t-test was used and it was discovered that there was no significant difference between the two parameters. The second hypothesis was to determine whether there was difference between male and female expectations of service quality. Independent t-test was employed and it was found that there was no significant difference between the two parameters. The third hypothesis of the study was to determine whether there was difference between male and female perceptions of service quality. An independent t-test was also used for this hypothesis and it was discovered that there was no significant difference between the two parameters measure.Based on the findings above some of the recommendations made were:1. It is important that Nigerian fast food restaurants established a strong presence in the cyber space by having a functional website.2. There is a need for the fast food operators to improve upon working conditions, including salaries paid to workers in the sector.

  16. Industry Service - Technology Centre

    DEFF Research Database (Denmark)

    Hollensen, Svend; Grünbaum, Niels Nolsøe

    2011-01-01

    The chapter describes and explains the development of an Industry Service Technology (IS-T) portal solution at Danfoss for testing of products, including booking system for standardised 'service packages' in order to reduce waiting time.......The chapter describes and explains the development of an Industry Service Technology (IS-T) portal solution at Danfoss for testing of products, including booking system for standardised 'service packages' in order to reduce waiting time....

  17. Food Service Refrigerators and Food Service Storage Freezers. Standard No. 7, Revised April 1966.

    Science.gov (United States)

    National Sanitation Foundation, Ann Arbor, MI.

    This standard covers the sanitation and performance requirements for new food service refrigerators and food service storage freezers of the type generally used in the food service industry. It covers cabinets operating in the freezers, above or below freezing temperature, designed for the storage or display of varieties of food products. Topics…

  18. Polish food industry 2008-2013

    OpenAIRE

    Mroczek, Robert; Drożdż, Jadwiga; Tereszczuk, Mirosława; Urban, Roman

    2014-01-01

    The aim of the study is to evaluate the functioning of the food industry and its various sectors in 2008-2013. Meat and poultry industry. Dairy industry. Fishing industry. Milling industry. Sugar industry. Oil-mill industry. Processing of fruit, vegetables and potatoes. Bakery industry. Confectionery industry. Feed industry. Production of other food products. Production of alcoholic beverages.Tobacco industry. Food industry.

  19. Polish food industry 2008-2013

    OpenAIRE

    Mroczek, Robert; Drożdż, Jadwiga; Tereszczuk, Mirosława; Roman URBAN

    2014-01-01

    The aim of the study is to evaluate the functioning of the food industry and its various sectors in 2008-2013. Meat and poultry industry. Dairy industry. Fishing industry. Milling industry. Sugar industry. Oil-mill industry. Processing of fruit, vegetables and potatoes. Bakery industry. Confectionery industry. Feed industry. Production of other food products. Production of alcoholic beverages.Tobacco industry. Food industry.

  20. Food Service Management

    Science.gov (United States)

    Rappole, C. L.; Louvier, S. A.

    1985-01-01

    A study to design a food service system using current technology to serve a small scale Space Station was conducted. The psychological, sociological and nutritional factors affecting feeding in microgravity conditions was investigated. The logistics of the food service system was defined.

  1. Industrial services at CERN

    CERN Multimedia

    2002-01-01

    The Bulletin looks at industrial services contracts and the real impact of the cost reductions at CERN. The level of industrial services contracts varies from one phase to another. For example, during the dismantling of LEP (photo) it rose substiantially to fall again at the end of dismantling. Industrial services contracts are an important resource for CERN. The level and nature of such contracts changes according to the phase of operation of the Laboratory. A construction phase, as for the LHC, requires a higher level of industrial services contracts compared with a period of normal running. During the operation of LEP, industrial services contracts were thus maintained at a level of 120 MCHF per year. The level rose to 156 MCHF in 2001 to include contracts awarded for dismantling LEP, and fell to about 144 MCHF in 2002 when the dismantling was complete. During the whole LHC construction period, up to 2007, industrial services spending will be stable in the range 135-140 MCHF per year. For the running pe...

  2. The Application of Waiting Lines System in Improving Customer Service Management: The Examination of Malaysia Fast Food Restaurants Industry

    Science.gov (United States)

    Ismail, Zurina; Shokor, Shahrul Suhaimi AB

    2016-03-01

    Rapid life time change of the Malaysian lifestyle had served the overwhelming growth in the service operation industry. On that occasion, this paper will provide the idea to improve the waiting line system (WLS) practices in Malaysia fast food chains. The study will compare the results in between the single server single phase (SSSP) and the single server multi-phase (SSMP) which providing Markovian Queuing (MQ) to be used for analysis. The new system will improve the current WLS, plus intensifying the organization performance. This new WLS were designed and tested in a real case scenario and in order to develop and implemented the new styles, it need to be focusing on the average number of customers (ANC), average number of customer spending time waiting in line (ACS), and the average time customers spend in waiting and being served (ABS). We introduced new WLS design and there will be prompt discussion upon theories of benefits and potential issues that will benefit other researchers.

  3. Marketing School Food Services.

    Science.gov (United States)

    Wood, Wilma

    1990-01-01

    Marketing the food service program in an Ohio district is directed toward the students and also at the community, school administrators, teachers, and employees. Students are encouraged to follow a healthier way of eating. (MLF)

  4. Ozone Applications in Food Industry

    Directory of Open Access Journals (Sweden)

    Elif Savaş

    2014-03-01

    Full Text Available Known as active oxygen Ozone (O3, are among the most effective antimicrobials. The sun's ultraviolet rays and ozone caused by electric arcs of lightning occurring instantly around the world, and is available as a protective shield protects the animals against the effects of the sun's radiation. In the food industry, directly or indirectly in contact with food during processing of foods and chemical treatment of water disinfection bacteriological emerges as an alternative protection method. In this study, the effects of the ozone applications will evaluated as an alternative to conventional disinfectants in food industry.

  5. Safety of Nanotechnology in Food Industries

    Science.gov (United States)

    Amini, Seyed Mohammad; Gilaki, Marzieh; Karchani, Mohsen

    2014-01-01

    The arrival of nanotechnology in various industries has been so rapid and widespread because of its wide-ranging applications in our daily lives. Nutrition and food service is one of the biggest industries to be affected by nanotechnology in all areas, changing even the nature of food itself. Whether it’s farming, food packaging, or the prevention of microbial contamination the major food industries have seen dramatic changes because of nanotechnology. Different nanomaterials such as nanopowders, nanotubes, nano-fibers, quantum dots, and metal and metal-oxide nanoparticles are globally produced in large quantities due to their broad applicability in food-related industries. Because of the unique properties of nanostructures and nanomaterials – such as a large surface area, high activity, and small size, there is some concern about the potential for harmful adverse effects of used nanomaterials on health or the environment. However, because of tremendous advances in different industries, this concern may be unnecessary. This paper presents some uses of nanomaterials in food and related industries and their possible side-effects. This review covers the various aspects of nanomaterials and their impact on human exposure, safety, and environmental concerns. PMID:25763176

  6. Biotechnology and the Food Industry.

    Science.gov (United States)

    Henderson, Jenny; And Others

    1991-01-01

    Traditional and novel uses of enzymes and microbes in the baking, brewing, and dairy industries are described. Cheese, yogurt, baking, brewing, vinegar, soy sauce, single-cell proteins, enzymes, food modification, vanilla, citric acid, monosodium glutamate, xanthan gum, aspartame, and cochineal are discussed. Industrial links with firms involved…

  7. Biotechnology and the Food Industry.

    Science.gov (United States)

    Henderson, Jenny; And Others

    1991-01-01

    Traditional and novel uses of enzymes and microbes in the baking, brewing, and dairy industries are described. Cheese, yogurt, baking, brewing, vinegar, soy sauce, single-cell proteins, enzymes, food modification, vanilla, citric acid, monosodium glutamate, xanthan gum, aspartame, and cochineal are discussed. Industrial links with firms involved…

  8. Trigeneration in the food industry

    Energy Technology Data Exchange (ETDEWEB)

    Bassols, J.; Kuckelkorn, B.; Langreck, J.; Schneider, R.; Veelken, H. [Colibri bv, Vaals (Netherlands)

    2002-04-01

    In the food industry cogeneration plants are widely introduced. Many industries use cogeneration plants with either gas engines or turbines to cover their steam, hot water and electrical demands. The combination of an absorption refrigeration with a cogeneration plant allows the use of all generated heat for the production of cooling. Absorption refrigeration plants working with ammonia as refrigerant can be driven either by steam, pressurised hot water or directly with the exhaust gases. Examples of typical plants are illustrated on different sectors in the food industry. (author)

  9. FOOD SAFETY IN CATERING INDUSTRY

    Directory of Open Access Journals (Sweden)

    P. Cattaneo

    2009-03-01

    Full Text Available Catering industry plays a very important role in public health management, because about 30% of total daily meals are consumed in catering industry (restaurants, bar. In this work food safety was evaluated in 20 catering centres throughout microbiological analyses of different categories of meals. Results demonstrate that there was an important decrease of microbial contamination between 2006 and 2007, no pathogens were found in 217 samples examined: this was obtained by improving voluntary controls.

  10. Food industry: friend or foe?

    Science.gov (United States)

    Yach, D

    2014-01-01

    Open discourse and tolerance between the food industry and public sector is limited. As a result, the public and private sectors are reluctant to collaborate on pressing nutritional issues. Those in the public sector have never heard what they could do to encourage a food company's transition towards healthier foods and beverages, whereas many in the private sector dismissed policies and actions initiated within the public sector. During my career, I have sought to engage the broadest possible stakeholder groups required to develop evidence-based policies and with the aim of improving public health. My recent experience in industry confirmed my view about the need for scientific exchange regardless of the disagreements about policy. Open discourse and partnering is essential if we are to tackle complex food and health issues and improve the global food system. Private-public engagement can provide faster and more sustainable results than government alone without impacting profits. Moreover, a high-quality product in smaller portions will have higher profit margins than a bargain-sized product of lower quality. The food industry and private sector must come together to implement innovative strategies to address urgent nutritional needs.

  11. Sports Nutrition Food Industry Chain Development Research

    OpenAIRE

    Jie Yin

    2015-01-01

    Through the study of Henan sports nutrition food industry chain optimization, the study analyses development advantage and competitive advantage of Henan in sports nutrition food industry chain and existing problems and challenges in Henan sports nutrition food industry chain and at the same time introduces the theory of supply chain management to the development of sports nutrition food industry chain, clearly optimizes countermeasures of sports nutrition food industry chain. Pointing out sp...

  12. Service industry in urban areas

    OpenAIRE

    Виктория Алексеевна Кавыршина

    2015-01-01

    The aim of the article is identifying the main factors and trends of self-organization of service industry with increasing the city and transition to agglomerations, analysis of the impact of interaction factor sites of objects of service industry in terms of single urbanization environment. It is proved that the service industry organizes itself, forming a system that mitigates competition. Recommendations that focus on improving the efficiency of allocation of infrastructure are given.

  13. Service industry in urban areas

    Directory of Open Access Journals (Sweden)

    Виктория Алексеевна Кавыршина

    2015-07-01

    Full Text Available The aim of the article is identifying the main factors and trends of self-organization of service industry with increasing the city and transition to agglomerations, analysis of the impact of interaction factor sites of objects of service industry in terms of single urbanization environment. It is proved that the service industry organizes itself, forming a system that mitigates competition. Recommendations that focus on improving the efficiency of allocation of infrastructure are given.

  14. Food reformulation: the challenges to the food industry.

    Science.gov (United States)

    Buttriss, Judith L

    2013-02-01

    The role of the food industry (retailers, manufacturers and food service) in helping consumers eat healthily and sustainably has been receiving considerable attention in recent years. This paper focuses on the challenges facing the food industry and the role of food reformulation in meeting these challenges, through the lens of a public health nutritionist. Attention has been heightened by the Government's Responsibility Deal, launched in early 2011 by the Department of Health (England), by the UK's engagement with the global food security and food supply sustainability agendas and by the Government Office of Science's Foresight report. The Responsibility Deal's food network has to date focused on reduction of trans fatty acids, salt and calories and out-of-home calorie labelling (in food service settings). New pledges are expected soon on increasing fruit and vegetable intakes. Reformulation is a major feature of the Responsibility Deal's approach, and along with other approaches such as portion control, choice editing and information provision, there is potential to increase the breadth of healthier choices available to the public. With the exception of fruit and vegetables, the emphasis has been almost exclusively on aspects of the diet that are in excess for many of the population (e.g. energy and salt). Evidence of low consumption of some key micronutrients by some groups of the population, particularly adolescents and young adults, often alongside excess energy intake compared with expenditure, is all too often overlooked. This paper summarises the progress made to date, the challenges faced and the opportunities that exist, with particular focus on reformulation. One of the biggest challenges is the relatively poor understanding of how to effect positive and long-term dietary behaviour change. The paper concludes that, in isolation, reformulation is unlikely to provide a complete solution to the challenge of improving eating patterns and nutrient provision

  15. 75 FR 22599 - Draft Guidance for Industry and Food and Drug Administration Staff; Food and Drug Administration...

    Science.gov (United States)

    2010-04-29

    ... HUMAN SERVICES Food and Drug Administration Draft Guidance for Industry and Food and Drug Administration Staff; Food and Drug Administration and Industry Procedures for Section 513(g) Requests for Information... Industry Procedures for Section 513(g) Requests for Information Under the Federal Food, Drug, and...

  16. 77 FR 20826 - Guidance for Industry and Food and Drug Administration Staff; Food and Drug Administration and...

    Science.gov (United States)

    2012-04-06

    ... HUMAN SERVICES Food and Drug Administration Guidance for Industry and Food and Drug Administration Staff; Food and Drug Administration and Industry Procedures for Section 513(g) Requests for Information Under... guidance entitled ``Guidance for Industry and Food and Drug Administration Staff; FDA and...

  17. [The allergologic risk in food industry].

    Science.gov (United States)

    Ortolani, C

    2012-01-01

    The spectrum of occupational disease seen in the food industry mainly includes occupational asthma (and/or rhinitis), hypersensitivity pneumonitis and dermatitis. The differences between the Occupational Reactions to Food Allergens and Food Allergy are discussed.

  18. Information Services of Maritime Industry

    Science.gov (United States)

    Palazov, Atanas; Stefanov, Asen

    2015-04-01

    The ultimate goal of modern oceanography is an end user oriented product. Beneficiaries are the governmental services, coast-based enterprises and research institutions that make use of the products generated by operational oceanography. Direct potential users and customers are coastal managers, shipping, offshore industry, ports and harbours, fishing, tourism and recreation industry, and scientific community. Indirect beneficiaries, through climate forecasting based on ocean observations, are food, energy, water and medical suppliers. Five general classes of users for data and information are specified: (1) operational users that analyze the collected data and produce different forecasts serving to impose regulation measures; (2) authorities and managers of large-scale projects needing timely oceanographic information, including statistics and climatic trends; (3) industrial enterprises, safety of structures and avoiding of pollution; (4) tourism and recreation related users aiming protection of human health; (5) scientists, engineers, and economists carrying out special researches, strategic design studies, and other investigations to advance the application of marine data. The analysis of information received during the extensive inquiry among all potential end users reveals variety of data and information needs encompassing physical, chemical, biological and hydrometeorological observation. Nevertheless, the common requirement concerns development of observing and forecasting systems providing accurate real-time or near-real time data and information supporting decision making and environmental management. Availability of updated information on the actual state as well as forecast for the future changes of marine environment are essential for the success and safety of maritime operations in the offshore industry. For this purpose different systems have been developed to collect data and to produce forecasts on the state of the marine environment and to provide

  19. A classification of logistic outsourcing levels and their impact on service performance: evidence from the food processing industry

    NARCIS (Netherlands)

    Lilly Hsiao, L.; Kemp, R.G.M.; Vorst, van der J.G.A.J.; Omta, S.W.F.

    2010-01-01

    Most studies of logistics outsourcing have focused on cost reduction, while few studies have reported on service benefits. This study empirically examines if outsourcing different logistics activities results in differences in logistics service performance. We identify and analyze the outsourcing of

  20. A classification of logistic outsourcing levels and their impact on service performance: evidence from the food processing industry

    NARCIS (Netherlands)

    Lilly Hsiao, L.; Kemp, R.G.M.; Vorst, van der J.G.A.J.; Omta, S.W.F.

    2010-01-01

    Most studies of logistics outsourcing have focused on cost reduction, while few studies have reported on service benefits. This study empirically examines if outsourcing different logistics activities results in differences in logistics service performance. We identify and analyze the outsourcing of

  1. A method of assessing the efficacy of hand sanitizers: use of real soil encountered in the food service industry.

    Science.gov (United States)

    Charbonneau, D L; Ponte, J M; Kochanowski, B A

    2000-04-01

    In many outbreaks of foodborne illness, the food worker has been implicated as the source of the infection. To decrease the likelihood of cross-contamination, food workers must clean and disinfect their hands frequently. To ensure their effectiveness, hand disinfectants should be tested using rigorous conditions that mimic normal use. Currently, several different methods are used to assess the efficacy of hand disinfectants. However, most of these methods were designed with the health care worker in mind and do not model the specific contamination situations encountered by the food worker. To fill this void, we developed a model that uses soil from fresh meat and a means of quantifying bacteria that is encountered and transferred during food preparation activities. Results of studies using various doses of para-chloro-meta-xylenol and triclosan confirm that the method is reproducible and predictable in measuring the efficacy of sanitizers. Consistent, dose-dependent results were obtained with relatively few subjects. Other studies showed that washing hands with a mild soap and water for 20 s was more effective than applying a 70% alcohol hand sanitizer.

  2. 75 FR 73107 - Guidance for Industry and Food and Drug Administration Staff; Blood Lancet Labeling; Availability

    Science.gov (United States)

    2010-11-29

    ... HUMAN SERVICES Food and Drug Administration Guidance for Industry and Food and Drug Administration Staff... ``Guidance for Industry and Food and Drug Administration Staff; Blood Lancet Labeling.'' FDA is issuing this....regulations.gov . To receive ``Guidance for Industry and Food and Drug Administration Staff; Blood...

  3. Food and Nutrition Service

    Science.gov (United States)

    ... Impact of Lead Exposure Healthier School Day Community Food Systems Ending Childhood Hunger Let's Move HealthierUS School Challenge (HUSSC) Tribal Consultation American Recovery and Reinvestment Act (ARRA) SNAP E&T Pilots ... Performing and Adaptable Organization Reduce Food Insecurity by Helping Feed Those in Need Ensure ...

  4. The applications of nanotechnology in food industry.

    Science.gov (United States)

    Rashidi, Ladan; Khosravi-Darani, Kianoush

    2011-09-01

    Nanotechnology has the potential of application in the food industry and processing as new tools for pathogen detection, disease treatment delivery systems, food packaging, and delivery of bioactive compounds to target sites. The application of nanotechnology in food systems will provide new methods to improve safety and the nutritional value of food products. This article will review the current advances of applications of nanotechnology in food science and technology. Also, it describes new current food laws for nanofood and novel articles in the field of risk assessment of using nanotechnology in the food industry.

  5. 78 FR 21612 - Medical Device Classification Product Codes; Guidance for Industry and Food and Drug...

    Science.gov (United States)

    2013-04-11

    ... HUMAN SERVICES Food and Drug Administration Medical Device Classification Product Codes; Guidance for Industry and Food and Drug Administration Staff; Availability AGENCY: Food and Drug Administration, HHS... guidance entitled ``Medical Device Classification Product Codes.'' This document describes how device...

  6. Rural development policy and food industry development

    DEFF Research Database (Denmark)

    Baker, Derek; Abildtrup, Jens; Hedetoft, Anders

    2007-01-01

    Food industry firms in remote areas face a set of constraints, which have motivated the form and function of assistance instruments under various regional and rural development programmes. Recent food industry developments present new challenges to these firms, for which available assistance may...... be less appropriate. This paper employs telephone interviews and workshop discussions with firms in isolated locations to investigate their satisfaction with assistance programmes, their ability to innovate (through product introductions) and respond to challenges in the food industry (the emergence...

  7. Food and Nutrition Service

    Science.gov (United States)

    ... Programs Disaster Assistance State Systems Offices Center for Nutrition Policy and Promotion (CNPP) FNS Regional Offices Partnerships and Outreach Civil Rights Food Safety (OFS) Human Resources (Careers) News USDA Makes It Easy for ...

  8. Water Reuse in Industrial food Processing

    African Journals Online (AJOL)

    subject of responsible care for the environment, water reuse is increasingly regarded as a tool for ... In this paper some hints are given for implementing water reuse in the food processing industry, ... The problem of rational use of industrial.

  9. The infant food industry and international child health.

    Science.gov (United States)

    Jelliffe, D B; Jelliffe, E F

    1977-01-01

    Declining breast-feeding, with accompanying increased marasmus and diarrhea, has occurred in developing countries because of many factors, including inappropriate health services, new urban life styles, and so forth. The infant food industry must bear a considerable burden of blame as a result of "unethical" advertising. Responses have most recently included various journalistic and legal actions. There is a need for revised roles for the infant food industry, and for mechanisms to monitor intrinsically harmful practices.

  10. Preventing type 2 diabetes: Changing the food industry

    Science.gov (United States)

    Popkin, Barry M.; Kenan, W. R.

    2016-01-01

    Improving our global diet by working with the food industry is a fairly complex task. Previously the global food manufacturing companies and governments were the major players. However, matters have shifted rapidly so that food retailers, food manufacturers, the restaurant–food service sector, and agribusinesses are now the major players. The current modern system of packaged processed food has now penetrated the globe—rich and poor, rural and urban are all in reach of this food system. Consequently, working with this complex sector when possible and an array of governmental regulatory large-scale options to improve our diet have increased in importance. Taxation of unhealthy foods and beverages, marketing controls, and front of the package labeling are the primary current options. Evaluations of the impacts of both public and industry initiatives are needed. PMID:27432072

  11. Addressing production stops in the food industry

    DEFF Research Database (Denmark)

    Hansen, Zaza Nadja Lee; Herbert, Luke Thomas; Jacobsen, Peter

    2014-01-01

    This paper investigates the challenges in the food industry which causes the production lines to stop, illustrated by a case study of an SME size company in the baked goods sector in Denmark. The paper proposes key elements this sector needs to be aware of to effectively address production stops......, and gives examples of the unique challenges faced by the SME food industry....

  12. Scenario research: The food industry in 2010

    DEFF Research Database (Denmark)

    Stacey, Julia; Sonne, Anne-Mette; Jensen, Birger Boutrup

    2001-01-01

    have accepted both functional foods and genetically modified foods. They have confidence in modern food production and believe they are well informed and have a realistic picture of how to produce modern foods. The last scenario 'Tight spending' is based on a lower disposable income and extensive......What kind of foods will the consumers choose to buy in 2010? Will they be buying organic foods, functional foods or go for the cheapest products? Nobody can predict the future. However, by using scenario techniques qualified indications on future developments can be put together. Researchers...... at MAPP and the Department of Manufacturing Engineering and Management, The Technical University of Denmark have constructed three scenarios about the Danish food industry in 2010. The aim has been to identify the demands the food industry can expect to meet in the future plus which research areas...

  13. Microfluidics for food, agriculture and biosystems industries.

    Science.gov (United States)

    Neethirajan, Suresh; Kobayashi, Isao; Nakajima, Mitsutoshi; Wu, Dan; Nandagopal, Saravanan; Lin, Francis

    2011-05-07

    Microfluidics, a rapidly emerging enabling technology has the potential to revolutionize food, agriculture and biosystems industries. Examples of potential applications of microfluidics in food industry include nano-particle encapsulation of fish oil, monitoring pathogens and toxins in food and water supplies, micro-nano-filtration for improving food quality, detection of antibiotics in dairy food products, and generation of novel food structures. In addition, microfluidics enables applications in agriculture and animal sciences such as nutrients monitoring and plant cells sorting for improving crop quality and production, effective delivery of biopesticides, simplified in vitro fertilization for animal breeding, animal health monitoring, vaccination and therapeutics. Lastly, microfluidics provides new approaches for bioenergy research. This paper synthesizes information of selected microfluidics-based applications for food, agriculture and biosystems industries. © The Royal Society of Chemistry 2011

  14. 76 FR 789 - Guidance for Industry and Food and Drug Administration Staff; Section 905(j) Reports...

    Science.gov (United States)

    2011-01-06

    ... HUMAN SERVICES Food and Drug Administration Guidance for Industry and Food and Drug Administration Staff...: Food and Drug Administration, HHS. ACTION: Notice. SUMMARY: The Food and Drug Administration (FDA) is announcing the availability of a guidance for industry and FDA staff entitled ``Section 905(j)...

  15. 78 FR 5185 - Guidance for Industry and Food and Drug Administration Staff; Humanitarian Use Device (HUD...

    Science.gov (United States)

    2013-01-24

    ... HUMAN SERVICES Food and Drug Administration Guidance for Industry and Food and Drug Administration Staff; Humanitarian Use Device (HUD) Designations; Availability AGENCY: Food and Drug Administration, HHS. ACTION... public comment ``Draft Guidance for Industry and Food and Drug Administration Staff on Humanitarian...

  16. Quick scan ethnic food & services

    NARCIS (Netherlands)

    Schans, van der J.W.; Dvortsin, L.; Berg, van den I.; Haubenhofer, D.K.; Hassink, J.; Vijn, M.P.; Buck, de A.J.

    2009-01-01

    Het doel van dit onderzoek is kansen voor de agro-food industrie en dienstensector te identificeren op gebied van zorg, voedsel, recreatie, educatie, agrarische kinderopvang, agrarisch natuur- en landschapsbeheer en productie en verkoop van streekproducten die het gevolg zijn van een veranderende be

  17. 78 FR 38994 - Implanted Blood Access Devices for Hemodialysis; Draft Guidance for Industry and Food and Drug...

    Science.gov (United States)

    2013-06-28

    ... HUMAN SERVICES Food and Drug Administration Implanted Blood Access Devices for Hemodialysis; Draft Guidance for Industry and Food and Drug Administration Staff; Availability AGENCY: Food and Drug Administration, HHS. ACTION: Notice. SUMMARY: The Food and Drug Administration (FDA) is announcing...

  18. 76 FR 43690 - Guidance for Industry and Food and Drug Administration Staff; Class II Special Controls Guidance...

    Science.gov (United States)

    2011-07-21

    ... HUMAN SERVICES Food and Drug Administration (Formerly 2007D-0309) Guidance for Industry and Food and Drug Administration Staff; Class II Special Controls Guidance Document: Electrocardiograph Electrodes; Availability AGENCY: Food and Drug Administration, HHS. ACTION: Notice. SUMMARY: The Food and...

  19. Nanostructured materials in the food industry.

    Science.gov (United States)

    Augustin, Mary Ann; Sanguansri, Peerasak

    2009-01-01

    Nanotechnology involves the application, production, and processing of materials at the nanometer scale. Biological- and physical-inspired approaches, using both conventional and innovative food processing technologies to manipulate matter at this scale, provide the food industry with materials with new functionalities. Understanding the assembly behavior of native and modified food components is essential in developing nanostructured materials. Functionalized nanostructured materials are finding applications in many sectors of the food industry, including novel nanosensors, new packaging materials with improved mechanical and barrier properties, and efficient and targeted nutrient delivery systems. An improved understanding of the benefits and the risks of the technology based on sound scientific data will help gain the acceptance of nanotechnology by the food industry. New horizons for nanotechnology in food science may be achieved by further research on nanoscale structures and methods to control interactions between single molecules.

  20. ICAF Financial Services Industry Study

    Science.gov (United States)

    2005-06-01

    the Securities and Exchange Commission that regulates the securities markets. More recently, in the wake of the scandals at Enron and WorldCom that...transparency of the system. Government regulation is often an outgrowth of financial services industry scandals or excesses that harmed investors...bubble - asset over-valuation; - The terrorist attacks of September 11, 2001 - lack of system security and redundancy; - The Enron and WorldCom crises

  1. A Testing Service for Industry

    Science.gov (United States)

    1994-01-01

    A small isolated NASA facility provides assistance to industry in the design, testing, and operation of oxygen systems. White Sands Test Facility (WSTF) was originally established to test rocket propulsion systems for the Apollo program. The facility's role was later expanded into testing characterization, flammability and toxicity characteristics of materials. Its materials and components test methods were adopted by the American society for Testing and Materials. When research and testing results became known, industry requested assistance, and in 1980, NASA authorized WSTF to open its facility to private firms, a valuable service, as oxygen systems testing is often too expensive and too hazardous for many companies. Today, some of the best known American industries utilize White Sands testing capabilities.

  2. The role of the food industry.

    Science.gov (United States)

    Mettler, A E

    1986-01-01

    The role of the manufacturing food industry in relation to provision of foods for the weanling encompasses 4 main objectives viz. customer satisfaction, safety, providing product information and the maintenance of commercial viability. The effectiveness of the manufacturing food industry to fulfil these roles is judged by the customer wishing to buy for quality and convenience reasons, by the law of the land in meeting legal requirements for safety and labelling and by its generation of profit in terms of commercial viability. Whereas it is commonly expected that industry should fulfil a role in nutrition education this is seen as a primary role of health professionals whilst industry needs to provide full and detailed product information. The industry is highly creative in both its technological innovation and adaptation and works hard at trying to satisfy the requirements of consumers, the industry, health professionals and its critics.

  3. Biofilms and the food industry

    Directory of Open Access Journals (Sweden)

    Nathanon Trachoo

    2003-11-01

    Full Text Available In the past, interest in biofilms was limited to research related to water distribution systems, waste water treatment and dental plaques. Biofilm has become a more popular research topic in many other areas in recent years including food safety. Biofilm formation can compromise the sanitation of food surfaces and environmental surfaces by spreading detached organisms to other areas of processing plants. Unfortunately, these detached organisms are not similar to normal microorganisms suspended in an aquatic environment but are more resistant to several stresses or microbial inactivation including some food preservation methods. Microstructures of biofilms as revealed by different types of microscopic techniques showed that biofilms are highly complex and consist of many symbiotic organisms, some of which are human pathogens. This article reviewed the process of biofilm formation, the significance of biofilms on food or food contact surfaces, their ability to protect foodborne pathogens from environmental stresses and recent methods for the study of biofilms on food contact surfaces.

  4. Rural development policy and food industry development

    DEFF Research Database (Denmark)

    Baker, Derek; Abildtrup, Jens; Hedetoft, Anders

    2007-01-01

    be less appropriate. This paper employs telephone interviews and workshop discussions with firms in isolated locations to investigate their satisfaction with assistance programmes, their ability to innovate (through product introductions) and respond to challenges in the food industry (the emergence......Food industry firms in remote areas face a set of constraints, which have motivated the form and function of assistance instruments under various regional and rural development programmes. Recent food industry developments present new challenges to these firms, for which available assistance may...

  5. Budgeting for Food Service Operations.

    Science.gov (United States)

    Hess, John P.; Van Egmond-Pannell, Dorothy

    1987-01-01

    Fairfax County Public Schools, Virginia, runs a food service operation responsible for serving 100,000 student lunches at 179 school locations each day. In addition, meals are provided by contractual agreement to day care centers and private schools. The budget process is explained and illustrated with a chart. (MLF)

  6. 77 FR 43229 - Food and Nutrition Service

    Science.gov (United States)

    2012-07-24

    ... Food and Nutrition Service Child and Adult Care Food Program: National Average Payment Rates, Day Care... Day Care Homes for the Period July 1, 2012 Through June 30, 2013 AGENCY: Food and Nutrition Service... Program Development Branch, Child Nutrition Division, Food and Nutrition Service, U.S. Department...

  7. Characteristic of Small Scale Food Industry Cluster in West Sumatera

    Directory of Open Access Journals (Sweden)

    Gunarif Taib

    2014-04-01

    Full Text Available Clusters of small-scale food industries have different characteristics with industrial cluster in general. These characteristics need to know to develop a plan for cluster development. This study was conducted to determine charasteristics clusters of small-scale food industry, especially in West Sumatra. For the analysis of the components of industrial and technological components that affect the development of small-scale food industry cluster in West Sumatra. All variables influence the level of industrial components and technology components were analyzed using the program "Statistical Product and Service Solutions (SPSS". The survey results revealed that the industrial component is influenced by the core industry (level of difficulty in capital gain and raw materials, the buyer (customer satisfaction, related industry (quality and continuity of supply of packaging and institutional support (coaching on marketing and capitalization as well as guidance on the production of sanitary and food safety. Component technology is influenced by organoware (production management and marketing management and humanware (innovation and trust among the members.

  8. 77 FR 10753 - Draft Guidance for Industry: Food and Drug Administration Records Access Authority Under the...

    Science.gov (United States)

    2012-02-23

    ... HUMAN SERVICES Food and Drug Administration Draft Guidance for Industry: Food and Drug Administration Records Access Authority Under the Federal Food, Drug, and Cosmetic Act; Availability AGENCY: Food and Drug Administration, HHS. ACTION: Notice. SUMMARY: The Food and Drug Administration (FDA) is...

  9. Hygienic Design in the Food Processing Industry

    DEFF Research Database (Denmark)

    Hilbert, Lisbeth Rischel; Hjelm, M.

    2001-01-01

    Bacterial adhesion and biofilm formation are of major concern in food production and processing industry. In 1998 a Danish co-operation programme under the title Centre for Hygienic Design was funded to combine the skills of universities, research institutes and industry to focus on the following...... with cleaning chemicals and cleaning procedures • Optimising design of production equipment • Development of environmentally friendly cleaning procedures for removal of biofilm The partners include food production/processing companies and producers of equipment for the food industry, cleaning chemicals...... approach is to focus on surface material hygienic lifetime. Test of this is made in an industrial test loop run by biotechnology researchers in co-operation with materials producers and a food producer to compare biofilm formation, cleanability and deterioration of different rubber and plastic materials...

  10. Scenarios for the food industry in 2010

    DEFF Research Database (Denmark)

    Harmsen, Hanne; Jensen, Birger Boutrup; Sonne, Anne-Mette

    2001-01-01

    Predicting the future is impossible; corporate decision-makers have, however, to decide which competencies to develop precisely on this basis. This article presents the results of a research project on scenario analyses in the Danish food industry. The aim of the study is to look at alternative...... visions of the future of the food industry and to assess their implications for competence requirements. Given the uncertain nature of the environment, food companies cannot rely on today's competencies being sufficient to fulfil the demands of tomorrow's markets. However, predicting the determinants...... of success in the food industry 10 years hence is a daunting task. Scenario techniques can be very useful in this respect (von Reibnitz, 1988). The contribution of the article is the methodological approach to scenario building, which combines academic and industry input and translates the scenarios...

  11. 76 FR 78930 - Guidance for Industry and Food and Drug Administration Staff; Enforcement Policy for Premarket...

    Science.gov (United States)

    2011-12-20

    ... Drug Administration (FDA) is announcing the availability of the guidance entitled ``Enforcement Policy... HUMAN SERVICES Food and Drug Administration Guidance for Industry and Food and Drug Administration Staff; Enforcement Policy for Premarket Notification Requirements for Certain In Vitro Diagnostic and...

  12. Flow cytometry applications in the food industry.

    Science.gov (United States)

    Comas-Riu, Jaume; Rius, Núria

    2009-08-01

    Flow cytometry has become a valuable tool in food microbiology. By analysing large numbers of cells individually using light-scattering and fluorescence measurements, this technique reveals both cellular characteristics and the levels of cellular components. Flow cytometry has been developed to rapidly enumerate microorganisms; to distinguish between viable, metabolically active and dead cells, which is of great importance in food development and food spoilage; and to detect specific pathogenic microorganisms by conjugating antibodies with fluorochromes, which is of great use in the food industry. In addition, high-speed multiparametric data acquisition, analysis and cell sorting, which allow other characteristics of individual cells to be studied, have increased the interest of food microbiologists in this technique. This mini-review gives an overview of the principles of flow cytometry and examples of the application of this technique in the food industry.

  13. Exergy analysis in industrial food processing

    NARCIS (Netherlands)

    Zisopoulos, F.K.

    2016-01-01

    The sustainable provision of food on a global scale in the near future is a very serious challenge. This thesis focuses on the assessment and design of sustainable industrial food production chains and processes by using the concept of exergy which is an objective metric based on the first and secon

  14. Complexity management in the food industry

    DEFF Research Database (Denmark)

    Herbert-Hansen, Zaza Nadja Lee; Jacobsen, Peter

    2016-01-01

    The many stakeholders in the food industry with their diverse interests make this industry complex and interesting to work with. There are four main stakeholders; 1) The customers with their increased demand for customized products, quick delivery times and increased responsiveness, 2...... this complexity and finding a method for using these complexity factors in economic calculations. The research question this paper seeks to address is therefore “Which complexity factors can be quantified in the food industry and how can they be used in economic calculations?” A case study of a SME Danish bread...

  15. 77 FR 16123 - Draft Guidance for Industry and Food and Drug Administration Staff; Class II Special Controls...

    Science.gov (United States)

    2012-03-19

    ... March 19, 2012 Part II Department of Health and Human Services Food and Drug Administration 21 CFR Part 866 Draft Guidance for Industry and Food and Drug Administration Staff; Class II Special Controls... SERVICES Food and Drug Administration Draft Guidance for Industry and Food and Drug Administration...

  16. Microbial biosurfactants as additives for food industries.

    Science.gov (United States)

    Campos, Jenyffer Medeiros; Stamford, Tânia Lúcia Montenegro; Sarubbo, Leonie Asfora; de Luna, Juliana Moura; Rufino, Raquel Diniz; Banat, Ibrahim M

    2013-01-01

    Microbial biosurfactants with high ability to reduce surface and interfacial surface tension and conferring important properties such as emulsification, detergency, solubilization, lubrication and phase dispersion have a wide range of potential applications in many industries. Significant interest in these compounds has been demonstrated by environmental, bioremediation, oil, petroleum, food, beverage, cosmetic and pharmaceutical industries attracted by their low toxicity, biodegradability and sustainable production technologies. Despite having significant potentials associated with emulsion formation, stabilization, antiadhesive and antimicrobial activities, significantly less output and applications have been reported in food industry. This has been exacerbated by uneconomical or uncompetitive costing issues for their production when compared to plant or chemical counterparts. In this review, biosurfactants properties, present uses and potential future applications as food additives acting as thickening, emulsifying, dispersing or stabilising agents in addition to the use of sustainable economic processes utilising agro-industrial wastes as alternative substrates for their production are discussed.

  17. Innovation in the Food Industry

    NARCIS (Netherlands)

    Traill, W.B.; Meulenberg, M.T.G.

    2002-01-01

    Twelve food-manufacturing companies in six European countries have been studied with respect to the way in which they innovate, their motivations, and their emphasis on product or process innovation. It is suggested that the traditional demand-pull versus technology-push versus a mixture of both

  18. Innovation in the Food Industry

    NARCIS (Netherlands)

    Traill, W.B.; Meulenberg, M.T.G.

    2002-01-01

    Twelve food-manufacturing companies in six European countries have been studied with respect to the way in which they innovate, their motivations, and their emphasis on product or process innovation. It is suggested that the traditional demand-pull versus technology-push versus a mixture of both deb

  19. 77 FR 125 - Draft Guidance for Industry and Food and Drug Administration Staff; Medical Device Classification...

    Science.gov (United States)

    2012-01-03

    ... educate regulated industry and FDA Staff on how, when, and why to use classification product codes for... HUMAN SERVICES Food and Drug Administration Draft Guidance for Industry and Food and Drug Administration Staff; Medical Device Classification Product Codes; Availability AGENCY: Food and Drug Administration...

  20. 76 FR 68767 - Draft Guidance for Industry and Food and Drug Administration Staff; De Novo Classification...

    Science.gov (United States)

    2011-11-07

    ... entitled ``Draft Guidance for Industry and Food and Drug Administration Staff; De Novo Classification...] [FR Doc No: 2011-28766] DEPARTMENT OF HEALTH AND HUMAN SERVICES Food and Drug Administration [Docket No. FDA-2011-D-0689] Draft Guidance for Industry and Food and Drug Administration Staff; De...

  1. 77 FR 25127 - Food and Nutrition Service

    Science.gov (United States)

    2012-04-27

    ... Food and Nutrition Service Agency Information Collection Activities: Proposed Collection; Comment Request--Supplemental Nutrition Assistance Program-- Disaster Supplemental Nutrition Assistance Program (D-SNAP) AGENCY: Food and Nutrition Service, USDA. ACTION: Notice. SUMMARY: In accordance with...

  2. 77 FR 20825 - Guidance for Industry and Food and Drug Administration Staff; User Fees for 513(g) Requests for...

    Science.gov (United States)

    2012-04-06

    ... HUMAN SERVICES Food and Drug Administration Guidance for Industry and Food and Drug Administration Staff... guidance entitled ``Guidance for Industry and Food and Drug Administration Staff; User Fees for 513(g... for single copies of the guidance document entitled ``Guidance for Industry and Food and...

  3. From alternative Agriculture to the Food Industry

    DEFF Research Database (Denmark)

    Nielsen, Thorkild; Kristensen, Niels Heine

    1997-01-01

    for organic agriculture over the last decade.Organic food production is now developing fast in some EU member states. This recent development is not only marked by more positive attitudes towards organic products from the food industry but also by an increasing need for a matching response in terms of food...... policy. Relevance: The EU regulation 2092/91/EEC is mainly focused on organic agriculture, but as the food industryenters this field the need emerges for a more specific interpretation, development and implementation of the organic principles and methods in processing, handling and distribution. Whether...... the development of EU regulations will meet future consumer demands will be of great importance....

  4. Agro-food industry growth and obesity in China: what role for regulating food advertising and promotion and nutrition labelling?

    Science.gov (United States)

    Hawkes, C

    2008-03-01

    Taking a food supply chain approach, this paper examines the regulation of food marketing and nutrition labelling as strategies to help combat obesity in China in an era of rapid agro-food industry growth. China is the largest food producer and consumer in the world. Since the early 1980s, the agro-food industry has undergone phenomenal expansion throughout the food supply chain, from agricultural production to trade, agro-food processing to food retailing, and from food service to advertising and promotion. This industry growth, alongside related socioeconomic changes and government policies, has encouraged a 'nutrition transition'. China's population, especially in urban areas, is now consuming significantly more energy from dietary fat, which is leading to higher rates of obesity. Regulation of food advertising and promotion and nutrition labelling has the potential to help prevent the further growth of obesity in China and encourage the agro-food industry to supplier healthier foods. Government legislation and guidance, as well as self-regulation and voluntary initiatives, are needed to reduce children's exposure to food advertising and promotion, and increase the effectiveness of nutrition labelling. Policies on food marketing and nutrition labelling should be adapted to the China context, and accompanied by further action throughout the food supply chain. Given China's unique characteristics and position in the world today, there is an opportunity for the government and the agro-food industry to lead the world by creating a balanced, health promoting model of complementary legislation and industry action.

  5. 78 FR 68461 - Guidance for Industry: Studies To Evaluate the Utility of Anti-Salmonella Chemical Food Additives...

    Science.gov (United States)

    2013-11-14

    ... food additives beyond chemical food additives, and to cover all food for animals, including pet food... HUMAN SERVICES Food and Drug Administration Guidance for Industry: Studies To Evaluate the Utility of Anti- Salmonella Chemical Food Additives in Feeds; Request for Comments AGENCY: Food and Drug...

  6. 76 FR 9027 - Draft Guidance for Industry and Food and Drug Administration Staff on Best Practices for...

    Science.gov (United States)

    2011-02-16

    ... HUMAN SERVICES Food and Drug Administration Draft Guidance for Industry and Food and Drug Administration Staff on Best Practices for Conducting and Reporting Pharmacoepidemiologic Safety Studies Using Electronic Healthcare Data Sets; Availability AGENCY: Food and Drug Administration, HHS. ACTION:...

  7. 78 FR 28228 - Guidance for Industry and Food and Drug Administration Staff on Best Practices for Conducting and...

    Science.gov (United States)

    2013-05-14

    ... HUMAN SERVICES Food and Drug Administration Guidance for Industry and Food and Drug Administration Staff on Best Practices for Conducting and Reporting Pharmacoepidemiologic Safety Studies Using Electronic Healthcare Data; Availability AGENCY: Food and Drug Administration, HHS. ACTION: Notice. SUMMARY: The...

  8. 75 FR 54637 - Guidance for Industry and Food and Drug Administration Staff; Class II Special Controls Guidance...

    Science.gov (United States)

    2010-09-08

    ... HUMAN SERVICES Food and Drug Administration Guidance for Industry and Food and Drug Administration Staff; Class II Special Controls Guidance Document for Certain Percutaneous Transluminal Coronary Angioplasty (PTCA) Catheters; Availability AGENCY: Food and Drug Administration, HHS. ACTION: Notice. SUMMARY:...

  9. 76 FR 36133 - Draft Guidances for Industry and Food and Drug Administration Staff: Classification of Products...

    Science.gov (United States)

    2011-06-21

    ... HUMAN SERVICES Food and Drug Administration Draft Guidances for Industry and Food and Drug Administration Staff: Classification of Products as Drugs and Devices and Additional Product Classification...(h) of the Federal Food, Drug, and Cosmetic Act AGENCY: Food and Drug Administration, HHS....

  10. 75 FR 57963 - Draft Guidance for Industry and Food and Drug Administration Staff; Establishing the Performance...

    Science.gov (United States)

    2010-09-23

    ... HUMAN SERVICES Food and Drug Administration Draft Guidance for Industry and Food and Drug Administration... Helicobacter pylori; Availability AGENCY: Food and Drug Administration, HHS. ACTION: Notice. SUMMARY: The Food and Drug Administration (FDA) is announcing the availability of the draft guidance...

  11. 75 FR 36425 - Guidance for Industry and Food and Drug Administration Staff; In Vitro Diagnostic Studies...

    Science.gov (United States)

    2010-06-25

    ... HUMAN SERVICES Food and Drug Administration (formerly Docket No. 2007D-0387) Guidance for Industry and Food and Drug Administration Staff; In Vitro Diagnostic Studies--Frequently Asked Questions; Availability AGENCY: Food and Drug Administration, HHS. ACTION: Notice. SUMMARY: The Food and...

  12. 76 FR 43689 - Draft Guidance for Industry and Food and Drug Administration Staff; Mobile Medical Applications...

    Science.gov (United States)

    2011-07-21

    ... HUMAN SERVICES Food and Drug Administration Draft Guidance for Industry and Food and Drug Administration Staff; Mobile Medical Applications; Availability AGENCY: Food and Drug Administration, HHS. ACTION: Notice. SUMMARY: The Food and Drug Administration (FDA) is announcing the availability of the...

  13. 78 FR 59038 - Mobile Medical Applications; Guidance for Industry and Food and Drug Administration Staff...

    Science.gov (United States)

    2013-09-25

    ... HUMAN SERVICES Food and Drug Administration Mobile Medical Applications; Guidance for Industry and Food and Drug Administration Staff; Availability AGENCY: Food and Drug Administration, HHS. ACTION: Notice. SUMMARY: The Food and Drug Administration (FDA) is announcing the availability of the guidance...

  14. 78 FR 41069 - Medical Device Reporting for Manufacturers; Draft Guidance for Industry and Food and Drug...

    Science.gov (United States)

    2013-07-09

    ... HUMAN SERVICES Food and Drug Administration Medical Device Reporting for Manufacturers; Draft Guidance for Industry and Food and Drug Administration Staff; Availability AGENCY: Food and Drug Administration, HHS. ACTION: Notice. SUMMARY: The Food and Drug Administration (FDA) is announcing the availability...

  15. 77 FR 74195 - Draft Guidance for Industry and Food and Drug Administration Staff; Design Considerations for...

    Science.gov (United States)

    2012-12-13

    ... HUMAN SERVICES Food and Drug Administration Draft Guidance for Industry and Food and Drug Administration Staff; Design Considerations for Devices Intended for Home Use; Availability AGENCY: Food and Drug Administration, HHS. ACTION: Notice. SUMMARY: The Food and Drug Administration (FDA) is announcing...

  16. Culinary Arts Food Service Training Program. Summary Report.

    Science.gov (United States)

    Hall, Bo; And Others

    Special Vocational Services in Salt Lake City has provided food service training, using the facilities of a local high school and the University of Utah, to special needs youth meeting Job Training Partnership Act (JTPA) guidelines. The use of industry-based equipment, a formal dining room, and a qualified staff have assured relevant training to…

  17. Observed Food Safety Practices in the Summer Food Service Program

    Science.gov (United States)

    Patten, Emily Vaterlaus; Alcorn, Michelle; Watkins, Tracee; Cole, Kerri; Paez, Paola

    2017-01-01

    Purpose/Objectives: The purpose of this exploratory, observational study was three-fold: 1) Determine current food safety practices at Summer Food Service Program (SFSP) sites; 2) Identify types of food served at the sites and collect associated temperatures; and 3) Establish recommendations for food safety training in the SFSP.…

  18. Spring 2008 Industry Study: Financial Services Industry

    Science.gov (United States)

    2008-01-01

    intervention in reaction to a significant market failure. Following the financial scandals of ENRON and WorldCom that rocked the industry in 2001...the century. Highlighting once approach is ENRON , who in 2000 recorded revenues of $111 billion, but in 2001 collapsed and filed for bankruptcy...by Odyssey Marine who was embroiled in an insider trading scandal in 2007 after the treasure- salvage ship discovered the “Black Swan” shipwreck. Each

  19. Elements affecting food waste in the food service sector.

    Science.gov (United States)

    Heikkilä, Lotta; Reinikainen, Anu; Katajajuuri, Juha-Matti; Silvennoinen, Kirsi; Hartikainen, Hanna

    2016-10-01

    Avoidable food waste is produced in the food service sector, with significant ecological and economical impacts. In order to understand and explain better the complex issue of food waste a qualitative study was conducted on the reasons for its generation in restaurants and catering businesses. Research data were collected during three participatory workshops for personnel from three different catering sector companies in Finland. Based on synthesized qualitative content analysis, eight elements influencing production and reduction of food waste were identified. Results revealed the diversity of managing food waste in the food service sector and how a holistic approach is required to prevent and reduce it. It is crucial to understand that food waste is manageable and should be an integral component of the management system. The model of eight factors provides a framework for recognition and management of food waste in the food service sector.

  20. Phage therapy in the food industry.

    Science.gov (United States)

    Endersen, Lorraine; O'Mahony, Jim; Hill, Colin; Ross, R Paul; McAuliffe, Olivia; Coffey, Aidan

    2014-01-01

    Despite advances in modern technologies, the food industry is continuously challenged with the threat of microbial contamination. The overuse of antibiotics has further escalated this problem, resulting in the increasing emergence of antibiotic-resistant foodborne pathogens. Efforts to develop new methods for controlling microbial contamination in food and the food processing environment are extremely important. Accordingly, bacteriophages (phages) and their derivatives have emerged as novel, viable, and safe options for the prevention, treatment, and/or eradication of these contaminants in a range of foods and food processing environments. Whole phages, modified phages, and their derivatives are discussed in terms of current uses and future potential as antimicrobials in the traditional farm-to-fork context, encompassing areas such as primary production, postharvest processing, biosanitation, and biodetection. The review also presents some safety concerns to ensure safe and effective exploitation of bacteriophages in the future.

  1. Lipases and Its Application in Food Industry

    Institute of Scientific and Technical Information of China (English)

    WANG Ting; QIN Gang

    2010-01-01

    Lipases(triacylglycerol acylhydrolases,EC 3.1.1.3)occur widely in nature.It catalyze the hydrolysis and the synthesis of esters formed from glycerol and long-chain fatty acids.Lipases are commercially significant,this article discusses the source,structure,character and preparative method,the applications of lipases in food industry are discussed too.

  2. Awaken to the World of Food Service; Commercial Cooking and Baking--Basic: 9193.01.

    Science.gov (United States)

    Dade County Public Schools, Miami, FL.

    This course outline has been prepared as a guide for the tenth grade student in commercial cooking and baking or food management, production, and services. It provides basic experiences in the field of commercial food service, the hotel and restaurant industry and types of food service establishments. The course consists of 90 clock hours, covered…

  3. Hygienic Design in the Food Processing Industry

    DEFF Research Database (Denmark)

    Hilbert, Lisbeth Rischel; Hjelm, M.

    2001-01-01

    Bacterial adhesion and biofilm formation are of major concern in food production and processing industry. In 1998 a Danish co-operation programme under the title Centre for Hygienic Design was funded to combine the skills of universities, research institutes and industry to focus on the following...... goals: • Development of materials with low bioadhesion (defined as resistance towards biofilm formation) - and in this context evaluation of quantitative techniques for examination of bioadhesion • Improvement of surface material hygienic life time by selecting surface materials in combination...... approach is to focus on surface material hygienic lifetime. Test of this is made in an industrial test loop run by biotechnology researchers in co-operation with materials producers and a food producer to compare biofilm formation, cleanability and deterioration of different rubber and plastic materials...

  4. Service Quality Challenges in an Indian Automobile Service Industries

    Directory of Open Access Journals (Sweden)

    Mr. Mangesh D. Jadhao

    2016-12-01

    Full Text Available Market scenario in past decade changes very fast due to computation in a market. Changing a technology and launching new models in market are as per customer demand. Providing service quality is a big task to many organizations. Today automobile service sector faces many problems due to increase of customer expectation from branded company. This study overview the challenges faced by an Indian automobile service sector and find the various gaps which will directly or indirectly affects on service quality and factor which affects the service. The paper concludes with the gaps that affects on current position of four wheeler service industries their market share in automobile service industries.

  5. Food waste generation and industrial uses: A review.

    Science.gov (United States)

    Girotto, Francesca; Alibardi, Luca; Cossu, Raffaello

    2015-11-01

    Food waste is made up of materials intended for human consumption that are subsequently discharged, lost, degraded or contaminated. The problem of food waste is currently on an increase, involving all sectors of waste management from collection to disposal; the identifying of sustainable solutions extends to all contributors to the food supply chains, agricultural and industrial sectors, as well as retailers and final consumers. A series of solutions may be implemented in the appropriate management of food waste, and prioritised in a similar way to waste management hierarchy. The most sought-after solutions are represented by avoidance and donation of edible fractions to social services. Food waste is also employed in industrial processes for the production of biofuels or biopolymers. Further steps foresee the recovery of nutrients and fixation of carbon by composting. Final and less desirable options are incineration and landfilling. A considerable amount of research has been carried out on food waste with a view to the recovery of energy or related products. The present review aims to provide an overview of current debate on food waste definitions, generation and reduction strategies, and conversion technologies emerging from the biorefinery concept.

  6. Service Industries. Trends and Prospects.

    Science.gov (United States)

    Bureau of Domestic Business Development (DOC), Washington, DC.

    This publication is designed to provide the business community with information on growing markets for many business and consumer services. Divided into two parts, the document overview in part I identifies two service area problems: lagging productivity gains and rapidly rising prices of services. The overview states, however, that service sector…

  7. Prospects of robotics in food industry

    Directory of Open Access Journals (Sweden)

    Jamshed IQBAL

    Full Text Available Abstract Technological advancements in various domains have broadened the application horizon of robotics to an incredible extent. Highlighting a very recent application area, this paper presents a comprehensive review of robotics application in food industry. Robots essentially have the potential to transform the processes in food processing and handling, palletizing and packing and food serving. Therefore, recent years witnessed tremendously increased trend of robots deployment in food sector. Consequently, the aspects related with robot kinematics, dynamics, hygiene, economic efficiency, human-robot interaction, safety and protection and operation and maintenance are of critical importance and are discussed in the present review. A comparison of actual robots being used in the industry is also presented. The review reveals that the food serving sector is the new potential area in which ample research opportunities exist by integrating advancements from various technology domains. It is anticipated that wider dissemination of research developments in ‘robo-food’ will stimulate more collaborations among the research community and contribute to further developments.

  8. 75 FR 26967 - Guidance for Industry: Use of Water by Food Manufacturers in Areas Subject to a Boil-Water...

    Science.gov (United States)

    2010-05-13

    ... HUMAN SERVICES Food and Drug Administration Guidance for Industry: Use of Water by Food Manufacturers in Areas Subject to a Boil-Water Advisory; Availability AGENCY: Food and Drug Administration, HHS. ACTION... entitled ``Guidance for Industry: Use of Water by Food Manufacturers in Areas Subject to a Boil-Water...

  9. 77 FR 69634 - Guidance for Industry on Evaluating the Effectiveness of Anticoccidial Drugs in Food-Producing...

    Science.gov (United States)

    2012-11-20

    ... HUMAN SERVICES Food and Drug Administration Guidance for Industry on Evaluating the Effectiveness of Anticoccidial Drugs in Food-Producing Animals; Availability AGENCY: Food and Drug Administration, HHS. ACTION... industry 217 entitled ``Evaluating the Effectiveness of Anticoccidial Drugs in Food-Producing...

  10. Complexity management in the food industry

    DEFF Research Database (Denmark)

    Herbert-Hansen, Zaza Nadja Lee; Jacobsen, Peter

    2016-01-01

    The many stakeholders in the food industry with their diverse interests make this industry complex and interesting to work with. There are four main stakeholders; 1) The customers with their increased demand for customized products, quick delivery times and increased responsiveness, 2......) The authorities with increased legislations, 3) Employees with salary demands and 4) wners/shareholders with profit wishes add to the complexity. Furthermore, markets are getting bigger and the competition harder. The profit margin for many companies is getting smaller. There are a demand for quantifying...

  11. Metaheuristics in the service industry

    CERN Document Server

    Geiger, Martin Josef; Sevaux, Marc; Sörensen, Kenneth

    2009-01-01

    This book presents novel methodological approaches and improved results of metaheuristics for modern services. It examines applications in the area of transportation and logistics, while other areas include production and financial services.

  12. Sustainable development of water services industry.

    Science.gov (United States)

    Magara, Y

    2002-01-01

    The world population is expected to increase up to 8 billion by 2015. Most of the cities in the world are scattered around the fresh water resources. These cities and villages have their own interests and they constitute a power order. Therefore, we have been trying to harmonize these cities and villages in the usage of fresh water resources and the discharging of wastewater as well, by using an engineering means of water treatment. However, fresh water resources, which are essential to our lives, have a constant amount of circulation with a period of one week to ten days. The science and technology of the water environment should recognize the limit of fresh water resources for the sustainable development of society, because the water service industries are the essential infrastructure of the community. In order to implement an appropriate risk management it is necessary to identify the goal of environmental management considering the social, natural and economical conditions. The energy-dependent technologies should be reconsidered to consume less energy and undertake more resource conservation engineering. Water science and technology cannot supply all the answers, therefore more comprehensive water management systems should be developed by other sectors, such as the food production industry.

  13. Evaluation of HACCP plans of food industries: case study conducted by the Servizio di Igiene degli Alimenti e della Nutrizione (Food and Nutrition Health Service) of the local health authority of Foggia, Italy.

    Science.gov (United States)

    Panunzio, Michele F; Antoniciello, Antonietta; Pisano, Alessandra; Rosa, Giovanna

    2007-09-01

    With respect to food safety, many works have studied the effectiveness of self-monitoring plans of food companies, designed using the Hazard Analysis and Critical Control Point (HACCP) method. On the other hand, indepth research has not been made concerning the adherence of the plans to HACCP standards. During our research, we evaluated 116 self-monitoring plans adopted by food companies located in the territory of the Local Health Authority (LHA) of Foggia, Italy. The general errors (terminology, philosophy and redundancy) and the specific errors (transversal plan, critical limits, hazard specificity, and lack of procedures) were standardized. Concerning the general errors, terminological errors pertain to half the plans examined, 47% include superfluous elements and 60% have repetitive subjects. With regards to the specific errors, 77% of the plans examined contained specific errors. The evaluation has pointed out the lack of comprehension of the HACCP system by the food companies and has allowed the Servizio di Igiene degli Alimenti e della Nutrizione (Food and Nutrition Health Service), in its capacity as a control body, to intervene with the companies in order to improve designing HACCP plans.

  14. Evaluation of HACCP Plans of Food Industries: Case Study Conducted by the Servizio di Igiene degli Alimenti e della Nutrizione (Food and Nutrition Health Service of the Local Health Authority of Foggia, Italy

    Directory of Open Access Journals (Sweden)

    Giovanna Rosa

    2007-09-01

    Full Text Available With respect to food safety, many works have studied the effectiveness of self-monitoring plans of food companies, designed using the Hazard Analysis and Critical Control Point (HACCP method. On the other hand, indepth research has not been made concerning the adherence of the plans to HACCP standards. During our research, we evaluated 116 self-monitoring plans adopted by food companies located in the territory of the Local Health Authority (LHA of Foggia, Italy. The general errors (terminology, philosophy and redundancy and the specific errors (transversal plan, critical limits, hazard specificity, and lack of procedures were standardized. Concerning the general errors, terminological errors pertain to half the plans examined, 47% include superfluous elements and 60% have repetitive subjects. With regards to the specific errors, 77% of the plans examined contained specific errors. The evaluation has pointed out the lack of comprehension of the HACCP system by the food companies and has allowed the Servizio di Igiene degli Alimenti e della Nutrizione (Food and Nutrition Health Service, in its capacity as a control body, to intervene with the companies in order to improve designing HACCP plans.

  15. The Ideal Criteria of Supplier Selection for SMEs Food Processing Industry

    Directory of Open Access Journals (Sweden)

    Ramlan Rohaizan

    2016-01-01

    Full Text Available Selection of good supplier is important to determine the performance and profitability of SMEs food processing industry. The lack of managerial capability on supplier selection in SMEs food processing industry affects the competitiveness of SMEs food processing industry. This research aims to determine the ideal criteria of supplier for food processing industry using Analytical Hierarchy Process (AHP. The research was carried out in a quantitative method by distributing questionnaires to 50 SMEs food processing industries. The collected data analysed using Expert Choice software to rank the supplier selection criteria. The result shows that criteria for supplier selection are ranked by cost, quality, service, delivery and management and organisation while purchase cost, audit result, defect analysis, transportation cost and fast responsiveness are the first five sub-criteria. The result of this research intends to improve managerial capabilities of SMEs food processing industry in supplier selection.

  16. 76 FR 80948 - Draft Guidance for Industry, Clinical Investigators, Institutional Review Boards, and Food and...

    Science.gov (United States)

    2011-12-27

    ... developed to promote the initiation of clinical investigations to evaluate the medical devices under FDA's... HUMAN SERVICES Food and Drug Administration Draft Guidance for Industry, Clinical Investigators, Institutional Review Boards, and Food and Drug Administration Staff; Food and Drug Administration Decisions...

  17. 76 FR 40921 - Draft Guidance for Industry and Food and Drug Administration Staff; Enforcement Policy for...

    Science.gov (United States)

    2011-07-12

    ... HUMAN SERVICES Food and Drug Administration Draft Guidance for Industry and Food and Drug Administration Staff; Enforcement Policy for Premarket Notification Requirements for Certain In Vitro Diagnostic and Radiology Devices; Availability AGENCY: Food and Drug Administration, HHS. ACTION: Notice. SUMMARY: The...

  18. 76 FR 61103 - Draft Guidance for Industry and Food and Drug Administration Staff; De Novo Classification...

    Science.gov (United States)

    2011-10-03

    ... Food, Drug, and Cosmetic Act (FD&C Act), also known as the de novo classification process. FDA is... HUMAN SERVICES Food and Drug Administration Draft Guidance for Industry and Food and Drug Administration Staff; De Novo Classification Process (Evaluation of Automatic Class III Designation);...

  19. 75 FR 70011 - Guidance for Industry, Mammography Quality Standards Act Inspectors, and Food and Drug...

    Science.gov (United States)

    2010-11-16

    ... HUMAN SERVICES Food and Drug Administration Guidance for Industry, Mammography Quality Standards Act Inspectors, and Food and Drug Administration Staff; The Mammography Quality Standards Act Final Regulations: Modifications and Additions to Policy Guidance Help System 13; Availability AGENCY: Food and Drug...

  20. Cassava starch in the Brazilian food industry

    Directory of Open Access Journals (Sweden)

    Ivo Mottin Demiate

    2011-06-01

    Full Text Available Cassava starch is a valued raw material for producing many kinds of modified starches for food applications. Its physicochemical properties, as well as its availability, have made it an interesting and challenging ingredient for the food industry. In the present work, food grade modified cassava starches were purchased from producers and analyzed for selected physicochemical characteristics. Samples of sour cassava starch were included, as well as one sample of native cassava starch. Results showed that almost all modified starches were resistant to syneresis, produced pastes more stable to stirred cooking, and some of them were difficult to cook. The sour cassava starches presented high acidity and resulted in clear and unstable pastes during stirred cooking, susceptible to syneresis.

  1. Lay versus expert understandings of workplace risk in the food service industry: a multi-dimensional model with implications for participatory ergonomics.

    Science.gov (United States)

    Cann, Adam P; MacEachen, Ellen; Vandervoort, Anthony A

    2008-01-01

    The recent trend towards cooperative management and prevention of workplace injuries has introduced numerous health and safety actors to the workplace with varying amounts and types of expertise. The purpose of this qualitative research project was to explore the understandings of risk as experienced by food service workers (FSW) and how these compare with an 'expert' in risk assessment. In total 13 FSW, selected based on age, work location, and gender, and one experienced Ergonomist participated in the study. In-depth semi-structured telephone interviews were conducted with each participant and transcripts of the interviews were analyzed using thematic analysis by drawing on methods closely related to grounded theory. The findings of this study indicated that the risks for occupational injury as experienced by FSW were multi-dimensional in nature representing not only the physical requirements of the individual's job, but also the social interactions of the FSW with their coworkers, management, and the organization. FSW were also found to be a rich source of knowledge and experience concerning occupational risk and may be under-utilized when designing interventions. The results of this study support a cooperative team approach to reduce the risks of injury in the workplace, with a specific emphasis on inclusion of the worker.

  2. Standardized Curriculum for Food Production, Management and Services.

    Science.gov (United States)

    Mississippi State Dept. of Education, Jackson. Office of Vocational, Technical and Adult Education.

    Standardized vocational education course titles and core contents for two courses in Mississippi are provided: food production, management, and services I and II. The first course contains the following units: (1) Vocational Industrial Clubs of America (VICA); (2) sanitation; (3) safety; (4) front of the house operations; (5) beverages; (6) food…

  3. Sustainability Assessment Framework for Food Supply Chain Logistics: Empirical Findings from Dutch Food Industry

    Directory of Open Access Journals (Sweden)

    Jack G.A.J. van der Vorst

    2013-10-01

    Full Text Available Food companies are increasingly challenged to balance business performance and economic gains with environmental and social performance. Therefore, in 2012, we started a collaborative project on this topic named SCALE (Step Change in Agri-food Logistics Ecosystems. SCALE aims to improve the sustainability of food and drink supply chain logistics in the context of rising food demands, increasing energy prices and the need to reduce environmentally damaging emissions. More in particular, SCALE aims to deliver a number of tools and frameworks valuable for the agri-food sector to secure a step change in operational practices, which will improve the efficiency and sustainability of supply chain logistics. In the paper we present the first results of this project. Aim of this paper is (1 to present a sustainability research framework for food supply chains logistics including drivers, strategies, performance indicators, metrics and improvement opportunities to measure and potentially enhance sustainability performances; and (2 to analyse and diagnose the current status of Dutch food & drinks companies and logistics service providers using this framework. Results are found via a literature review, web-based research and structured interviews with Dutch food and logistics service industry.

  4. Energy potential in the food industry; Store energipotensialer i naeringsmiddelindustrien

    Energy Technology Data Exchange (ETDEWEB)

    Rosenberg, E; Risberg, T M; Mydske, H J; Helgerud, H E

    2007-07-01

    The food industry is one of the most power consuming industries (excluding the heavy industry) and has large potential for reducing the energy consumption. This report explains the most energy efficient measures and if the injunctions are followed

  5. Trends in Food Research and Development: A Survey of the Commercial Food Industry

    Science.gov (United States)

    1987-09-01

    industry need to be identified. This report documents a mail survey on food research and development in the commercial food industry . The data...conclusions: (1) food industry research and development budgets are increasing; (2) new product development and new process development remain the thrust...behind research and development in the food industry ; (3) plastic packaging and aseptic packaging of particulates will play major roles in the food

  6. Whose Food Revolution? Perspectives from a Food Service Training Academy

    Directory of Open Access Journals (Sweden)

    Doris Friedensohn

    2014-02-01

    Full Text Available Article is on the Food Service Academy of the Community Foodbank of NJ where she lectures. Article was written by Doris Friedensohn initially for RT panel at Left Forum. There are also 4 photos.

  7. Day Care Services: Industry's Involvement. Bulletin 296.

    Science.gov (United States)

    Besner, Arthur

    This bulletin provides an overview of the need for services for the children of working mothers. Topics discussed include historical developments in industry day care programs, alternative roles for industry involvement, costs of operating day care centers, and income tax allowances. Also given are examples of unique programs which suggest various…

  8. Cleansing and Disinfection in the Food Industry

    Directory of Open Access Journals (Sweden)

    Ruhtan Baskaya

    2009-02-01

    Full Text Available In the applications of industrial hygiene, it is of utmost importance to define the potential risk factors in the business enterprise in question, to pay sufficient consideration to those factors, and to spend every effort for their checking and elimination. In that sense, cleansing and disinfection applications have a basic importance. Food hygiene covers all the efforts spent in order to ensure the proper conditions for the production of healthy food at every stage of the production process, extending from the farm to the table. Cleansing is the removal of the dirt or food leftovers found on the tools and equipment contacting food, and preventing their conversion into a convenient millieu for the reproduction of microorganisms. Cleansing is the process of removing not only the visible dirts and leftovers, but also a large part of the visible microorganisms. Disinfection is applied after cleansing; it is the process of disintegration of microorganisms which can cause contamination, or reduction of those microorganisms to minimum levels so that they can not create any harmful effects. [TAF Prev Med Bull 2009; 8(1.000: 93-106

  9. Perceived service delivery and productivity in the food and beverage sector in Potchefstroom / Adam Herman Viljoen

    OpenAIRE

    Viljoen, Adam Herman

    2012-01-01

    The importance of management in the food and beverage sector as well as managing food and beverage service employees are crucial aspects that influence quality service delivery. The food and beverage sector is a large service orientated segment of the greater tourism industry, and effective management of employees is therefore necessary since employees are regarded as the primary resource through which establishments deliver services. One might further argue that an employee is...

  10. Quality Regimes in Agro-Food Industries

    DEFF Research Database (Denmark)

    Staricco, Juan Ignacio; Ponte, Stefano

    2015-01-01

    In this article, we examine the transformative potential of changing quality regimes in agro-food industries through the analysis of whether Fair Trade wine in Argentina provides a meaningful economic alternative that goes beyond the impact it has on direct beneficiaries. The wine sector has a lo...... producing table wine for the domestic market, Fair Trade is actually further marginalizing them......., challenge and re-interpretation of different quality content. Through the lenses of a sector-adjusted version of regulation theory, we show that the Fair Trade wine sector does not substantially deviate from the conventional wine economy in Argentina. Instead of empowering the most vulnerable groups, those...

  11. Biotechnology: Challenge for the food industry

    Directory of Open Access Journals (Sweden)

    Popov Stevan

    2007-01-01

    Full Text Available According to the broadest definition, biotechnology is the use of living matter (plants, animals and microorganisms in industry, environment protection, medicine and agriculture. Biotechnology takes a key position in the field of food processing during thousands of years. Last about fifty years brought dynamical development of knowledges in the natural sciences especially in domain of genetics and manipulation of genes. Biotechnology for which active role in the on-coming times could be foreseen, not only with respect of R&D, but also in general technological development represents scope of priority in the USA and in European Union (EU as well. It is accepted that the results achieved in biotechnology oversize scientific domain and find their entrance into economics, legislation, quality of life and even of politics. Corresponding with the definition of biotechnology as "the integration of natural sciences and engineering in the application of microorganisms, cells, their components and molecular analogues in production (General assembly of the European federation for Biotechnology, 1989 European Commission (1999 adopted the biotechnological taxonomy, i.e. fields and sub-fields of biotechnology. R&D activities in this domain are oriented to eight fields and branched through them. Fields of biotechnology (EC, 1999 are: 1 Plant biotechnology (agricultural cultivars, trees, bushes etc; 2 Animal biotechnology; 3 Biotechnology in environment protection; 4 Industrial biotechnology (food, feed, paper, textile, pharmaceutical and chemical productions; 5 Industrial biotechnology (production of cells and research of cells - producers of food and of other commodities; 6 Development of humane and veterinarian diagnostics (therapeutical systems 7 Development of the basic biotechnology, and 8 Nontechnical domains of biotechnology. In concordance with some judgments, in the World exist about 4000 biotechnological companies. World market of biotechnological

  12. 78 FR 68459 - Medical Device Development Tools; Draft Guidance for Industry, Tool Developers, and Food and Drug...

    Science.gov (United States)

    2013-11-14

    ... guidance to FDA staff, industry, healthcare providers, researchers, and patient and consumer groups on a... HUMAN SERVICES Food and Drug Administration Medical Device Development Tools; Draft Guidance for Industry, Tool Developers, and Food and Drug Administration Staff; Availability AGENCY: Food and...

  13. Applications of sonochemistry in Russian food processing industry.

    Science.gov (United States)

    Krasulya, Olga; Shestakov, Sergey; Bogush, Vladimir; Potoroko, Irina; Cherepanov, Pavel; Krasulya, Boris

    2014-11-01

    In food industry, conventional methodologies such as grinding, mixing, and heat treatment are used for food processing and preservation. These processes have been well studied for many centuries and used in the conversion of raw food materials to consumable food products. This report is dedicated to the application of a cost-efficient method of energy transfer caused by acoustic cavitation effects in food processing, overall, having significant impacts on the development of relatively new area of food processing such as food sonochemistry.

  14. Food Service Worker. Supplemental Individualized Student Modules.

    Science.gov (United States)

    Hasty, Liswa E.; Bridwell, Terry B.

    Developed to supplement the food service worker modules published in 1977, this handbook provides fourteen additional individualized student modules. The topics included are as follow: (1) personal grooming; (2) safe handling of food and eating utensils; (3) setting up tables; (4) handling customers; (5) menus; (6) taking and placing the order;…

  15. Merchandising. Michigan School Food Service Training Manual.

    Science.gov (United States)

    Michigan State Univ., East Lansing. Cooperative Extension Service.

    The Merchandising Food Service Training Manual contains 12 lessons and 2 appendixes. Class activities and handouts are interspersed among techniques for selling and merchandising meals, information about life value roles and how food participants may improve public images, material about customers' backgrounds and attitudes, methods of competitors…

  16. Merchandising. Michigan School Food Service Training Manual.

    Science.gov (United States)

    Michigan State Univ., East Lansing. Cooperative Extension Service.

    The Merchandising Food Service Training Manual contains 12 lessons and 2 appendixes. Class activities and handouts are interspersed among techniques for selling and merchandising meals, information about life value roles and how food participants may improve public images, material about customers' backgrounds and attitudes, methods of competitors…

  17. Role of Disinfection in Food Industry

    Institute of Scientific and Technical Information of China (English)

    G Sansebastiano; R Zoni; R Zanelli; L Bigliardi

    2006-01-01

    At present microbiological risk are still the most frequent in the food industry and the disinfection is one of the procedures that can be carried out in the general prevention of foodborne infectious diseases. In the industrial process of food transformation the cleaning and disinfection procedures of surfaces and machinery have to be considered an integrate system with food production, a technological aspect that surely affects the finished product quality and safety. First of all to carry out properly these operations it is necessary that the factory and the equipment have been designed and constructed with high standard of hygiene to reduce the risk of contamination and to facilitate the sanitation. The procedures involve several stages which generally include pre-washing with water, cleaning, real disinfection, and a final rinsing with water. In order to assure a right disinfections of surfaces areas and of processing equipment the choice of disinfectant takes on particular importance. Some of the most widely used disinfectants include the hypochlorous acid, the chlorine dioxide and the peroxides like peracetic acid; the latter is widely used in soft drink and mineral water industries. The efficiency of these chemical agents depends on various factors as pH, temperature and the presence of organic substances with which the disinfectants can react to give by-products which can reduce the activity and can present toxicity. The use of hypochlorite may led to the formation of carcinogenic substance such as trialomethanes (THM) while the use of chlorine dioxide may lead to the formation of chlorites and chiorates. The peracetic acid is a good alternative compounds and it doesn't lead to the formation of carcinogenic by-products. In our researches we evaluated the effectiveness of peracetic acid to inactivate some resistant micro-organism like hepatitis A virus; our results show that in practical application in CIP (cleaning in place) it's necessary to use

  18. Sustainability and the Logistics Service Industry

    DEFF Research Database (Denmark)

    Prockl, Günter; Gammelgaard, Britta

    to be identified as a major polluter reluctant to implement changes and improvements. A workshop was designed and organized in the fall of 2011 to start a discussion on the role that the logistics service industry plays or should play in the sustainability business. The clear objective was to work on the issue......Sustainability in business is clearly recognized as a very important topic which is intensively discussed in theory and practice. (When it comes to the social and ecological aspects of sustainability, the logistics and transportation industry is often considered one of the prime suspects...... – not from the viewpoint of politics and society, not from the viewpoint of industry and the retail sector, and not from that of academia ‐ but from the view of the logistics service providers. In other words, the workshop was designed to help develop a clear statement of the role of the logistics industry...

  19. International Competitiveness of Korea Service Industry

    Directory of Open Access Journals (Sweden)

    Yoon-Doo Kim

    2012-01-01

    Full Text Available Problem statement: This study examines the competitiveness of Korean Service Industry through the empirical analysis based on the comparative advantage index and suggests the policy implications from the research results.. Approach: The model of empirical analysis was set using the equation of ratio of Export and Import (EXIM and net export (XM for service industry. Results: TResults: The present study showed the estimation results of the EXIM and XM. Conclusion: With regard to the competitiveness of service industry, the analysis results suggested the policy implications: First, it was necessary to introduce an incentive system for skilled workers and invest more in research and development in order to increase the labour productivity of human capital. Second, government should implement the open market policy to liberalize the labour movement and induce low-paid labour.

  20. Traceability in the food animal industry and supermarket chains.

    Science.gov (United States)

    Pettitt, R G

    2001-08-01

    Since the 1950s, consumers in the United Kingdom (UK) have learned to expect cheap, but safe food. A number of incidents in the 1980s and 1990s caused public alarm and loss of confidence in the role of producers and the Government in the food supply. This review examines the impact of recent food scares in the UK, where scrutiny of the food industry has led to the introduction of new controls at all stages of production. Animal feed manufacture, livestock production, slaughter and the use or disposal of animal by-products are now controlled in ways unimagined prior to the identification of bovine spongiform encephalopathy (BSE) in the late 1980s. Traceability has become an important issue for consumers and, by proxy, for the multiple retailers that service consumer needs. Retailers have increasingly managed the food chain to ensure high standards that can be proven by audit. The retailers have also found that a commercial advantage can be gained from certain aspects of source verification. In order to maximise sales in a depressed market, producer groups have themselves developed a multiplicity of assurance schemes.

  1. 76 FR 72422 - Draft Guidance for Industry on Evaluating the Effectiveness of Anticoccidial Drugs in Food...

    Science.gov (United States)

    2011-11-23

    ... Doc No: 2011-30149] DEPARTMENT OF HEALTH AND HUMAN SERVICES Food and Drug Administration [Docket No. FDA-2011-D-0784] Draft Guidance for Industry on Evaluating the Effectiveness of Anticoccidial Drugs in...: The Food and Drug Administration (FDA) is announcing the availability of draft guidance for...

  2. 76 FR 20688 - Guidance for Industry and Food and Drug Administration Staff; 30-Day Notices, 135-Day Premarket...

    Science.gov (United States)

    2011-04-13

    ... Supplements for Manufacturing Method or Process Changes; Availability AGENCY: Food and Drug Administration, HHS. ACTION: Notice. SUMMARY: The Food and Drug Administration (FDA) is announcing the availability of... HUMAN SERVICES Food and Drug Administration Guidance for Industry and Food and Drug Administration...

  3. 75 FR 71133 - Guidance for Industry: The Safety of Imported Traditional Pottery Intended for Use With Food and...

    Science.gov (United States)

    2010-11-22

    ... HUMAN SERVICES Food and Drug Administration Guidance for Industry: The Safety of Imported Traditional... guidance entitled ``The Safety of Imported Traditional Pottery Intended for Use With Food and the Use of... traditional pottery, and labeling considerations for food use and non food use pottery that may contain lead...

  4. 77 FR 27461 - Draft Guidance for Industry and Food and Drug Administration Staff; Pediatric Information for X...

    Science.gov (United States)

    2012-05-10

    ... HUMAN SERVICES Food and Drug Administration Draft Guidance for Industry and Food and Drug Administration Staff; Pediatric Information for X-Ray Imaging Device Premarket Notifications; Availability AGENCY: Food and Drug Administration, HHS. ACTION: Notice. SUMMARY: The Food and Drug Administration (FDA)...

  5. 77 FR 48159 - Draft Guidance for Industry and Food and Drug Administration Staff; Refuse To Accept Policy for...

    Science.gov (United States)

    2012-08-13

    ... HUMAN SERVICES Food and Drug Administration Draft Guidance for Industry and Food and Drug Administration Staff; Refuse To Accept Policy for 510(k)s; Availability AGENCY: Food and Drug Administration, HHS. ACTION: Notice. SUMMARY: The Food and Drug Administration (FDA) is announcing the availability of...

  6. 76 FR 77542 - Draft Guidance for Industry and Food and Drug Administration Staff on Humanitarian Use Device...

    Science.gov (United States)

    2011-12-13

    ... HUMAN SERVICES Food and Drug Administration Draft Guidance for Industry and Food and Drug Administration Staff on Humanitarian Use Device Designations; Availability AGENCY: Food and Drug Administration, HHS. ACTION: Notice. SUMMARY: The Food and Drug Administration (FDA) is announcing the availability of a...

  7. 77 FR 14403 - Guidance for Industry and Food and Drug Administration Staff; Class II Special Controls Guidance...

    Science.gov (United States)

    2012-03-09

    ... HUMAN SERVICES Food and Drug Administration Guidance for Industry and Food and Drug Administration Staff... and Drug Administration, HHS. ACTION: Notice. SUMMARY: The Food and Drug Administration (FDA) is... Assistance, Center for Devices and Radiological Health, Food and Drug Administration, 10903 New Hampshire...

  8. 77 FR 45357 - Draft Guidance for Industry and Food and Drug Administration Staff; Acceptance and Filing Review...

    Science.gov (United States)

    2012-07-31

    ... HUMAN SERVICES Food and Drug Administration Draft Guidance for Industry and Food and Drug Administration... Drug Administration, HHS. ACTION: Notice. ] SUMMARY: The Food and Drug Administration (FDA) is... Consumer Assistance, Center for Devices and Radiological Health, Food and Drug Administration, 10903...

  9. 78 FR 101 - Guidance for Industry and Food and Drug Administration Staff; Acceptance and Filing Reviews for...

    Science.gov (United States)

    2013-01-02

    ... HUMAN SERVICES Food and Drug Administration Guidance for Industry and Food and Drug Administration Staff; Acceptance and Filing Reviews for Premarket Approval Applications; Availability AGENCY: Food and Drug Administration, HHS. ACTION: Notice. SUMMARY: The Food and Drug Administration (FDA) is announcing...

  10. 75 FR 53971 - Guidance for Industry and Food and Drug Administration Staff; Impact-Resistant Lenses: Questions...

    Science.gov (United States)

    2010-09-02

    ... HUMAN SERVICES Food and Drug Administration Guidance for Industry and Food and Drug Administration Staff; Impact-Resistant Lenses: Questions and Answers; Availability AGENCY: Food and Drug Administration, HHS. ACTION: Notice. SUMMARY: The Food and Drug Administration (FDA) is announcing the availability of...

  11. 76 FR 48870 - Guidance for Industry and Food and Drug Administration Staff; Class II Special Controls Guidance...

    Science.gov (United States)

    2011-08-09

    ... HUMAN SERVICES Food and Drug Administration Guidance for Industry and Food and Drug Administration Staff; Class II Special Controls Guidance Document: Herpes Simplex Virus Types 1 and 2 Serological Assays; Availability AGENCY: Food and Drug Administration, HHS. ACTION: Notice. SUMMARY: The Food and...

  12. 76 FR 22906 - Guidance for Industry and Food and Drug Administration Staff; Class II Special Controls Guidance...

    Science.gov (United States)

    2011-04-25

    ... HUMAN SERVICES Food and Drug Administration Guidance for Industry and Food and Drug Administration Staff; Class II Special Controls Guidance Document: Topical Oxygen Chamber for Extremities; Availability AGENCY: Food and Drug Administration, HHS. ACTION: Notice. SUMMARY: The Food and Drug Administration (FDA)...

  13. 75 FR 59726 - Draft Guidance for Industry and Food and Drug Administration Staff; Class II Special Controls...

    Science.gov (United States)

    2010-09-28

    ... HUMAN SERVICES Food and Drug Administration Draft Guidance for Industry and Food and Drug Administration Staff; Class II Special Controls Guidance Document: Herpes Simplex Virus Types 1 and 2 Serological Assays; Availability AGENCY: Food and Drug Administration, HHS. ACTION: Notice. SUMMARY: The Food...

  14. 76 FR 43332 - Guidance for Industry and Food and Drug Administration Staff; Class II Special Controls Guidance...

    Science.gov (United States)

    2011-07-20

    ... HUMAN SERVICES Food and Drug Administration Guidance for Industry and Food and Drug Administration Staff; Class II Special Controls Guidance Document: Focused Ultrasound Stimulator System for Aesthetic Use; Availability AGENCY: Food and Drug Administration, HHS. ACTION: Notice. SUMMARY: The Food and...

  15. 76 FR 29251 - Guidance for Industry and Food and Drug Administration Staff; Class II Special Controls; Guidance...

    Science.gov (United States)

    2011-05-20

    ... HUMAN SERVICES Food and Drug Administration Guidance for Industry and Food and Drug Administration Staff; Class II Special Controls; Guidance Document: Topical Oxygen Chamber for Extremities; Availability; Correction AGENCY: Food and Drug Administration, HHS. ACTION: Notice; correction. SUMMARY: The Food and...

  16. 75 FR 68364 - Guidance for Industry and Food and Drug Administration Staff; Class II Special Controls Guidance...

    Science.gov (United States)

    2010-11-05

    ... HUMAN SERVICES Food and Drug Administration Guidance for Industry and Food and Drug Administration Staff; Class II Special Controls Guidance Document: Full-Field Digital Mammography System; Availability AGENCY: Food and Drug Administration, HHS. ] ACTION: Notice. SUMMARY: The Food and Drug Administration (FDA)...

  17. 76 FR 16425 - Guidance for Industry and Food and Drug Administration Staff; Class II Special Controls Guidance...

    Science.gov (United States)

    2011-03-23

    ... HUMAN SERVICES Food and Drug Administration Guidance for Industry and Food and Drug Administration Staff; Class II Special Controls Guidance Document: Ovarian Adnexal Mass Assessment Score Test System; Availability AGENCY: Food and Drug Administration, HHS. ACTION: Notice. SUMMARY: The Food and...

  18. WATER CONDITIONING FOR FOOD INDUSTRY USES

    Directory of Open Access Journals (Sweden)

    RAISA NASTAS

    2011-03-01

    Full Text Available Water conditioning for food industry uses. Tap (drinkingwater from many localities of Moldova doesn’t always correspond to the “Sanitarystandards for drinking water quality” or to the requirements of the “Regulation fornon-alcoholic beverages”, requiring the need for additional purification/conditioning. This paper presents research regarding the removal/adsorption of themain pollutants in tap water (iron, manganese, aluminum, humic substances,trihalomethanes on supports of local carbon adsorbents made from vegetableproducts (stones of peach and plum, walnut shells. Experiments were performedin dynamic conditions in columns of carbon adsorbents. As work solutions wasused tap water where pollutants have been introduced in amounts equivalent to 3maximum allowable concentrations. Carbonaceous adsorbents used forremoval/adsorption of pollutants in dynamic conditions, reveal a capacity of up to1:400 volumes adsorbent: solution before breakthrough. Combined filter, utilizingactive carbons, was constructed and tested for conditioning of tap water forbeverage and food production. The results demonstrated efficient remove oforganic substances and heavy metals by filtering of about 700 volumes of waterper volume of filter.

  19. 78 FR 74154 - Draft Guidance for Industry on Recommendations for Preparation and Submission of Animal Food...

    Science.gov (United States)

    2013-12-10

    ... Wednesday, September 11, 2013 (78 FR 55727), announcing the availability of the draft guidance for industry... From the Federal Register Online via the Government Publishing Office DEPARTMENT OF HEALTH AND HUMAN SERVICES Food and Drug Administration Draft Guidance for Industry on Recommendations...

  20. Food Production, Management and Services: Service. Teacher Edition. Second Edition.

    Science.gov (United States)

    Palan, Earl

    This food production, management, and services teacher guide contains nine units: (1) orientation; (2) types of service; (3) table settings; (4) dining room personnel; (5) dining room procedures; (6) side work; (7) guest/employee relationships; (8) sales techniques; and (9) safety and sanitation. Suggestions are included to increase reinforcement…

  1. Technology development for the food industry: a conceptual model

    OpenAIRE

    Khramtsov, Andrey; Evdokimov, Ivan; Lodygin, Aleksey; Budkevich, Roman

    2014-01-01

    The information available on high technology in food industry is systematized. Different approaches to the development and integration of scientific knowledge are discussed. According to the European Institute for Food Processing (EU-IFP), there are three possible areas where a breakthrough in food science can occur: biotechnology (BIOTECH), nanotechnology (NANO), and information and communication technology (ICT). A transition is expected of high technology in food industry to convergent tec...

  2. Current and future industrial energy service characterizations

    Energy Technology Data Exchange (ETDEWEB)

    Krawiec, F.; Thomas, T.; Jackson, F.; Limaye, D.R.; Isser, S.; Karnofsky, K.; Davis, T.D.

    1980-10-01

    Current and future energy demands, end uses, and cost used to characterize typical applications and resultant services in the industrial sector of the United States and 15 selected states are examined. A review and evaluation of existing industrial energy data bases was undertaken to assess their potential for supporting SERI research on: (1) market suitability analysis, (2) market development, (3) end-use matching, (3) industrial applications case studies, and (4) identification of cost and performance goals for solar systems and typical information requirements for industrial energy end use. In reviewing existing industrial energy data bases, the level of detail, disaggregation, and primary sources of information were examined. The focus was on fuels and electric energy used for heat and power purchased by the manufacturing subsector and listed by 2-, 3-, and 4-digit SIC, primary fuel, and end use. Projections of state level energy prices to 1990 are developed using the energy intensity approach. The effects of federal and state industrial energy conservation programs on future industrial sector demands were assessed. Future end-use energy requirements were developed for each 4-digit SIC industry and were grouped as follows: (1) hot water, (2) steam (212 to 300/sup 0/F, each 100/sup 0/F interval from 300 to 1000/sup 0/F, and greater than 1000/sup 0/F), and (3) hot air (100/sup 0/F intervals). Volume I details the activities performed in this effort.

  3. 7 CFR 2.57 - Administrator, Food and Nutrition Service.

    Science.gov (United States)

    2010-01-01

    ... 7 Agriculture 1 2010-01-01 2010-01-01 false Administrator, Food and Nutrition Service. 2.57... for Food, Nutrition, and Consumer Services § 2.57 Administrator, Food and Nutrition Service. (a... delegations of authority are made by the Under Secretary for Food, Nutrition, and Consumer Services to...

  4. 7 CFR 226.21 - Food service management companies.

    Science.gov (United States)

    2010-01-01

    ... 7 Agriculture 4 2010-01-01 2010-01-01 false Food service management companies. 226.21 Section 226... § 226.21 Food service management companies. (a) Any institution may contract with a food service management company. An institution which contracts with a food service management company shall remain...

  5. BENCHMARKING ON-LINE SERVICES INDUSTRIES

    Institute of Scientific and Technical Information of China (English)

    John HAMILTON

    2006-01-01

    The Web Quality Analyser (WQA) is a new benchmarking tool for industry. It hasbeen extensively tested across services industries. Forty five critical success features are presented as measures that capture the user's perception of services industry websites. This tool differs to previous tools, in that it captures the information technology (IT) related driver sectors of website performance, along with the marketing-services related driver sectors. These driver sectors capture relevant structure, function and performance components.An 'on-off' switch measurement approach determines each component. Relevant component measures scale into a relative presence of the applicable feature, with a feature block delivering one of the sector drivers. Although it houses both measurable and a few subjective components, the WQA offers a proven and useful means to compare relevant websites.The WQA defines website strengths and weaknesses, thereby allowing for corrections to the website structure of the specific business. WQA benchmarking against services related business competitors delivers a position on the WQA index, facilitates specific website driver rating comparisons, and demonstrates where key competitive advantage may reside. This paper reports on the marketing-services driver sectors of this new benchmarking WQA tool.

  6. Service Innovation and Customers’ Involvement in Service Industry in Kosovo

    Directory of Open Access Journals (Sweden)

    MSc. Vjosa Mullatahiri

    2014-06-01

    Full Text Available New developments in the economic arena and rapid technological changes have shifted the economic power from company to customer. As a result, companies changed their approach toward customers’ involvement in new product and/or service development. Usually, innovations are driven by inventions. But not all inventions are successful innovations. Hence, to be successful, inventions should be explored to meet customer needs and demands, and commercialized to make the company profitable (DTI - Occasional Paper No 9, 2007. According to Lowe and Marriott (2006 the innovation is a process of creating and transforming products, services, and organizational processes that are crucial for companies who want to compete in a highly dynamic and competitive market. In this regard, the paper aims to explore the interrelation between market and innovation in services industry, whilst analyzing both customers’ impact in new service development (NSD and Kosovo’s service providers approach in including customers in service development processes. The findings highlight an increased customer power over the NSD processes as a result of their demand and unwillingness to bear the cost of or experiment with new, untested services. Given these developments service providers have started to change their approach of creating and transforming services, namely by involving customers in the service design and development processes, in order to stimulate interest for using and willingness to pay for new service.

  7. Food Procurement by USDA's Farm Service Agency

    OpenAIRE

    MacDonald, James M.; Handy, Charles R.; Plato, Gerald E.

    1998-01-01

    USDA's Farm Service Agency (FSA) purchases food products for distribution through several of the Department's food assistance programs. This report describes FSA purchase methods and compares them to procurement strategies used by other Federal agencies and by private sector firms. It summarizes the principal policy issues faced by FSA in designing procurement strategies. And it uses a detailed statistical analysis to compare FSA prices to those realized in the private sector, and to identify...

  8. Benefits of nitrogen for food, fibre and industrial production

    NARCIS (Netherlands)

    Stoumann Jensen, L.; Schjoerring, J.K.; Hoek, K.W. van der; Damgaard Poulsen, H.; Zevenbergen, J.F.; Pallière, C.; Lammel, J.; Brentrup, F.; Jongbloed, A.W.; Willems, J.; Grinsven, H. van

    2011-01-01

    Nature of the issue • Reactive nitrogen (N r ) has well-documented positive eff ects in agricultural and industrial production systems, human nutrition and food security. Limited N r supply was a key constraint to European food and industrial production, which has been overcome by Nr from the Haber–

  9. Education and Training for the European Food Industry.

    Science.gov (United States)

    Oliveira, Jorge; Medina, Augusto

    1993-01-01

    A major surplus of food products in Europe highlights the need for development of training programs to coordinate agricultural and food industry labor needs and market considerations. These largely traditional industries are changing rapidly. Efforts currently under way are emphasizing the international dimension of the business issues and…

  10. [Food processing industry--the salt shock to the consumers].

    Science.gov (United States)

    Doko Jelinić, Jagoda; Nola, Iskra Alexandra; Andabaka, Damir

    2010-05-01

    Industrial food production and processing is necessarily connected with the use of salt. Salt or sodium chloride is used as a preservative, spice, agent for color maintenance, texture, and to regulate fermentation by stopping the growth of bacteria, yeast and mold. Besides kitchen salt, other types of salt that also contain sodium are used in various technological processes in food preparing industry. Most of the "hidden" salt, 70%-75%, can be brought to the body by using industrial food, which, unfortunately, has been increasingly used due to the modern way of life. Bread and bakery products, meat products, various sauces, dried fish, various types of cheese, fast food, conserved vegetables, ready-made soups and food additives are the most common industrial foods rich in sodium. Many actions have been taken all over the world to restrict salt consumption. The World Health Organization recommends the upper limit of salt input of 5 g per day. These actions appeal to food industry to reduce the proportion of salt in their products. Besides lower salt addition during manufacture, food industry can use salt substitutes, in particular potassium chloride (KCl), in combination with additives that can mask the absence of salt, and flavor intensifiers that also enhance the product salinity. However, food industry is still quite resistant to reducing salt in their products for fear from losing profits.

  11. Web services in the retail industry

    Indian Academy of Sciences (India)

    Sudeep Mallick; Anuj Sharma; B V Kumar; S V Subrahmanya

    2005-04-01

    It is a well-known fact that the retail industry always works on razorthin margins and the key to survival lies in optimization of resources both in space and time dimensions as well as maximization of customer satisfaction. Access to timely and even real-time information to a wide variety of channel and trading partners, sales personnel, line managers, store managers etc. is the key to achieving this. Web services technology holds out a lot of promise for the retail industry in this respect. It is a platform-neutral, easy to deploy set of standards for achieving business data and process integration, without going for proprietary point to point connections. It promises to connect the information providers and information consumers across a wide variety of platforms, devices and on an on-demand basis. Being based on service-oriented architecture (SOA) principles it can also form the enabling service interface layer for other emerging technologies like BAM, BPM, mobile and RFID. In this paper, we attempt to understand information-flow needs in the retail industry and also suggest a roadmap approach by which the retail enterprise could exploit the potential of web services at minimal risk.

  12. Research on the Construction of Food Industrial Correlation Network Model

    Directory of Open Access Journals (Sweden)

    Yu Zhenlei

    2015-05-01

    Full Text Available As the objective existence of economy, the relational and spatial structure of Industrial correlation not only determines the quality and level of economic growth, but is regarded as the important source of gaining competitive advantages. Based on the input-output model and network model of food industry, this study focuses on the method and application of the construction of food industrial correlation network model. Analyzing the connotation of food industrial correlation, the article finds the way to describe it with graphs. What’s more, these graphs and network theory are used to design the index coefficient of industrial correlation to show the food industrial correlation and its structure feature.

  13. Training requirements for agro-food industry in Portugal

    OpenAIRE

    Pedro D. Gaspar; Rita Pinheiro; Cláudia Domingues; Celestino Almeida; Teresa Paiva; Pereira, Carlos D.; Manuela Vaz-Velho

    2015-01-01

    Agro-food companies are aware that the technical and soft skills of their employees directly influence business performance and, consequently, improving those skills will enhance the effectiveness and efficiency of their companies. This paper presents the main results of the AgriTraining project “Training requirements for the agro-food industry". Activities in pursuit of the objectives of this project involved: (1) analysis of the training needs in the agro-food industry in Portugal; (2) anal...

  14. Cooking, industrial processing and caloric density of foods

    NARCIS (Netherlands)

    Pellegrini, Nicoletta; Fogliano, Vincenzo

    2017-01-01

    During human evolution, the development of a wide range of cooking processing techniques enabled humans to provide their social group with maximum benefits from limited food resources. Industrial processing and mass market distribution made available high food calorie density foods to the world

  15. Communication management in the aspect of the food industry

    Directory of Open Access Journals (Sweden)

    A. Brzozowska

    2015-12-01

    Full Text Available The aim of this study. Sectors of the food economy create systems which existence is dependent upon effective communication. Because they operate in a turbulent market environment, they need information about customers, competitors or allies in order to create a trust atmosphere that will lead to the increased interest in their products or service. The results of the analysis. It should be emphasized that globalization implies social acceptance, which takes place on the market and is reflected in the fact that there are buyers for products or services. In terms of the food economy it is a continuous process involving collection and transmission of information which will be used in an appropriate manner, in order to create competitive products or services. Entities operating in the food economy can therefore function only on the basis of effective communication management, which may affect their innovation and competitiveness. Internationalization and globalization of the food economy postulate new communication needs, thereby emphasizing the role of communication in dealing with the environment in which the primary source of profit become the information and methods of their identifying and sharing. The studies refer to the application aim in the aspect of communication in the food economy sector. The discussion is theoretical and is based on literature on the food economy sector in the context of effective communication management. Evaluation of the pace and scope of the development of communication management is one of the significant research areas in the food economy sector. Such evaluation should be a starting point for formulating further strategies and programs for the economy development. The authors undertook a study which, through concentration on communication management, fills a significant gap in literature dedicated to identification of a communication system in the aspect of a supply chain and as an element of strategies of food

  16. Marine Corps Shelterized Expeditionary Food Service System

    Science.gov (United States)

    1980-08-01

    temperature and cooks --no fuel tanks have to be filled, no fuel lines connected, no pressure gauges monitored , and no valves and nozzles have to be...summarized in Table 1. TABLE 1 FOOD SERVICE SYSTEM COST Item Galley Equipment Sanitation Equipment ISO Reefers M-77 Warer Heaters Generator

  17. CHANGE@CERN:Changes in Industrial Services

    CERN Multimedia

    2002-01-01

    The changes envisaged in the Management's draft plan will focus the resources of the Laboratory on the LHC project and its completion. One of CERN's largest areas of spending is in Industrial Service Contracts, which currently amount to nearly 15% of the CERN budget. At present more than 2000 people have access to CERN through such contracts, although the nature of the contracts means that expenditure is not only on labour but also on materials. The revised cost to completion of the LHC has caused understandable concern that savings in Industrial Services will give rise to job losses at CERN, and rumours of '500 lay-offs' appeared in some newspaper reports. These reports were based on misunderstanding and speculation rather than the actual plan being prepared at CERN. The current proposal regarding expenditure on Industrial Services - which is supported by the findings of Task Force 3 - is to redirect about CHF170 M to the LHC, spread over the period 2003-2009. Crucially, the Management's plan envisages a r...

  18. 78 FR 7750 - Summer Food Service Program; 2013 Reimbursement Rates

    Science.gov (United States)

    2013-02-04

    ..., Section Head, Policy and Program Development Branch, Child Nutrition Division, Food and Nutrition Service... the Program, while providing the best possible nutrition benefit to children. The operating and... Food and Nutrition Service Summer Food Service Program; 2013 Reimbursement Rates AGENCY: Food...

  19. 7 CFR 210.16 - Food service management companies.

    Science.gov (United States)

    2010-01-01

    ... 7 Agriculture 4 2010-01-01 2010-01-01 false Food service management companies. 210.16 Section 210... Authority Participation § 210.16 Food service management companies. (a) General. Any school food authority... management company to manage its food service operation in one or more of its schools. However, no school or...

  20. Industrial TCP/IP Services Monitoring through Embedded Web Services

    Directory of Open Access Journals (Sweden)

    Francisco Maciá-Pérez

    2007-12-01

    Full Text Available The amount of IT devices and services incorporated in the industrial environment has led to the need to design mechanisms that will ensure its correct operation and minimise stoppage times. This paper proposes a system based on service-oriented architectures that allows the correct operation and monitoring of the applications and services running in this type of production elements. The main component of the system is a reduced size network device—that we have named eNSM device—in which the monitoring function proposed has been embedded as a web service. The whole system is based on a distributed application whose components are software agents. In addition, an application protocol named NSMP has been defined for communication between these agents.

  1. 76 FR 36543 - Draft Guidance for Industry and Food and Drug Administration Staff: Applying Human Factors and...

    Science.gov (United States)

    2011-06-22

    ... and Food and Drug Administration Staff: Applying Human Factors and Usability Engineering to Optimize... HUMAN SERVICES Food and Drug Administration Draft Guidance for Industry and Food and Drug Administration Staff: Applying Human Factors and Usability Engineering To Optimize Medical Device Design;...

  2. 78 FR 14305 - Draft Guidance for Industry and Food and Drug Administration Staff; Types of Communication During...

    Science.gov (United States)

    2013-03-05

    ... HUMAN SERVICES Food and Drug Administration Draft Guidance for Industry and Food and Drug Administration... and Drug Administration, HHS. ACTION: Notice. SUMMARY: The Food and Drug Administration (FDA) is... efficiency of the review process. This draft guidance is not final nor is it in effect at this time....

  3. 76 FR 28688 - Draft Guidance for Industry and Food and Drug Administration Staff; Class II Special Controls...

    Science.gov (United States)

    2011-05-18

    ... HUMAN SERVICES Food and Drug Administration 21 CFR Part 866 Draft Guidance for Industry and Food and Drug Administration Staff; Class II Special Controls Guidance Document: In Vitro Diagnostic Devices for Bacillus Species Detection AGENCY: Food and Drug Administration, HHS. ACTION: Notice of...

  4. 75 FR 69089 - Guidance for Industry and Food and Drug Administration Staff; Class II Special Controls Guidance...

    Science.gov (United States)

    2010-11-10

    ... HUMAN SERVICES Food and Drug Administration Guidance for Industry and Food and Drug Administration Staff; Class II Special Controls Guidance Document: Tissue Adhesive With Adjunct Wound Closure Device Intended for the Topical Approximation of Skin; Availability AGENCY: Food and Drug Administration, HHS....

  5. 76 FR 6622 - Guidance for Industry and Food and Drug Administration Staff; Class II Special Controls Guidance...

    Science.gov (United States)

    2011-02-07

    ... (special controls) under section 513(f)(2) of the Federal Food, Drug, and Cosmetic Act (the FD&C Act) (21 U... HUMAN SERVICES Food and Drug Administration Guidance for Industry and Food and Drug Administration Staff; Class II Special Controls Guidance Document: Contact Cooling System for Aesthetic Use;...

  6. 75 FR 70271 - Guidance for Industry and Food and Drug Administration Staff; Class II Special Controls Guidance...

    Science.gov (United States)

    2010-11-17

    ... wound therapy into class II (special controls) under section 513(f)(2) of the Federal Food, Drug, and... HUMAN SERVICES Food and Drug Administration Guidance for Industry and Food and Drug Administration Staff; Class II Special Controls Guidance Document: Non-Powered Suction Apparatus Device Intended for...

  7. 76 FR 64228 - Draft Guidance for Industry and Food and Drug Administration Staff; Class II Special Controls...

    Science.gov (United States)

    2011-10-17

    .... 76, No. 200 / Monday, October 17, 2011 / Notices#0;#0; ] DEPARTMENT OF HEALTH AND HUMAN SERVICES Food and Drug Administration Draft Guidance for Industry and Food and Drug Administration Staff; Class II Special Controls Guidance Document: External Pacemaker Pulse Generator; Availability AGENCY: Food and...

  8. 76 FR 20992 - Guidance for Industry and Food and Drug Administration Staff; Class II Special Controls Guidance...

    Science.gov (United States)

    2011-04-14

    ... into class II (special controls) under section 513(f)(2) of the Federal Food, Drug, and Cosmetic Act... HUMAN SERVICES Food and Drug Administration Guidance for Industry and Food and Drug Administration Staff; Class II Special Controls Guidance Document: Low Level Laser System for Aesthetic Use;...

  9. Training requirements for agro-food industry in Portugal

    Directory of Open Access Journals (Sweden)

    Pedro D. Gaspar

    2015-04-01

    Full Text Available Agro-food companies are aware that the technical and soft skills of their employees directly influence business performance and, consequently, improving those skills will enhance the effectiveness and efficiency of their companies. This paper presents the main results of the AgriTraining project “Training requirements for the agro-food industry". Activities in pursuit of the objectives of this project involved: (1 analysis of the training needs in the agro-food industry in Portugal; (2 analysis of the training provision and the training organizations; (3 analysis of market trends; (4 definition of a training strategy; and (5 adjustment and development of training strategies for the agro-food sector. This last activity comprised the development of training curricula, suitable for the food sector as a whole and adjusted for the specific needs of some traditional industries, in order to promote the development and competitiveness of the agro-food industry in Portugal. Such training curricula aimed to promote the uptake of innovative technologies and methodologies, increase the ability of agro-food industries to invest and take risks, and enable adoption of European Community standards for production and marketing. Gaps in training supply were identified and the training provision was updated according to the needs of the agro-food companies. It was determined that companies need and demand knowledge and innovation to increase their competitive position for internationalization purposes. It was possible to define a training strategy based on market-orientation for agro-food differentiation.

  10. Training requirements for agro-food industry in Portugal

    Directory of Open Access Journals (Sweden)

    Pedro D. Gaspar

    2015-04-01

    Full Text Available Agro-food companies are aware that the technical and soft skills of their employees directly influence business performance and, consequently, improving those skills will enhance the effectiveness and efficiency of their companies. This paper presents the main results of the AgriTraining project “Training requirements for the agro-food industry". Activities in pursuit of the objectives of this project involved: (1 analysis of the training needs in the agro-food industry in Portugal; (2 analysis of the training provision and the training organizations; (3 analysis of market trends; (4 definition of a training strategy; and (5 adjustment and development of training strategies for the agro-food sector. This last activity comprised the development of training curricula, suitable for the food sector as a whole and adjusted for the specific needs of some traditional industries, in order to promote the development and competitiveness of the agro-food industry in Portugal. Such training curricula aimed to promote the uptake of innovative technologies and methodologies, increase the ability of agro-food industries to invest and take risks, and enable adoption of European Community standards for production and marketing. Gaps in training supply were identified and the training provision was updated according to the needs of the agro-food companies. It was determined that companies need and demand knowledge and innovation to increase their competitive position for internationalization purposes. It was possible to define a training strategy based on market-orientation for agro-food differentiation.

  11. Evaluating service quality in the Durban freight transportation industry

    National Research Council Canada - National Science Library

    Naidu, Koovendhran; Govender, Jeevarathnam P

    2011-01-01

    ... need to be closed, with a view to raising service quality levels in the industry. The SERVQUAL instrument has been used to measure service quality levels administered to 500 of the industry's active customers, i.e...

  12. A review of metal release in the food industry

    DEFF Research Database (Denmark)

    Jellesen, Morten Stendahl; Rasmussen, Anette Alsted; Hilbert, Lisbeth Rischel

    2006-01-01

    The objective of this review is to outline literature on metal release in the food industry. Key results are reviewed from publications with high scientific level as well as papers with focus on industrial aspects. Examples of food products with a corrosive effect are given, and cases concerning...... processes, storing equipment as well as cleaning and sanitising procedures are reviewed. Stainless steel is the most widely used metallic material in the food industry; however other metals and their alloys are also briefly treated. The review deals with phenomena mainly relating to electrochemical...

  13. Field Feeding Transformation: Is There a Requirement for Food Service Personnel in Support of the Stryker Brigade Combat Team?

    Science.gov (United States)

    2002-01-01

    under the commercial industry food protection standard from the National Restaurant Association called ServSafe . This article confirms the need and...Restaurant Association’s Applied Food Service Sanitation course ( SERVSAFE ). 2. Quartermaster Center and School’s Food Service Sanitation Course to include

  14. Advanced Manufacturing Systems in Food Processing and Packaging Industry

    Science.gov (United States)

    Shafie Sani, Mohd; Aziz, Faieza Abdul

    2013-06-01

    In this paper, several advanced manufacturing systems in food processing and packaging industry are reviewed, including: biodegradable smart packaging and Nano composites, advanced automation control system consists of fieldbus technology, distributed control system and food safety inspection features. The main purpose of current technology in food processing and packaging industry is discussed due to major concern on efficiency of the plant process, productivity, quality, as well as safety. These application were chosen because they are robust, flexible, reconfigurable, preserve the quality of the food, and efficient.

  15. Approaches of the German food industry for addressing the issue of food losses.

    Science.gov (United States)

    Richter, Beate; Bokelmann, Wolfgang

    2016-02-01

    In the food industry the subject of food losses is of great importance due to economic balance and an efficient application of resources as well as the development of an efficient food chain system. This paper presents the explorative results of a quantitative survey of leading companies of the German food industry to evaluate the relevance and handling of this issue. The investigation reveals that the topic food losses have a high significance in the food industry which will probably increase in future. A sample breakdown by branches indicates that the issue has the highest relevance for companies in the confectionery industry. These companies as well as those in the meat and fish industry want to consider the subject prospectively more powerful in their companies. Across the food industry, there is no communication to consumers of the efforts concerning food losses. And companies in the confectionery industry and in the fruit and vegetable industry rather want to engage more powerful in this topic if consumers' interest increases. But in order to minimize food losses at all stages along the supply chain, communication and collaboration at all stages is essential, especially the communication to consumers. Thus, it has to be verified whether a suitable communication can lead to advantages in competition and become an important issue for companies to differentiate from competitors.

  16. Property and Business Services. Industry Training Monograph No. 12.

    Science.gov (United States)

    Dumbrell, Tom

    Australia's property and business services industry is its third largest industry and has been the fastest growing industry over the last 10 years. The industry is composed of a diverse range of activities, including real estate sales, legal and accountancy practices, employment placement services, labor and equipment hire, scientific and market…

  17. Property and Business Services. Industry Training Monograph No. 12.

    Science.gov (United States)

    Dumbrell, Tom

    Australia's property and business services industry is its third largest industry and has been the fastest growing industry over the last 10 years. The industry is composed of a diverse range of activities, including real estate sales, legal and accountancy practices, employment placement services, labor and equipment hire, scientific and market…

  18. High throughput biotechnology in traditional fermented food industry.

    Science.gov (United States)

    Yang, Yong; Xu, Rong-man; Song, Jia; Wang, Wei-min

    2010-11-01

    Traditional fermented food is not only the staple food for most of developing countries but also the key healthy food for developed countries. As the healthy function of these foods are gradually discovered, more and more high throughput biotechnologies are being used to promote the old and new industry. As a result, the microflora, manufacturing processes and product healthy function of these foods were pushed forward either in the respect of profundity or extensiveness nowadays. The application and progress of the high throughput biotechnologies into traditional fermented food industries were different from each other, which was reviewed and detailed by the catalogues of fermented milk products (yogurt, cheese), fermented sausages, fermented vegetables (kimchi, sauerkraut), fermented cereals (sourdough) and fermented beans (tempeh, natto). Given the further promotion by high throughput biotechnologies, the middle and/or down-stream process of traditional fermented foods would be optimized and the process of industrialization of local traditional fermented food having many functional factors but in small quantity would be accelerated. The article presents some promising patents on traditional fermented food industry.

  19. Life and health insurance industry investments in fast food.

    Science.gov (United States)

    Mohan, Arun V; McCormick, Danny; Woolhandler, Steffie; Himmelstein, David U; Boyd, J Wesley

    2010-06-01

    Previous research on health and life insurers' financial investments has highlighted the tension between profit maximization and the public good. We ascertained health and life insurance firms' holdings in the fast food industry, an industry that is increasingly understood to negatively impact public health. Insurers own $1.88 billion of stock in the 5 leading fast food companies. We argue that insurers ought to be held to a higher standard of corporate responsibility, and we offer potential solutions.

  20. Department of Agriculture, Food Safety and Inspection Service

    Science.gov (United States)

    ... Standard Forms FSIS United States Department of Agriculture Food Safety and Inspection Service About FSIS District Offices Careers ... Planning: Addressing 21st-Century Public Health Challenges Seasonal Food Safety Fact Sheets Keep your food safe - prepare now ...

  1. Starter Cultures: Uses in the Food Industry

    DEFF Research Database (Denmark)

    Hansen, Egon Bech

    2014-01-01

    Starter cultures are preparations of microorganisms serving as inoculants for the production of fermented foods. The production of cheese, yogurt, fermented milk, wine, sauerkraut, hams, and sausages occurs through the use of starter cultures that are consistent, predictable, and safe. The cultures...... provide the food products with a multitude of properties. Acidification of the food matrix is a primary property in a large number of food fermentations. Acidification activity often will be used to define packaging size and the unit of activity, whereas other characteristics differentiate a culture from...... the range of other available starter cultures. Starter cultures are commercially available in liquid, frozen, or lyophilized form from several companies serving regional or global markets....

  2. Challenges in discovering bioactives for the food industry.

    Science.gov (United States)

    Schwager, Joseph; Mohajeri, M Hasan; Fowler, Ann; Weber, Peter

    2008-04-01

    Nutritional interventions are associated with transient deviations of homeostasis within the human body. The role of a balanced nutrition is, firstly, to ensure an adequate intake of nutrients to efficiently enable all metabolic processes and, secondly, to contribute to sustained human health. This is a new challenge for the food industry because consumers demand taste and convenience in addition to healthy food. The attempts of the food industry to omit health-adverse compounds, and incorporate constituents with identified beneficial health effects has coined the term 'functional food', encompassing fresh or processed food with health-promoting and/or disease-preventing properties. The active ingredients of these products are known as 'nutraceuticals'. This paper outlines scientific concepts applied to the identification of novel bioactive food ingredients.

  3. 7 CFR 250.62 - Summer Food Service Program (SFSP).

    Science.gov (United States)

    2010-01-01

    ....62 Agriculture Regulations of the Department of Agriculture (Continued) FOOD AND NUTRITION SERVICE, DEPARTMENT OF AGRICULTURE GENERAL REGULATIONS AND POLICIES-FOOD DISTRIBUTION DONATION OF FOODS FOR USE IN THE... Program (NSLP) and Other Child Nutrition Programs § 250.62 Summer Food Service Program (SFSP)....

  4. Management Science/Industrial Engineering Techniques to Reduce Food Costs.

    Science.gov (United States)

    Greenberg, Murray

    This paper examines the contributions of Industrial Engineering and Management Science toward reduction in the cost of production and distribution of food. Food processing firms were requested to respond to a questionnaire which asked for examples of their use of various operations research tools and information on the number of operations…

  5. Quality function deployment in the food industry: a review

    NARCIS (Netherlands)

    Costa, A.I.A.; Dekker, M.; Jongen, W.M.F.

    2001-01-01

    This paper presents a detailed literature review on the topic of the application of quality function deployment (QFD) in the food industry. This review is extended with a thorough description of the methodologies involved in the practice of QFD within food companies, exemplified with the help of a c

  6. Spatial Structure of the Food Industry in Germany

    OpenAIRE

    Gouzhary, Izhar; Margarian, Anne

    2010-01-01

    Food production and food processing, nowadays, are economic activities in which local and global strategies are interconnected. Moreover the importance of the food industry in total manufacturing is growing; local production systems are competing on the global market by producing specific quality goods or products. Many local regions have attempted to improve their economic situation by encouraging the growth of manufacturing activities. The basic objective of this study to determine and anal...

  7. 76 FR 70151 - Draft Guidance for Industry, Clinical Investigators, Institutional Review Boards, and Food and...

    Science.gov (United States)

    2011-11-10

    ... to evaluate medical devices under FDA's IDE regulations. In an effort to promote timely clinical... available at http://www.fda.gov/MedicalDevices/DeviceRegulationandGuidance/GuidanceDocuments/default.htm... HUMAN SERVICES Food and Drug Administration Draft Guidance for Industry, Clinical...

  8. Analyzing scheduling in the food-processing industry

    DEFF Research Database (Denmark)

    Akkerman, Renzo; van Donk, Dirk Pieter

    2009-01-01

    Production scheduling has been widely studied in several research areas, resulting in a large number of methods, prescriptions, and approaches. However, the impact on scheduling practice seems relatively low. This is also the case in the food-processing industry, where industry-specific character...

  9. Antimicrobial Efficiency of Edible Films in Food Industry

    Directory of Open Access Journals (Sweden)

    Dan Cristian VODNAR

    2015-12-01

    Full Text Available In this article, several applications of materials in food packaging and food safety are reviewed, including: polymers as high barrier packaging materials, natural substances as potent antimicrobial agents, and the efficiency of antimicrobial films in food industry. Active antimicrobial food packaging systems are supposed not only to passively protect food products against environmental factors, but also to inhibit or retard microbial growth on the food surface, extending the shelf life of products. Edible films can be incorporated into conventional food packaging systems with a dual purpose as an edible and antimicrobial component. Applications of antimicrobial films to fruits, vegetables and meat products have received increasing interest because films can serve as carriers for various natural antimicrobials that can maintain fresh quality, extend product shelf life and reduce the risk of pathogen growth. In the future, eco-friendly antimicrobial packaging films are promising food packaging materials because its biodegradability provides sustainable development for a modern community.In this article, several applications of materials in food packaging and food safety are reviewed, including: polymers as high barrier packaging materials, natural substances as potent antimicrobial agents, and the efficiency of antimicrobial films in food industry. Active antimicrobial food packaging systems are supposed not only to passively protect food products against environmental factors, but also to inhibit or retard microbial growth on the food surface, extending the shelf life of products. Edible films can be incorporated into conventional food packaging systems with a dual purpose as an edible and antimicrobial component. Applications of antimicrobial films to fruits, vegetables and meat products have received increasing interest because films can serve as carriers for various natural antimicrobials that can maintain fresh quality, extend product shelf

  10. Environmental services coupled to food products and brands: food companies interests and on-farm accounting.

    Science.gov (United States)

    Kempa, Daniela

    2013-09-01

    Much research has been carried out on governmental support of agri environmental measures (AEM). However, little is known about demands on and incentives from the commercial market for environmental contributions of the farmers. The factors farm structures, level of remuneration and legal framework have been thoroughly investigated. However, demands of the food industry for environmentally friendly goods(1) and their effects on farmers' decisions have not yet been analyzed. Leading companies in the food industry have observed an increasing consumer awareness and, due to higher competition, see an additional need to communicate environmental benefits which result from either organic production methods or agri-environmental measures. To address this research deficit, two case studies were carried out. The first case study is a survey aimed at the industrial food producers' demands with regards to the environmental performance of supplying farms. Concurrently, within a second survey farmers were questioned to find out what conditions are required to implement agri-environmental measures beyond cross compliance and document their environmental performance. This article presents the outcomes of the first case study. The results show that food companies have an interest in the documentation of environmental benefits of supplying farms for their marketing strategies. Provision of support by finance or contract-design is also seen as appropriate tool to promote an environmentally friendly production. In turn the food producers' demand and support for documented environmental services can have a positive influence on farmers' decisions for implementation and documentation of these services. Thus, the surveys provide essential findings for further development of documentation strategies for environmental benefits within the supply chain. Copyright © 2012 Elsevier Ltd. All rights reserved.

  11. Evaluating Industry Self-Regulation of Food Marketing to Children.

    Science.gov (United States)

    Kunkel, Dale L; Castonguay, Jessica S; Filer, Christine R

    2015-08-01

    Concern has grown about the role of televised food advertising as a contributor to childhood obesity. In response, the food industry adopted a program of self-regulation, with participating companies pledging to limit child-targeted advertising to healthier products. The implicit promise of the industry initiative is a significant improvement in the overall nutritional quality of foods marketed to children, thereby negating the need for governmental regulation to accomplish that objective. This study assesses the efficacy of industry self-regulation by comparing advertising content on children's TV programs before and after self-regulation was implemented. A systematic content analysis of food advertisements (n=625 in 2007, n=354 in 2013) appearing in children's TV programs on the most popular cable and broadcast channels was conducted. All analyses were conducted in 2014. Findings indicated that no significant improvement in the overall nutritional quality of foods marketed to children has been achieved since industry self-regulation was adopted. In 2013, 80.5% of all foods advertised to children on TV were for products in the poorest nutritional category, and thus pose high risk for contributing to obesity. The lack of significant improvement in the nutritional quality of food marketed to children is likely a result of the weak nutritional standards for defining healthy foods employed by industry, and because a substantial proportion of child-oriented food marketers do not participate in self-regulation. The lack of success achieved by self-regulation indicates that other policy actions are needed to effectively reduce children's exposure to obesogenic food advertising. Copyright © 2015 American Journal of Preventive Medicine. Published by Elsevier Inc. All rights reserved.

  12. UTILIZATION OF ULTRASOUND TECHNOGICAL ADVANCES IN FOOD INDUSTRY

    Directory of Open Access Journals (Sweden)

    Bina Rani

    2012-03-01

    Full Text Available Ultrasound has been employed for processing purposes in industries and now it is emerging as a perspective technology in different segments of food industries. This potential technology is gaining rapid momentum in food processing organization. Earlier, ultrasonics was used for cleaning purposes in food sectors. The range extends from the cleaning of nozzles used in breweries to the cleaning of bread pans in bakeries. Besides cleaning, it has also proved its significance and potential for the extraction of juice, concentration of thixotropic composition, homogenization and emulsification, improving crystallization rate and drying. This broad spectrum of application can safeguard its use as a valuable technology of the 21st century.

  13. Monitoring Industrial Food Processes Using Spectroscopy & Chemometrics

    DEFF Research Database (Denmark)

    Pedersen, Dorthe Kjær; Engelsen, Søren Balling

    2001-01-01

    In the last decade rapid spectroscopic measurements have revolutionized quality control in practically all areas of primary food and feed production. Near-infrared spectroscopy (NIR & NIT) has been implemented for monitoring the quality of millions of samples of cereals, milk and meat with unprec......In the last decade rapid spectroscopic measurements have revolutionized quality control in practically all areas of primary food and feed production. Near-infrared spectroscopy (NIR & NIT) has been implemented for monitoring the quality of millions of samples of cereals, milk and meat...

  14. Lipases industrial applications: focus on food and agroindustries

    Directory of Open Access Journals (Sweden)

    Guerrand David

    2017-07-01

    Full Text Available Enzymes developed and produced for industrial applications represent a market estimated at a global value comprised between $5000 million and $5500 million in 2016. The major applications for industrial enzymes include food and beverages (dairy, bakery, fruit juices, beer, wine, detergents, biofuel productions, animal feed, and other applications such as textiles, leather, and paper processing. Altogether, food and feed applications account for 55–60% of the global enzymes market, and market is still growing at an estimated 6–8% annual growth. The lipases category represents less than 10% of the global enzymes market, with a broad range of industrial applications: detergents, oil processing, food processing and pharmaceutical end-users. Existing applications and new development in the food and agroindustries sectors are reviewed.

  15. Food waste volume and origin: Case studies in the Finnish food service sector.

    Science.gov (United States)

    Silvennoinen, Kirsi; Heikkilä, Lotta; Katajajuuri, Juha-Matti; Reinikainen, Anu

    2015-12-01

    We carried out a project to map the volume and composition of food waste in the Finnish food service sector. The amount, type and origin of avoidable food waste were investigated in 51 food service outlets, including schools, day-care centres, workplace canteens, petrol stations, restaurants and diners. Food service outlet personnel kept diaries and weighed the food produced and wasted during a one-week or one-day period. For weighing and sorting, the food waste was divided into two categories: originally edible (OE) food waste was separated from originally inedible (OIE) waste, such as vegetable peelings, bones and coffee grounds. In addition, food waste (OE) was divided into three categories in accordance with its origins: kitchen waste, service waste and customer leftovers. According to the results, about 20% of all food handled and prepared in the sector was wasted. The findings also suggest that the main drivers of wasted food are buffet services and overproduction.

  16. 'Going green' in food services: Can health care adopt environmentally friendly practices?

    Science.gov (United States)

    Wilson, Elisa D; Garcia, Alicia C

    2011-01-01

    Sustainability and the environment are issues influencing individual and organizational choices on purchasing, waste management, and energy-saving practices. The food service industry and related stakeholders have reported active pursuit of initiatives to reduce environmental impacts. We examine reported environmentally friendly practices being implemented in the food service industry and consider ways in which health care or hospital food services can adopt some of these programs. Building and equipment, waste management, food, and non-food supplies and procurement are considered. Suggestions are made for small changes to start the green initiative in each of these areas. A health care food service department is a large consumer of resources, and therefore food service workers, managers, dietitians, and administrators can make a significant difference by supporting and adopting environmentally friendly practices. Further studies are needed to determine which practices are currently being implemented in health care facilities in Canada, as well as perceived facilitators and barriers to these practices in the food service area.

  17. Starter Cultures: Uses in the Food Industry

    DEFF Research Database (Denmark)

    Hansen, Egon Bech

    2014-01-01

    Starter cultures are preparations of microorganisms serving as inoculants for the production of fermented foods. The production of cheese, yogurt, fermented milk, wine, sauerkraut, hams, and sausages occurs through the use of starter cultures that are consistent, predictable, and safe. The cultur...... the range of other available starter cultures. Starter cultures are commercially available in liquid, frozen, or lyophilized form from several companies serving regional or global markets....

  18. Evaluating service quality in the Durban freight transportation industry

    OpenAIRE

    Jeevarathnam P. Govender; Koovendhran Naidu

    2011-01-01

    This paper evaluates service quality in the Durban freight transportation industry, in which a high degree of competition exists. Previous measurements of service quality in the industry have been casual gauges, rather than a formalised process. This paper makes a contribution by examining the level of service quality, specifically from a tangibles, reliability and responsiveness perspective, thereby identifying service quality gaps which need to be closed, with a view to raising service qual...

  19. 7 CFR 250.60 - Use of donated foods in the school food service.

    Science.gov (United States)

    2010-01-01

    ... National School Lunch Program (NSLP) and Other Child Nutrition Programs § 250.60 Use of donated foods in...: (1) School breakfasts or other meals served in child nutrition programs; (2) A la carte foods sold to... food service, and to other school staff; and (4) Training in nutrition, health, food service,...

  20. Risk Management for New Product Development Projects in Food Industry

    Directory of Open Access Journals (Sweden)

    Porananond, D.

    2014-07-01

    Full Text Available Project risk management provides a guideline for decision making in new product development (NPD projects, reducing uncertainty and increasing success rate. However, the acceptance of formal risk management applications in industry, especially for NPD projects is still in question. A study of a food conglomerate in Thailand found that only 9% of NPD projects used a systematic approach for managing risk. 61% of the projects realised the importance of risk management, while the remaining 30% did not involve risk management at all. This study aims to develop a risk management model for NPD projects in the food industry. The first section of this paper reviews the literature on risk management theory, including international standards for risk and project management (ISO31000 and ISO21500, publications for the Project Management Body of Knowledge (PMBOK, by a professional organisation the Project Management Institute (PMI, and also academic research. 182 academic papers, published between January 2002 and August 2012 were selected. The second part interviews conducted with eight NPD experts from five of the major food manufacturers in Thailand to examine their risk management practices and problems. Conclusions are made on five topics : classification of research method, project type and industrial segment, distribution of articles by region, tools & techniques for risk management and risk factors in projects. Specific requirements of risk management for NPD projects in the food industry are identified. A risk management model and the concept of risk management applications for the food industry are proposed.

  1. Quality assurance systems in food industry and health security of food

    Directory of Open Access Journals (Sweden)

    Justyna Knaflewska

    2007-06-01

    Full Text Available In order to ensure the appropriate food safety and health of consumers, suitable legal requirements and new quality standards are constantly being elaborated. The free trade exchange within the European Union made it necessary to unify food legislation and quality standards within the entire area of the EU. This publication outlines appropriate systems and standards functioning in the food industry as well as the legal basis for their application. Apart from systems which are compulsory in enterprises of the food industry, the article also discusses systems which individual enterprises implement voluntarily as well as informatics systems used to organize and manage the production and product traceability.

  2. Designing Industrial Networks Using Ecological Food Web Metrics.

    Science.gov (United States)

    Layton, Astrid; Bras, Bert; Weissburg, Marc

    2016-10-18

    Biologically Inspired Design (biomimicry) and Industrial Ecology both look to natural systems to enhance the sustainability and performance of engineered products, systems and industries. Bioinspired design (BID) traditionally has focused on a unit operation and single product level. In contrast, this paper describes how principles of network organization derived from analysis of ecosystem properties can be applied to industrial system networks. Specifically, this paper examines the applicability of particular food web matrix properties as design rules for economically and biologically sustainable industrial networks, using an optimization model developed for a carpet recycling network. Carpet recycling network designs based on traditional cost and emissions based optimization are compared to designs obtained using optimizations based solely on ecological food web metrics. The analysis suggests that networks optimized using food web metrics also were superior from a traditional cost and emissions perspective; correlations between optimization using ecological metrics and traditional optimization ranged generally from 0.70 to 0.96, with flow-based metrics being superior to structural parameters. Four structural food parameters provided correlations nearly the same as that obtained using all structural parameters, but individual structural parameters provided much less satisfactory correlations. The analysis indicates that bioinspired design principles from ecosystems can lead to both environmentally and economically sustainable industrial resource networks, and represent guidelines for designing sustainable industry networks.

  3. The role of market orientation on market chaos: A case study fast food industry

    Directory of Open Access Journals (Sweden)

    Mona Hosseinzadeh

    2014-03-01

    Full Text Available This paper investigates the effect of market orientation on small businesses active in fast food industry. Using a simple random method, the study selects a sample 278 fast food units out of approximately 1000 existing restaurants in city of Tehran, Iran. The proposed study designs a questionnaire in Likert scale and distributes it among regular fast food consumers. Using structural equation modeling, the study has detected that there were positive and meaningful relationships between continuous changes on consumer preferences on products and services on one side and market orientation on the other side.

  4. Branding behavior in the Danish Food Industry

    DEFF Research Database (Denmark)

    Baker, Alister Derek; Baltzer, Kenneth Thomas; Skadkær Møller, Anja

    2006-01-01

    Cross-sectional data from a survey of Danish firms are used to examine branding behavior in 2002 and its change between 1997 and 2002. Summary data from the survey are presented. Branding behavior is defined and relevant literature is reviewed. Based on hypotheses developed from this literature...... and introduce the most brands, although few associations with the commodity sector are identified. Firms' use of retail brands is found to substitute for brand introduction in the long run and to increase with ownership by retail firms. Conclusions are drawn regarding the strategic stance of retailers...... in the Danish food system and its employment of retailers' own-label brands...

  5. Ecological problems in the food industry

    Directory of Open Access Journals (Sweden)

    Božović Milan

    2002-01-01

    Full Text Available In regard to the development of agricultural and food technologies Yugoslavia up till now has not had a developed strategy of "development of the environment" - an ecological strategy, nor has it in that respect had clearly defined political scientifically-based strategies. Current efforts to define developmental concepts are almost completely neglected, foremost in the "promotion of new ecologically justified technologies" and the formation of national programs of sustainable development. World trends in this area are already directed to the production and promotion of so-called "healthy food" which, designated in several ways, is becoming more and more present on the tables of developed countries. Yugoslavia, beside its current economic difficulties, has great potential and a elastic chance to follow world trends and completely satisfy the EU standards EVRO-EMA and world ecological standards ISO 14 000 by the quality implementation of well planned ecologically and economically rational programs. n order to undertake appropriate measures for "sustainable development", it s previously necessary to assess the problem and objectively establish the status.

  6. Logistics service sharing in supply hub in industrial park (SHIP)

    OpenAIRE

    Qiu, Xuan; 邱璇

    2013-01-01

    Industrial parks have played an indispensible role in boosting economic and industrial development. However, further development has been impeded by the shortage of land resources and by duplicate investments on common physical assets and services. This thesis proposes the concept of Supply Hub in Industrial Park (SHIP) as a public provider of warehousing and transportation services shared by manufacturing enterprises located within an industrial park. This research investigates four typic...

  7. An updated look at the computer services industry

    OpenAIRE

    Jamie Carson

    2005-01-01

    This paper looks at the fast-growing computer services industry in Canada, with a particular focus on software developers, data processing firms, systems consultants, and Internet service providers. The growth of the industry is described using a variety of statistics. Key industry trends, developments and impacts are also described: business process outsourcing, electronic commerce and just-in-time delivery systems, for example. This analysis of computer services looks at the types of firms ...

  8. HEALTHY Study School Food Service Revenue and Expense Report

    Science.gov (United States)

    Trevino, Roberto P.; Pham, Trang; Mobley, Connie; Hartstein, Jill; El Ghormli, Laure; Songer, Thomas

    2012-01-01

    Background: Food service directors have a concern that federal reimbursement is not meeting the demands of increasing costs of healthier meals. The purpose of this article is to report the food option changes and the annual revenues and expenses of the school food service environment.

  9. The Role of the Food Industry in Obesity Prevention.

    Science.gov (United States)

    Binks, Martin

    2016-06-01

    Obesity is a complex disease of diverse etiology. Among the potential influences in the development of obesity, the food supply chain remains an important influence. We provide a conceptual overview related to the food industry's role in obesity prevention. We first discuss some limitations of current public health efforts. We then describe how a model that attends to personal autonomy in the context of supportive policy intervention can empower individuals in their efforts to navigate the food supply chain. We then provide an evidence informed overview of key areas where continued efforts to collaboratively engage the food industry, through solution-focused dialogue and action, have the potential to contribute to obesity prevention. While challenging, appropriately transparent, well-governed public-private partnerships have the demonstrated potential to benefit the communities we serve.

  10. Advertising of fast food to children on Australian television: the impact of industry self-regulation.

    Science.gov (United States)

    Hebden, Lana A; King, Lesley; Grunseit, Anne; Kelly, Bridget; Chapman, Kathy

    2011-07-04

    To assess the impact of the quick-service restaurant industry (QSRI) self-regulatory initiative on fast-food advertising to children on Australian commercial television. Analysis of advertisements for foods on the three main free-to-air commercial television channels (channels 7, 9 and 10) in Sydney, Australia, over 4 days in both May 2009 and April 2010 in terms of: number of advertisements; types of food (coded core [healthy] foods, non-core [unhealthy] foods, miscellaneous foods; or fast foods); whether advertised meals were intended for children; whether advertisements were broadcast during children's peak viewing times; and whether the company in question was a signatory to the QSRI initiative. Change in the mean frequency and rate of food advertisements per hour from 2009 to 2010; change in the types of fast-food meals (healthier alternatives [at least one nutrient-dense, low-energy food considered part of a healthy diet for children], non-core [high in undesirable nutrients and not considered part of a healthy diet for children], and other) being advertised; and proportion of children's energy requirements provided by fast-food meals. From 2009 to 2010, the mean frequency of fast-food advertisements increased from 1.1 to 1.5 per hour. While non-core fast foods comprised a lesser share of fast-food advertising in 2010 than 2009, the mean frequency at which they were advertised during times when the largest numbers of children were watching television remained the same (1.3 per hour in both 2009 and 2010). Family meals advertised for children's consumption in 2010 provided energy far in excess of children's requirements. Children's exposure to unhealthy fast-food advertising has not changed following the introduction of self-regulation, and some fast foods advertised for children's consumption contain excessive energy. The limited impact of self-regulation suggests that governments should define the policy framework for regulating fast-food advertising to

  11. Need for safety of nanoparticles used in food industry.

    Science.gov (United States)

    Das, Mukul; Ansari, Kausar M; Tripathi, Anurag; Dwivedi, Premendra D

    2011-02-01

    Nanotechnology derived products are now used in various spheres of life including food industry. Indeed nanotechnology may transform entire food industry in terms of production, processing and packaging and consumption. Due to their small size, nanoparticles find application as a carrier of antimicrobial polypeptides required against microbial deterioration of food quality. Detection of food pathogens, fungus producing mycotoxins, viruses and bacteria through nanosensors, which are quick, sensitive and less labour intensive procedures, is another area having potential application. The use of nanosensors in plastic packaging to detect gases released due to food spoilage is of consumer's relevance. Majority of nanoparticles for food use are organic moieties, hence it is of utmost importance to investigate their physico-chemical characteristics followed by toxicological implications to intestinal cells. It remains to be seen that nanostructured ingredients and nutrient delivery system may also carry other foreign substances to blood. Nano sized particles for food usage, having new chemical and physical properties may vary from normal macro particles that may also influence the interaction with living systems. Hence in vitro and in vivo studies are required for nanoparticles to be used in foods prior to their commercialization.

  12. 77 FR 16036 - Guidance for Industry, Third Parties and Food and Drug Administration Staff; Medical Device ISO...

    Science.gov (United States)

    2012-03-19

    ... HUMAN SERVICES Food and Drug Administration Guidance for Industry, Third Parties and Food and Drug...--Requirements for regulatory purposes,'' (ISO 13485:2003) audit report provides FDA a degree of assurance of... GHTF founding members auditing systems include: The Canadian Medical Devices Conformity...

  13. 77 FR 41413 - Draft Guidance for Industry and Food and Drug Administration Staff; Medical Devices: The Pre...

    Science.gov (United States)

    2012-07-13

    ... HUMAN SERVICES Food and Drug Administration Draft Guidance for Industry and Food and Drug Administration... establishment in 1995, the pre-IDE program has been a successful resource for both medical device applicants and... clinical studies conducted outside of the United States to support future U.S. marketing applications (Ref...

  14. 77 FR 37058 - Draft Guidance for Industry and Food and Drug Administration Staff; Class II Special Controls...

    Science.gov (United States)

    2012-06-20

    ...] [FR Doc No: 2012-15025] DEPARTMENT OF HEALTH AND HUMAN SERVICES Food and Drug Administration [Docket No. FDA 2012-D-0304] Draft Guidance for Industry and Food and Drug Administration Staff; Class II Special Controls Guidance Document: Implanted Blood Access Devices for Hemodialysis; Availability...

  15. Quality of gourmand products and services and modern trends in restaurant industry

    Directory of Open Access Journals (Sweden)

    Ćirić Nata

    2014-01-01

    Full Text Available Improving Hotel offers by introducing different contents and services (swimming pools, bars, conference rooms, specialized restaurants, diverse and attractive cuisine, with strategic and holistic approach to the hotel - tourist activities, can lead to increased tourist traffic and tourist spending. The modern touristic demand is very critical and sophisticated, particularly in the terms of content and new culinary trends. Religious customs, traditions and different ways of living, vegetarianism, organic food, healthy food, slow food etc., determine the specific consciousness of the choice of foods and nutrition for many tourists. The restaurants known for their fine gastronomy and service are in a stronger competitive position than restaurants that do not keep the continuity of high quality products and services. Creating a restaurant with an organic, macrobiotic or vegetarian food can be a significant form of marketing strategy aim to establish a superior quality catering industry products and achievement of competitive advantage in that respect.

  16. 78 FR 100 - Guidance for Industry and Food and Drug Administration Staff; Refuse To Accept Policy for 510(k)s...

    Science.gov (United States)

    2013-01-02

    ... HUMAN SERVICES Food and Drug Administration Guidance for Industry and Food and Drug Administration Staff; Refuse To Accept Policy for 510(k)s; Availability AGENCY: Food and Drug Administration, HHS. ACTION: Notice. SUMMARY: The Food and Drug Administration (FDA) is announcing the availability of the...

  17. Challenges in packaging waste management in the fast food industry

    Energy Technology Data Exchange (ETDEWEB)

    Aarnio, Teija [Digita Oy, P.O. Box 135, FI-00521 Helsinki (Finland); Haemaelaeinen, Anne [Department of Energy and Environmental Technology, Lappeenranta University of Technology, P.O. Box 20, FI-53851 Lappeenranta (Finland)

    2008-02-15

    The recovery of solid waste is required by waste legislation, and also by the public. In some industries, however, waste is mostly disposed of in landfills despite of its high recoverability. Practical experiences show that the fast food industry is one example of these industries. A majority of the solid waste generated in the fast food industry is packaging waste, which is highly recoverable. The main research problem of this study was to find out the means of promoting the recovery of packaging waste generated in the fast food industry. Additionally, the goal of this article was to widen academic understanding on packaging waste management in the fast food industry, as the subject has not gained large academic interest previously. The study showed that the theoretical recovery rate of packaging waste in the fast food industry is high, 93% of the total annual amount, while the actual recovery rate is only 29% of the total annual amount. The total recovery potential of packaging waste is 64% of the total annual amount. The achievable recovery potential, 33% of the total annual amount, could be recovered, but is not mainly because of non-working waste management practices. The theoretical recovery potential of 31% of the total annual amount of packaging waste cannot be recovered by the existing solid waste infrastructure because of the obscure status of commercial waste, the improper operation of producer organisations, and the municipal autonomy. The research indicated that it is possible to reach the achievable recovery potential in the existing solid waste infrastructure through new waste management practices, which are designed and operated according to waste producers' needs and demands. The theoretical recovery potential can be reached by increasing the consistency of the solid waste infrastructure through governmental action. (author)

  18. Greening Food Processing Industry in Vietnam: Putting Industrial Ecology to Work

    NARCIS (Netherlands)

    Tran Thi My Dieu,

    2003-01-01

    The significant contribution to Vietnam's gross domestic product over the years give evidence of the important role of food processing industry in the economic and industrial development of the country. This is even more relevant from now onwards, as it is Vietnam's development strategy to become on

  19. Greening Food Processing Industry in Vietnam: Putting Industrial Ecology to Work

    NARCIS (Netherlands)

    Tran Thi My Dieu,

    2003-01-01

    The significant contribution to Vietnam's gross domestic product over the years give evidence of the important role of food processing industry in the economic and industrial development of the country. This is even more relevant from now onwards, as it is Vietnam's development strategy to become

  20. Price Rigidity and Industrial Concentration: Evidence from the Indonesian Food and Beverages Industry

    NARCIS (Netherlands)

    Setiawan, M.; Emvalomatis, G.; Oude Lansink, A.G.J.M.

    2015-01-01

    This paper investigates the relationship between industrial concentration and price rigidity in the Indonesian food and beverages industry. A Cournot model of firm behavior is used in which prices adjust according to a partial adjustment mechanism. The model is applied to panel data of the Indonesia

  1. Identifying Innovation Strategies: Insights from the Greek Food Industry

    OpenAIRE

    Matopoulos, Aristides; Vlachopoulou, Maro

    2008-01-01

    This paper emphasizes on the concept of innovation which is more and more nowadays recognized as of significant importance for all companies across different business sectors. The paper initially provides a review of the innovation literature in terms of types, classifications, and sources of innovation that have been proposed over time. Then, innovation in the context of the food industry is examined and it is attempted to identify innovation strategies followed by Greek food companies based...

  2. Evaluation of food safety management systems in Serbian dairy industry

    OpenAIRE

    Igor Tomašević; Nada Šmigić; Ilija Đekić; Vlade Zarić; Nikola Tomić; Jelena Miocinovic; Andreja Rajković

    2016-01-01

    This paper reports incentives, costs, difficulties and benefits of food safety management systems implementation in the Serbian dairy industry. The survey involved 27 food business operators with the national milk and dairy market share of 65 %. Almost two thirds of the assessed dairy producers (70.4 %) claimed that they had a fully operational and certified HACCP system in place, while 29.6 % implemented HACCP, but had no third party certification. ISO 22000 was implemented and certified in ...

  3. Lou Qinjian:The telecommunications industry should accelerate expansion to the information service industry

    Institute of Scientific and Technical Information of China (English)

    2006-01-01

    @@ Lou Qinjian, Vice-Minister of MII, pointed out recently, the telecommunications industry should comply with the development trend actively, strengthen technological innovation, foster the new point of growth, promote the technology, network, management transformation on the basis of service transformation, and accelerate expansion from the traditional telecommunications industry to the information service industry in all-round way.

  4. Potential Application of Yeast β-Glucans in Food Industry

    Directory of Open Access Journals (Sweden)

    Vesna Zechner-krpan

    2009-12-01

    Full Text Available Different β-glucans are found in a variety of natural sources such as bacteria, yeast, algae, mushrooms, barley and oat. They have potential use in medicine and pharmacy, food, cosmetic and chemical industries, in veterinary medicine and feed production. The use of different β-glucans in food industry and their main characteristics important for food production are described in this paper. This review focuses on beneficial properties and application of β-glucans isolated from different yeasts, especially those that are considered as waste from brewing industry. Spent brewer’s yeast, a by-product of beer production, could be used as a raw-material for isolation of β-glucan. In spite of the fact that large quantities of brewer’s yeast are used as a feedstuff , certain quantities are still treated as a liquid waste. β-Glucan is one of the compounds that can achieve a greater commercial value than the brewer’s yeast itself and maximize the total profitability of the brewing process. β-Glucan isolated from spent brewer’s yeast possesses properties that are benefi cial for food production. Therefore, the use of spent brewer’s yeast for isolation of β-glucan intended for food industry would represent a payable technological and economical choice for breweries.

  5. ADVANCED OXIDATION PROCESSES FOR FOOD INDUSTRIAL WASTEWATER DECONTAMINATION

    Directory of Open Access Journals (Sweden)

    Dorota Krzemińska

    2015-02-01

    Full Text Available High organic matter content is a basic problem in food industry wastewaters. Typically, the amount and composition of the effluent varies considerably. In the article four groups of advanced processes and their combination of food industry wastewater treatment have been reviewed: electrochemical oxidation (EC, Fenton’s process, ozonation of water and photocatalytic processes. All advanced oxidation processes (AOP`s are characterized by a common chemical feature: the capability of exploiting high reactivity of HO• radicals in driving oxidation processes which are suitable for achieving decolonization and odour reduction, and the complete mineralization or increase of bioavailability of recalcitrant organic pollutants.

  6. Implementing Brand Valuation in Marketing Management: Estonian Food Industry Cases

    OpenAIRE

    Lele Aak; Alan Brokaw; Mait Miljan

    2004-01-01

    The dynamic global business environment creates brand strategy challenges for companies, including those in fast-adjusting Central and Eastern European countries. Some of the main topics that businesses have to face are brand building, brand equity and brand valuation. The importance of brands varies across and within industries. This paper focuses on analyzing the need for brand building, brand equity, and brand valuation in food industry, with a focus on Estonian businesses. Specifically, t...

  7. Unit Operations for the Food Industry: Equilibrium Processes & Mechanical Operations

    OpenAIRE

    Guiné, Raquel

    2013-01-01

    Unit operations are an area of engineering that is at the same time very fascinating and most essential for the industry in general and the food industry in particular. This book was prepared in a way to achieve simultaneously the academic and practical perspectives. It is organized into two parts: the unit operations based on equilibrium processes and the mechanical operations. Each topic starts with a presentation of the fundamental concepts and principles, followed by a discussion of ...

  8. Marketing innovation in rural small food industries in Iran

    OpenAIRE

    Soltani, S.; Azadi, H.; Hosseini, S.J.F.; Witlox, F.; Van Passel, Steven

    2015-01-01

    Marketing innovation is essential for small industries to transform products into profit; therefore, understanding its nature and determinants is of utmost importance. This study aimed at understanding marketing innovation and its determinants in the 60 small food industries in the rural areas of Tehran province, Iran. Using a census sampling method, 111 managers of these firms were interviewed. Results showed that the firms’ performance in marketing innovation is generally weak, and a higher...

  9. 42 CFR 403.734 - Condition of participation: Food services.

    Science.gov (United States)

    2010-10-01

    ... 42 Public Health 2 2010-10-01 2010-10-01 false Condition of participation: Food services. 403.734 Section 403.734 Public Health CENTERS FOR MEDICARE & MEDICAID SERVICES, DEPARTMENT OF HEALTH AND HUMAN...-Benefits, Conditions of Participation, and Payment § 403.734 Condition of participation: Food services....

  10. A survey of food allergen control practices in the U.S. food industry.

    Science.gov (United States)

    Gendel, Steven M; Khan, Nazleen; Yajnik, Monali

    2013-02-01

    Despite awareness of the importance of food allergy as a public health issue, recalls and adverse reactions linked to undeclared allergens in foods continue to occur with high frequency. To reduce the overall incidence of such problems and to ensure that food-allergic consumers have the information they need to prevent adverse reactions, it is important to understand which allergen control practices are currently used by the food industry. Therefore, the U.S. Food and Drug Administration carried out directed inspections of registered food facilities in 2010 to obtain a broader understanding of industry allergen control practices in the United States. The results of these inspections show that allergen awareness and the use of allergen controls have increased greatly in the last decade, but that small facilities lag in implementing allergen controls.

  11. From alternative Agriculture to the Food Industry, The Need for Changes in Food Policy

    DEFF Research Database (Denmark)

    Kristensen, Niels Heine; Nielsen, Thorkild

    1997-01-01

    have established rules and control systems for organic agriculture (the last decade). A break-through of organic food production is now taking place in some EU member states. This third change is indicated by more positive attitudes to organic products from the food industry but also by an increasing...

  12. Exploitation of Food Industry Waste for High-Value Products.

    Science.gov (United States)

    Ravindran, Rajeev; Jaiswal, Amit K

    2016-01-01

    A growing global population leads to an increasing demand for food production and the processing industry associated with it and consequently the generation of large amounts of food waste. This problem is intensified due to slow progress in the development of effective waste management strategies and measures for the proper treatment and disposal of waste. Food waste is a reservoir of complex carbohydrates, proteins, lipids, and nutraceuticals and can form the raw materials for commercially important metabolites. The current legislation on food waste treatment prioritises the prevention of waste generation and least emphasises disposal. Recent valorisation studies for food supply chain waste opens avenues to the production of biofuels, enzymes, bioactive compounds, biodegradable plastics, and nanoparticles among many other molecules.

  13. Food-service establishment wastewater characterization.

    Science.gov (United States)

    Lesikar, B J; Garza, O A; Persyn, R A; Kenimer, A L; Anderson, M T

    2006-08-01

    Food-service establishments that use on-site wastewater treatment systems are experiencing pretreatment system and/or drain field hydraulic and/or organic overloading. This study included characterization of four wastewater parameters (five-day biochemical oxygen demand [BOD5]; total suspended solids [TSS]; food, oil, and grease [FOG]; and flow) from 28 restaurants located in Texas during June, July, and August 2002. The field sampling methodology included taking a grab sample from each restaurant for 6 consecutive days at approximately the same time each day, followed by a 2-week break, and then sampling again for another 6 consecutive days, for a total of 12 samples per restaurant and 336 total observations. The analysis indicates higher organic (BOD5) and hydraulic values for restaurants than those typically found in the literature. The design values for this study for BOD5, TSS, FOG, and flow were 1523, 664, and 197 mg/L, and 96 L/day-seat respectively, which captured over 80% of the data collected.

  14. PLoS Medicine Series on Big Food: The Food Industry Is Ripe for Scrutiny: e1001246

    National Research Council Canada - National Science Library

    2012-01-01

    .... [...]Nestle's 2002 book Food Politics: How the Food Industry Influences Nutrition and Health is prescient in documenting a laundry list of Big Food misdeeds that are only receiving more widespread attention now...

  15. Logistics outsourcing by Taiwanese and Dutch food processing industries

    NARCIS (Netherlands)

    Hsin-I Hsiao, L.; Kemp, R.G.M.; Vorst, van der J.G.A.J.; Omta, S.W.F.

    2011-01-01

    Purpose – This paper aims to investigate outsourcing of different types of logistics activities in Taiwanese food industry, and benchmark with practices in The Netherlands. Design/methodology/approach – The outsourcing of four levels of logistics activities is investigated: transportation (level 1),

  16. The planning flexibility bottleneck in food processing industries

    NARCIS (Netherlands)

    van Wezel, W.M.C.; van Donk, D.P.; Gaalman, G.J.C.

    Production planners in food processing industries must continuously balance efficient production with flexible performance. On the basis of case studies, we state that flexibility is not only restrained by hard-wired production process characteristics, but also by organizational procedures in the

  17. Strategies to reduce sodium consumption: a food industry perspective.

    Science.gov (United States)

    Dötsch, Mariska; Busch, Johanneke; Batenburg, Max; Liem, Gie; Tareilus, Erwin; Mueller, Rudi; Meijer, Gert

    2009-11-01

    The global high prevalence of hypertension and cardiovascular disease has raised concerns regarding the sodium content of the foods which we consume. Over 75% of sodium intake in industrialized diets is likely to come from processed and restaurant foods. Therefore international authorities, such as the World Health Organisation, are encouraging the food industry to reduce sodium levels in their products. Significant sodium reduction is not without complications as salt plays an important role in taste, and in some products is needed also for preservation and processing. The most promising sodium reduction strategy is to adapt the preference of consumers for saltiness by reducing sodium in products in small steps. However, this is a time-consuming approach that needs to be applied industry-wide in order to be effective. Therefore the food industry is also investigating solutions that will maintain the same perceived salt intensity at lower sodium levels. Each of these has specific advantages, disadvantages, and time lines for implementation. Currently applied approaches are resulting in sodium reduction between 20-30%. Further reduction will require new technologies. Research into the physiology of taste perception and salt receptors is an emerging area of science that is needed in order to achieve larger sodium reductions.

  18. Characteristics of Food Industry Web Sites and "Advergames" Targeting Children

    Science.gov (United States)

    Culp, Jennifer; Bell, Robert A.; Cassady, Diana

    2010-01-01

    Objective: To assess the content of food industry Web sites targeting children by describing strategies used to prolong their visits and foster brand loyalty; and to document health-promoting messages on these Web sites. Design: A content analysis was conducted of Web sites advertised on 2 children's networks, Cartoon Network and Nickelodeon. A…

  19. Intermediate product selection and blending in the food processing industry

    DEFF Research Database (Denmark)

    Kilic, Onur A.; Akkerman, Renzo; van Donk, Dirk Pieter

    2013-01-01

    This study addresses a capacitated intermediate product selection and blending problem typical for two-stage production systems in the food processing industry. The problem involves the selection of a set of intermediates and end-product recipes characterising how those selected intermediates...

  20. Characteristics of Food Industry Web Sites and "Advergames" Targeting Children

    Science.gov (United States)

    Culp, Jennifer; Bell, Robert A.; Cassady, Diana

    2010-01-01

    Objective: To assess the content of food industry Web sites targeting children by describing strategies used to prolong their visits and foster brand loyalty; and to document health-promoting messages on these Web sites. Design: A content analysis was conducted of Web sites advertised on 2 children's networks, Cartoon Network and Nickelodeon. A…

  1. [Role of the food industry in nutrition education].

    Science.gov (United States)

    Bornand, G

    1986-12-01

    The way an individual feeds himself has a decisive influence on his health. Fortunately, this relationship is becoming better understood. Risks come from an imbalance. In the industrialized countries, this imbalance is due to an overabundance of food, while in the developing world, it is due to food shortages or inadequacies. In both cases, nutrition education can play an important role in improving the situation. The food industry contributes to nutritional education by offering products that correspond to the current needs of consumers and by informing them of product ingredients and nutritional characteristics. Given the important role that the industry plays in supplying the population, education is viewed as one of its social responsibilities. In the industrialised countries, food companies are already widely participating in this effort. All available communication channels are used, i.e. packaging, advertising, ad hoc information leaflets, educational materials in schools, professional associations, consumer agencies, etc... In the developing countries, nutrition education can have a beneficial influence where supplies are available but inadequately utilized. Despite communication problems that are more difficult to solve, food producers may also contribute to education in such situations, particularly through packages, information brochures and their distribution networks. It should not be forgotten that the improvement of consumer education remains the responsibility of those authorities in charge of education and health problems. While private companies are inclined more and more to participate, they can only contribute to relieving the problem.

  2. Strategic innovation in service industries: Managing shifting boundaries

    NARCIS (Netherlands)

    M.W. de Jong; P.H. den Hertog

    2010-01-01

    Much of the strategic innovation in service industries can be understood in the context of the shifting boundaries between companies and between firms and their customers. We identify three phases of innovation in modern service industries. All three enabled and triggered by advancements in informat

  3. The development of Shanghai's service industry

    Institute of Scientific and Technical Information of China (English)

    2003-01-01

    The development of Shanghai's service industry should be choreographed in the following steps: (1) Actively promoting for the development of the industry through awareness of the general laws for its developmertt; (2) Speeding up the monopolies existing in some service sectors so as to open to the private some

  4. Benefits of nitrogen for food, fibre and industrial production

    DEFF Research Database (Denmark)

    Jensen, L S; Schjoerring, J K; van der Hoek, K W

    2011-01-01

    Nature of the issue • Reactive nitrogen (N r ) has well-documented positive effects in agricultural and industrial production systems, human nutrition and food security. Limited N r supply was a key constraint to European food and industrial production, which has been overcome by N r from the Haber–Bosch...... value of N benefi ts to the European economy is very substantial. Almost half of the global food can be produced because of N r from the Haber–Bosch, and cereal yields in Europe without fertilizer would only amount to half to two-thirds of those with fertilizer application at economically optimal rates...... to achieve this via N-conserving field practices such as catch crops, reduced soil tillage, better estimation of crop N requirements and improved timing and placement of N inputs. Also modifications to livestock diets, enhanced recycling of livestock wastes, prevention of ammonia loss from animal housing...

  5. FINANCIAL SECURITY OF FOOD INDUSTRY ENTERPRISES IN POLAND

    Directory of Open Access Journals (Sweden)

    Anna Bieniasz

    2016-06-01

    Full Text Available The aim of the study was to evaluate the fi nancial security of food industry enterprises in Poland in 2009–2013, with particular emphasis on the processing industry of milk and cheese production, including those operating in the form of dairy cooperatives. The analysis was conducted using unpublished data of GUS, as well as individual fi nancial data on dairy cooperatives. The study indicates that the manufacturing sector of food and beverage production, as well as milk processing and cheese making, according to the established measures of fi nancial security, can be considered safe. This assessment, however, is varied and results from the specifi c industries, especially in relation to capital management.

  6. Antioxidants in foods: state of the science important to the food industry.

    Science.gov (United States)

    Finley, John W; Kong, Ah-Ng; Hintze, Korry J; Jeffery, Elizabeth H; Ji, Li Li; Lei, Xin Gen

    2011-07-13

    Antioxidant foods and ingredients are an important component of the food industry. In the past, antioxidants were used primarily to control oxidation and retard spoilage, but today many are used because of putative health benefits. However, the traditional message that oxidative stress, which involves the production of reactive oxygen species (ROS), is the basis for chronic diseases and aging is being reexamined. Accumulating evidence suggests that ROS exert essential metabolic functions and that removal of too many ROS can upset cell signaling pathways and actually increase the risk of chronic disease. It is imperative that the food industry be aware of progress in this field to present the science relative to foods in a forthright and clear manner. This may mean reexamining the health implications of adding large amounts of antioxidants to foods.

  7. Food Safety Practices in the Egg Products Industry.

    Science.gov (United States)

    Viator, Catherine L; Cates, Sheryl C; Karns, Shawn A; Muth, Mary K; Noyes, Gary

    2016-07-01

    We conducted a national census survey of egg product plants (n = 57) to obtain information on the technological and food safety practices of the egg products industry and to assess changes in these practices from 2004 to 2014. The questionnaire asked about operational and sanitation practices, microbiological testing practices, food safety training for employees, other food safety issues, and plant characteristics. The findings suggest that improvements were made in the industry's use of food safety technologies and practices between 2004 and 2014. The percentage of plants using advanced pasteurization technology and an integrated, computerized processing system increased by almost 30 percentage points. Over 90% of plants voluntarily use a written hazard analysis and critical control point (HACCP) plan to address food safety for at least one production step. Further, 90% of plants have management employees who are trained in a written HACCP plan. Most plants (93%) conduct voluntary microbiological testing. The percentage of plants conducting this testing on egg products before pasteurization has increased by almost 30 percentage points since 2004. The survey findings identify strengths and weaknesses in egg product plants' food safety practices and can be used to guide regulatory policymaking and to conduct required regulatory impact analysis of potential regulations.

  8. Nanoscience and nanotechnologies in food industries: opportunities and research trends

    Science.gov (United States)

    Ranjan, Shivendu; Dasgupta, Nandita; Chakraborty, Arkadyuti Roy; Melvin Samuel, S.; Ramalingam, Chidambaram; Shanker, Rishi; Kumar, Ashutosh

    2014-06-01

    Nanomaterials have gained importance in various fields of science, technology, medicine, colloid technologies, diagnostics, drug delivery, personal care applications and others due to their small size and unique physico-chemical characteristic. Apart from above mentioned area, it is also extensively being used in food sector specifically in preservation and packaging. The future applications in food can also be extended to improve the shelf life, food quality, safety, fortification and biosensors for contaminated or spoiled food or food packaging. Different types and shapes of nanomaterials are being employed depending upon the need and nature of the food. Characterisation of these nanomaterials is essential to understand the interaction with the food matrix and also with biological compartment. This review is focused on application of nanotechnology in food industries. It also gives insight on commercial products in market with usage of nanomaterials, current research and future aspects in these areas. Currently, they are being incorporated into commercial products at a faster rate than the development of knowledge and regulations to mitigate potential health and environmental impacts associated with their manufacturing, application and disposal. As nanomaterials are finding new application every day, care should be taken about their potential toxic effects.

  9. Carotenoids of Microalgae Used in Food Industry and Medicine.

    Science.gov (United States)

    Gateau, Hélène; Solymosi, Katalin; Marchand, Justine; Schoefs, Benoît

    2016-08-08

    Since the industrial revolution, the consumption of processed food increased dramatically. During processing, food material loses many of its natural properties. The simple restoration of the original properties of the processed food as well as fortification require food supplementation with compounds prepared chemically or of natural origin. The observations that natural food additives are safer and better accepted by consumers than synthetic ones have strongly increased the demand for natural compounds. Because some of them have only a low abundance or are even rare, their market price can be very high. This is the case for most carotenoids of natural origin to which this review is dedicated. The increasing demand for food additives of natural origin contributes to an accelerated depletion of traditional natural resources already threatened by intensive agriculture and pollution. To overcome these difficulties and satisfy the demand, alternative sources for natural carotenoids have to be found. In this context, photosynthetic microalgae present a very high potential because they contain carotenoids and are able to produce particular carotenoids under stress. Their potential also resides in the fact that only ten thousands of microalgal strains have been described while hundred thousands of species are predicted to exist. Carotenoids have been known for ages for their antioxidant and coloring properties, and a large body of evidence has been accumulated about their health potential. This review summarizes both the medicinal and food industry applications of microalgae with emphasis on the former. In addition, traditional and alternative, microalgal sources for industrial carotenoid extraction, the chemical and physical properties, the biosynthesis and the localization of carotenoids in algae are also briefly discussed.

  10. Nutrition, Health, and Food Security Practices, Concerns, and Perceived Barriers of Latino Farm/Industry Workers in Virginia

    OpenAIRE

    Essa, Jumanah S.

    2001-01-01

    Nutrition, Health, and Food Security Practices, Concerns, and Perceived Barriers of Latino Farm/Industry Workers in Virginia Jumanah S. Essa ABSTRACT Farm and industry workers are a growing population in the United States (U.S.) and are critical to the success of the agriculture industry. In 1993, the Migrant Legal Services estimated that there were 42,000 migrant and seasonal farm workers in the state of Virginia (Wilson, 1998). These workers are essential in the state's producti...

  11. Management perception of service quality in the hospitality industry

    OpenAIRE

    Lacle, Randall

    2013-01-01

    The service industry has never been so competative then it is today. In order to survive companies must focus on delivering quality to their customers and meeting their expectations. Management must make decisions on how to effectively improve business performance in order to compete in a highly competative industry. Service quality is on of these focus areas. Theoretical knowledge on service quality management has presentated a great deal of models and theories for management to follow y...

  12. Antibiotic-resistant bacteria: a challenge for the food industry.

    Science.gov (United States)

    Capita, Rosa; Alonso-Calleja, Carlos

    2013-01-01

    Antibiotic-resistant bacteria were first described in the 1940s, but whereas new antibiotics were being discovered at a steady rate, the consequences of this phenomenon were slow to be appreciated. At present, the paucity of new antimicrobials coming into the market has led to the problem of antibiotic resistance fast escalating into a global health crisis. Although the selective pressure exerted by the use of antibiotics (particularly overuse or misuse) has been deemed the major factor in the emergence of bacterial resistance to these antimicrobials, concerns about the role of the food industry have been growing in recent years and have been raised at both national and international levels. The selective pressure exerted by the use of antibiotics (primary production) and biocides (e.g., disinfectants, food and feed preservatives, or decontaminants) is the main driving force behind the selection and spread of antimicrobial resistance throughout the food chain. Genetically modified (GM) crops with antibiotic resistance marker genes, microorganisms added intentionally to the food chain (probiotic or technological) with potentially transferable antimicrobial resistance genes, and food processing technologies used at sub-lethal doses (e.g., alternative non-thermal treatments) are also issues for concern. This paper presents the main trends in antibiotic resistance and antibiotic development in recent decades, as well as their economic and health consequences, current knowledge concerning the generation, dissemination, and mechanisms of antibacterial resistance, progress to date on the possible routes for emergence of resistance throughout the food chain and the role of foods as a vehicle for antibiotic-resistant bacteria. The main approaches to prevention and control of the development, selection, and spread of antibacterial resistance in the food industry are also addressed.

  13. Water as a factor of differentiation in the food industry

    Directory of Open Access Journals (Sweden)

    Gianluca Nardone

    2006-07-01

    Full Text Available To foster their competitive advantage, food firms pay an increasing attention to strategies that tend to distinguish their products from the one supplied by their competitors, dedicating to this task most of their resources, knowledge and creativity. In such a framework, also the resource “water”, often seen as an homogenous product, is more and more utilized in the advertisement as an element that increase the quality of the final good. This paper aims to build a model that can explain the observed behavior in the different food industries and that can give some insights about the future perspectives of the utilization of the water as a differentiation factor. To reach this goal, first we present a survey of the commercials of specific food industries (beverages, pasta, bread, fresh produce in which it is shown the contribute of water on the product. On the base of the empirical evidence, we argue that the propensity to use the water as an element of differentiation is greater when greater are the degree of technological knowledge, the consumers’ perceptions, and the importance of the differentiation strategy in that specific industry. Since we expect that these three factors will increase over time, we also conclude that it is rational to experiment a generalized increase of the utilization of the water in the commercials of the food products. We also recommend to extend the analysis testing the results using a quantitative approach.

  14. NATURAL SURFACTANTS AND THEIR USE IN FOOD INDUSTRY

    Directory of Open Access Journals (Sweden)

    František Kreps

    2011-12-01

    Full Text Available Microorganisms produce wide range of surfactants, generally called biosurfactants. These compounds are mainly divided according to their molecular weight, physico - chemical properties and mode of action. Saponins, plant surfactants, have properties of  soap and they are high foaming and therefore are used in cosmetic (shampoos, liquid soaps et cetera and food industry (sweeteners, food additives into the effervescents et cetera. Most of them are spread in plants of agriculture importance and some of them are basic segments in human food. They often occur in plants (in more then 100 species. Saponins can be find in vegetables as a soya, a bean, a lentil, a spinach, a tomato, a potato, a garlic, a onion. Today biosurfactants are mainly used in bioremediation but they can be utilized in many sectors of food industry. We have paid attention to some microbial and plant surfactants and their prospects of exploitation in this industry.doi:10.5219/170 

  15. Marketing Industrial Project-Related Services

    DEFF Research Database (Denmark)

    Cova, Bernard; Skaates, Maria Anne

    2002-01-01

    Services are a growing part of projects in the context of the international trend toward solution buying and selling on B2B markets. Services are also often a key source of competitive advantage in project business. Therefore the aim of this paper is to critically scrutinise the intuitive hypothe...... hypothesis that the marketing of project-related services lies somewhere at the crossroads between services marketing and project marketing....

  16. Marketing Industrial Project-Related Services

    DEFF Research Database (Denmark)

    Cova, Bernard; Skaates, Maria Anne

    2002-01-01

    Services are a growing part of projects in the context of the international trend toward solution buying and selling on B2B markets. Services are also often a key source of competitive advantage in project business. Therefore the aim of this paper is to critically scrutinise the intuitive...... hypothesis that the marketing of project-related services lies somewhere at the crossroads between services marketing and project marketing....

  17. Water and wastewater minimization plan in food industries.

    Science.gov (United States)

    Ganjidoust, H; Ayati, B

    2002-01-01

    Iran is one of the countries located in a dry and semi-dry area. Many provinces like Tehran are facing problems in recent years because of less precipitation. For reduction in wastewater treatment cost and water consumption, many research works have been carried out. One of them concerns food industries group, which consumes a great amount of water in different units. For example, in beverage industries, washing of glass bottles seven times requires large amounts of water but use of plastic bottles can reduce water consumption. Another problem is leakage from pipelines, valves, etc. Their repair plays an important role in the wastage of water. The non-polluted wasted water can be used in washing halls, watering green yards, recycling to the process or reusing in cooling towers. In this paper, after a short review of waste minimization plans in food industries, problems concerning water consuming and wastewater producing units in three Iranian food industries have been investigated. At the end, some suggestions have been given for implementing the water and wastewater minimization plan in the companies.

  18. Segmentation of the industrial market for food commodities

    DEFF Research Database (Denmark)

    Bech-Larsen, Tino

    2001-01-01

    The purpose of the study presented in this article is to examine whether the cconcepts developed in the area of industrial buying behavior can add to the understanding of commodity markets. The industrial market for vegetable oil was chosen as the outset of the study, because it is characterized...... by the appearance of changing demands and technological opportunities, which potentially can lead to differentiation possibilities. The article describes a framework for the study of industrial buying of food commodities and the results of a conjoint study based on interviews with oil purchasers in the margarine...... and mayonnaise industries in Denmark, Sweden, Germany, the United Kingdom and Switzerland. The main result of the study is that the price is an omnipotent decision criterion, when vegetable fats and mayonnaise producers buy vegetable oil, but also that product and supplier criteria can be used to segment...

  19. Evaluation of food safety management systems in Serbian dairy industry

    Directory of Open Access Journals (Sweden)

    Igor Tomašević

    2016-01-01

    Full Text Available This paper reports incentives, costs, difficulties and benefits of food safety management systems implementation in the Serbian dairy industry. The survey involved 27 food business operators with the national milk and dairy market share of 65 %. Almost two thirds of the assessed dairy producers (70.4 % claimed that they had a fully operational and certified HACCP system in place, while 29.6 % implemented HACCP, but had no third party certification. ISO 22000 was implemented and certified in 29.6 % of the companies, while only 11.1 % had implemented and certified IFS standard. The most important incentive for implementing food safety management systems for Serbian dairy producers was to increase and improve safety and quality of dairy products. The cost of product investigation/analysis and hiring external consultants were related to the initial set-up of food safety management system with the greatest importance. Serbian dairy industry was not greatly concerned by the financial side of implementing food safety management systems due to the fact that majority of prerequisite programmes were in place and regularly used by almost 100 % of the producers surveyed. The presence of competency gap between the generic knowledge for manufacturing food products and the knowledge necessary to develop and implement food safety management systems was confirmed, despite the fact that 58.8 % of Serbian dairy managers had university level of education. Our study brings about the innovation emphasizing the attitudes and the motivation of the food production staff as the most important barrier for the development and implementation of HACCP. The most important identified benefit was increased safety of dairy products with the mean rank scores of 6.85. The increased customer confidence and working discipline of staff employed in food processing were also found as important benefits of implementing/operating HACCP. The study shows that the level of HACCP

  20. Energy conservation by hyperfiltration: food industry background literature survey

    Energy Technology Data Exchange (ETDEWEB)

    1980-04-15

    The application of hyperfiltration to selected food product streams and food processing wastewaters for energy conservation was examined. This literature survey had led to the following conclusions: no research has been conducted in the food industry using membranes with hot process streams due to the temperature limitation (< 40/sup 0/C) of the typically studied cellulose acetate membranes; based on the bench-scale research reviewed, concentration of fruit and vegetable juices with membranes appears to be technically feasible; pretreatment and product recovery research was conducted with membranes on citrus peel oil, potato processing and brine wastewaters and wheys. The experiments demonstrated that these applications are feasible; many of the problems that have been identified with membranes are associated with either the suspended solids or the high osmotic pressure and viscosity of many foods; research using dynamic membranes has been conducted with various effluents, at temperatures to approx. 100/sup 0/C, at pressures to 1200 psi and with suspended solids to approx. 2%; and, the dynamic membrane is being prototype tested by NASA for high temperature processing of shower water. The literature review substantiates potential for dynamic membrane on porous stainless tubes to process a number of hot process and effluent streams in the food processing industry. Hot water for recycle and product concentrations are major areas with potential for economic application. The two plants involved in the first phase of the project should be reviewed to identify potential energy conservation applications. As many as possible of the conservation applications should be tested during the screening phase at each site. The most promising applications at each site should be evaluated more intensively to establish engineering estimates of the economics of this technology for the canned fruit and vegetable segment of the food industry.

  1. Advertising's Role in a Service Industry: Health Care.

    Science.gov (United States)

    Oliver, Lauren K.

    Although wide variations exist among service professions, several common attributes affect the role of advertising in the service industries. For example, because a service is intangible, it cannot be evaluated before purchased or consumed. Depending on the degree of intangibility, the consumer's assessment becomes that much more difficult, and…

  2. Traditional food: a better compatibility with industry requirements.

    Science.gov (United States)

    Cotillon, Christophe; Guyot, Anne-Clothilde; Rossi, Daniel; Notarfonso, Maurizio

    2013-11-01

    The objective of this article is to summarise the main results of the TRUEFOOD Integrated project, which is supported by the European Commission in the European Framework Program 6 (FP6). This project started in 2006 and ended in 2010. TRUEFOOD aimed to improve quality and safety and introduce innovation into Traditional European Food production systems through research, demonstration, dissemination and training activities. It focuses on increasing value to both consumers and producers and on supporting the development of realistic business plans for all components of the food chain, using a farm-to-fork approach. © 2013 Society of Chemical Industry.

  3. KNOWLEDGE ASSETS IN SERVICES ACROSS INDUSTRIES AND ACROSS TIME

    Directory of Open Access Journals (Sweden)

    Erickson, G. Scott

    2015-05-01

    Full Text Available This paper explores the question of whether knowledge assets are more developed in services industries than in non-services. The concept of the “knowledge economy” has always gone hand-in-hand with growth in the percentage of the economy represented by services. Two multi-year, multi-industry datasets are used to directly compare the knowledge asset levels in service industry firms against those in non-service industry firms. Service industries do, indeed, reflect higher levels of intellectual capital in recent years, but did not do so a decade ago. Further, there is considerable evidence of changes in specific service and non-service industries over the time period, adding details to the finding that knowledge development is not static but does vary over time and circumstance. These results open up a number of promising research directions that could lead to a better understanding of the nature of these differing circumstances and how better strategic choices might be made regarding investments in knowledge management.

  4. Lean in service industries: A literature review

    Science.gov (United States)

    V, Vignesh; Suresh, M.; Aramvalarthan, S.

    2016-09-01

    Lean service is an amalgamation of tools and practices which, if applied appropriately, would definitely improve the existing quality of operations and ensure the generation of a large amount of favourable financial and economic outcomes and improve the behaviour of the workforce. As a result, it assumes of great significance in the fiercely competitive modern world. This article presents a comprehensive bibliographic study about the various lean service practices through a variety of approaches like service improvement, manufacturing, supply chain, market and retailing approaches, etc. Thus it gives a clear view on how the lean services are implemented in various sectors and the contribution of lean service towards improving the quality in the services provided while reducing the costs.

  5. New applications of near infrared spectroscopy in the food industry

    Energy Technology Data Exchange (ETDEWEB)

    Groenewald, C.A. (Peter Rassloff Instruments and Services, Norwood, South Africa)

    The near infrared spectroscopic method of analysis was initially developed for rapid analyses of protein in wheat. A brief explanation of the theory and history of near infrared spectroscopic analysis will be given. Research was done on the application of near infrared spectroscopic (NIR) in the food industry. Especially exciting was the breakthrough achieved in applying NIR to determine the dry solid content of bread. Such application could revolutionise the baking industry. Results will also be presented of research done on the application of NIR techniques for the determination of protein and fat in bread based on dry matter; hardness in wheat; absorption and sedimentation in pasta products; and use in process control in snack products manufacture. The limitations that were found in the application of NIR analysis will also be covered. The developments in NIR technology may result in these methods becoming standard practice in many food laboratories.

  6. Effect of Food Regulation on the Spanish Food Processing Industry: A Dynamic Productivity Analysis.

    Science.gov (United States)

    Kapelko, Magdalena; Oude Lansink, Alfons; Stefanou, Spiro E

    2015-01-01

    This article develops the decomposition of the dynamic Luenberger productivity growth indicator into dynamic technical change, dynamic technical inefficiency change and dynamic scale inefficiency change in the dynamic directional distance function context using Data Envelopment Analysis. These results are used to investigate for the Spanish food processing industry the extent to which dynamic productivity growth and its components are affected by the introduction of the General Food Law in 2002 (Regulation (EC) No 178/2002). The empirical application uses panel data of Spanish meat, dairy, and oils and fats industries over the period 1996-2011. The results suggest that in the oils and fats industry the impact of food regulation on dynamic productivity growth is negative initially and then positive over the long run. In contrast, the opposite pattern is observed for the meat and dairy processing industries. The results further imply that firms in the meat processing and oils and fats industries face similar impacts of food safety regulation on dynamic technical change, dynamic inefficiency change and dynamic scale inefficiency change.

  7. Business process of reputation management of food industry enterprises

    OpenAIRE

    Derevianko Olena. H.

    2014-01-01

    The goal of the article is development of the methodical base of reputation management directed at formalisation of theoretical provisions and explanation how to organise reputation management at food industry enterprises. The article shows prospectiveness of use of the Business Process Management concept in reputation management. Using the diagram of the Reputation Management business process environment the article shows its key participants (suppliers and clients of the business process) a...

  8. Formation algorithm indicative planning of the food industry production activities

    Directory of Open Access Journals (Sweden)

    A. M. Bukreev

    2013-01-01

    Full Text Available The current process of planning production activities in the food industry in Russia is very different interpretations of both the characteristics of the different stages, and maintaining them in a single scheduling algorithm. In this article, we attempt to form an algorithm indicative planning of production activities with general theoretical positions by considering the process of determining the overall purpose, objectives and consistency of production planning.

  9. Microwave Cooking Practices in Minnesota Food Service Establishments.

    Science.gov (United States)

    Hedeen, Nicole; Reimann, David; Everstine, Karen

    2016-03-01

    Uneven cooking due to consumer use of microwave ovens to cook food products that have been prepared but are not ready to eat has been a documented risk factor in several foodborne disease outbreaks. However, the use of microwave ovens in restaurants and other food service establishments has not been well documented. The aim of this study was to describe the types of food service establishments that use microwave ovens, how these ovens are used, types of foods heated or cooked in these ovens, types of microwave ovens used in food service establishments, and the level of compliance with U.S. Food and Drug Administration (FDA) guidelines. From 2008 to 2009, the Minnesota Department of Health collected data from a convenience sample of 60 food establishments within the state. Facility types included fast-food restaurants, sit-down restaurants, school food service, nursing homes, hotels and motels, and daycare centers. Food preparation practices were classified as prep-serve, cookserve, or complex. Minnesota environmental health specialists administered a study questionnaire to managers during routine inspections. Establishments included in this study reported using microwave ovens primarily to warm commercial ready-to-eat products (67%) and to warm foods for palatability (50%). No minimum temperatures are required for these processes because these foods do not require pathogen destruction. However, food establishments using complex preparation practices more often reported using microwave ovens for multiple processes and for processes that require pathogen destruction. For establishments that did report microwave oven use for food requiring pathogen destruction, the majority of managers reported following most FDA recommendations for cooking and reheating for hot-holding potentially hazardous foods, but many did not report letting food stand for 2 min after cooking. Additional training on stand time after microwave cooking could be beneficial because of low reporting

  10. Emerging roles of engineered nanomaterials in the food industry.

    Science.gov (United States)

    Morris, V J

    2011-10-01

    Nanoscience is the study of phenomena and the manipulation of materials at the atomic or molecular level. Nanotechnology involves the design, production and use of structures through control of the size and shape of the materials at the nanometre scale. Nanotechnology in the food sector is an emerging area with considerable research and potential products. There is particular interest in the definition and regulation of engineered nanomaterials. This term covers three classes of nanomaterials: natural and processed nanostructures in foods; particulate nanomaterials metabolized or excreted on digestion; and particulate nanomaterials not broken down on digestion, which accumulate in the body. This review describes examples of these classes and their likely status in the food industry.

  11. An exploration study on factors influencing Iranian food industry

    Directory of Open Access Journals (Sweden)

    Arash Hosseinzadeh

    2013-05-01

    Full Text Available The proposed study of this paper present an empirical investigation to detect important factors impacting on food market using factor analysis. The proposed study designed a questionnaire, distributed among 207 customers who were regular customers of two food chains in city of Tehran, Iran named Shahrvand and Hyperstar. The results of our survey indicate that six major factors including brand loyalty, physical characteristics, pricing effects, performance characteristics, brand relationship and brand position influence food industry, significantly. In terms of the first factor, brand loyalty, “Trust”, “Packaging design characteristics”, “Competitive pricing strategy”, “Stability in quality”, “External relationships” and “Meeting expectations” are important factors in different categories.

  12. The importance and use of nanopacking in food industry

    Directory of Open Access Journals (Sweden)

    Dimitrijević Mirjana

    2015-01-01

    Full Text Available In order to satisfy the increasing demand for food production which will reach the consumers in a safe condition, and at the same time meet their expectations in terms of quality, the packaging industry has been continually developing and striving to implement new technologies such as nanotechnology. By application of nanoparticles and other nanomaterials of various organic and inorganic compounds in standard packaging materials, the quality of packaging such as polymer-flexibility, gas barrier properties, temperature/moisture/ light stability, thermal and chemical stability and biodegradability has been improved. Moreover, the use of polymer nanotechnology enables constant monitoring of packaging conditions, providing in that way the preservation of fresh food, extension of shelf life of foods and improvement of products quality and safety. The application of nanopackaging on the market is slowed due to lack of data on potential risk to human health and the impact on the environment, as well as to lack of legal regulations. These shortcomings affect public perception of nanotechnology, but when these problems are overcome application of nanopackaging promises to become an irreplaceable part of industrial production of food.

  13. Electrospun nanofibres in agriculture and the food industry: a review.

    Science.gov (United States)

    Noruzi, Masumeh

    2016-11-01

    The interesting characteristics of electrospun nanofibres, such as high surface-to-volume ratio, nanoporosity, and high safety, make them suitable candidates for use in a variety of applications. In the recent decade, electrospun nanofibres have been applied to different potential fields such as filtration, wound dressing, drug delivery, etc. and a significant number of review papers have been published in these fields. However, the use of electrospun nanofibres in agriculture is comparatively novel and is still in its infancy. In this paper, the specific applications of electrospun nanofibres in agriculture and food science, including plant protection using pheromone-loaded nanofibres, plant protection using encapsulation of biocontrol agents, preparation of protective clothes for farm workers, encapsulation of agrochemical materials, deoxyribonucleic acid extraction in agricultural research studies, pre-concentration and measurement of pesticides in crops and environmental samples, preparation of nanobiosensors for pesticide detection, encapsulation of food materials, fabrication of food packaging materials, and filtration of beverage products are reviewed and discussed. This paper may help researchers develop the use of electrospun nanofibres in agriculture and food science to address some serious problems such as the intensive use of pesticides. © 2016 Society of Chemical Industry. © 2016 Society of Chemical Industry.

  14. In-flight food delivery and waste collection service: the passengers’ perspective and potential improvement

    Science.gov (United States)

    Romli, F. I.; Rahman, K. Abdul; Ishak, F. D.

    2016-10-01

    Increased competition in the commercial air transportation industry has made service quality of the airlines as one of the key competitive measures to attract passengers against their rivals. In-flight services, particularly food delivery and waste collection, have a notable impact on perception of the overall airline's service quality because they are directly and interactively provided to passengers during flight. An online public survey is conducted to explore general passengers' perception of current in-flight food delivery and waste collection services, and to identify potential rooms for improvement. The obtained survey results indicate that in-flight service does have an effect on passengers' choice of airlines. Several weaknesses of the current service method and possible improvements have been established from the collected responses.

  15. Potential applications of carbohydrases immobilization in the food industry.

    Science.gov (United States)

    Contesini, Fabiano Jares; de Alencar Figueira, Joelise; Kawaguti, Haroldo Yukio; de Barros Fernandes, Pedro Carlos; de Oliveira Carvalho, Patrícia; da Graça Nascimento, Maria; Sato, Hélia Harumi

    2013-01-11

    Carbohydrases find a wide application in industrial processes and products, mainly in the food industry. With these enzymes, it is possible to obtain different types of sugar syrups (viz. glucose, fructose and inverted sugar syrups), prebiotics (viz. galactooligossacharides and fructooligossacharides) and isomaltulose, which is an interesting sweetener substitute for sucrose to improve the sensory properties of juices and wines and to reduce lactose in milk. The most important carbohydrases to accomplish these goals are of microbial origin and include amylases (α-amylases and glucoamylases), invertases, inulinases, galactosidases, glucosidases, fructosyltransferases, pectinases and glucosyltransferases. Yet, for all these processes to be cost-effective for industrial application, a very efficient, simple and cheap immobilization technique is required. Immobilization techniques can involve adsorption, entrapment or covalent bonding of the enzyme into an insoluble support, or carrier-free methods, usually based on the formation of cross-linked enzyme aggregates (CLEAs). They include a broad variety of supports, such as magnetic materials, gums, gels, synthetic polymers and ionic resins. All these techniques present advantages and disadvantages and several parameters must be considered. In this work, the most recent and important studies on the immobilization of carbohydrases with potential application in the food industry are reviewed.

  16. Potential Applications of Carbohydrases Immobilization in the Food Industry

    Directory of Open Access Journals (Sweden)

    Hélia Harumi Sato

    2013-01-01

    Full Text Available Carbohydrases find a wide application in industrial processes and products, mainly in the food industry. With these enzymes, it is possible to obtain different types of sugar syrups (viz. glucose, fructose and inverted sugar syrups, prebiotics (viz. galactooligossacharides and fructooligossacharides and isomaltulose, which is an interesting sweetener substitute for sucrose to improve the sensory properties of juices and wines and to reduce lactose in milk. The most important carbohydrases to accomplish these goals are of microbial origin and include amylases (α-amylases and glucoamylases, invertases, inulinases, galactosidases, glucosidases, fructosyltransferases, pectinases and glucosyltransferases. Yet, for all these processes to be cost-effective for industrial application, a very efficient, simple and cheap immobilization technique is required. Immobilization techniques can involve adsorption, entrapment or covalent bonding of the enzyme into an insoluble support, or carrier-free methods, usually based on the formation of cross-linked enzyme aggregates (CLEAs. They include a broad variety of supports, such as magnetic materials, gums, gels, synthetic polymers and ionic resins. All these techniques present advantages and disadvantages and several parameters must be considered. In this work, the most recent and important studies on the immobilization of carbohydrases with potential application in the food industry are reviewed.

  17. Regulation in a Multisectored Financial Services Industry: An Exploratory Essay

    OpenAIRE

    Jackson, Howell Edmunds

    1999-01-01

    This Article reviews differences in regulatory structure across sectors of the financial services industry in the United States and then explores the difficulties these differences pose to our current system of regulation and also to proposals for financial modernization.

  18. Application of elements of microbiological risk assessment in the food industry via a tiered approach

    NARCIS (Netherlands)

    Gerwen, van S.J.C.; Gorris, L.G.M.

    2004-01-01

    Food safety control is a matter for concern for all parts of the food supply chain, including governments that develop food safety policy, food industries that must control potential hazards, and consumers who need to keep to the intended use of the food. In the future, food safety policy may be set

  19. The Impact of Technological Innovation on Industrial Efficiency and Food Manufacturing Industry

    Directory of Open Access Journals (Sweden)

    Xuxian Yan

    2015-02-01

    Full Text Available There is no denying that China's rapid economic growth is largely relying on high consumption and high emission, shows the character as low efficiency of extensive growth, which will inevitably lead to deep-seated contradictions and problems that restrict economic long-term development. From the perspective of economic growth, the enhancement of technical efficiency can make existing economic resources be fully utilized and reduce the losses caused by low efficiency, while the enhancement of technological progress can make the continuous and stable economic growth possible. In this study, we make an empirical analysis of how technological innovation will impact on industrial efficiency in food manufacturing industry. The result shows that: technological innovation has important influence to the rising of industrial efficiency; it has a strong co integration relationship with industrial efficiency at 5% significance level. Therefore, technological innovation is the fundamental way to solve the problems of environment and resources. At the same time, technological innovation is the Grainger reason to the industrial efficiency in food processing industry.

  20. Purchasing efficiency in a mining food service organisation

    African Journals Online (AJOL)

    S Blignaut

    dures for the selection and evaluation of suppliers, determining food ... a product to fill specific production needs (Stefanelli,. 1992:99). Brief ... stockouts, and standardised training of employees. Clients are ... industrial mining catering company with 35 mine kitch- ens before and ..... ment for the hospitality industry. 3rd ed.

  1. The structural changes of the food industry in the European Union

    DEFF Research Database (Denmark)

    Hajderllari, Luljeta; Karantininis, Konstantinos

    This paper studies the structural changes of food industry in the EU-27. We first provide a detailed description of the relative importance of the various sectors in the food industry. The structure is studied by calculating Gini coefficients for the EU members with regard to food industry. We fi...... industry regarding the share of turnover, employment and enterprises. During the eight years 2000-2007, the Gini coefficient of the food industry in the EU is very close to 1, indicating a high degree of concentration.......This paper studies the structural changes of food industry in the EU-27. We first provide a detailed description of the relative importance of the various sectors in the food industry. The structure is studied by calculating Gini coefficients for the EU members with regard to food industry. We find...

  2. Service Quality in Hotel Industry - Customer Satisfaction

    OpenAIRE

    Fučíková, Martina

    2009-01-01

    The theoretical part of the master thesis focuses mainly on particular methods to help to identify customer satisfaction with regard to the specific processes in the hotel industry. The practical part determines the customer satisfaction in the hotel Jalta. A customer satisfaction survey based on a research of the web pages www.hrs.com, www.booking.com, www.tripadvisor and the evaluation of questionnaires provided by the hotel Jalta has been carried out. In addition a mystery shopping with an...

  3. Industrial Demand Management Providing Ancillary Services to the Distribution Grid

    DEFF Research Database (Denmark)

    Rahnama, Samira; Green, Torben; Lyhne, Casper

    2017-01-01

    delivery. Consumers' involvement requires new entities and infrastructure. A so-called aggregator has been introduced as a new player to manage the services that are offered by the consumption units. This paper describes an industrial scale experimental setup for evaluating a particular type of aggregator....... The aggregator aims to provide a distribution grid service from industrial thermal loads through a direct control policy. Our specific case studies are a supermarket refrigeration system and an HVac chiller in conjunction with an ice storage, which are virtually connected to the aggregator. Practical results...... obtained from testing on real industrial consumers demonstrate the theoretical studies of the aggregator design to a satisfactory level....

  4. Chlorophylls and Their Derivatives Used in Food Industry and Medicine.

    Science.gov (United States)

    Mysliwa-Kurdziel, Beata; Solymosi, Katalin

    2016-10-04

    Thylakoids and chloroplasts harbor several vital metabolic processes, but are most importantly associated with photosynthesis. The undisturbed functioning of this process necessitates the ceaseless synthesis of photosynthetic pigments, including closed tetrapyrroles such as chlorophylls (Chls). Chls probably represent the most abundant natural pigment molecules which are via photosynthesis not only crucial for the autotrophic production of food sources for heterotrophic organisms but have also contributed to oxygen production essential for aerobic metabolism. This review first briefly discusses the physico-chemical properties, biosynthesis, occurrence, in vivo localization and roles of the different Chl pigments. Then we provide a detailed overview about their potential applications in the food industry and medicine. These include the use of Chls and their derivatives (different chlorophyllins) as food colorants (identified as E140 and E141 in the European Union). Different sources used for industrial extraction as well as different factors influencing pigment stability during processing are also critically reviewed. The problems surrounding the nomenclature, the production and the composition of different chlorophyllin mixtures are also discussed. Finally, a comprehensive overview of the health benefits and potential medicinal applications of these pigments and the future directions of research in these fields are provided.

  5. E-Business Developmental Issues in the Australian Food Industry

    Directory of Open Access Journals (Sweden)

    Mohini Singh

    2004-11-01

    Full Text Available This paper discusses e-business developmental issues in the Australian Food industry that were identified from a research project funded by the Australian Research Council. Data was gathered from interviews with 11 food organisations in the year 2000, most of which can be classified as ‘bricks and clicks’. These 11 companies were traditional businesses that had adopted e-business as a new way of doing business. The findings of the paper highlight the fact that the B2B is the predominant e-business model in the Australian Food Industry, EDI is an important foundation technology platform for developing B2B e-business, e-procurement was an important reason for adopting B2B e-business and improved supply chain management was the most important achievement from E-Business for these organizations. It also highlighted the fact e-business developed in-house with an IT department managed e-business sites better than those that outsourced the development.

  6. Market structure, price rigidity, and performance in the Indonesian food and beverages industry

    NARCIS (Netherlands)

    Setiawan, M.

    2012-01-01

    Keywords: industrial concentration, price rigidity, technical efficiency, price-cost margin, Structure-Conduct-Performance (SCP), new empirical industrial organization (NEIO), Indonesian food and beverages industry, Data Envelopment Analysis (DEA), system of equations The

  7. Market structure, price rigidity, and performance in the Indonesian food and beverages industry

    NARCIS (Netherlands)

    Setiawan, M.

    2012-01-01

    Keywords: industrial concentration, price rigidity, technical efficiency, price-cost margin, Structure-Conduct-Performance (SCP), new empirical industrial organization (NEIO), Indonesian food and beverages industry, Data Envelopment Analysis (DEA), system of equations The Indonesia

  8. The introduction of Service Design within Industrial Design Curricula

    DEFF Research Database (Denmark)

    Maffei, Stefano; Morelli, Nicola; Pacenti, Elena;

    2005-01-01

    This paper describes and reflects upon an emerging phenomena, which is the introduction of service design courses in traditional industrial design schools. Through the description of three examples of educational experiences, the authors stressed the existence of complementary approaches to service...... design that could be integrated for the development of a common methodology and educational platform....

  9. Industrial Buying Behavior Related to Human Resource Consulting Services

    DEFF Research Database (Denmark)

    Grünbaum, Niels Nolsøe; Hollensen, Svend; Kahle, Lynn

    2013-01-01

    The purpose of this article is to extend the understanding of the industrial buying process in connection with purchasing professional business (B2B) services, specifically human resource (HR) consulting services. Early B2B buying-behavior literature strongly emphasizes the rational aspects...

  10. The introduction of Service Design within Industrial Design Curricula

    DEFF Research Database (Denmark)

    Maffei, Stefano; Morelli, Nicola; Pacenti, Elena

    2005-01-01

    This paper describes and reflects upon an emerging phenomena, which is the introduction of service design courses in traditional industrial design schools. Through the description of three examples of educational experiences, the authors stressed the existence of complementary approaches to service...... design that could be integrated for the development of a common methodology and educational platform....

  11. Industrial Buying Behavior Related to Human Resource Consulting Services

    DEFF Research Database (Denmark)

    Grünbaum, Niels Nolsøe; Hollensen, Svend; Kahle, Lynn

    2013-01-01

    The purpose of this article is to extend the understanding of the industrial buying process in connection with purchasing professional business (B2B) services, specifically human resource (HR) consulting services. Early B2B buying-behavior literature strongly emphasizes the rational aspects...

  12. Protein engineering and its applications in food industry.

    Science.gov (United States)

    Kapoor, Swati; Rafiq, Aasima; Sharma, Savita

    2017-07-24

    Protein engineering is a young discipline that has been branched out from the field of genetic engineering. Protein engineering is based on the available knowledge about the proteins structure/function(s), tools/instruments, software, bioinformatics database, available cloned gene, knowledge about available protein, vectors, recombinant strains and other materials that could lead to change in the protein backbone. Protein produced properly from genetic engineering process means a protein that is able to fold correctly and to do particular function(s) efficiently even after being subjected to engineering practices. Protein is modified through its gene or chemically. However, modification of protein through gene is easier. There is no specific limitation of Protein Engineering tools; any technique that can lead to change the protein constituent of amino acid and result in the modification of protein structure/function is in the frame of Protein Engineering. Meanwhile, there are some common tools used to reach a specific target. More active industrial and pharmaceutical based proteins have been invented by the field of Protein Engineering to introduce new function as well as to change its interaction with surrounding environment. A variety of protein engineering applications have been reported in the literature. These applications range from biocatalysis for food and industry to environmental, medical and nanobiotechnology applications. Successful combinations of various protein engineering methods had led to successful results in food industries and have created a scope to maintain the quality of finished product after processing.

  13. Optimum Resource Allocation and Eliminating Waste Inside Food Industry

    Directory of Open Access Journals (Sweden)

    Chandru Nagarajan Sathiyabama

    2013-06-01

    Full Text Available This article seeks to allocate optimum resources for wrapping section and suggesting a suitable method that need to be in place for successful elimination of waste inside the food industry wrapping section. It also includes identifying the main reasons for various types of wastages inside wrapping section and cost of all the wastages. The paper is based on the observation and research using the approach of lean tools and techniques. The methodology used for evaluating data is value stream mapping and some statistical SPSS tools for analysis. Data’s are real and are gathered from three different production shifts inside a food industry wrapping section. The main reasons for wastages inside the wrapping section are highlighted. Finally, the paper was concluded by estimating total cost of wastages and recommended suitable way to save the wastage costs. The need of change of jaws inside the wrapping machines, regular maintenance of all machines throughout the industry and training the personnel are recommended. The possible methods along with its benefits to reduce waste, operators, improve productivity and business growth was also highlighted.

  14. Listening to food workers: Factors that impact proper health and hygiene practice in food service.

    Science.gov (United States)

    Clayton, Megan L; Clegg Smith, Katherine; Neff, Roni A; Pollack, Keshia M; Ensminger, Margaret

    2015-01-01

    Foodborne disease is a significant problem worldwide. Research exploring sources of outbreaks indicates a pronounced role for food workers' improper health and hygiene practice. To investigate food workers' perceptions of factors that impact proper food safety practice. Interviews with food service workers in Baltimore, MD, USA discussing food safety practices and factors that impact implementation in the workplace. A social ecological model organizes multiple levels of influence on health and hygiene behavior. Issues raised by interviewees include factors across the five levels of the social ecological model, and confirm findings from previous work. Interviews also reveal many factors not highlighted in prior work, including issues with food service policies and procedures, working conditions (e.g., pay and benefits), community resources, and state and federal policies. Food safety interventions should adopt an ecological orientation that accounts for factors at multiple levels, including workers' social and structural context, that impact food safety practice.

  15. 77 FR 45717 - Proposed Information Collection (Food Service and Nutritional Care Analysis) Activity; Comment...

    Science.gov (United States)

    2012-08-01

    ... to determine patients' satisfaction with the quality of food and nutrition services. DATES: Written... level of patient satisfaction and quality of service resulting from advanced food preparation and... Information Collection (Food Service and Nutritional Care Analysis) Activity; Comment Request AGENCY:...

  16. Innovation in product and services in the shipping retrofit industry

    DEFF Research Database (Denmark)

    Hermann, Roberto Rivas; Köhler, Jonathan; Scheepens, Arno

    2015-01-01

    to shed light on this issue, the authors develop a conceptual framework to show how a specific type of business model (Product-Service Systems) could be applied to the context of the maritime industry. With a focus on the Danish maritime industry, the case study addresses two questions: Which business...... to propose a possible product-service system. These results suggest that port-based systems have the highest potential for eco-efficient value creation and a possible product-service system can be designed for this kind of technology. The article highlights the point that authorities need to improve...

  17. Making the organic food service chain work and survive

    DEFF Research Database (Denmark)

    Kristensen, Niels Heine; Netterstrøm, Sune; He, Chen

    2009-01-01

    Public food provision has received increased attention over the past decades from policymakers, consumers and citizens. As an example food at schools are increasingly coming into focus of change and innovation agendas. One of the most persistent agendas is the call for more organic foods...... and organic procurement schemes are developing as a strategic part of policymaker’s tools. However evidence has shown that the organic change agenda in public food service supply chains seems to be fragile. This is due to the fact that the organic agenda challenges the normal way that food service provision...... works and thus it seems not enough to implement organic food once and for all. The organic supply chain is dynamic being challenged by influences as price premiums, supply shortages and problems of convenience level. This paper investigates three Danish municipalities focusing on important elements...

  18. Bacteriophages as Weapons Against Bacterial Biofilms in the Food Industry.

    Science.gov (United States)

    Gutiérrez, Diana; Rodríguez-Rubio, Lorena; Martínez, Beatriz; Rodríguez, Ana; García, Pilar

    2016-01-01

    Microbiological contamination in the food industry is often attributed to the presence of biofilms in processing plants. Bacterial biofilms are complex communities of bacteria attached to a surface and surrounded by an extracellular polymeric material. Their extreme resistance to cleaning and disinfecting processes is related to a unique organization, which implies a differential bacterial growth and gene expression inside the biofilm. The impact of biofilms on health, and the economic consequences, has promoted the development of different approaches to control or remove biofilm formation. Recently, successful results in phage therapy have boosted new research in bacteriophages and phage lytic proteins for biofilm eradication. In this regard, this review examines the environmental factors that determine biofilm development in food-processing equipment. In addition, future perspectives for the use of bacteriophage-derived tools as disinfectants are discussed.

  19. PIGEON PEA (Cajanus cajan AN ALTERNATIVE IN THE FOOD INDUSTRY

    Directory of Open Access Journals (Sweden)

    Carmen Lucia Navarro V

    2014-12-01

    Full Text Available Due to the current situation of inadequate nutrition in the population of many countries, including Colombia. Search sources rich in proteins and low-cost alternatives. The pigeon pea (Cajanus cajan is an important legume that contain a mo derate amount of protein, calories, vitamins and minerals, its use in foods is limited by the presence of anti-nutritional factors, which can be reduced or eliminated through the use of treatments. The proteins have functional properties that can be take advantage in meat, dairy and bakery products. The purpose of this review is to present an overview of the skills nutritional and functional properties of pigeon pea application opportunities in various applications in the food industry.

  20. Service design: tuning the industrial design profession

    OpenAIRE

    Sleeswijk Visser, F.

    2013-01-01

    Design is not only about the design and production of goods, but is increasingly addressing complex social issues nowadays. Roles of designers are becoming more and more varied, and at the same time other professionals are increasingly using design tools in their business, organizational or other innovation projects. New terms such as ‘service design’, ‘design thinking’, or even ‘co-creation’ are quite popular at the moment, but confusing as well: depending on the discipline people mean very ...

  1. Use of terpenoids as natural flavouring compounds in food industry.

    Science.gov (United States)

    Caputi, Lorenzo; Aprea, Eugenio

    2011-01-01

    Terpenoids represent the oldest known biomolecules, having been recovered from sediments as old as 2.5 billion years. Among plant secondary metabolites, they are the most abundant and diverse class of natural compounds. The diversity of terpenoids is probably a reflection of their many biological activities in nature, which has made them a widely used resource for traditional and modern human exploitation. They are usually the main constituents of essential oils of most plants offering a wide variety of pleasant scents from flowery to fruity, to woody or balsamic notes. For this reason terpenoids constitute a very important class of compounds for flavour and fragrance industries, in fact, in the US alone, the demand is forecast to grow 3.7 percent per year to $5.3 billion in 2012. The recent patents on production and extraction of terpenoids commonly used as natural flavouring compounds in food industries are reviewed in the present manuscript.

  2. Fiber optical artificial nose for the food industry

    Science.gov (United States)

    Mahmoud, Mohamed

    2003-04-01

    An artificial nose has been attractive for scientific research and the food industry. This paper proposes that the detection and recognition of odours or chemicals concentrate can be achieved by means of passive and compact size fiber optic sensors (Fiber Bragg Gratings Technology) that will form an olfactory sensor array and a fuzzy logic algorithm that will form the recognition artificial intelligence. The mathematical model of the fiber Bragg gratings olfactory sensor is developed and the design model of the artificial fiber optic nose is introduced.

  3. Fumonisins in Aspergillus niger: Industrial and food aspects

    DEFF Research Database (Denmark)

    Frisvad, Jens Christian; Nielsen, Kristian Fog; Mogensen, Jesper

    Introduction: Fumonisins are toxic seconday metabolites from Fusarium verticillioides and other Fusaria, from Tolypocladium and Aspergillus niger 1,2. Being a generalist Aspergillus niger is the workhorse in a very large number of industrial applications, and is also a common contaminant in foods...... produced fumonisins in pure culture, so we tested whether they could produce fumonisins on citric acid production media in shake flasks, and they could indeed produce small amounts of fumonisins. Conclusions: Most strains of Aspergillus niger can produce fumonisins. In order to have entirely safe...

  4. The Globalization of Innovation in the Danish Food Industry

    DEFF Research Database (Denmark)

    Haakonsson, Stine Jessen

    2012-01-01

    The internationalization of innovation in the food industry is becoming increasingly oriented towards emerging markets. Innovative lead firms express a need for ‘tapping into knowledge’ by collaborating with research facilities, customers and suppliers in these new locations. European firms...... to the need to access new markets and knowledge. This unfolds through strategies of exploitation and exploration. Second, it investigates the extent to which these strategies connect to position in the value chain and factors in the host economy. In this, the potential impact at the receiving end...... capabilities, exploration seeks and engages with local capabilities in the host economy....

  5. Efficiency, Innovation and Organization in the Food Industry

    DEFF Research Database (Denmark)

    Hajderllari, Eliona

    This PhD thesis deals with two main issues: (i) the innovation and labeling regime in an imperfect competitive market and (ii) the emergence and efficiency of organizational forms for innovative products in the agri-food industry. The main contributions of the thesis are firstly the investigation...... the product specificity. Paper IV uses a non-parametric, traditional input oriented Data Envelopment Analysis (DEA) to compare the performance of the investor owned firm (IOF) and cooperative types of organization at the farm level. The analysis accounts for a difference in the performance of the two groups...

  6. Cogeneration handbook for the food processing industry. [Contains glossary

    Energy Technology Data Exchange (ETDEWEB)

    Eakin, D.E.; Fassbender, L.L.; Garrett-Price, B.A.; Moore, N.L.; Fasbender, A.G.; Gorges, H.A.

    1984-03-01

    The decision of whether to cogenerate involves several considerations, including technical, economic, environmental, legal, and regulatory issues. Each of these issues is addressed separately in this handbook. In addition, a chapter is included on preparing a three-phase work statement, which is needed to guide the design of a cogeneration system. In addition, an annotated bibliography and a glossary of terminology are provided. Appendix A provides an energy-use profile of the food processing industry. Appendices B through O provide specific information that will be called out in subsequent chapters.

  7. Plastic optical fibre sensor for quality control in food industry

    Science.gov (United States)

    Novo, C.; Bilro, L.; Ferreira, R.; Alberto, N.; Antunes, P.; Leitão, C.; Nogueira, R.; Pinto, J. L.

    2013-05-01

    The present work addresses the need for new devices felt in the context of quality control, especially in the food industry. Due to the spectral dependence of the attenuation coefficient, a novel dual-parameter sensor for colour and refractive index was developed and tested. The sensor employs plastic optical fibres to measure the transmitted optical power in three measurement cells each with a different incident wavelength. The performance of the sensor was tested using several dyes at different concentrations and aqueous solutions of glycerine and ethanol. Results show that this technique allows the monitoring of refractive index and colour without cross-sensitivity.

  8. Fuzzy Models to Deal with Sensory Data in Food Industry

    Institute of Scientific and Technical Information of China (English)

    Serge Guillaume; Brigitte Charnomordic

    2004-01-01

    Sensory data are, due to the lack of an absolute reference, imprecise and uncertain data. Fuzzy logic can handle uncertainty and can be used in approximate reasoning. Automatic learning procedures allow to generate fuzzy reasoning rules from data including numerical and symbolic or sensory variables. We briefly present an induction method that was developed to extract qualitative knowledge from data samples. The induction process is run under interpretability constraints to ensure the fuzzy rules have a meaning for the human expert. We then study two applied problems in the food industry: sensory evaluation and process modeling.

  9. Sugar ester surfactants: enzymatic synthesis and applications in food industry.

    Science.gov (United States)

    Neta, Nair S; Teixeira, José A; Rodrigues, Lígia R

    2015-01-01

    Sugar esters are non-ionic surfactants that can be synthesized in a single enzymatic reaction step using lipases. The stability and efficiency of lipases under unusual conditions and using non-conventional media can be significantly improved through immobilization and protein engineering. Also, the development of de novo enzymes has seen a significant increase lately under the scope of the new field of synthetic biology. Depending on the esterification degree and the nature of fatty acid and/or sugar, a range of sugar esters can be synthesized. Due to their surface activity and emulsifying capacity, sugar esters are promising for applications in food industry.

  10. Food Allergies and the UK Catering Industry: A Study of the Training Needs for the Industry to Serve Those with Food Allergies

    Science.gov (United States)

    Pratten, John; Towers, Neil

    2004-01-01

    This study looks at the ability of retail food outlets to provide suitable meals for those with special dietary needs. Thus, some food allergies are described briefly and the personnel involved in food preparation and service are examined. Groups of owners of catering outlets were interviewed to discover from them their knowledge of food allergies…

  11. INTEGRATION OF THE FOOD INDUSTRY AND RELATED SECTORS BASED ON THE CLUSTER APPROACH

    Directory of Open Access Journals (Sweden)

    V. M. Bautin

    2015-01-01

    Full Text Available In a diversified agro-industrial complex structure of the Voronezh region there are more than 200 enterprises of food and processing industry. However, due to the growth disparity in prices for agricultural and industrial products, the collapse of a single process has been a sharp decline in the production of final products of agribusiness. In the conditions of Russia's accession to the WTO and the growth in this regard competition in the market of raw materials and finished products, problems of high relevance of search for effective strategies for the development of the food industry. The emphasis of these reforms should be a priori biased towards the crea tion of favorable conditions for the formation of optimal institutional innovation structures and prospects of development of the national agro-food system at all levels. In this regard, the formation of institutional models of integration in the agricultural sector, we regard the system approach, where the newly created integrated structure is defined as a social institution, characterized by composition, structure, objectives, functions, internal and external bounding box defined inputs and outputs. Under these conditions, there is a need to develop partnerships and coo peration between enterprises of the technological chain of the final product agribusiness, finds its expression in a variety of forms, one of which is the formation of clusters, creating the conditions for effective interaction of producers of raw materials and finished products, research and educational institutions, service infrastructure of organizations and representatives of other areas to ensure. However, the analysis showed that, across a variety of alternative strategies for the development of the food industry, the most optimal in today's economic conditions appear to integration strategies that involve the union of disparate market participants on the principles of economic integr ation, which results in a synergy

  12. Modelling the dynamic interactions between food production and ecosystem services

    NARCIS (Netherlands)

    Duku, C.

    2017-01-01

    Given the high levels of food insecurity and the loss of vital ecosystem services associated with deforestation, countries in sub-Saharan Africa (SSA) face a major dilemma. How can they produce enough food in a changing climate to feed an increasing population while protecting natural forests and

  13. Recent trends in functional food science and the industry in Japan.

    Science.gov (United States)

    Arai, Soichi; Morinaga, Yasushi; Yoshikawa, Toshikazu; Ichiishi, Eiichiro; Kiso, Yoshinobu; Yamazaki, Masatoshi; Morotomi, Masami; Shimizu, Makoto; Kuwata, Tamotsu; Kaminogawa, Shuichi

    2002-10-01

    International recognition of functional foods has resulted in the recent global development of this field, which originated in Japan. The national policy on functional foods, in terms of "foods for specified health use", also has been developing and has motivated the food industry to produce a variety of new food items. In Japan as well as in many other countries, academic and industrial scientists have been working in collaboration for the analysis and practical applications of functional food science. Emphasis has been placed on the study of antioxidant and anticarcinogenic food factors as well as pre- and probiotics. This review pinpoints recent trends in the science and industry in this field.

  14. Measuring innovation in a 'low-tech' service industry: the case of the Dutch hospitality industry

    NARCIS (Netherlands)

    den Hertog, P.; Gallouj, F.; Segers, J.

    2011-01-01

    This article presents the findings of a survey among 613 firms in the Dutch hospitality industry adopting a demarcation perspective. The paper illustrates that innovation in this service industry is much higher and more varied than regularly reported. It further indicates that innovation activities

  15. Measuring innovation in a 'low-tech' service industry: the case of the Dutch hospitality industry

    NARCIS (Netherlands)

    den Hertog, P.; Gallouj, F.; Segers, J.

    2011-01-01

    This article presents the findings of a survey among 613 firms in the Dutch hospitality industry adopting a demarcation perspective. The paper illustrates that innovation in this service industry is much higher and more varied than regularly reported. It further indicates that innovation activities

  16. OPTIPOLYGEN - Optimum integration of polygeneration in the food industry

    Energy Technology Data Exchange (ETDEWEB)

    NONE

    2006-12-15

    The expression polygeneration is defined as the use of multiple primary energy inputs to create multiple energy outputs. The aim of the project OPTIPOLYGEN is to investigate the potential of utilising and implementing polygeneration technologies in the food and drink industry. Due to its significant and simultaneous demand for process-heat, electricity and cooling, the food and drink industry is especially suitable for polygeneration. The work of the project comprised efforts covering everything from surveys of current utilisation of polygeneration to estimating the potential use in the future as well as evaluating the obstacles for further development. Moreover, the project did also have the aim to aid future implementations by developing and disseminating tools for faster evaluation of food plants applicability for polygeneration. These tools comprise technical guidelines, a web-based feasibility calculator as well as training materials for consultants and educators. All these tools are made available for interested bodies on the project website www.optipolygen.org . The results of the project reveal that whether polygeneration is applicable or not at a specific site is a complex question and depends on many details that may vary significantly by the local circumstances of each plant. Thus in order to be able to estimate the potential a thorough investigation of each plant site has to be undertaken comprising several issues such as: availability of local energy infrastructure, fuels, rules of electricity trade and transmission, district heat trade and transmission, carbon dioxide tax, regulations concerning biodegradable waste handling, subsidies, etc.. However, by disregarding these local differences and by instead extrapolating available technical and statistical data, the current potential for polygeneration in EU-15 food and drink industry is estimated to amount to 73,1 TWh{sub el}/year. The largest potentials are estimated to be in the meat and fish industry

  17. RISK MANAGEMENT IN UK CORPORATIONS: COMPARING FINANCIAL SERVICE INDUSTRY, OIL AND GAS INDUSTRY AND OTHER NON-FINANACIAL INDUSTRIES

    OpenAIRE

    Olaseinde, Olumide, K.

    2012-01-01

    Abstract The focus of this research is to determine whether UK corporations (comparing firms in the financial service industry, oil and gas industry and other non-financial industries) have a more formal developed risk management process. Despite regulations and recommendations (such as the Walker review (2009), the Turner review (2009), the Financial Reporting Council (2011) etc.) there are only limited information on how firms manage risk and how they report risk management processes to...

  18. Service Recovery Paradox In Indian Banking Industry: An Empirical Investigation

    Directory of Open Access Journals (Sweden)

    Arunesh Garg

    2013-10-01

    Full Text Available The present study examines existence of service recovery paradox in Indian banking industry. The study is taken up in the tri-city of Chandigarh, Panchkula and Mohali. The respondents are catego- rized into failure and no-failure groups on the basis of their service experience. Failure group consti- tutes those respondents who have experienced service recovery, and has been further divided into five sub-groups ranging from service recovery++ (service recovery better than expected to service recovery- - (service recovery worse than expected. Service recovery paradox is examined by com- paring service recovery++ group with no-failure group. The study shows evidence for existence of service recovery paradox in relation to satisfaction. It has been concluded that for service recovery paradox to exist, recovery effort has to be exceptionally good and much better than expectation level of the customer. The study suggests that service managers should take service failure as an opportunity to appease customers by providing a much better than expected recovery experience. However, organizations should not plan to create service failure situations because if they falter on imparting the recovery, customer satisfaction may be influenced negatively.

  19. Analysis of Information Sharing Mechanism in the Food Industry Green Supply Chain Management and Operation Process

    OpenAIRE

    Liu, Ye-ming; Yin, Fang-Fang; Fu, Xian-zhi

    2010-01-01

    In order to effectively address the issues of environmental pollution and food safety in food industry, the green supply chain management should be used in the food industry. However, information sharing is the basis of supply chain management. For this purpose, on the basis of describing the connotation of food industry green supply chain management, the paper introduces the contents and the effects of information sharing mode in detail. It focuses on the barriers of the implementation of in...

  20. The management level of logistics customer service industrial enterprise

    Directory of Open Access Journals (Sweden)

    Butrina Y.V.

    2017-01-01

    Full Text Available This article deals with some aspects of the logistics service of industrial enterprise customers, current approaches to its management, namely, measurement, evaluation and optimization. It describes the effect of the level of customer service in the business results. How the concept of “logistics service users” is formulated. The author’s index of evaluating the effectiveness of the logistics customer service – “logistics leverage”. Author’s universal measurement system of the logistics maintenance level, serving industrial enterprise customers is presented, including 11 indicators criteria values and integral indicator. The optimal values of parameters can be different for different categories of customers who prefer low, medium and high level of logistics services. It substantiates the practical significance of the study through tested at Chelyabinsk Electrode Plant.

  1. Establish Central Kitchen under HACCP Control in Food and Beverage Industry to Ensure Food Safety and Hygiene

    Directory of Open Access Journals (Sweden)

    Cuihua Qi

    2014-04-01

    Full Text Available In recent years, food safety and hygiene have been a social problem. So, it is worth studying in-depth that how to control the safety and hygiene of food and beverage. This paper proposes to establish central kitchens under HACCP control to ensure food safety and hygiene in the food and beverage industry. Considering the practical difficulties in the application of HACCP, this paper introduces the establishment of dishes HACCP system with some examples to give the reference of the food and beverage industry. Central kitchens have many advantages while HACCP is the golden standard to ensure food safety and hygiene, hence, it will ensure food safety and hygiene if both can be combined with in the use of food and beverage industry.

  2. The use of TIC’s as a managing tool for traceability in the food industry

    OpenAIRE

    Pinto, D. B.; Castro, Inês; A.A. Vicente

    2006-01-01

    Food safety has become an important food quality attribute. Both food industry and authorities need to be able to trace back and to authenticate food products and raw materials used for food production to comply with legislation and to meet the food safety and food quality requirements. PaniGest is a user-friendly computer package designed to manage traceability and help in the quality control and production improvement. This application was developed in Visual Basic language over...

  3. Business process of reputation management of food industry enterprises

    Directory of Open Access Journals (Sweden)

    Derevianko Olena. H.

    2014-01-01

    Full Text Available The goal of the article is development of the methodical base of reputation management directed at formalisation of theoretical provisions and explanation how to organise reputation management at food industry enterprises. The article shows prospectiveness of use of the Business Process Management concept in reputation management. Using the diagram of the Reputation Management business process environment the article shows its key participants (suppliers and clients of the business process and identifies their place in formation of the enterprise reputation. It also shows that the reputation management should be considered a business process of the highest level of management. Construction of the flow structure of the Reputation Management business process allows uncovering the logic of interrelation of inlets and outlets within the framework of the specified main stages of the business process: assessment of the current state of reputation, collection of information about stakeholders, identification of PR strategy goals, planning of necessary resources, realisation of the PR strategy, assessment of efficiency and process monitoring. The article offers the flow, functional and organisational structures of the Reputation Management business process for food industry enterprises. Moreover, justification of functional and organisational structures of the Reputation Management business process gives a possibility to distribute functions of reputation management between specific executors and establish responsibility for each stage of the business process.

  4. Innovative Integrated Management System (IIMS for Sustainable Food Industry

    Directory of Open Access Journals (Sweden)

    Suttiprasit Prasert

    2014-11-01

    Full Text Available It is evident that the long-term survival and growth of global food industry depend on the availability and efficient use of raw materials, energy and water and other facilities under the concept of sustainable practice, i.e. in environment, society and economics. Quality and safety managements are essential to ensure that the industry can continue to support the communities in which it operates. Awarding a number of certifications to show the high standing of international quality and hygiene characteristics are currently necessary, e.g. ISO 9001: 2000, GMP/GHP, HACCP, ISO 22000, BRC and etc. To minimize the cost and maximize the efficiency, the Innovative Integration Management System (IIMS has been implemented effectively under the frameworks of sustainability in a numbers of national and international food production companies in Thailand during the past years. This will allow the organization to integrate all common processes such as management review, document control, record control, training, monitoring & measuring, data analysing, internal audits, and corrective and preventive actions whereas the critical or specific processes required by each standard are still retained harmoniously with the others.

  5. HACCP and quality system in the food processing industry

    Directory of Open Access Journals (Sweden)

    Turubatović Lazar

    2002-01-01

    Full Text Available HACCP (Hazard Analysis and Critical Control Points is an indispensable contemporary system of process control in the food processing industry. In its original meaning this control procedure includes hazard analysis and identification of the points in the production process where the product contamination is reasonably likely to occur resulting in an unsafe product. At the critical points the control of the production process should be severer in order to eliminate or reduce the product safety risks. The aim of implementing a quality management system being quality management, according to the standards of the ISO 9000 series, the formulation of a product that meets "the requirements stated or implied", where the implied requirements refer to the prescribed quality requirements, which, in the food industry above all, comprises safety, it is necessary to build HACCP into the quality system. The application of HACCP principles when introducing a quality system should be extended to those parts of the production process in which the required quality of the product may be at risk.

  6. Phycobilins and Phycobiliproteins Used in Food Industry and Medicine.

    Science.gov (United States)

    Mysliwa-Kurdziel, Beata; Solymosi, Katalin

    2017-01-01

    Open tetrapyrroles termed phycobilins represent the major photosynthetic accessory pigments of several cyanobacteria and some eukaryotic algae such as the Glaucophyta, Cryptophyta and Rhodophyta. These pigments are covalently bound to so-called phycobiliproteins which are in general organized into phycobilisomes on the thylakoid membranes. In this work we first briefly describe the physico-chemical properties, biosynthesis, occurrence, in vivo localization and roles of the phycobilin pigments and the phycobiliproteins. Then the potential applications and uses of these pigments, pigment-protein complexes and related products by the food industry (e.g., as LinaBlue® or the so-called spirulina extract used as coloring food), by the health industry or as fluorescent dyes are critically reviewed. In addition to the stability, bioavailability and safety issues of purified phycobilins and phycobiliproteins, literature data about their antioxidant, anticancer, anti-inflammatory, immunomodulatory, hepatoprotective, nephroprotective and neuroprotective effects, and their potential use in photodynamic therapy (PDT) are also discussed. Copyright© Bentham Science Publishers; For any queries, please email at epub@benthamscience.org.

  7. The Tradition of Industrial Design and the Industrialisation of Services

    DEFF Research Database (Denmark)

    Morelli, Nicola

    2013-01-01

    : a process-focused approach that made it possible to optimize resources in the production of services. The discussion on this approach is very critical, because it introduces the need to ensure services’ economic sustainability while preserving the service quality and the strong focus on user’s need...... and highly individualized solutions. The question of industrialization of services is therefore introducing an apparent dichotomy: on one hand service design needs to optimize production processes and the use of resources, while on the other hand it should keep its focus on high quality user experience......The evolution of service design in the last few years has shown that services can be shaped to design individual, highly personalized and highly location specific solutions. However the most known studies on service design mostly cover individual cases, in which the main focus is either on user...

  8. In-House vs. Franchise College Food Services and Bookstores.

    Science.gov (United States)

    Stumph, W. J.

    In determining whether colleges or universities should operate their own food services or bookstores or lease them to contract operators, school business officers should consider a number of factors. These include whether sales volume is sufficiently large to cover direct operating costs and overhead; inventory investment; appearance, service, and…

  9. Inulin and Oligofructosis: a review about functional properties, prebiotic effects and importance for food industry

    OpenAIRE

    Maria Celia de Oliveira Hauly; Janaína Andréa Moscatto

    2002-01-01

    Nowadays consumers are more conscious about the relation between food and health. Therefore food industry has been looking for food that has a lot of benefits besides good flavor and appearance. Inulin and oligofructose are fructose polimers, vastly found in plants as storage carbohydrates. They present important functional for the food industry. Both inulin and oligofructose have been used as fiber bulk in food products. Differently from other fibers, they do not add flavor, allowing the foo...

  10. Food safety issues and training methods for ready-to-eat foods in the grocery industry.

    Science.gov (United States)

    Binkley, Margaret; Ghiselli, Richard

    2005-10-01

    As Americans have become more pressed for time, the use of convenient, simplified meals become a way of life. One aspect of this trend, known as Home Meal Replacement (IIMR), has increased in sales since its inception. Between 1999 and 2001, the average annual expenditure per consumer rose 5.6 pereent, and $958 per person per year was spent in 2002. Along with this growth, food safety risks may have increased. The study reported here examined efforts being undertaken by grocery and convenience stores to control the wholesomeness of INR food items. After a convenience sample of 500 grocery store executives was identified, a 32-item questionnaire was developed and mailed to the executives. The results indicate that the industry has taken food safety seriously with only 10 pereent reporting that they have no food safety training. The executives cited employee turnover as a major concern in food safety today, along with lack of food safety knowledge of the consumer and improper holding temperatures.

  11. Explore Critical Success Factors of New Product Development in Iranian’s Food Industry

    Directory of Open Access Journals (Sweden)

    Ahmad Jafarnejad

    2014-09-01

    Full Text Available In recent decades, the rate of new product development increased due to the burst of competition between organizations in developing new products, services and new markets. In such a competitive condition, the main challenge of organizations is to develop new products according to the goals of the organization and needs of customers. Therefore, this study tries to propose success factors in new product development for food industry based on a model developed using a mixed method. The preliminary model is proposed by reviewing related literature in innovation management and product development and also using semi-structured interviews with executive managers of food industry. Then using exploratory and confirmatory factor analysis, the validity of the model and final scales were analyzed. The results show that Strategic Thinking (ST, Product Features (PF, Skills and Abilities (SA, internal and external Team Involvement (TI, Supply Chain ability (SC, Development Process (DP have a correlation with the success of new product development in food industries of Iran. Among these dimensions, Market Characteristic (MC has the highest importance and after that Skills and Abilities (SA, internal and external Team Involvement (TI got the other ranks, respectively.

  12. A bedside food cart as an alternate food service for acute and palliative oncological patients.

    Science.gov (United States)

    Pietersma, Patti; Follett-Bick, Sandra; Wilkinson, Brenda; Guebert, Nancy; Fisher, Kim; Pereira, Jose

    2003-09-01

    Patients with advanced cancer experience various problems with eating, and their meals should be tailored to meet their specific needs. Two methods of food service were compared in a shared acute oncology/palliative care unit; an electrical food cart allowing patients to select their food types and portions at the bedside, and a traditional food tray delivery service that relied on meals being prepared in a centralized kitchen and then delivered by tray. Over a 10-day period, lunch meals were delivered by food cart and supper meals via food trays. Twenty-seven out of 32 patients participated in the trial. Patients significantly preferred the food cart to the trays with respect to the timing and appeal of the meal, appropriateness of food types and food portions and the variety of the food choices. A food cart as used in this trial provides a more flexible and appropriate method of food delivery to in-patients in the oncology and palliative unit. Further studies should examine whether this translates to improved caloric intake and quality of life parameters.

  13. The use of exergetic indicators in the food industry - A review.

    Science.gov (United States)

    Zisopoulos, Filippos K; Rossier-Miranda, Francisco J; van der Goot, Atze Jan; Boom, Remko M

    2017-01-02

    Assessment of sustainability will become more relevant for the food industry in the years to come. Analysis based on exergy, including the use of exergetic indicators and Grassmann diagrams, is a useful tool for the quantitative and qualitative assessment of the efficiency of industrial food chains. In this paper, we review the methodology of exergy analysis and the exergetic indicators that are most appropriate for use in the food industry. The challenges of applying exergy analysis in industrial food chains and the specific features of food processes are also discussed.

  14. MEMBANGUN SERVICE QUALITY UNTUK MENCAPAI KEPUASAN KONSUMEN DI INDUSTRI HOSPITALITY

    Directory of Open Access Journals (Sweden)

    Sienny Thio

    2001-01-01

    Full Text Available Service quality is necessary especially in the hospitality industry, remembering that consumers have expectations that must be fulfilled and satisfied. Consumers often expect to get maximal service from the service providers and wish to be treated professionally and as a unique individual. This paper seeks to give a further idea about service quality which can be developed and done by service providers with the hope of fulfilling consumer expectations and finally to satisfy all consumers, both internal and external to the company. Abstract in Bahasa Indonesia : Service Quality sangat dibutuhkan terutama di industri hospitality mengingat konsumen yang mempunyai ekspektasi yang selalu ingin dipenuhi dan dipuaskan. Konsumen selalu mengharapkan untuk mendapatkan service yang maksimal dari para penyedia jasa dalam hal ingin diperlakukan secara professional, dan diperlakukan sebagai individu yang unik. Tulisan ini dimaksudkan untuk memberikan gambaran yang lebih jauh mengenai service quality yang dapat dibangun dan dilakukan oleh para penyedia jasa yang diharapkan dapat memenuhi ekspektasi dari konsumen yang pada akhirnya dapat memuaskan eksternal konsumen maupun internal konsumen. Kata kunci: hospitality, service quality, ekspektasi, kepuasan, penyedia jasa.

  15. Innovation in product and services in the shipping retrofit industry

    DEFF Research Database (Denmark)

    Hermann, Roberto Rivas; Köhler, Jonathan

    . Similarly, given the deindustrialisation dynamics to regions with lower manufacturing costs, it is argued that a combination of knowledge intensive and service-based economy will eventually fill the gap left by manufacturing industries. To create added value to their products, some leading firms...... are increasingly developing product-service systems. It is however, argued that product-service systems are not always sustainable, and thus little evidence connect them with green growth. To fill in this gap, we are carrying a case study guided by the following research question: “How the ballast water treatment...... regulation could create innovation in green products and services in the maritime retrofitting industry?” Our case study focus on business models for the development, installation and operation of ballast water management systems in Denmark. We engaged the perspectives of ship-owners, equipment manufacturers...

  16. Target Salt 2025: A Global Overview of National Programs to Encourage the Food Industry to Reduce Salt in Foods

    OpenAIRE

    Jacqui Webster; Kathy Trieu; Elizabeth Dunford; Corinna Hawkes

    2014-01-01

    Reducing population salt intake has been identified as a priority intervention to reduce non-communicable diseases. Member States of the World Health Organization have agreed to a global target of a 30% reduction in salt intake by 2025. In countries where most salt consumed is from processed foods, programs to engage the food industry to reduce salt in products are being developed. This paper provides a comprehensive overview of national initiatives to encourage the food industry to reduce sa...

  17. Assessing convergence processes at the intersection of the food and pharmaceutical industries in functional food innovation using different perspectives

    NARCIS (Netherlands)

    Bornkessel, S.

    2016-01-01

    Assessing convergence processes at the intersection of the food and pharmaceutical industries in functional food innovation using different perspectives  Sabine Bornkessel The worldwide growing functional food market (e.g. Menrad, 2

  18. Assessing convergence processes at the intersection of the food and pharmaceutical industries in functional food innovation using different perspectives

    NARCIS (Netherlands)

    Bornkessel, S.

    2016-01-01

    Assessing convergence processes at the intersection of the food and pharmaceutical industries in functional food innovation using different perspectives  Sabine Bornkessel The worldwide growing functional food market (e.g. Menrad, 2

  19. Medical Services: Veterinary/Medical Food Inspection and Laboratory Service

    Science.gov (United States)

    2007-11-02

    be in- spected semiannually (such as, shell egg plants and ice plants). (f) Establishments not actively engaged in supplying products but actively...FSC: 8955. 6 AR 40–657/NAVSUPINST 4355.4F/MCO P10110.31G • 6 November 1997 Table 2–1 Food class identities—Continued Food item: Cocoa . FSC: 8960...and Egg Prod- u c t s I n s p e c t i o n P r o g r a m s . ” T h e s e e s t a b l i s h m e n t s m a y s e r v e a s sources (as listed) of shell

  20. Energetics of Eco-Industry of Food Concentrates Production

    Directory of Open Access Journals (Sweden)

    Burdo O.

    2015-12-01

    Full Text Available The determination of eco-industry in food production is formulated. The problems of processes of dehydration, heat balance and prospects of technologies directed energy action are considered. We offer the ways of solving an energy problems in product drying. The hypostases are formulated and the possibilities of laminar and turbulent diffusion to heat transfer mechanisms are analyzed. Increasing of drying speed with barodiffusional flows involvement is demonstrated. The extraction kinetic model is given in differential form. The prospects of usage directed action principles in target compounds extraction processes are analyzed. The analysis of drying technologies energy efficiency on base new similarity (similarity of energy action is carried out. We demonstrated that impulse electromagnetic field can trigger in basically new effect, which one named mechanodiffusion.

  1. Intermediate product selection and blending in the food processing industry

    DEFF Research Database (Denmark)

    Kilic, Onur A.; Akkerman, Renzo; van Donk, Dirk Pieter

    2013-01-01

    This study addresses a capacitated intermediate product selection and blending problem typical for two-stage production systems in the food processing industry. The problem involves the selection of a set of intermediates and end-product recipes characterising how those selected intermediates...... are blended into end products to minimise the total operational costs under production and storage capacity limitations. A comprehensive mixed-integer linear model is developed for the problem. The model is applied on a data set collected from a real-life case. The trade-offs between capacity limitations...... and operational costs are analysed, and the effects of different types of cost parameters and capacity limitations on the selection of intermediates and end-product recipes are investigated....

  2. Efficiency, Innovation and Organization in the Food Industry

    DEFF Research Database (Denmark)

    Hajderllari, Eliona

    This PhD thesis deals with two main issues: (i) the innovation and labeling regime in an imperfect competitive market and (ii) the emergence and efficiency of organizational forms for innovative products in the agri-food industry. The main contributions of the thesis are firstly the investigation...... is used as a case study to highlight different issues. Paper I uses a theoretical framework to estimate the market potential for a new technology such as a genetically modified crop, which has both private good as well as a public good characteristics. The results indicate that the market adoption of a GM...... product depends on the effect of the new technology on the incremental savings and costs as well as consumers’ aversion and the carbon emission market price. The carbon emission market is used as a key parameter which, besides the cost reduction, can potentially transform the GM product...

  3. Less pressure at Calve (food industry); Calve onder lagere druk

    Energy Technology Data Exchange (ETDEWEB)

    Roggen, M. (ed.)

    2002-04-01

    Since 1 January 2002, the Dutch food industry Calve applies a sophisticated compressed air system for the production of peanut butter, mayonnaise and sauces in the Delft factory. Parent company Unilever hopes the new system will reduce energy consumption by nearly 400,000 kWh. In a business where product quality is crucial, and where compressed air is critical for quality, pressure reduction is a daring move. [Dutch] De productie van pindakaas, mayonaise en sauzen van Calve in Delft verloopt sinds 1 januari met een uitgekiendere persluchtregeling. Zo hoopt moederbedrijf Unilever jaarlijks bijna 400.000 kWh op de energienota te besparen. In een bedrijf waar de kwaliteit van het product zeer kritisch is en sterk afhankelijk is van perslucht, is drukverlaging een gedurfde onderneming.

  4. Management of food industry waste employing vermicomposting technology.

    Science.gov (United States)

    Garg, V K; Suthar, S; Yadav, Anoop

    2012-12-01

    This paper reports the vermicomposting of food industry sludges (FIS) mixed with different organic wastes employing Eisenia fetida. A total of 10 vermicomposting units containing different wastes combinations were established. After 15 weeks significant increase in total nitrogen (N(total)) (60-214%), total available phosphorous (P(avail)) (35.8-69.6%), total sodium (Na(total)) (39-95%), and total potassium (K(total)) (43.7-74.1%), while decrease in pH (8.45-19.7%), total organic carbon (OC(total)) (28.4-36.1%) and C:N ratio (61.2-77.8%) was recorded. The results indicated that FIS may be converted into good quality manure by vermicomposting if spiked with other organic wastes in appropriate quantities.

  5. Non-food industrial applications of poultry feathers.

    Science.gov (United States)

    Reddy, Narendra

    2015-11-01

    Poultry feathers are one of the unique coproducts that have versatile applications ranging from composites, fibers, tissue engineering scaffolds, nano and micro particles, electronic devices and many others. Despite their low cost, abundant availability, wide applicability and unique properties, non-food industrial applications of feather keratin are very limited. Poor-thermoplasticity, difficulty in dissolving keratin and limited knowledge on the processability and properties of products developed are some of the limitations for the large scale use of feather/keratin. Nevertheless, increasing interests in using renewable and sustainable raw materials and need to decrease dependence on non-renewable petroleum resources make feathers an attractive raw material for bioproducts. This review provides an overview of the products developed from poultry feathers and their limitations and advantages.

  6. The structural changes of the food industry in the European Union

    DEFF Research Database (Denmark)

    Hajderllari, Luljeta; Karantininis, Konstantinos

    This paper studies the structural changes of food industry in the EU-27. We first provide a detailed description of the relative importance of the various sectors in the food industry. The structure is studied by calculating Gini coefficients for the EU members with regard to food industry. We find...... that the food industry is one of the most important components of the manufacturing sectors in terms of turnover and employment. Enterprises in the EU are relatively large in terms of turnover but small in the number of enterprises with the dairy and meat sectors being the most important branches of the food...... industry regarding the share of turnover, employment and enterprises. During the eight years 2000-2007, the Gini coefficient of the food industry in the EU is very close to 1, indicating a high degree of concentration....

  7. Designing Integrated Product- Service System Solutions in Manufacturing Industries

    DEFF Research Database (Denmark)

    Costa, Nina; Patrício, Lia; Morelli, Nicola

    2015-01-01

    Manufacturing firms are increasingly evolving towards the design of integrated product-service solutions but servitization literature does not provide specific guidance on how to design these integrated solutions. Building upon ProductService System (PSS) and Service Design (SD) approaches......, this paper proposes an integrative method that joins PSS’s systems and network approach with the creative, human-centered, value cocreation approach of SD. The paper also describes the development and application of this method to the creation of integrated solutions for the laboratory industry, highlighting...

  8. Innovation in product and services in the shipping retrofit industry

    DEFF Research Database (Denmark)

    Hermann, Roberto Rivas; Köhler, Jonathan

    regulation could create innovation in green products and services in the maritime retrofitting industry?” Our case study focus on business models for the development, installation and operation of ballast water management systems in Denmark. We engaged the perspectives of ship-owners, equipment manufacturers...... and maritime service companies through in-depth interviews, document analysis and observation. The findings support the initial claim that the ballast water treatment regulation may create new market opportunities for service providers to shipyards and shipping companies in design, installation and retrofit...

  9. Regulating Robo Advice across the Financial Services Industry

    NARCIS (Netherlands)

    T. Baker (Tom); B.G.C. Dellaert (Benedict)

    2017-01-01

    textabstractAutomated financial product advisors – “robo advisors” – are emerging across the financial services industry, helping consumers choose investments, banking products, and insurance policies. Robo advisors have the potential to lower the cost and increase the quality and transparency of fi

  10. Adopting and Evaluating Service Oriented Architecture in Industry

    NARCIS (Netherlands)

    Nasr, K.A.; Gross, H.; Van Deursen, A.

    2006-01-01

    In this paper, we present a descriptive case study covering the re-engineering and furhter evolution of adopting service oriented architecture (SOA) in industry. The goal of this case study is to identify the possible benefits and bottlenecks of adopting SOA, as well as to come up with best practice

  11. Exploring factors that influence customer loyalty among Generation Y for the fast food industry in Malaysia

    National Research Council Canada - National Science Library

    Kwek Choon Ling; Yeong Wai Mun; Hiew Mee Ling

    2011-01-01

      The consumption of western fast foods has been on the upward trend. As such, it is vital to identify the determinants of the customer loyalty among Generation Y in Malaysia, especially in the western fast food industry...

  12. Curriculum Development for the Achievement of Multiple Goals in the Agri-Food Industry.

    Science.gov (United States)

    Stonehouse, D. P.

    1994-01-01

    The agri-food industry is concerned with maximizing global food output while preventing environmental damage. Agricultural education focuses on multidisciplinary, holistic, and integrative approaches that enhance student capabilities to address this complex issue. (SK)

  13. Sustainable diets: The interaction between food industry, nutrition, health and the environment.

    Science.gov (United States)

    Alsaffar, Ayten Aylin

    2016-03-01

    Everyday great amounts of food are produced, processed, transported by the food industry and consumed by us and these activities have direct impact on our health and the environment. The current food system has started causing strain on the Earth's natural resources and that is why sustainable food production systems are needed. This review article discusses the need for sustainable diets by exploring the interactions between the food industry, nutrition, health and the environment, which are strongly interconnected. The most common environmental issues in the food industry are related to food processing loss, food wastage and packaging; energy efficiency; transportation of foods; water consumption and waste management. Among the foods produced and processed, meat and meat products have the greatest environmental impact followed by the dairy products. Our eating patterns impact the environment, but the environment can impact dietary choices as well. The foods and drinks we consume may also affect our health. A healthy and sustainable diet would minimise the consumption of energy-dense and highly processed and packaged foods, include less animal-derived foods and more plant-based foods and encourage people not to exceed the recommended daily energy intake. Sustainable diets contribute to food and nutrition security, have low environmental impacts and promote healthy life for present and future generations. There is an urgent need to develop and promote strategies for sustainable diets; and governments, United Nations agencies, civil society, research organisations and the food industry should work together in achieving this.

  14. Quick Service Restaurant Trends: How are global quick service restaurant trends changing the Icelandic quick service restaurant industry?

    OpenAIRE

    Sigurjón Arnórsson 1987

    2013-01-01

    It is relevant for quick service restaurant operations to have a clear understanding of their industries leading market trends. New brands are constantly entering the market with new concepts and trends. Most of these quick service restaurant trends originate from the US and then spread throughout the world’s leading brands. Iceland´s quick service restaurant industry was fairly undeveloped until an industry surge in the 1980´s. During this time, Iceland’s restaurant scene has been greatl...

  15. 78 FR 13070 - Guidance for Clinical Investigators, Industry, and Food and Drug Administration Staff: Financial...

    Science.gov (United States)

    2013-02-26

    ..., Industry, and Food and Drug Administration Staff: Financial Disclosure by Clinical Investigators..., Industry, and FDA Staff: Financial Disclosure by Clinical Investigators.'' This guidance is intended to... governing financial disclosure by clinical investigators. This guidance provides FDA's responses to the...

  16. On the use of quantitative methods in the Danish food industry

    DEFF Research Database (Denmark)

    Juhl, Hans Jørn; Østergaard, Peder; Kristensen, Kai

    1997-01-01

    Executive summary 1. The paper examines the use of quantitative methods in the Danish food industry and a comparison is made between the food industry and other manufacturing industries. Data was collected in 1991 and 107 manufacturing companies filled in the questionnaire. 20 of the companies were...... food companies. 2. The main purpose with this paper is to obtain a frame of reference for a much bigger investigation just carried out by the authors in the Danish food industry with particular emphasis on collection and processing of information during product development. 3. The comparison...

  17. Compressed Air System Optimization: Case Study Food Industry in Indonesia

    Science.gov (United States)

    Widayati, Endang; Nuzahar, Hasril

    2016-01-01

    Compressors and compressed air systems was one of the most important utilities in industries or factories. Approximately 10% of the cost of electricity in the industry was used to produce compressed air. Therefore the potential for energy savings in the compressors and compressed air systems had a big challenge. This field was conducted especially in Indonesia food industry or factory. Compressed air system optimization was a technique approach to determine the optimal conditions for the operation of compressors and compressed air systems that included evaluation of the energy needs, supply adjustment, eliminating or reconfiguring the use and operation of inefficient, changing and complementing some equipment and improving operating efficiencies. This technique gave the significant impact for energy saving and costs. The potential savings based on this study through measurement and optimization e.g. system that lowers the pressure of 7.5 barg to 6.8 barg would reduce energy consumption and running costs approximately 4.2%, switch off the compressor GA110 and GA75 was obtained annual savings of USD 52,947 ≈ 455 714 kWh, running GA75 light load or unloaded then obtained annual savings of USD 31,841≈ 270,685 kWh, install new compressor 2x132 kW and 1x 132 kW VSD obtained annual savings of USD 108,325≈ 928,500 kWh. Furthermore it was needed to conduct study of technical aspect of energy saving potential (Investment Grade Audit) and performed Cost Benefit Analysis. This study was one of best practice solutions how to save energy and improve energy performance in compressors and compressed air system.

  18. Analysis and Policy Implications of the Liberalization in the Energy Service Industry

    Energy Technology Data Exchange (ETDEWEB)

    Jo, S.H. [Korea Energy Economics Institute, Euiwang (Korea)

    2001-11-01

    As GATT system, created with a goal towards free trade after World War II, has reached to the point of termination, the multinational negotiations on trade in services have been formulated, based on GATS(General Agreement on Trade in Services) regulations with the birth of WTO as a momentum. In May, 2000, E.C. and U.S. have proposed to add energy services as a separate category. Thus, an agenda that adds energy services as a separate category, is in the middle of WTO negotiations. Having the goal of energy negotiations is for fostering market approach, and expanding deregulation, These countries stress the points that obtaining transparency on regulations, restricting monopoly, and abolishing regulations on foreign investment, should be implemented. We analyzed how these changes can affect the Korean real GDP, export import, and industry, using the global CGE model GTEM-KOR which was developed by KEEI. The analysis suggests that the more we adapt open economy, the higher increasing rate we get on real GDP, export and import. Supply of crude oil, gas, and oil and coal product will increase, while coal and electricity decrease according to the analysis on energy part. Steel, other manufacturing industry, commerce, transportation and food production is expected to increase, but nonferrous metal, metallic mineral, agricultural, dairy, forest, and fishery production will decrease, also service industry will be slightly weakened. (author). 34 refs., 7 figs., 26 tabs.

  19. Analysis of Information Sharing Mechanism in the Food Industry Green Supply Chain Management and Operation Process

    Institute of Scientific and Technical Information of China (English)

    2011-01-01

    In order to effectively address the issues of environmental pollution and food safety in food industry,the green supply chain management should be used in the food industry.However,information sharing is the basis of supply chain management.For this purpose,on the basis of describing the connotation of food industry green supply chain management,the paper introduces the contents and the effects of information sharing mode in detail.It focuses on the barriers of the implementation of information-sharing mechanisms in the food industry green supply chain management and operation process and analyzes the necessity of using information sharing mechanism among the members of the food industry green supply chain management mode by game theory,so as to strengthen the competitiveness of enterprises through supply chain management.

  20. A Knowledge Management Model for Firms in the Financial Services Industry

    Science.gov (United States)

    Held, Carsten; Duncan, Glen; Yanamandram, Venkat

    2013-01-01

    The financial services industry faces many demanding challenges. Firms within this industry are predominantly knowledge-based, as are most of the industry's products, processes and services. The application of knowledge management represents a clear opportunity for financial services firms to confront challenges. However, no industry specific…

  1. A Knowledge Management Model for Firms in the Financial Services Industry

    Science.gov (United States)

    Held, Carsten; Duncan, Glen; Yanamandram, Venkat

    2013-01-01

    The financial services industry faces many demanding challenges. Firms within this industry are predominantly knowledge-based, as are most of the industry's products, processes and services. The application of knowledge management represents a clear opportunity for financial services firms to confront challenges. However, no industry specific…

  2. A Knowledge Management Model for Firms in the Financial Services Industry

    Science.gov (United States)

    Held, Carsten; Duncan, Glen; Yanamandram, Venkat

    2013-01-01

    The financial services industry faces many demanding challenges. Firms within this industry are predominantly knowledge-based, as are most of the industry's products, processes and services. The application of knowledge management represents a clear opportunity for financial services firms to confront challenges. However, no industry specific…

  3. Using industrial models and strategic planning to improve customer service.

    Science.gov (United States)

    Tessier, P

    1997-01-01

    Years ago, the laboratory industry took a cue from what Demming taught the Japanese car industry to improve the way it approached quality assurance; now it's time to learn from an American car manufacturer to step into the future of customer service. The Saturn company has instituted a revolutionary way to relate to their customers. They have carefully identified every single point of contact with them and then made it their business to not just meet, but to exceed the expectations of clients and future clients at each and every interface.

  4. Merging Agents and Cloud Services in Industrial Applications

    Directory of Open Access Journals (Sweden)

    Francisco P. Maturana

    2014-01-01

    Full Text Available A novel idea to combine agent technology and cloud computing for monitoring a plant floor system is presented. Cloud infrastructure has been leveraged as the main mechanism for hosting the data and processing needs of a modern industrial information system. The cloud offers unlimited storage and data processing in a near real-time fashion. This paper presents a software-as-a-service (SaaS architecture for augmenting industrial plant-floor reporting capabilities. This reporting capability has been architected using networked agents, worker roles, and scripts for building a scalable data pipeline and analytics system.

  5. From product to service orientation in the maritime equipment industry

    DEFF Research Database (Denmark)

    Matzen, Detlef; McAloone, Timothy Charles

    2008-01-01

    of their products in operation. In this paper we present a case study of a shipping equipment manufacturer that is currently shifting business focus from manufacturing towards services delivery. Using a modelling scheme to differentiate and categorise different development tasks within the frame of business......In the shipping industry, operational performance of ships and their equipment is crucial to business. Suppliers of machinery and equipment are aware of this situation and see business development potential in setting up service systems that are dedicated to ensuring the performance...... development towards service oriented business, the case delivers insights into the broader context and product related parameters influencing the options and requirements for service system development....

  6. 基于大数据的食品安全与营养云平台服务模式研究%Research on the big data-based government decision and public information service model of food safety and nutrition industry

    Institute of Scientific and Technical Information of China (English)

    刘彤; 谭红; 张经华

    2015-01-01

    Objective To construct food safety and nutrition information collection, analysis platform with new IT technologies including big data, improve the ability of analysis, and do the deeper data-mining, providing the more accurate and overall food safety and nutrition information for government, business, consumers,and social media. Methods The big data features of the nowadays food safety and nutrition industry,then a cloud computing and big data-based service platform with four layers was proposed. The key technologies and main functions were discussed, and the service model for 4 kinds users—government, business, consumers, and social media was proposed. Results The food safety and nutrition cloud (www.fsnip.com) based on the proposed method had attained periodical achievements. Conclusion The research of this paper can be used as the reference of the platform design and information service model for the big data industry for public service.%目的:利用包括大数据技术在内的新型 IT 技术构建食品安全与营养信息的汇集与分析平台,提高对数据的分析能力,挖掘深层次的数据信息,为政府监管部门、企业、消费者,提供全面、准确的食品安全与营养信息。方法分析了当前食品安全与营养领域的大数据特征,提出了以实验室管理系统数据为基础,以云计算和大数据技术为核心的食品安全云服务平台四层架构方案,探讨了该平台的关键技术及主要功能,以及基于该平台为政府、企业、消费者、社会媒体四大用户提供信息服务的信息服务模式。结果以本文提出的平台架构方案为支撑“食品安全与营养云”(www.fsnip.com)已取得了阶段性成果。结论本研究可为以食品安全为代表的公共服务领域大数据产业发展提供架构方案、服务模式等方面的参考和依据。

  7. Food Service Worker. Dietetic Support Personnel Achievement Test.

    Science.gov (United States)

    Oklahoma State Dept. of Vocational and Technical Education, Stillwater.

    This guide contains a series of multiple-choice items and guidelines to assist instructors in composing criterion-referenced tests for use in the food service worker component of Oklahoma's Dietetic Support Personnel training program. Test items addressing each of the following occupational duty areas are provided: human relations; personal…

  8. Food Service Supervisor. Dietetic Support Personnel Achievement Test.

    Science.gov (United States)

    Oklahoma State Dept. of Vocational and Technical Education, Stillwater.

    This guide contains a series of multiple-choice items and guidelines to assist instructors in composing criterion-referenced tests for use in the food service supervisor component of Oklahoma's Dietetic Support Personnel training program. Test items addressing each of the following occupational duty areas are provided: human relations; nutrient…

  9. Identifying Foodborne Disease Hazards in Food Service Establishments

    Science.gov (United States)

    Bryan, Frank L.

    1974-01-01

    Describes procedures used to evaluate foodborne disease hazards that exist in food service establishments, lists the factors that have contributed to foodborne disease outbreaks in the United States, and presents a form that has been devised to facilitate the evaluation of these factors. (JR)

  10. Dairy and functional foods research in the Agricultural Research Service

    Science.gov (United States)

    The Dairy and Functional Foods Research Unit is the only group in the Agricultural Research Service that is dedicated to solving critical problems in milk utilization and fruit and vegetable byproducts from specialty crops. The many areas of investigation include development of specialty cheese, c...

  11. Ecosystem Services in the Water-Energy-Food Nexus

    Directory of Open Access Journals (Sweden)

    Bekchanov Maksud

    2015-01-01

    Full Text Available Given their substantial societal benefits, such as supporting economic activities and providing better livelihoods in rural areas, ecosystem services should gain higher importance in water-food-energy nexus debates. Yet, not all values from ecosystems are quantifiable, data is often not adequate and methods of measuring these values are not sound. This situation challenges researchers and water managers to improve research tools and give adequate attention to ecosystem services by implementing interdisciplinary approaches and integrated management of ecosystems and their services.

  12. Consumer Response to Gastrointestinal Illness Perceived To Originate from Food Service Facilities.

    Science.gov (United States)

    Garnett, Erin S; Gretsch, Stephanie R; Null, Clair; Moe, Christine L

    2016-10-01

    Consumer responses to food product recalls have been documented, but there is little information on how consumers respond to illnesses or outbreaks associated with food service facilities. This study uses an on-line survey of 885 adults conducted in 2012 to determine how respondents changed their dining behavior following personal experiences with and secondhand reports of gastrointestinal illness believed to be associated with food service facilities. In response to personally experiencing gastrointestinal illness that they attributed to a food service facility, 90% of survey participants reported that they avoided the implicated facility for a time following the incident; almost one-half decided to never return to the facility they believed had made them ill. In response to a secondhand report of gastrointestinal illness, 86% of respondents reported they would avoid the implicated facility for a time, and 22% said they would never return to the facility. After both personal experiences of illness and secondhand reports of illness, consumer responses were significantly more severe toward the implicated facility than toward all other food service facilities. Frequent diners avoided facilities for shorter periods of time and were less likely to never go back to a facility than were infrequent diners. The survey results indicate that 24 to 97 fewer meals were purchased per respondent, or a 11 to 20% reduction in meals purchased outside the home, in the year following respondents' illness. Future estimates of the economic burden of foodborne illnesses, including those caused by noroviruses, should consider the impacts on the food service industry attributable to changes in consumer behavior, in addition to health care costs and loss of productivity.

  13. Perceived importance of employees' traits in the service industry.

    Science.gov (United States)

    Lange, Rense; Houran, James

    2009-04-01

    Selection assessments are common practice to help reduce employee turnover in the service industry, but as too little is known about employees' characteristics, which are valued most highly by human resources professionals, a sample of 108 managers and human resources professionals rated the perceived importance of 31 performance traits for Line, Middle, and Senior employees. Rasch scaling analyses indicated strong consensus among the respondents. Nonsocial skills, abilities, and traits such as Ethical Awareness, Self-motivation, Writing Skills, Verbal Ability, Creativity, and Problem Solving were rated as more important for higher level employees. By contrast, traits which directly affect the interaction with customers and coworkers (Service Orientation, Communication Style, Agreeableness, Sense of Humor, Sensitivity to Diversity, Group Process, and Team Building) were rated as more important for lower level employees. Respondents' age and sex did not substantially alter these findings. Results are discussed in terms of improving industry professionals' perceived ecological and external validities of generic and customized assessments of employee.

  14. Cross-industry Collaborations in the Convergence Area of Functional Foods

    NARCIS (Netherlands)

    Bornkessel, S.; Broring, Stefanie; Omta, S.W.F.

    2016-01-01

    Convergence processes are based on the activity of distinct industry sectors showing crossindustry
    collaborations. The aim of this paper is to analyze cross-industry collaborations between
    the food and pharmaceutical sectors in the convergence area of functional foods. Selected
    companies

  15. Struggle for Leadership: The Competitiveness of the EU and US Food Industry

    NARCIS (Netherlands)

    Poppe, K.J.; Wijnands, J.H.M.; Meulen, van der B.M.J.; Bremmers, H.J.

    2008-01-01

    Globalization is an important issue in the food industry, although most food is still locally produced and consumed. Many small and medium enterprises characterize the industry. Results of WTO negotiations intensify the international competition, in which the EU and USA are the largest players. Coun

  16. Cross-industry Collaborations in the Convergence Area of Functional Foods

    NARCIS (Netherlands)

    Bornkessel, S.; Broring, Stefanie; Omta, S.W.F.

    2016-01-01

    Convergence processes are based on the activity of distinct industry sectors showing crossindustry
    collaborations. The aim of this paper is to analyze cross-industry collaborations between
    the food and pharmaceutical sectors in the convergence area of functional foods. Selected
    companies

  17. A study of the Communications Services Industrial Fund.

    OpenAIRE

    1985-01-01

    Approved for public release; distribution is unlimited The Communications Services Industrial Fund (CSIF) is an integral tool available to the Defense Communications Agency in directing and controlling the operations of the Defense Communications System. This thesis is an analysis of how effective the current structure of the fund has been in allowing the Defense Communications Agency to meet its objectives. A detailed description of the history, purpose and procedures...

  18. Sales Forecasting for Fashion Retailing Service Industry: A Review

    OpenAIRE

    Na Liu; Shuyun Ren; Tsan-Ming Choi; Chi-Leung Hui; Sau-Fun Ng

    2013-01-01

    Sales forecasting is crucial for many retail operations. It is especially critical for the fashion retailing service industry in which product demand is very volatile and product’s life cycle is short. This paper conducts a comprehensive literature review and selects a set of papers in the literature on fashion retail sales forecasting. The advantages and the drawbacks of different kinds of analytical methods for fashion retail sales forecasting are examined. The evolution of the respective f...

  19. Food industrial wastewater reuse by membrane bio-reactor

    Directory of Open Access Journals (Sweden)

    Patthanant Natpinit

    2007-11-01

    Full Text Available The objective of this investigation was to study the possibility and performance of treating food industrial wastewater by Membrane BioReactor (MBR. In addition, the effluent of MBR was treated by Reverse Osmosis system (RO to reuse in boiler or cooling tower. The membranes of hollow fiber type were filled in the aerobic tank with aerobe bacteria. The total area of membrane 6 units was 630 m2 so the flux of the operation was 0.25 m/d or 150 m3/d. The spiral wound RO was operated at 100 m3/d of influent and received 72 m3/d of permeate. The sludge volume (MLSS of MBR was maintained at 8,000-10,000 mg/l. The average COD and SS of MBR influent were 600 mg/l and 300 mg/l respectively. After treating by MBR, COD and SS of effluent were maintained at less than 100 mg/l and less than 10 mg/l respectively. In the same way, COD and SS of RO permeate were less than 10 mg/l and less than 5 mg/l respectively.

  20. Supercritical fluid extraction: Application in the food industry

    Directory of Open Access Journals (Sweden)

    Skala Dejan U.

    2002-01-01

    Full Text Available Supercritical fluid extraction is an extraction process realized with supercritical fluids, which are at a temperature and pressure above their critical temperature and critical pressure. This process has shown to be very efficient one for the isolation of different substances of medium molecular weights and molecules of relatively low polarity. The solubility of more polar substances in supercritical fluids can be improved by the addition of small amounts of other polar solvents (cosolvent to the supercritical fluids, which is the main solvent in extraction process. The advantage of supercritical extraction compared to other extraction procedures (the application of classical organic solvents hydrodistillation, distillation with steam is that SFE is usually performed at moderate temperature (e.g. with SF CO2 at 40-70°C so it can be applied for the separation of different substances which are thermally unstable and have a larger vapour pressure. All of these facts indicate that SFE is of special interest for the food and pharmaceutical industry.

  1. Microbiological contamination of food at self-service restaurants

    Directory of Open Access Journals (Sweden)

    Elias Jose Oliveira von Dolinger

    2010-12-01

    Full Text Available The purpose of this study was to evaluate the microbiological conditions of food served in self-service restaurants in Itumbiara-GO. In total, we studied 23 restaurants and the foods collected were: pasta, tomato and cucumber salad, mayonnaise and meat from the pan. The samples were acquired with the support of the municipality’s sanitary inspectors. Our research was focused on total mesophiles, coagulase positive staphylococci and heat tolerant coliforms. The sample preparations and their dilutions were performed according to the technique recommended by the Compendium of Methods for the Microbiological Examination of Foods. Non-contamination of food was confirmed in only one restaurant. In 16 restaurants (69.6%, there were at least three types of food contaminated with scores above the standard allowed by law. All the pathogens studies were detected in at least one type of food. The most common pathogen was coagulase positive Staphylococcus (86.5%. These results are alarming. The presence of potentially pathogenic microorganisms in the food demonstrates the poor sanitary conditions under which it was prepared.

  2. [Economic aspects of the Italian food industry: critical points and perspectives].

    Science.gov (United States)

    Casati, D

    2012-01-01

    The Italian food industry represents 2% of GDP and employment. Its role grows considering the whole food supply chain to 3.7% of GDP and 5.7% of employment, reaching 12.5% of the European one. In terms of value added, it reaches 25% of private sector expenditure, at the second places after the house one, but 8 times more than health. The european food industry is the leading sector. Italian industry is at the 3rd place for its value added, at 5th for employment, but the first for productivity together with the French food industry. Critical points of Italian food industry are mainly connected with its structure, production composition, dependence on consumer evolution, crisis impact, internationalization of firms and leading groups, innovation.

  3. Towards a More Sustainable Food Supply Chain: Opening up Invisible Waste in Food Service

    Directory of Open Access Journals (Sweden)

    Belén Derqui

    2016-07-01

    Full Text Available Future challenges to the global food supply chain are complex. In order to embrace sustainability, companies should change their management practices towards more efficient resource use. Food waste being a misuse of resources, we identify its causes and possible ways of minimising it. To achieve this goal, we conducted explorative research with qualitative and quantitative data through in-depth semi-structured interviews and an open questionnaire with top Spanish food service companies. Results show that most businesses mainly tend to minimise food waste according to economic criteria, without taking into account the social, ethical or environmental factors. As a consequence, just “visible” food waste that has an economic impact on the results is minimised. Nevertheless, visibility of real waste is often low. At the same time, awareness of (and therefore initiatives to reduce food waste that does not directly affect a firm’s profit can be increased through multi-stakeholder collaboration. Opportunities for reducing food waste therefore arise from increasing the visibility of food that is discarded as well as addressing plate waste. We identify best practices that could lead to a reduction of the amount of food waste generated in the out of home channel in Spain.

  4. An Empirical Study on Marketing Effectiveness Evaluation of Green Food Industry

    Directory of Open Access Journals (Sweden)

    Yazhou Xiong

    2015-06-01

    Full Text Available This study aims to evaluate the marketing effectiveness of green food industry in Hubei Province via fuzzy comprehensive evaluation. Based on the cost basis of analysis of present situation, an evaluation system of marketing effectiveness evaluation on green food industry is established from three aspects, including the industry factor, policy factor and marketing performance factor. And fuzzy comprehensive evaluation method is used to make the quantitative research, analyze the major obstacle to promotion of green marketing. Finally some countermeasures are proposed to promote the marketing effectiveness of green food industry in Hubei Province.

  5. Lipase catalyzed ester synthesis for food processing industries

    Directory of Open Access Journals (Sweden)

    Aravindan Rajendran

    2009-02-01

    Full Text Available Lipases are one of the most important industrial biocatalyst which catalyzes the hydrolysis of lipids. It can also reverse the reaction at minimum water activity. Because of this pliable nature, it is widely exploited to catalyze the diverse bioconversion reactions, such as hydrolysis, esterification, interesterification, alcoholysis, acidolysis and aminolysis. The property to synthesize the esters from the fatty acids and glycerol promotes its use in various ester synthesis. The esters synthesized by lipase finds applications in numerous fields such as biodiesel production, resolution of the recemic drugs, fat and lipid modification, flavour synthesis, synthesis of enantiopure pharmaceuticals and nutraceuticals. It plays a crucial role in the food processing industries since the process is unaffected by the unwanted side products. Lipase modifications such as the surfactant coating, molecular imprinting to suit for the non-aqueous ester synthesis have also been reported. This review deals with lipase catalyzed ester synthesis, esterification strategies, optimum conditions and their applications in food processing industries.Lipases são catalizadores industriais dos mais importantes, os quais catalizam a hidrólise de lipídeos. Também podem reverter a reação a um mínimo de atividade de água. Devido sua natureza flexível, é amplamente explorada para catalizar uma diversidade de reações de bioconversão como hidrólise, esterificação, interesterificação, alcoólise, acidólise e aminólise. A propriedade de síntese de esteres a partir de ácidos graxos e glicerol promoveu seu uso em várias sínteses de esteres. Os esteres sintetizados por lipases encontram aplicação em numerosos campos como a produção de biodiesel, resolução de drogas racêmicas, modificação de gorduras e lipídios, sintese de aromas, síntese de produtos farmacêuticos enantiopuro e nutracêuticos. As lipases possuem um papel crucial nas indústrias de

  6. 29 CFR 779.388 - Exemption provided for food or beverage service employees.

    Science.gov (United States)

    2010-07-01

    ... 29 Labor 3 2010-07-01 2010-07-01 false Exemption provided for food or beverage service employees... Service Establishments Restaurants and Establishments Providing Food and Beverage Service § 779.388 Exemption provided for food or beverage service employees. (a) A special exemption is provided in section 13...

  7. Attitudinal Factors Affecting Viral Advertising Pass-On Behaviour of Online Consumers in Food Industry

    Science.gov (United States)

    Mohd Salleh, Nurhidayah; Ariff, Mohd Shoki Md; Zakuan, Norhayati; Sulaiman, Zuraidah; Zameri Mat Saman, Muhamad

    2016-05-01

    The increase number of active users of social media, especially Facebook, stimulates viral advertising behaviour among them, thus attracting e-marketers to focus on viral advertising in promoting their products. In global market, use of Facebook platform indicated that food services/restaurant of food industry is ranked number 11 with 18.8% users’ response rate within the platform. This development calls for e-marketers in Malaysia to use Facebook as their viral advertising channel. Attitudinal factors affecting the viral advertising pass-on behaviour (VAPB) especially among members of social media is of interest to many researchers. The typical attitudinal factors used were attitude toward social media (ATSM), attitude toward advertising in social media (AASM) and attitude toward advertising in general (AAIG). Attitude toward advertised brand (ATAB) is important in fast food industry because users of social media tend to share their experience about tastes and features of the food. However, ATAB is less emphasized in the conceptual model between attitudinal factors and VAPB. These four factors of consumer attitude served as independent variables in the conceptual model of this study and their effect on viral advertising pass-on behaviour among members of Domino's Pizza Malaysia Facebook page was examined. Online survey using a set of questionnaire which was sent to the members of this group via private message was employed. A total of 254 sets of usable questionnaires were collected from the respondents. All the attitudinal factors, except for AASM, were found to have positive and significant effect on VAPB. AAIG exerted the strongest effect on VAPB. Therefore, e-marketers should emphasize on developing a favourable attitude toward advertising in general among members of a social media to get them involve in viral advertising. In addition, instilling a favourable attitude towards advertised brand is also vital as it influences the members to viral the brand

  8. Food Service and Foods and Beverages Available at School: Results from the School Health Policies and Programs Study 2000.

    Science.gov (United States)

    Wechsler, Howell; Brener, Nancy D.; Kuester, Sarah; Miller, Clare

    2001-01-01

    Presents School Health Policies and Programs Study 2000 findings about state- and district-level policies and practices regarding various school food service issues, e.g., organization and staffing, food service and child nutrition requirements and recommendations, menu planning and food preparation, and collaboration. Also addressed are food…

  9. 76 FR 44573 - Child and Adult Care Food Program: National Average Payment Rates, Day Care Home Food Service...

    Science.gov (United States)

    2011-07-26

    ... From the Federal Register Online via the Government Publishing Office DEPARTMENT OF AGRICULTURE Food and Nutrition Service Child and Adult Care Food Program: National Average Payment Rates, Day Care Home Food Service Payment Rates, and Administrative Reimbursement Rates for Sponsoring Organizations...

  10. Assessment of Native Languages for Food Safety Training Programs for Meat Industry Employees

    Science.gov (United States)

    Olsen, Sherrlyn S.; Cordray, Joseph C.; Sapp, Stephen; Sebranek, Joseph G.; Anderson, Barbara; Wenger, Matt

    2012-01-01

    Challenges arise when teaching food safety to culturally diverse employees working in meatpacking and food manufacturing industries. A food safety training program was developed in English, translated into Spanish, and administered to 1,265 adult learners. Assessments were conducted by comparing scores before and immediately following training.…

  11. How the Food Processing Industry Is Diversifying Rural Minnesota. JSRI Working Paper.

    Science.gov (United States)

    Fennelly, Katherine; Leitner, Helga

    The diversification of rural Minnesota is largely the result of the restructuring of the food processing industry and its recruitment of low-wage laborers. The relocation and expansion of food processing plants into rural areas of Minnesota creates a demand for low-wage labor that can not be met locally. Food processing businesses attract…

  12. Assessment of Native Languages for Food Safety Training Programs for Meat Industry Employees

    Science.gov (United States)

    Olsen, Sherrlyn S.; Cordray, Joseph C.; Sapp, Stephen; Sebranek, Joseph G.; Anderson, Barbara; Wenger, Matt

    2012-01-01

    Challenges arise when teaching food safety to culturally diverse employees working in meatpacking and food manufacturing industries. A food safety training program was developed in English, translated into Spanish, and administered to 1,265 adult learners. Assessments were conducted by comparing scores before and immediately following training.…

  13. Capital as a main resource of the food industry in the years 2008-2013

    Directory of Open Access Journals (Sweden)

    Joanna PASEK

    2015-05-01

    Full Text Available This paper is an attempt to assess the capital as the main resource of the food industry in Poland in the years 2008-2013. The author describes the changing agro-industrial economic activity, the importance of capital, capital structure and the position of the food industry enterprises listed on the Stock Exchange in Warsaw. The financial condition of the food industry is dependent on the rational management of funds that can be invested in a variety of ways and thus increase the capital. The paper presents that the relatively good situation of the food industry is caused in particular by the fact of production companies having some of the best economic results across the country. The value of production sold is presented; that every year has achieved better results. Capital expenditures also recorded an increase, according to foreign investors the best regions for investment are those located in central and South-West Poland. Analyzed data suggests that the financial condition of food industry companies improves due to better financial liquidity and lower rate of financial liabilities. The potential of food industry companies in Poland is enormous. The article ends with conclusions in regards to the current state of Polish food industry and the forecasted financial results for the coming years.

  14. Hygiene Knowledge of Food Staff in Catering Industry

    Directory of Open Access Journals (Sweden)

    Hülya Yardımcı

    2015-04-01

    Full Text Available This study, designed as a cross-sectional study, was carried out to determine the hygiene knowledge of the staff (N = 317 employed in kitchen and service departments of catering firms in Ankara. It was found that the mean scores of the staff with regard to personal hygiene, food hygiene, and kitchen and equipment hygiene were 10.7 ± 1.6, 19.8 ± 4.0, and 13.6 ± 2.0, respectively. Male staff achieved higher mean scores in personal hygiene knowledge test compared with female staff (p < .01. The staff receiving a hygiene training were determined to have higher mean scores in terms of hygiene knowledge tests compared with those who have not received, and the production staff had higher knowledge as to hygiene than the other groups (p < .01. The mean scores for hygiene knowledge tests were found to be increasing with age. Hygiene knowledge scores of the staff were quite lower than what must be taken. For that reason, periodical training programs should be organized to increase the awareness of the staff about hygiene.

  15. Customer retention: A theoretical perspective of service failure and service recovery in the hotel industry

    Directory of Open Access Journals (Sweden)

    D. J. Petzer

    2006-12-01

    Full Text Available Purpose: The purpose of this paper is to provide a theoretical perspective on customer retention activities associated with service failure management and service recovery as a means to retain customers in the hotel industry - and to improve the competitiveness of a hotel. The research is pursued with the following objectives in mind: To determine the customer retention activities involved in the service failure management needed by hotels to retain customers. To determine the customer retention activities associated with the service recovery that hotels might perform in order to retain customers. Design/methodology/approach: Secondary sources such as textbooks, scientific journals, and previous studies on the subject were used to obtain relevant background information. A literature search of secondary sources was conducted to elucidate questions and areas of enquiry that relate to the research. Findings: The theoretical perspectives on service failure management and service recovery provided in this paper suggest several customer retention activities that might be used by hotels in order to manage service failure and service recovery - and thus become more competitive. Implications: This paper suggests a number of approaches that hotel managers might take to improve service failure management and service recovery. Such activities could assist a hotel in determining where it is lacking and where to improve its performance in these areas. These activities could provide guidance to managers who are dealing with the day-to-day operations of a hotel. They might help to avoid service failures in the first place, and, secondly, to give ideas about service recovery if failures do occur. On a more strategic level, these activities could also assist managers to develop a general customer retention strategy that incorporates service failure management and service recovery. Originality/value: Service failure management and service recovery are viewed as

  16. 75 FR 11937 - ABM Janitorial Services, Subsidiary of ABM Industries, Inc., Janitorial Division, Formerly...

    Science.gov (United States)

    2010-03-12

    ... From the Federal Register Online via the Government Publishing Office DEPARTMENT OF LABOR Employment and Training Administration ABM Janitorial Services, Subsidiary of ABM Industries, Inc..., 2009 on behalf of workers of ABM Janitorial Services, subsidiary of ABM Industries, Inc., Janitorial...

  17. Government intervention in green industries: lessons from the wind turbine and the organic food industries in Denmark

    DEFF Research Database (Denmark)

    Daugbjerg, Carsten; Svendsen, Gert Tinggaard

    2011-01-01

    . While the electricity market share of wind energy reached 20% in 2007, organic food consumption lags behind with a food market share of approximately 8.5% in 2007. This paper compares the packages of policy instruments applied in the two industrial sectors and assesses whether differences in instrument...... choice may explain the significant differences in market shares. It is demonstrated that government intervention in the wind turbine industry has emphasised the use of policy instruments designed to increase demand for wind energy, whereas organic farming policy has put more emphasis on instruments......Government intervention in green infant industries may be justified as a strategy to increase the provision of public goods. How should government policies be designed to promote such industries? One way to analyse this question is to compare government intervention in green infant industries...

  18. 75 FR 59268 - Draft Guidance for Industry: Acidified Foods; Availability

    Science.gov (United States)

    2010-09-27

    ... Establishment-Specific Written Quality Control Plans and Recordkeeping for Acidified Foods, and Voluntary...-Specific Written Plan Including Quality Control Procedures for Acidified Foods (One-Time Burden): Currently, acidified foods establishments must employ appropriate quality control procedures to ensure that...

  19. PHOSPHORUS IN THE DIET AND PRAGMATIC ISSUES FROM THE FOOD INDUSTRY

    Directory of Open Access Journals (Sweden)

    Ray Winger

    2012-06-01

    Full Text Available The food industry over the last decade has undergone a major transformation in the way they manufacture food, often to the detriment of nutritional paradigms. Two key components are pivotal to many of these changes: salt and phosphate food additives. Traditional databases of food composition, especially for processed foods, are no longer relevant. Phosphorus levels in foods aren't required to be on labels and are rarely provided. Phosphorus-containing food additives are widely used in all types of foods, often where they have never been seen before. It is common practice to relate phosphorus content in food closely to protein value. This can only be reliable for unprocessed raw materials. Any processed foods may have phosphorus additives which will not be evident on the labels and protein is measured by Kjeldahl nitrogen, which falsely assumes all nitrogen in foods is protein-related. The reality and future directions of the food industry need to be taken into account when making nutritional recommendations. The way forward is to understand the challenges the food industry faces and work with them to elucidate the problems and seek solutions.

  20. Cultivating Chinese Indigenous Innovation and Knowledge Creativity in Food Industry: Government Supports in Patent Application, Protection, Sharing and Utilization

    Directory of Open Access Journals (Sweden)

    Liguo Luo

    2015-02-01

    Full Text Available This study aims to investigate the Chinese indigenous innovation and knowledge creativity in food industry. A set of Intellectual Property (IP policies and high-level strategies, established by Chinese central government, were evaluated to cultivate and encourage indigenous innovations and creation of knowledge in food industry through enhancing the application, transfer and protection of patents. This study surveyed 80 food production related enterprises located in Jiangsu province, including 60 private-owned, 11 state-owned and 9 joint ventures. Then, 200 questionnaires were distributed through the Intellectual Property Office of Jiangsu, 102 were returned, in which 98 were evaluated as valid. The data collected exhibit that patent application has been widely employed as an effective approach not only to protect food products and service innovations, but also to promote enterprises’ reputation, attract government financial and political supports, generate monetary or other profits from licensing or transferring patents and be eligible for tax reduction and exemption. Thus, the data analysis indicated that the governmental IP policies and strategies have strongly strengthened the indigenous innovations in food industry. However, the analysis also pointed out a series of problems and barriers in patent utilization. The conclusions thus advocate completing the national legislation system in IP and formulating specific supporting strategies at regional level by individual provincial IP administrative offices. The research study reported in this study is of interests to China IP policy makers and politicians, as well as the managers of Chinese enterprises interested in increasing organizational creativity and protecting their innovations.

  1. 75 FR 4565 - General Services Administration Acquisition Regulation; Submission for OMB Review; Industrial...

    Science.gov (United States)

    2010-01-28

    ... ADMINISTRATION General Services Administration Acquisition Regulation; Submission for OMB Review; Industrial... reinstatement of a previously approved information collection requirement regarding industrial ] funding fee and..., Industrial Funding Fee and Sales Reporting, in all correspondence. SUPPLEMENTARY INFORMATION: A....

  2. Study on Composition and Generation of Food Waste in Makanan Ringan Mas Industry

    Directory of Open Access Journals (Sweden)

    Abd Kadir Aeslina

    2017-01-01

    Full Text Available Food waste management is a major problem for most food premises in Malaysia. This study was conducted at one of the Small Medium Industries (SMIs called Makanan Ringan Mas Industry that is located in Parit Kuari Darat, Parit Raja, Johor. This premise generates food waste almost every day including processed food waste (chips and coconut candy and raw food waste (banana peels, tapioca peels, breadfruit peels and grated coconut. The objective of the study was to determine the waste generation and composition of food waste generated by the premise. Food waste collected from the premise once a week and tested for moisture content and density. The results demonstrated that Makanan Ringan Mas Industry generated more raw food waste compared to processed food waste. Banana peels recorded the highest amount at 27.15kg per month compared to other food waste. To conclude, banana peels were found to be the highest component in the food waste composition by Makanan Ringan Mas Industry whereas breadfruit peels were found to be the lowest.

  3. The food industry's current and future role in preventing microbial foodborne illness within the United States.

    Science.gov (United States)

    Doyle, Michael P; Erickson, Marilyn C; Alali, Walid; Cannon, Jennifer; Deng, Xiangyu; Ortega, Ynes; Smith, Mary Alice; Zhao, Tong

    2015-07-15

    During the past century, the microbiological safety of the US food supply has improved; however, many foodborne illnesses and outbreaks occur annually. Hence, opportunities for the food industry to improve the safety of both domestic and imported food exist through the adoption of risk-based preventive measures. Challenging food safety issues that are on the horizon include demographic changes to a population whose immune system is more susceptible to foodborne and opportunistic pathogens, climate changes that will shift where food is produced, and consumers' preferences for raw and minimally processed foods. Increased environmental and product testing and anonymous data sharing by the food industry with the public health community would aid in identifying system weaknesses and enabling more targeted corrective and preventive actions. Clinicians will continue to play a major role in reducing foodborne illnesses by diagnosing and reporting cases and in helping to educate the consumer about food safety practices.

  4. Advances in nonfouling materials: perspectives for the food industry.

    Science.gov (United States)

    Mérian, Tiphaine; Goddard, Julie M

    2012-03-28

    Fouling of complex food components onto food-processing materials affects food quality, food safety, and operating efficiency. Developments in nonfouling and fouling-release materials for biomedical and marine applications enable the potential for adaptation to food applications; however, challenges remain. The purpose of this review is to present different strategies to prevent fouling and/or facilitate foulant removal with a critical point of view for an application of such materials on food-processing surfaces. Nonfouling, self-cleaning, and amphiphilic materials are reviewed, including an explanation of the mechanism of action, as well as inherent limitations of each technology. Perspectives on future research directions for the design of food processing surfaces with antifouling and/or fouling release properties are provided.

  5. RELATIONSHIPS WITH SUPPLIERS AND INNOVATION ACTIVITY IN FOOD INDUSTRY IN POLAND

    Directory of Open Access Journals (Sweden)

    Arkadiusz Świadek

    2015-06-01

    Full Text Available The food industry is one of the traditional areas of management, the so-called low-tech. For this reason, technological and spatial proximity may be the key to create new solutions in the Polish food industry. The main objective of the study was an attempt to seek infl uence of relationships with suppliers on innovation activities of enterprises in the food industry in Poland. As a consequence, this would allow to determine the boundary conditions for the model structure of innovation networks within producers of food and beverages, with special reference to the Polish economy. The study was conducted on a group of 631 companies food industry companies located in Poland. Methodical part of the analysis was based on probit regression (probability theory.

  6. Effect of a Manager Training and Certification Program on Food Safety and Hygiene in Food Service Operations

    Directory of Open Access Journals (Sweden)

    Hailu Kassa

    2010-05-01

    Full Text Available Food safety is an important public health issue in the U.S. Eating at restaurants and other food service facilities increasingly has been associated with food borne disease outbreaks. Food safety training and certification of food mangers has been used as a method for reducing food safety violations at food service facilities. However, the literature is inconclusive about the effectiveness of such training programs for improving food safety and protecting consumer health. The purpose of this study was to examine the effect of food manger training on reducing food safety violations. We examined food inspection reports from the Toledo/Lucas County Health Department (Ohio from March 2005 through February 2006 and compared food hygiene violations between food service facilities with certified and without certified food managers. We also examined the impact on food safety of a food service facility being part of a larger group of facilities. Restaurants with trained and certified food managers had significantly fewer critical food safety violations but more non-critical violations than restaurants without certified personnel. Institutional food service facilities had significantly fewer violations than restaurants, and the number of violations did not differ as a function of certification. Similarly, restaurants with many outlets had significantly fewer violations than restaurants with fewer outlets, and training was not associated with lower numbers of violations from restaurants with many outlets. The value of having certified personnel was only observed in independent restaurants and those with few branches. This information may be useful in indicating where food safety problems are most likely to occur. Furthermore, we recommend that those characteristics of institutional and chain restaurants that result in fewer violations should be identified in future research, and efforts made to apply this knowledge at the level of individual restaurants.

  7. Effect of a manager training and certification program on food safety and hygiene in food service operations.

    Science.gov (United States)

    Kassa, Hailu; Silverman, Gary S; Baroudi, Karim

    2010-05-06

    Food safety is an important public health issue in the U.S. Eating at restaurants and other food service facilities increasingly has been associated with food borne disease outbreaks. Food safety training and certification of food mangers has been used as a method for reducing food safety violations at food service facilities. However, the literature is inconclusive about the effectiveness of such training programs for improving food safety and protecting consumer health. The purpose of this study was to examine the effect of food manger training on reducing food safety violations. We examined food inspection reports from the Toledo/Lucas County Health Department (Ohio) from March 2005 through February 2006 and compared food hygiene violations between food service facilities with certified and without certified food managers. We also examined the impact on food safety of a food service facility being part of a larger group of facilities.Restaurants with trained and certified food managers had significantly fewer critical food safety violations but more non-critical violations than restaurants without certified personnel. Institutional food service facilities had significantly fewer violations than restaurants, and the number of violations did not differ as a function of certification. Similarly, restaurants with many outlets had significantly fewer violations than restaurants with fewer outlets, and training was not associated with lower numbers of violations from restaurants with many outlets. The value of having certified personnel was only observed in independent restaurants and those with few branches. This information may be useful in indicating where food safety problems are most likely to occur. Furthermore, we recommend that those characteristics of institutional and chain restaurants that result in fewer violations should be identified in future research, and efforts made to apply this knowledge at the level of individual restaurants.

  8. Microbiological performance of a food safety management system in a food service operation.

    Science.gov (United States)

    Lahou, E; Jacxsens, L; Daelman, J; Van Landeghem, F; Uyttendaele, M

    2012-04-01

    The microbiological performance of a food safety management system in a food service operation was measured using a microbiological assessment scheme as a vertical sampling plan throughout the production process, from raw materials to final product. The assessment scheme can give insight into the microbiological contamination and the variability of a production process and pinpoint bottlenecks in the food safety management system. Three production processes were evaluated: a high-risk sandwich production process (involving raw meat preparation), a medium-risk hot meal production process (starting from undercooked raw materials), and a low-risk hot meal production process (reheating in a bag). Microbial quality parameters, hygiene indicators, and relevant pathogens (Listeria monocytogenes, Salmonella, Bacillus cereus, and Escherichia coli O157) were in accordance with legal criteria and/or microbiological guidelines, suggesting that the food safety management system was effective. High levels of total aerobic bacteria (>3.9 log CFU/50 cm(2)) were noted occasionally on gloves of food handlers and on food contact surfaces, especially in high contamination areas (e.g., during handling of raw material, preparation room). Core control activities such as hand hygiene of personnel and cleaning and disinfection (especially in highly contaminated areas) were considered points of attention. The present sampling plan was used to produce an overall microbiological profile (snapshot) to validate the food safety management system in place.

  9. Decision Making in Service Industries A Practical Approach

    CERN Document Server

    Faulin, Javier

    2012-01-01

    Providing insight and understanding of practical and methodological issues related to decision-making processes under uncertainty conditions in the service industries, this book integrates decision-making tools with real-world examples to present world-wide best practices as well as theoretical and applied strategies such as the use of hybrid and stochastic algorithms. It discusses emerging tendencies regarding decision-support systems and information systems to support decision-making in real scenarios and includes up-to-date research on how probabilistic algorithms and simulation-based appro

  10. Transfer of Service Knowledge: A case from the oil industry

    DEFF Research Database (Denmark)

    Ahmed, Saeema; Vianello, Giovanna

    2009-01-01

    . A case study of drilling machinery for offshore oil rigs has been selected. This choice arose from the unique characteristics of this industry where solutions are specific for each rig, so re-design or adaptation of machineries and assembly is required in each project and it’s imperative to have...... a correct set of requirements and design. As the drilling machines are one-off machines, the transfer of experience between projects and knowledge from operational experience is essential. Interviews with the project team from the company owning the rig (drilling contractor), and the service engineers from...

  11. Sales Forecasting for Fashion Retailing Service Industry: A Review

    Directory of Open Access Journals (Sweden)

    Na Liu

    2013-01-01

    Full Text Available Sales forecasting is crucial for many retail operations. It is especially critical for the fashion retailing service industry in which product demand is very volatile and product’s life cycle is short. This paper conducts a comprehensive literature review and selects a set of papers in the literature on fashion retail sales forecasting. The advantages and the drawbacks of different kinds of analytical methods for fashion retail sales forecasting are examined. The evolution of the respective forecasting methods over the past 15 years is revealed. Issues related to real-world applications of the fashion retail sales forecasting models and important future research directions are discussed.

  12. FEATURES THE USE OF TOOLS OF CONTROLLING SYSTEM IN THE FOOD INDUSTRY

    Directory of Open Access Journals (Sweden)

    E. A. Titova

    2013-01-01

    Full Text Available The article considers the peculiarities of using the instruments of controlling system in the enterprises of food industry. The article reveals the essence and economic mainte-nance of instruments controlling. Presents the analysis of break-even point, defines the maximum number of products to achieve the break-even enterprises of food industry. Describes controlling tool budgeting as an objective basis for assessing the results of the food industry in general and its separate structural subdivisions. The essence of the fiscal budget and its use for forecasting future financial results is revealed.

  13. A Critical Assessment on SPC Implementation in the UK Food Industry

    OpenAIRE

    Sarina Abdul Halim Lim; Jiju Antony; Norin Arshed

    2016-01-01

    Statistical process control (SPC) is one of the most widely applied techniques to control and improve processes in manufacturing industry, but very few studies have reported on the successful application of SPC in the food industry. This paper aims to critically assess the status of SPC in the UK food manufacturing industry and suggests avenues for future research. By surveying the UK food-manufacturing companies, forty-five percent of them were identified implemented SPC, with x-R and x-S ch...

  14. CAD Services: an Industry Standard Interface for Mechanical CAD Interoperability

    Science.gov (United States)

    Claus, Russell; Weitzer, Ilan

    2002-01-01

    Most organizations seek to design and develop new products in increasingly shorter time periods. At the same time, increased performance demands require a team-based multidisciplinary design process that may span several organizations. One approach to meet these demands is to use 'Geometry Centric' design. In this approach, design engineers team their efforts through one united representation of the design that is usually captured in a CAD system. Standards-based interfaces are critical to provide uniform, simple, distributed services that enable the 'Geometry Centric' design approach. This paper describes an industry-wide effort, under the Object Management Group's (OMG) Manufacturing Domain Task Force, to define interfaces that enable the interoperability of CAD, Computer Aided Manufacturing (CAM), and Computer Aided Engineering (CAE) tools. This critical link to enable 'Geometry Centric' design is called: Cad Services V1.0. This paper discusses the features of this standard and proposed application.

  15. Improved Functional Characteristics of Whey Protein Hydrolysates in Food Industry

    OpenAIRE

    Jeewanthi, Renda Kankanamge Chaturika; Lee, Na-Kyoung; Paik, Hyun-Dong

    2015-01-01

    This review focuses on the enhanced functional characteristics of enzymatic hydrolysates of whey proteins (WPHs) in food applications compared to intact whey proteins (WPs). WPs are applied in foods as whey protein concentrates (WPCs), whey protein isolates (WPIs), and WPHs. WPs are byproducts of cheese production, used in a wide range of food applications due to their nutritional validity, functional activities, and cost effectiveness. Enzymatic hydrolysis yields improved functional and nutr...

  16. Target salt 2025: a global overview of national programs to encourage the food industry to reduce salt in foods.

    Science.gov (United States)

    Webster, Jacqui; Trieu, Kathy; Dunford, Elizabeth; Hawkes, Corinna

    2014-08-21

    Reducing population salt intake has been identified as a priority intervention to reduce non-communicable diseases. Member States of the World Health Organization have agreed to a global target of a 30% reduction in salt intake by 2025. In countries where most salt consumed is from processed foods, programs to engage the food industry to reduce salt in products are being developed. This paper provides a comprehensive overview of national initiatives to encourage the food industry to reduce salt. A systematic review of the literature was supplemented by key informant questionnaires to inform categorization of the initiatives. Fifty nine food industry salt reduction programs were identified. Thirty eight countries had targets for salt levels in foods and nine countries had introduced legislation for some products. South Africa and Argentina have both introduced legislation limiting salt levels across a broad range of foods. Seventeen countries reported reductions in salt levels in foods-the majority in bread. While these trends represent progress, many countries have yet to initiate work in this area, others are at early stages of implementation and further monitoring is required to assess progress towards achieving the global target.

  17. 77 FR 19525 - National School Lunch Program: School Food Service Account Revenue Amendments Related to the...

    Science.gov (United States)

    2012-04-02

    ... rule entitled ``National School Lunch Program: School Food Service Account Revenue Amendments Related... Food and Nutrition Service 7 CFR Part 210 RIN 0584-AE11 National School Lunch Program: School Food Service Account Revenue Amendments Related to the Healthy, Hunger-Free Kids Act of 2010; Approval...

  18. 5 CFR 8301.104 - Additional rules for employees of the Food Safety and Inspection Service.

    Science.gov (United States)

    2010-01-01

    ... Food Safety and Inspection Service. 8301.104 Section 8301.104 Administrative Personnel DEPARTMENT OF....104 Additional rules for employees of the Food Safety and Inspection Service. Any employee of the Food Safety and Inspection Service not otherwise required to obtain approval for outside employment...

  19. The Food Crisis, Industrialized Farming and the Imperial Regime

    NARCIS (Netherlands)

    Ploeg, van der J.D.

    2010-01-01

    This paper argues that the food crisis cannot solely be equated with abrupt food price increases or seen as merely market induced. The unprecedented price increases of the first half of 2008, and the extremely low prices that followed, are expressions of a far wider and far more persistent underlyin

  20. Service quality effect on satisfaction and word of mouth in insurance industry

    National Research Council Canada - National Science Library

    Masoud Pourkiani; Mehrdad Goudarzvand Chegini; Samin Yousefi; Shiva Madahian

    2014-01-01

    Quality tends to play an essential role in service industries such as banking and insurance services, as quality of service is crucial to count for the survival and profitability of the organization...

  1. 76 FR 62073 - Guidance for Industry on Implementation of the Fee Provisions of the FDA Food Safety...

    Science.gov (United States)

    2011-10-06

    ... Provisions of the FDA Food Safety Modernization Act; Availability AGENCY: Food and Drug Administration, HHS... guidance for industry entitled ``Implementation of the Fee Provisions of Section 107 of the FDA Food Safety... guidance for industry entitled ``Implementation of the Fee Provisions of Section 107 of the FDA Food Safety...

  2. Comparison and Evolution of Energy Consumption in Moroccan Agro-food Industries

    Science.gov (United States)

    El Badaoui, Meryem; Touzani, Abdellatif

    2017-06-01

    The aim of this article is to establish a comparison between the Moroccan energy consumption and the BREF the reference document on best available techniques in the food industries, then an evolution of this consumption by 2030 in order to better understand it and to define strategies to reduce energy bill. According to a survey conducted among 5000 Moroccan companies, we were able to compare the energy consumption of the agro-food industries including sugar industry, dairy industry, cereal industry; fatty substances industry and fishing industry with that of the BREF. Also an evolution of Moroccan consumption was established by 2030 using the linear regression method, and then calculated a non-negligible average annual growth rate (AAGR). The results show that the Moroccan energy consumption is adequate to that of the BREF, and an energy consumption constantly increasing by registering a non-negligible AAGR.

  3. 76 FR 36542 - Draft Guidance for Industry and Food and Drug Administration Staff: The Content of...

    Science.gov (United States)

    2011-06-22

    ... Staff: The Content of Investigational Device Exemption and Premarket Approval Applications for Low... document entitled ``Draft Guidance for Industry and Food and Drug Administration Staff: The Content of... Staff: The Content of Investigational Device Exemption (IDE) and Premarket Approval (PMA)...

  4. Peroxidases in food industry : crosslinking of proteins and polysaccharides to impart novel functional properties

    NARCIS (Netherlands)

    Boeriu, C.G.

    2008-01-01

    Covalent attachment of proteins to carbohydrates can significantly change the functional properties of the polymers, which may be useful industrially. To produce novel functional polymers,for food applications, we explored the enzymatic crosslinking of proteins and polysaccharides. Heterologous conj

  5. Production, properties, and industrial food application of lactic acid bacteria-derived exopolysaccharides.

    Science.gov (United States)

    Zannini, Emanuele; Waters, Deborah M; Coffey, Aidan; Arendt, Elke K

    2016-02-01

    Exopolysaccharides (EPS)-producing lactic acid bacteria (LAB) are industrially important microorganisms in the development of functional food products and are used as starter cultures or coadjutants to develop fermented foods. There is large variability in EPS production by LAB in terms of chemical composition, quantity, molecular size, charge, presence of side chains, and rigidity of the molecules. The main body of the review will cover practical aspects concerning the structural diversity structure of EPS, and their concrete application in food industries is reported in details. To strengthen the food application and process feasibility of LAB EPS at industrial level, a future academic research should be combined with industrial input to understand the technical shortfalls that EPS can address.

  6. A study on examining interrelationships among customer satisfaction, loyalty, and switching intent in industrial food suppliers

    National Research Council Canada - National Science Library

    Hamid Reza Saeedniya; Somaye Abedini

    2014-01-01

    ...’ product selection activities. This study intends to examine interrelationships among customer satisfaction, loyalty, and switching intent in industrial food suppliers and verifies the moderating effect of customer variety-seeking...

  7. 76 FR 570 - Draft Guidance for Industry and Food and Drug Administration Staff; Establishing the Performance...

    Science.gov (United States)

    2011-01-05

    ... INFORMATION: I. Background This draft guidance recommends studies for establishing the performance... Staff; Establishing the Performance Characteristics of In Vitro Diagnostic Devices for the Detection of... entitled ``Draft Guidance for Industry and Food and Drug Administration Staff; Establishing the...

  8. Removal of Zn(II) and Pb (II) ions Using Rice Husk in Food Industrial ...

    African Journals Online (AJOL)

    Michael Horsfall

    Removal of Zn(II) and Pb (II) ions Using Rice Husk in Food Industrial Wastewater. *ASRARI, ELHAM; TAVALLALI ... Payame Noor University (PNU), Shiraz, 711955 -1368, Iran ... need to reconsider consumption patterns and the way resources ...

  9. Performance Analysis of Organic Rankine-vapor Compression Ice Maker Utilizing Food Industry Waste Heat

    National Research Council Canada - National Science Library

    Hu, Bing; Cao, Yuanshu; Ma, Weibin

    2015-01-01

    To develop the organic Rankine-vapor compression ice maker driven by food industry exhaust gases and engine cooling water, an organic Rankine-vapor compression cycle system was employed for ice making...

  10. A Review of the Growth of the Fast Food Industry in China and Its Potential Impact on Obesity.

    Science.gov (United States)

    Wang, Youfa; Wang, Liang; Xue, Hong; Qu, Weidong

    2016-11-09

    The fast-food (FF) industry and obesity rates have rapidly increased in China. This study examined the FF industry growth in China, key factors contributing to the growth, and the association between FF consumption (FFC) and obesity. We collected related data from multiple sources and conducted analysis including linear regression analysis on the increase in FF revenue. It was found that FF industry in China is large, with over two million FF facilities. Its total revenue (in million US$) increased from 10,464 in 1999 to 94,218 in 2013, and by 13% annually since 2008. Increased income, urbanization, busier lifestyle, speedy FF service, assurance of food safety, new brands and foods have stimulated demand for FF. Studies have linked FFC with obesity risk, including a few reporting a positive association between FFC and obesity in China. Rapid expansion of Western-style FF restaurants has also stimulated local FF industry growth. Government regulation and public health education need to address the health consequences of rapidly increasing FFC. Lessons learned in China will help other countries.

  11. A Review of the Growth of the Fast Food Industry in China and Its Potential Impact on Obesity

    Directory of Open Access Journals (Sweden)

    Youfa Wang

    2016-11-01

    Full Text Available The fast-food (FF industry and obesity rates have rapidly increased in China. This study examined the FF industry growth in China, key factors contributing to the growth, and the association between FF consumption (FFC and obesity. We collected related data from multiple sources and conducted analysis including linear regression analysis on the increase in FF revenue. It was found that FF industry in China is large, with over two million FF facilities. Its total revenue (in million US$ increased from 10,464 in 1999 to 94,218 in 2013, and by 13% annually since 2008. Increased income, urbanization, busier lifestyle, speedy FF service, assurance of food safety, new brands and foods have stimulated demand for FF. Studies have linked FFC with obesity risk, including a few reporting a positive association between FFC and obesity in China. Rapid expansion of Western-style FF restaurants has also stimulated local FF industry growth. Government regulation and public health education need to address the health consequences of rapidly increasing FFC. Lessons learned in China will help other countries.

  12. Target Salt 2025: A Global Overview of National Programs to Encourage the Food Industry to Reduce Salt in Foods

    Directory of Open Access Journals (Sweden)

    Jacqui Webster

    2014-08-01

    Full Text Available Reducing population salt intake has been identified as a priority intervention to reduce non-communicable diseases. Member States of the World Health Organization have agreed to a global target of a 30% reduction in salt intake by 2025. In countries where most salt consumed is from processed foods, programs to engage the food industry to reduce salt in products are being developed. This paper provides a comprehensive overview of national initiatives to encourage the food industry to reduce salt. A systematic review of the literature was supplemented by key informant questionnaires to inform categorization of the initiatives. Fifty nine food industry salt reduction programs were identified. Thirty eight countries had targets for salt levels in foods and nine countries had introduced legislation for some products. South Africa and Argentina have both introduced legislation limiting salt levels across a broad range of foods. Seventeen countries reported reductions in salt levels in foods—the majority in bread. While these trends represent progress, many countries have yet to initiate work in this area, others are at early stages of implementation and further monitoring is required to assess progress towards achieving the global target.

  13. Mixture design: A review of recent applications in the food industry

    OpenAIRE

    Yeliz Buruk Şahin; Ezgi Aktar Demirtaş; Nimetullah Burnak

    2016-01-01

    Design of experiments (DOE) is a systematic approach to applying statistical methods to the experimental process. The main purpose of this study is to provide useful insights into mixture design as a special type of DOE and to present a review of current mixture design applications in the food industry. The theoretical principles of mixture design and its application in the food industry, based on an extensive review of the literature, are described. Mixture design types, such as simplex-latt...

  14. Challenges facing the food industry: Examples from the baked goods sector

    DEFF Research Database (Denmark)

    Hansen, Zaza Nadja Lee; Jacobsen, Peter

    2013-01-01

    This paper investigates the challenges in the food industry, illustrated by a case study from the baked goods sector in Denmark. The paper proposes key elements this sector needs to address in order to limit waste, improve productivity and increase profitability.......This paper investigates the challenges in the food industry, illustrated by a case study from the baked goods sector in Denmark. The paper proposes key elements this sector needs to address in order to limit waste, improve productivity and increase profitability....

  15. THE MEXICAN FOOD INDUSTRY INVESTMENTS: Situation and Opportunities in the Czech Republic

    OpenAIRE

    2013-01-01

    This thesis aims to analyze the evolution of the investments of Mexico in foreign countries, its beginnings, the economic policy behind the boost on investments, the main Mexican industries evolution of investments in the globe and the specific food industry development through the years. To reach the final analysis of the specific opportunities of three of the biggest companies in the Mexican food sector, Grupo BIMBO, Grupo MASECA and Conservas La Costena, which will have conclusions on the ...

  16. Applications of thermal energy storage to waste heat recovery in the food processing industry

    Science.gov (United States)

    Wojnar, F.; Lunberg, W. L.

    1980-01-01

    A study to assess the potential for waste heat recovery in the food industry and to evaluate prospective waste heat recovery system concepts employing thermal energy storage was conducted. The study found that the recovery of waste heat in canning facilities can be performed in significant quantities using systems involving thermal energy storage that are both practical and economical. A demonstration project is proposed to determine actual waste heat recovery costs and benefits and to encourage system implementation by the food industry.

  17. The role of industry in bringing foods for particular nutritional uses (PARNUTS) to the market.

    Science.gov (United States)

    Leathwood, P; MacLean, W; Uauy, R

    1999-12-01

    The process of bringing new food products from innovation to implementation requires a high level of interaction between researchers, marketers, and consumers. Researchers from industry and academia have the task of developing products that are not only efficacious, but also have a high probability of consumer acceptance. For most foods, industry must provide the most leadership in finding new product concepts, determining which products will have the widest markets, and in funding research and development. To accomplish these tasks, industry has forged partnerships with academic centers and scientists who excel in research and development, and continues to search for the best ways to communicate with consumers. For some FSMPs, other considerations, such as medical and nutritional needs (e.g., products for inborn errors of metabolism), might change the pattern of industry leadership. The following article explores the ways in which industry can facilitate the development and acceptance of beneficial and marketable food products.

  18. Proposal for the award of an industrial services contract for software support for industrial controls

    CERN Document Server

    2000-01-01

    This document concerns the award of an Industrial Services contract for software support for industrial controls. Following a market survey carried out among 68 firms in twelve Member States, a call for tenders (IT-2711/ST) was sent on 12 April 2000 to nine firms and five consortia in eight Member States. By the closing date, CERN had received seven tenders from two firms and five consortia in six Member States. The Finance Committee is invited to agree to the negotiation of a contract with the firm GTD (ES), the lowest bidder, for an initial period of three years from 1 October 2000, for a total amount not exceeding 4 500 000 Swiss francs, not subject to revision. The contract will include an option for two one-year extensions beyond the initial three-year period. The firm has indicated the following distribution by country of the contract value covered by this adjudication proposal: ES?100%.

  19. Service robotics: an emergent technology field at the interface between industry and services.

    Science.gov (United States)

    Ott, Ingrid

    2012-12-01

    The paper at hand analyzes the economic implications of service robots as expected important future technology. The considerations are embedded into global trends, focusing on the interdependencies between services and industry not only in the context of the provision of services but already starting at the level of the innovation process. It is argued that due to the various interdependencies combined with heterogenous application fields, the resulting implications need to be contextualized. Concerning the net labor market effects, it is reasonable to assume that the field of service robotics will generate overall job creation that goes along with increasing skill requirements demanded from involved employees. It is analyzed which challenges arise in evaluating and further developing the new technology field and some policy recommendations are given.

  20. Towards innovative environmental management in the agro-food industry

    NARCIS (Netherlands)

    Bremmers, H.J.; Haverkamp, D.J.; Sabidussi, A.; Omta, S.W.F.

    2008-01-01

    This article focuses on the problem: what external (stakeholder) and internal (structural/organizational) factors drive companies in the food- and agribusiness towards innovative environmental management? Innovative companies are those considered to have adopted a supply-chain perspective, instead

  1. Developing and implementing health and sustainability guidelines for institutional food service.

    Science.gov (United States)

    Kimmons, Joel; Jones, Sonya; McPeak, Holly H; Bowden, Brian

    2012-05-01

    Health and sustainability guidelines for institutional food service are directed at improving dietary intake and increasing the ecological benefits of the food system. The development and implementation of institutional food service guidelines, such as the Health and Human Services (HHS) and General Services Administration (GSA) Health and Sustainability Guidelines for Federal Concessions and Vending Operations (HHS/GSA Guidelines), have the potential to improve the health and sustainability of the food system. Institutional guidelines assist staff, managers, and vendors in aligning the food environment at food service venues with healthier and more sustainable choices and practices. Guideline specifics and their effective implementation depend on the size, culture, nature, and management structure of an institution and the individuals affected. They may be applied anywhere food is sold, served, or consumed. Changing institutional food service practice requires comprehensive analysis, engagement, and education of all relevant stakeholders including institutional management, members of the food supply chain, and customers. Current examples of food service guidelines presented here are the HHS and GSA Health and Sustainability Guidelines for Federal Concessions and Vending Operations, which translate evidence-based recommendations on health and sustainability into institutional food service practices and are currently being implemented at the federal level. Developing and implementing guidelines has the potential to improve long-term population health outcomes while simultaneously benefitting the food system. Nutritionists, public health practitioners, and researchers should consider working with institutions to develop, implement, and evaluate food service guidelines for health and sustainability.

  2. 'Maximising shareholder value': a detailed insight into the corporate political activity of the Australian food industry.

    Science.gov (United States)

    Mialon, Melissa; Swinburn, Boyd; Allender, Steven; Sacks, Gary

    2017-04-01

    To gain deeper insight into the corporate political activity (CPA) of the Australian food industry from a public health perspective. Fifteen interviews with a purposive sample of current and former policy makers, public health advocates and academics who have closely interacted with food industry representatives or observed food industry behaviours. All participants reported having directly experienced the CPA of the food industry during their careers, with the 'information and messaging' and 'constituency building' strategies most prominent. Participants expressed concern that food industry CPA strategies resulted in weakened policy responses to addressing diet-related disease. This study provides direct evidence of food industry practices that have the potential to shape public health-related policies and programs in Australia in ways that favour business interests at the expense of population health. Implications for public health: This evidence can inform policy makers and public health advocates and be used to adopt measures to ensure that public interests are put at the forefront as part of the policy development and implementation process. © 2017 The Authors.

  3. Labeling in Food Industries – a Marketing Strategy

    OpenAIRE

    Neacºu Nicoleta Andreea

    2012-01-01

    The objective of foodstuff labeling is to guarantee that consumers have access to complete information on the content and composition of products, in order to protect their health and their interests. Other information may provide details on a particular aspect of the product, such as its origin or production method. Marketers use food labeling as a strategy to attract customers and promote products. In this paper we present role of food labeling for consumers, but also in marketing.

  4. Segmentation of the industrial market for food commodities

    DEFF Research Database (Denmark)

    Bech-Larsen, Tino

    2001-01-01

    The purpose of the study presented in this article is to examine whether the cconcepts developed in the area of industrial buying behavior can add to the understanding of commodity markets. The industrial market for vegetable oil was chosen as the outset of the study, because it is characterized...... and mayonnaise industries in Denmark, Sweden, Germany, the United Kingdom and Switzerland. The main result of the study is that the price is an omnipotent decision criterion, when vegetable fats and mayonnaise producers buy vegetable oil, but also that product and supplier criteria can be used to segment...... the market, if the price premium is held within limits....

  5. Water in the Mendoza, Argentina, food processing industry: water requirements and reuse potential of industrial effluents in agriculture

    Directory of Open Access Journals (Sweden)

    Alicia Elena Duek

    2016-04-01

    Full Text Available This paper estimates the volume of water used by the Mendoza food processing industry considering different water efficiency scenarios. The potential for using food processing industry effluents for irrigation is also assessed. The methodology relies upon information collected from interviews with qualified informants from different organizations and food-processing plants in Mendoza selected from a targeted sample. Scenarios were developed using local and international secondary information sources. The results show that food processing plants in Mendoza use 19.65 hm3 of water per year; efficient water management practices would make it possible to reduce water use by 64%, i.e., to 7.11 hm3. At present, 70% of the water is used by the fruit and vegetable processing industry, 16% by wineries, 8% by mineral water bottling plants, and the remaining 6% by olive oil, beer and soft drink plants. The volume of effluents from the food processing plants in Mendoza has been estimated at 16.27 hm3 per year. Despite the seasonal variations of these effluents, and the high sodium concentration and electrical conductivity of some of them, it is possible to use them for irrigation purposes. However, because of these variables and their environmental impact, land treatment is required.

  6. 76 FR 43254 - Child and Adult Care Food Program: National Average Payment Rates, Day Care Home Food Service...

    Science.gov (United States)

    2011-07-20

    ..., 2010, at 75 FR 41793. Child and Adult Care Food Program (CACFP) [Per meal rates in whole or fractions... 48 FR 29114, June 24, 1983.) This notice has been determined to be not significant and was reviewed... Food and Nutrition Service Child and Adult Care Food Program: National Average Payment Rates, Day...

  7. 75 FR 41793 - Child and Adult Care Food Program: National Average Payment Rates, Day Care Home Food Service...

    Science.gov (United States)

    2010-07-19

    ..., 2009, at 74 FR 34295. Child and Adult Care Food Program (CACFP) Lunch and Centers Breakfast supper \\1... related notice published at 48 FR 29114, June 24, 1983.) This notice has been determined to be not... Food and Nutrition Service Child and Adult Care Food Program: National Average Payment Rates, Day...

  8. Co-development in the food industry: Status and potential advantages

    DEFF Research Database (Denmark)

    Olsen, Johanne R.; Harmsen, Hanne

    The food industry is faced with new challenges. The need for fast solutions and convenience - and thus more complex products - is increasing as e.g. demographics and the every-day life of food consumers are changing. Companies have to break down traditional barriers to allow room for a new best...

  9. "Clickers" and HACCP: Educating a Diverse Food Industry Audience with Technology

    Science.gov (United States)

    Shaw, Angela; Mendonca, Aubrey; Daraba, Aura

    2015-01-01

    Hazard Analysis Critical Control Points (HACCP) is a systematic approach to food safety education for the food industry. To receive a HACCP certificate, participants must receive an 80% or higher on the final examination. Language barriers, educational levels, and age have been noted as primary reasons for not passing the final examination.…

  10. Food industry firms' economic incentives to provide nutritional information to the market

    DEFF Research Database (Denmark)

    Jensen, Jørgen Dejgård; Ronit, Karsten

    2013-01-01

    Information asymmetries between producers and consumers exist with respect to nutritional characteristics of foods and beverages. This paper aims to analyze firms’ methods to supply nutritional information, focusing on three specific food industries: breakfast cereals, snacks and soft drinks...... have important implications for the design of regulations to increase efficiency in the supply of nutritional information to consumers....

  11. Value Added Service and Service Quality from the Customer’s Perspective: An Empirical Investigation in Thai Telecommunication Industry

    Directory of Open Access Journals (Sweden)

    Saowanee Srikanjanarak

    2009-12-01

    Full Text Available Increasing global competition has led to an intensively competitive market among service providers. Several organizations have created and developed a variety of products or services; in particular the telecommunications industry has developed mobile phone services. Various value-added services linked to mobile phone services, such as communication, entertainment, information services and money transfer services have been intensively incorporated to sustain and serve the customer’s need, which in turn demands performance maximization. In service marketing literature, SERVQUAL and SERVPERF have been reported as failing to measure service quality in new industries such as the retail industry’s B2B service. Therefore, service quality models for the mobile phone service industry need to be further developed.Service quality models have placed little focus on value-added services and no research has yet operationalized the concept of value-added services in a service quality model from the customer’s perspective of the service industry. Hence, this paper aims to conceptualize a service quality model based on Gronroos’ Model, other exploratory research and the current market situation in the service context. A total of 998 structured questionnaires were distributed to pre-paid mobile phones users in nine provinces around Thailand. The results indicate four dimensions of service quality. The value-added services have shown a particularly high level of measurements of satisfaction. These findings reveal a meaningful insight into how customers perceive the value-added services offered by service providers. This will help managers to design an appropriate variety of service options that suit their customers and in turn may lead to the development of a long-term relationship with their organizations.

  12. Technology review of commercial food service equipment - final report

    Energy Technology Data Exchange (ETDEWEB)

    Rahbar, S.; Krsikapa, S. [Canadian Gas Research Inst., Don Mills, ON (Canada); Fisher, D.; Nickel, J.; Ardley, S.; Zabrowski, D. [Fisher Consultants (Canada); Barker, R.F. [ed.

    1996-05-15

    Technical information on commercial gas cooking appliances was presented. This second volume provided an appliance-by-appliance comprehensive assessment of the energy performance of commercial food service equipment. Energy assessments were made for the following categories of cooking equipment: fryers, griddles, broilers, ranges, Chinese ranges, ovens, steamers, steam kettles, and braising pans. Recommendations were made for improving the energy efficiency and overall performance of gas appliances to support of the Canadian gas utilities marketing and energy conservation initiatives. 71 refs., 37 tabs., 58 figs.

  13. A survey on how different factors impact entrepreneurs' success in food industry

    Directory of Open Access Journals (Sweden)

    Ghahraman Abdoli

    2012-10-01

    Full Text Available In this paper, we present an empirical study to detect important factors influencing the success of entrepreneurs who were active in food industry in Tehran, Iran. The proposed study selects a sample of 174 people out of 318 entrepreneurs who were involved in this industry and distributed a questionnaire, which consists of two groups of questions among them. The first group of questions is associated with personal characteristics of the survey people and the second group of questions are related to different financial, infrastructure and supply chain management categories. The study defines entrepreneurs' mental desirability of success in terms of 15 different questions and asks them to provide their insights in terms of five Likert based responses. The results of questions are analyzed using Pearson correlation test and the preliminary results indicate that, among personal characteristics, education and age play important roles on the success of a business plan. The other observation is that the easier entrepreneurs can get loans and financial support, the higher abilities to absorb new customers and the higher chance of success for absorbing new financial resources. Distributions of sales, compared with competing products as well as distribution of after sales service for customers are negatively associated with infrastructures. The rate of success in using new technologies and supply chain management are correlated, which means the better supply chain, the better achievement to information technology.

  14. An exploration study to detect important factors influencing internet marketing: A case study of food industry

    Directory of Open Access Journals (Sweden)

    Shadan Vahabzadeh

    2013-06-01

    Full Text Available Internet marketing plays an important role on profitability of organizations, it can build a bridge between customers and business owners and anyone could purchase products and services through internet. In this paper, we present an empirical investigation to detect important factors influencing internet marketing on Iranian food industry, named Shahrvand. The proposed study selects 280 out of 1040 managers who were involved in this industry during the year of 2012. Structural equation modeling has been performed to detect important factors including internal/external factors, ease of use and electronic marketing. Cronbach alphas have been calculated for these four items were mostly above 0.80, which validated the overall questionnaire of the survey. The results indicate that among internal factors, knowledge management, organizational culture and resources influence on acceptance of internet marketing, while these factors do not show any meaningful impact on ease of use. In addition, external factors including trend on market growth, competition and infrastructure influence on ease of use and acceptance of internet marketing but infrastructure and competition do not impact on ease of internet marketing.

  15. The role of market orientation on market chaos: A case study fast food industry

    OpenAIRE

    2014-01-01

    This paper investigates the effect of market orientation on small businesses active in fast food industry. Using a simple random method, the study selects a sample 278 fast food units out of approximately 1000 existing restaurants in city of Tehran, Iran. The proposed study designs a questionnaire in Likert scale and distributes it among regular fast food consumers. Using structural equation modeling, the study has detected that there were positive and meaningful relationships between continu...

  16. Structure, conduct, and performance: evidence from the Indonesian food and beverages industry

    NARCIS (Netherlands)

    Setiawan, M.; Emvalomatis, G.; Oude Lansink, A.G.J.M.

    2013-01-01

    This article employs the Structure–Conduct–Performance (SCP) paradigm to investigate the simultaneous relationship between industrial concentration, price rigidity, technical efficiency, and price-cost margin in the Indonesian food and beverages industry. This research extends the SCP framework by i

  17. 29 CFR 2530.200b-7 - Day of service for employees in the maritime industry.

    Science.gov (United States)

    2010-07-01

    ... 29 Labor 9 2010-07-01 2010-07-01 false Day of service for employees in the maritime industry. 2530.200b-7 Section 2530.200b-7 Labor Regulations Relating to Labor (Continued) EMPLOYEE BENEFITS SECURITY... industry. (a) General rule. A day of service in the maritime industry which must, as a minimum, be counted...

  18. The growing importance of staple foods and condiments used as ingredients in the food industry and implications for large-scale food fortification programs in Southeast Asia.

    Science.gov (United States)

    Spohrer, Rebecca; Larson, Melanie; Maurin, Clémence; Laillou, Arnaud; Capanzana, Mario; Garrett, Greg S

    2013-06-01

    Food fortification is a viable strategy to improve the nutritional status of populations. In Southeast Asia, recent growth and consolidation of the food industry provides an opportunity to explore whether certain widely consumed processed foods could contribute to micronutrient status if they are made with adequately fortified staples and condiments. To estimate the potential contribution certain processed foods can make to micronutrient intake in Southeast Asia if they are made with fortified staples and condiments; e.g., via the inclusion of iodized salt in various processed foods in the Philippines, fortified wheat flour in instant noodles in Indonesia, and fortified vegetable oil in biscuits in Vietnam. For Indonesia, the Philippines, and Vietnam, a review of consumption trends, relevant policies, and industry practices was conducted using publicly available sources,food industry market data and research reports, and oral communication. These informed the estimates of the proportion of the Recommended Nutrient Intake (RNI) that could be delivered via select processed foods. In the Philippines, Indonesia, and Vietnam, the processed food industry is not always required to use fortified staples and condiments. In the Philippines, dried salted fish with iodized salt would provide 64% to 85% of the iodine RNI for women of reproductive age and 107% to 141% of the iodine RNI for children 1 to 6 years of age. In Indonesia, a 75-g pack of instant noodles (a highly consumed product) with fortified wheat flour would provide 45% to 51% of the iron RNI for children 4 to 6 years of age and 10% to 11% of the iron RNI for women of reproductive age. In Vietnam, biscuits containing vegetable oil are increasingly popular. One 35-g biscuit serving with fortified vegetable oil would provide 13% to 18% of the vitamin A RNI for children 4 to 6 years of age and 12% to 17% of the vitamin A RNI for women of reproductive age. Ensuring that fortified staples and condiments such as flour

  19. [Prevention of overweight and obesity--the role of government, the food industry and the individual].

    Science.gov (United States)

    Eichhorn, C; Nagel, E

    2010-01-01

    Obesity is a growing health problem in Germany and other industrial nations. There is an urgent need for action in order to stop this development. Government and food industry, as well as individuals, have to act. Governmental interventions could consist in direct regulation - as in, e. g., regulations on food offered in schools and restrictions on advertising unwholesome nutrition for children, -, or in economic incentives like taxes on unhealthy food and subsidisation of wholesome school food and information (food education, campaigns, food labelling etc.). The government should provide an environment that makes a healthy life style easy. But, at present, governmental interventions are too much focused on personal behaviour and responsibility. The role of the food industry could, for example, consist in clear food labelling and the production of healthy food. Each individual holds a personal responsibility for his or her health, but there are limits to it, like social, financial, biological, and other environmental factors. Especially social factors ought to be considered more seriously. Hence, personal responsibility should only be demanded in an adequate environment.

  20. Ergonomics and simulation tools for service & industrial process improvement

    Science.gov (United States)

    Sánchez, A.; García, M.

    2012-04-01

    Human interaction within designed processes is a really important factor in how efficiently any process will operate. How a human will function in relation to a process is not easy to predict. All the ergonomic considerations traditionally have been evaluated outside of the 3D product design. Nowadays technologies of 3D process design and simulation tools give us this opportunity from the earliest stages of the design process. Also they can be used to improve current process in order to increase human comfort, productivity and safety. This work shows a methodology using 3D design and simulation tools to improve industrial and service process. This methodology has as an objective the detection, evaluation, control of work-related musculoskeletal disorders (WMSDs).

  1. Transfer of Service Knowledge: A case from the oil industry

    DEFF Research Database (Denmark)

    Ahmed, Saeema; Vianello, Giovanna

    2009-01-01

    a correct set of requirements and design. As the drilling machines are one-off machines, the transfer of experience between projects and knowledge from operational experience is essential. Interviews with the project team from the company owning the rig (drilling contractor), and the service engineers from....... The reuse of this knowledge is even more critical when customized machines are involved. The aim of this paper is to investigate the knowledge arising during the later phases of a product’s lifecycle focusing in particular upon the transfer of experience between projects and between different user groups....... A case study of drilling machinery for offshore oil rigs has been selected. This choice arose from the unique characteristics of this industry where solutions are specific for each rig, so re-design or adaptation of machineries and assembly is required in each project and it’s imperative to have...

  2. APPLICATIONS OF HIGH HYDROSTATIC PRESSURE IN THE FOOD INDUSTRY

    Directory of Open Access Journals (Sweden)

    Yahya TÜLEK

    2006-03-01

    Full Text Available Nowadays, thermal processes are used in order to preserve food from microbiologic and enzymatic changes and extend the shelf life. Thermal treatments are particularly safe, assures a total inactivation of vegetative microorganism cells and spore. On the other hand it present some disadvantages related to the high temperature employed, such as denaturation of proteins, vitamins, productions of toxic compound, undesirable organoleptic features. The last decade, non-thermal inactivation techniques have been a major research issue, driven by an increased consumer demand for nutritious, fresh like food products with a high organoleptical quality and an acceptable shelf life. Present article represents studies on application aspects and effects of high hydrostatic pressure in foods.

  3. Co-development in the food industry: Status and potential advantages

    DEFF Research Database (Denmark)

    Olsen, Johanne R.; Harmsen, Hanne

    The food industry is faced with new challenges. The need for fast solutions and convenience - and thus more complex products - is increasing as e.g. demographics and the every-day life of food consumers are changing. Companies have to break down traditional barriers to allow room for a new best...... practice - co-development. Co-development gives the involved companies competitive advantages in the face of product imitation and globalization issues. An empirical study in the Danish food industry was performed to uncover tendencies in co-development activities and the potential for further development...

  4. Developing and Implementing Health and Sustainability Guidelines for Institutional Food Service123

    OpenAIRE

    Kimmons, Joel; Jones, Sonya; McPeak, Holly H.; Bowden, Brian

    2012-01-01

    Health and sustainability guidelines for institutional food service are directed at improving dietary intake and increasing the ecological benefits of the food system. The development and implementation of institutional food service guidelines, such as the Health and Human Services (HHS) and General Services Administration (GSA) Health and Sustainability Guidelines for Federal Concessions and Vending Operations (HHS/GSA Guidelines), have the potential to improve the health and sustainability ...

  5. Innovation dynamics of Salvadoran agri-food industry from an evolutionary perspective

    Energy Technology Data Exchange (ETDEWEB)

    Peraza Castaneda, E.H.; Aleixandre Mendizábal, G.

    2016-07-01

    This paper presents a holistic approach to analyse the dynamics of innovation of a low-tech sector in a less developed economy, the agri-food industry in El Salvador, in the context of evolutionary economy. This requires using complementary quantitative and qualitative data and methodologies to better understand how Salvadoran agri-food industry innovation system works and how STI public policies can improve the performance of a key sector in terms of national socioeconomic development. The work already done shows a concentrated and vigorous sector with some upstream and downstream connections that innovate depending on firm size, age, R&D activities and use of industrial property rights. (Author)

  6. Food industry structure in Norway and Denmark since the 1990s

    DEFF Research Database (Denmark)

    Klimek, Bjørn; Hansen, Henning Otte

    2017-01-01

    Structural changes in Norwegian and Danish food industry since the 1990s is analysed as a path dependent response to the neo-liberal turn. Norway entered the 1990s as a protected market and Denmark as case of an export oriented industry. These developmental strategies are rooted in early 20th...... ‘varieties of capitalism’ framework with corporate strategy theories on food industry M&As. We identify two different types of path dependent development, a self-reinforcing in Denmark and a transformative ‘breaking point’ in Norway....

  7. A Critical Assessment on SPC Implementation in the UK Food Industry

    Directory of Open Access Journals (Sweden)

    Sarina Abdul Halim Lim

    2016-02-01

    Full Text Available Statistical process control (SPC is one of the most widely applied techniques to control and improve processes in manufacturing industry, but very few studies have reported on the successful application of SPC in the food industry. This paper aims to critically assess the status of SPC in the UK food manufacturing industry and suggests avenues for future research. By surveying the UK food-manufacturing companies, forty-five percent of them were identified implemented SPC, with x-R and x-S charts found to be the most commonly applied SPC charts in this industry. Top management commitment was identified as the most critical factor, while lack of SPC training is the most significant challenge and lack of awareness of SPC as the main reason for food manufacturing companies not implementing SPC. The paper provides information to food companies in the UK on most common practiced and useful quality tools, SPC charts and critical success factors in the food industry. Furthermore, based on the process performance parameters, SPC companies were observed to achieving better results compared to non-SPC companies.

  8. PERAN PROGRAM STUDI TEKNIK PANGAN (FOOD ENGINEERING) UNTUK MENUNJANG PEMBANGUNAN INDUSTRI PANGAN DI INDONESIA [The Roles of Engineering fot the Development of Agro Industries in Indonesia

    OpenAIRE

    Suhargo; Budi Rahardjo

    2005-01-01

    At this time more than 60 % of Indonesian population still depend on the agricultural sector. Accordingly, in future agro and food industries are expected to be the main steppingstone for the economic development in Indonesia. In order to make the agricultural products competitive in the global market; it is necessary that the development of food or agro industries is supported by technology especially in the food product development and their processing. The food product development consist ...

  9. The Competitive Environment in the Dairy Industry and its Impact on the Food Industry

    Directory of Open Access Journals (Sweden)

    J. Špička

    2013-06-01

    Full Text Available The aim of the paper is to present in-depth view on the competitive environment of the Czech dairy industry. The financial statement analysis evaluates the financial performance of the dairy industry in the period 2007 - 2011. The sample of 38 dairy processors represents leading market players. The basic method for industry analysis is Porter five forces analysis. The paper also comprises brief analysis of technical efficiency of the dairy industry. The economic recession affected the financial performance of the Czech dairy industry in 2008. It was showed by unfavourable input-output price relations. Simultaneously, the economic downturn made consumers to switch from branded dairy products to cheaper private labels, as the analysis proved. The competitive environment within the Czech dairy industry is slightly concentrated with greatly heightened competitive relations. The vertical business relationships within dairy supply chain can be considered as the weakness of the Czech dairy industry.

  10. Mentoring students in writing: "gourmet express" versus "fast food service".

    Science.gov (United States)

    Sorrell, J M; Brown, H N

    1991-06-01

    Is writing a process or a product? To be an effective and an efficient mentor in the writing process, the answer must be "Both!" The final written manuscript is important, but the process by which the student learns to produce that manuscript is equally important. A graduate student recently remarked to one of the authors: "How did you learn to write? I don't remember anyone ever talking to me before about how to write. Professors seem to feel I should already know how." When writing is thought of as a cognitive process, rather than a static product, the benefits to be gained from coaching this process become evident. Many students are hungry for information about becoming better writers. Too often we offer them the "fast food service" approach, concentrating on the appearance of the final product, rather than the potential benefits to be gained in the preparation of the product. It is by mentoring students in both the process and product aspects of writing that nurse educators can realize the satisfaction of moving away from "fast food service" and investing their energies in the "gourmet express" approach, where the emphasis is not only on helping students learn to write, but also helping them use writing to learn.

  11. The Influence of Working Capital Management on the Food Industry Enterprises Profitability

    Directory of Open Access Journals (Sweden)

    Anna Bieniasz

    2011-12-01

    Full Text Available The article presents the results of working capital management efficiency in the food industry in Poland and selected countries of the Eurozone. The research was conducted on the basis of the unpublished data by the Polish Central Statistical Office in the trade structure and dimension of food industry enterprises in Poland in the period of 2005-2009, and comparatively, in respect of the food sector in selected Eurozone countries. The working capital management efficiency was assessed by means of the inventory, accounts receivables, current liabilities turnover cycles, cash conversion cycle, and in respect of the obtained rates of return from non-financial assets. The research proved that in the food industry sectors with the shortest working capital cycles, relatively higher rates of profitability were obtained. A favorable influence of working capital cycles reduction of the profitability was also verified by means of a multiple regression analysis.

  12. The Dynamic Effects of Foreign Direct Investment to Food Processing Industry in Emerging Markets

    Directory of Open Access Journals (Sweden)

    Hui Song

    2015-03-01

    Full Text Available In this study, we use the real exchange rate volatility to refer to the instability of financial markets; with the food processing companies’ output value fluctuation refers to the instability of macroeconomic. We construct a panel data model which including 80 companies’ for quantitative analysis, the model analysis the influence of output value growth in food processing industry that open FDI caused. We also have estimate and test to explain the real contact between the FDI opening and economic instability. The result shows that: Open FDI has significant influence to fluctuation of output value in food processing industry, the coefficient is 31.88. However, FDI does not have a stable effect on industrial output value. Instead, the fluctuations of FDI will deepen fluctuation of the country, cause industrial output value instability and may cause economic crisis.

  13. Product and Process Innovation in the Italian Food Industry

    NARCIS (Netherlands)

    Capitanio, F.; Coppola, A.; Pascucci, S.

    2010-01-01

    The driving factors of innovation in the Italian food sector could be identified either in internal and in external dynamics. On one hand, the responses to the competition with new actors coming from emerging countries and the reaction to high-tech products demand evolution. On the other hand,

  14. Improved Functional Characteristics of Whey Protein Hydrolysates in Food Industry.

    Science.gov (United States)

    Jeewanthi, Renda Kankanamge Chaturika; Lee, Na-Kyoung; Paik, Hyun-Dong

    2015-01-01

    This review focuses on the enhanced functional characteristics of enzymatic hydrolysates of whey proteins (WPHs) in food applications compared to intact whey proteins (WPs). WPs are applied in foods as whey protein concentrates (WPCs), whey protein isolates (WPIs), and WPHs. WPs are byproducts of cheese production, used in a wide range of food applications due to their nutritional validity, functional activities, and cost effectiveness. Enzymatic hydrolysis yields improved functional and nutritional benefits in contrast to heat denaturation or native applications. WPHs improve solubility over a wide range of pH, create viscosity through water binding, and promote cohesion, adhesion, and elasticity. WPHs form stronger but more flexible edible films than WPC or WPI. WPHs enhance emulsification, bind fat, and facilitate whipping, compared to intact WPs. Extensive hydrolyzed WPHs with proper heat applications are the best emulsifiers and addition of polysaccharides improves the emulsification ability of WPHs. Also, WPHs improve the sensorial properties like color, flavor, and texture but impart a bitter taste in case where extensive hydrolysis (degree of hydrolysis greater than 8%). It is important to consider the type of enzyme, hydrolysis conditions, and WPHs production method based on the nature of food application.

  15. A biofilm model for flowing systems in the food industry

    NARCIS (Netherlands)

    Asselt-den Aantrekker, van E.D.; Vernooij, W.W.; Reij, M.W.; Zwietering, M.H.; Beumer, R.R.; Schothorst, van M.; Boom, R.M.

    2003-01-01

    When bacteria attach to the walls of pipelines, they can form biofilms, which can cause the recontamination of food products. In order to quantify such recontamination, a one-dimensional biofilm model was developed taking into account adsorption, desorption, and the growth of cells. The model consis

  16. Greening Food Processing Industries in Vietnam: Opportunities and Constraints

    NARCIS (Netherlands)

    Tran Thi My Dieu,

    2006-01-01

    The food processing sector in Vietnam plays a vital role in its economic development, but its rapid growth seems to go hand-in-hand with environmental deterioration. Several decades of applying the conventional end-of-pipe approach made clear that it only deals with treating the symptoms. It is nece

  17. Product and Process Innovation in the Italian Food Industry

    NARCIS (Netherlands)

    Capitanio, F.; Coppola, A.; Pascucci, S.

    2010-01-01

    The driving factors of innovation in the Italian food sector could be identified either in internal and in external dynamics. On one hand, the responses to the competition with new actors coming from emerging countries and the reaction to high-tech products demand evolution. On the other hand, endog

  18. Facets of Nanotechnology as Seen in Food Processing, Packaging, and Preservation Industry

    Directory of Open Access Journals (Sweden)

    Neha Pradhan

    2015-01-01

    Full Text Available Nanotechnology has proven its competence in almost all possible fields we are aware of. However, today nanotechnology has evolved in true sense by contributing to a very large extent to the food industry. With the growing number of mouths to feed, production of food is not adequate. It has to be preserved in order to reach to the masses on a global scale. Nanotechnology made the idea a reality by increasing the shelf life of different kinds of food materials. It is not an entirely full-proof measure; however it has brought down the extent of wastage of food due to microbial infestation. Not only fresh food but also healthier food is being designed with the help of nano-delivery systems which act as a carrier for the food supplements. There are regulations to follow however as several of them pose serious threats to the wellbeing of the population. In coming days, newer modes of safeguarding food are going to be developed with the help of nanotechnology. In this paper, an overview has been given of the different methods of food processing, packaging, and preservation techniques and the role nanotechnology plays in the food processing, packaging, and preservation industry.

  19. Facets of Nanotechnology as Seen in Food Processing, Packaging, and Preservation Industry.

    Science.gov (United States)

    Pradhan, Neha; Singh, Surjit; Ojha, Nupur; Shrivastava, Anamika; Barla, Anil; Rai, Vivek; Bose, Sutapa

    2015-01-01

    Nanotechnology has proven its competence in almost all possible fields we are aware of. However, today nanotechnology has evolved in true sense by contributing to a very large extent to the food industry. With the growing number of mouths to feed, production of food is not adequate. It has to be preserved in order to reach to the masses on a global scale. Nanotechnology made the idea a reality by increasing the shelf life of different kinds of food materials. It is not an entirely full-proof measure; however it has brought down the extent of wastage of food due to microbial infestation. Not only fresh food but also healthier food is being designed with the help of nano-delivery systems which act as a carrier for the food supplements. There are regulations to follow however as several of them pose serious threats to the wellbeing of the population. In coming days, newer modes of safeguarding food are going to be developed with the help of nanotechnology. In this paper, an overview has been given of the different methods of food processing, packaging, and preservation techniques and the role nanotechnology plays in the food processing, packaging, and preservation industry.

  20. 7 CFR 226.13 - Food service payments to sponsoring organizations for day care homes.

    Science.gov (United States)

    2010-01-01

    ... 7 Agriculture 4 2010-01-01 2010-01-01 false Food service payments to sponsoring organizations for... CARE FOOD PROGRAM Payment Provisions § 226.13 Food service payments to sponsoring organizations for day care homes. (a) Payments shall be made only to sponsoring organizations operating under an agreement...