Dissertations / Theses on the topic 'Food and drink manufacturing'
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Stone, Jamie. "Development of a framework for enhancing resilience in the UK food and drink manufacturing sector." Thesis, Loughborough University, 2018. https://dspace.lboro.ac.uk/2134/33501.
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This thesis presents research undertaken to understand and enhance resilience in the UK Food and Drink Manufacturing Sector. It focuses on the development of a conceptual framework which establishes how specific vulnerabilities link to individual mitigation strategies available to the sector and the impact of such strategies on wider sustainability. The research in this thesis is divided into four main parts. The first part consists of three complementary review chapters exploring resilience as a theoretical concept, resilience in the UK Food and Drink Manufacturing sector and existing methods used to study and/or enhance resilience. The second part of the thesis begins by describing how the pragmatic philosophy and abductive stance underpinning the research, in combination with review findings, helped to determine the research techniques used in this work, which included the systematic review process and the mixed methods case study. Next, the research facilitating a novel conceptual framework describing how real-time vulnerabilities can be identified and mitigated in a way that is complimentary to the wider sustainability of the organisation is discussed. The third part of the thesis describes the practical set of tools, presented in the form of a workbook, which enable a Food and Drink Manufacturer to utilise the conceptual framework teachings to enhance their own resilience. The final section details key conclusions regarding the conceptual nature and practical enhancement of resilience for Food and Drink Manufacturers and the wider food system, as well as opportunities for future work. The conceptual integrity and practical usefulness of the conceptual framework and its derivative workbook toolset have been demonstrated through case studies with two UK Food and Drink Manufacturers. Results suggest two major benefits of the framework are the ability to identify an organisation's vulnerabilities based on actual mapping of their supply network and the ability to evaluate mitigating resilience strategies based on their broader impacts elsewhere within the organisation. In summary, the research reported in this thesis has concluded that resilience cannot be seen as a one-off solution for returning to how things were before disruption, but instead is a constant process of learning and adaptation in response to a company's ever-changing operating environments. The framework and workbook presented provide a novel and practical method for UK Food and Drink Manufacturers, of all sizes and production ranges, to identify and respond to their evolving vulnerabilities, as well as providing much needed synthesis and directions for future work at an academic level.
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Ogunyemi, Titilayo C. "Investigating socially responsible purchasing perceptions : perspective from the food and drink supply chains in Nigeria." Thesis, Brunel University, 2017. http://bura.brunel.ac.uk/handle/2438/16089.
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The purpose of this research was to examine how social issues are perceived and addressed in the food and drink sector, focusing on the narrower context of Nigerian purchasing practices, identifying the drivers, and barriers to the adoption of socially responsible purchasing (SRP) in the organisational supply chains. This research is underpinned by the stakeholder and institutional theories with the use of Carroll's CSR pyramid to explain the perceptions of stakeholders and the level at which each of the practices is in the pyramid. An in-depth study was conducted in multinational and indigenous food and drink organisations in Nigeria. Data was gathered from practitioners comprising of employees, managers, and executives by means of questionnaires and semi-structured face-to-face interviews to triangulate data sources. Drawing on the data collected, respondents' perspective of the meaning of socially responsible purchasing provided new insights into the phenomenon with various meanings and contestations. The findings suggest that socially responsible purchasing practices have a moderate positive influence on the organisations' supply chains within an unstable economic environment. Some of the practices were perceived to be voluntary and having an ethical underpinning while others were related to legal responsibilities. The findings suggest that the moderate influence is due to internal and external factors within the institutional environment. This research context was restricted to private organisations in the food and drink sector in Nigeria which might limit the generalisation of the findings. However, the findings may be transferable to other sectors of the economy where socially responsible purchasing issues are addressed in the supply chains. In practice, SRP is perceived to be an important element of CSR and supply chains despite the barriers to its implementation. The practices should be properly implemented to help in the sustenance of organisational supply chains. This research will be insightful for other industrial sectors as well as developing economies in Africa. The findings advance the stakeholder and institutional theories by providing an in-depth perception of various stakeholders and SRP practices within the institutional environment of organisations' supply chains. The research has contributed to enriching the literature on CSR and supply chains sustainability in Nigeria which has a relative shortage of literature on CSR and supply chain.
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Hunter, Lise. "The mediating role of entrepreneurial leadership : an investigation of the competitiveness of SMEs in the UK South-West food and drink manufacturing." Thesis, University of Plymouth, 2013. http://hdl.handle.net/10026.1/2842.
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It has long been argued that Social Capital, a concept represented by the value embedded in the social relationships of individuals or collectives constitute strategic resources for individuals and organisations. Social networks are thus perceived by businesses, particularly small and medium enterprises, as a means to access those resources, for example gaining privileged access to strategic information that could secure financial resources. In reality, and because of the inherent characteristics of Social Capital, entrepreneurs or business owner/managers who effectively use resources available within social networks are driven by a clear and compelling vision and sustained by a set of leadership attributes which are in line with the process of recognising, evaluating and exploiting opportunities. This study reinforces the concept of Entrepreneurship as a multi-social construct. Using survey data from 359 SMEs in UK South West food and drink manufacturing, this study uses a structural equation model to evaluate the relationships of interdependence between Social Capital, Leadership and Entrepreneurship Process. The mediating role of leadership in this interaction first, explains the relationship between Social Capital and Entrepreneurship Process and second, exposes the entrepreneurial behaviour common among SW food and drink manufacturers as the underlying explanatory factor of the competitiveness. Notwithstanding the prevalence of social networks, the level of brokerage appears to be very concentrated on closed networks with providers of professional services and local associations. This inadequate level of brokerage heightens the existence of structural holes which points to a situation of ‘over-socialisation’ suggesting that social norms prescribe economic action. The lack of appropriate market knowledge among ii owners/managers of small medium enterprises in the UK South West food and drink manufacturing frustrates the formulation of a comprehensive vision, in spite of the fact that values of ‘hard work’, ‘continued improvement’ and ‘ambition are largely shared among them. The main findings contribute toward a better understanding of Social Capital as distinct from social networks and the leadership role in business competitiveness. It makes a significant contribution to the debate on the integration of individual and environmental perspectives as a direction of future research on the understanding of Entrepreneurship. The study implications address policy-makers and business managers in filling the skills and knowledge gaps which are restraining the competitiveness of SMEs in this important and strategic sector
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Larenhjelm, Philip. "Employees’ individual readiness for quality improvement change : A single case-study analysis within the European food and drink industry." Thesis, Blekinge Tekniska Högskola, Institutionen för industriell ekonomi, 2018. http://urn.kb.se/resolve?urn=urn:nbn:se:bth-17293.
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Background: The European Union’s (EU) food and drink industry has faced declining competitiveness over the past two decades. Methodologies associated with the quality improvement has been recognized as a possible solution to increase competitiveness of the industry. However, there are uncertainties among researchers and practitioners of how to implement these quality improvement methodologies and researchers of today requests further understanding in why some firms perform better than others when applying the same practices. Objectives: The purpose of this thesis is to investigate if the concept of ‘individual readiness for organizational change’ can be used as a measurement to better understand why some firms perform better than others when applying the same quality improvement initiations within the EU food and drink industry. Methods: The researcher of this thesis uses secondary data from existing literature on quality improvement imitations, according to Luning and Marcelis (2009) definition of quality improvement as a part of the food quality management system (FQMS), to justify the need for ‘individual readiness for organizational change’ measurements, defined by Holt et al. (2007), and uses primary data from the conduction of a single-case study, of an Swedish fruit and vegetable operating organization that were about to embark a Lean manufacturing piecemeal approach implementation, to validate the need for assuring individual readiness for change before any food and drink industry invests in quality improvement implementations. Results: The findings of the primary data collection are accordant with existing literature where individual employees were found to display lower levels of ‘individual readiness for organizational change’ perceived the organization to have lack of proper communication or were more resistant towards the implementation. Employees whose daily activities were more orientated around other FQMS practices such as quality assurance and quality control, displayed lower levels of individual readiness than employees whose activities are less associated with these systems. Furthermore, trust in management was identified as a key determinant of the employees’ individual readiness for the Lean manufacturing implementation. Conclusions: The findings of this thesis indicate that the usage the concept of ‘individual readiness for change’ as a measurement before a quality improvement implementation within the EU food and drink industry could increase researches’ and practitioners’ understanding why some firms perform better than others when applying the same practices.
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Monreal, Clark Alexander Cary. "The mobile life of food and drink packaging." Thesis, University of Newcastle upon Tyne, 2014. http://hdl.handle.net/10443/2742.
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Packaging is a largely neglected object of enquiry in Human Geography and, indeed, the social sciences more broadly. Yet it forms a crucial element of almost all food systems and without such mundane objects these food systems would fail or function very differently. In turn, food systems, which rely on the continuous flow of packaging and food, are vital for enabling our increasingly mobile lives. This thesis thus investigates the multiple mobilities associated with food and drink packaging. The study forms part of a wider ‘mobilities turn’ in the social sciences and is structured in two parts. The first part concentrates primarily on how packaging shapes the movement of food. The second part focuses more on the ways in which packaged food shapes the mobilities of humans. However, both these aspects of packaging’s mobile life are not viewed as separate but rather as entangled and mutually dependent on each other. Throughout the thesis attention is paid to how packaging helps standardise the repetitive and anticipated mobilities of food and humans. It is, in other words, examined as an immutable mobile that ensures the smooth flows of food and people. Thus, in the first part of the thesis it is shown how packaging ensures the smooth flows associated with highly automated, industrialised and safe packaged food production and distribution. It also opens up the mobilities of packaging to elaborate upon the similarly regular and anticipated flows of packaging as raw materials. In the second part of the thesis attention is directed towards the patterns of human mobility that packaged food permits. However, while emphasis is placed on the role of packaging in standardising and stabilising interrelated food and human mobilities across Euclidean spaces, the thesis also begins to interrogate the topological complexities and molecular mobilities of packaging. While packaging can certainly be seen to permit the smooth and relatively unproblematic flows of food and people it may also, and from another theoretical perspective, be viewed as a fluid and vibrant technology. These topologically complex movements of packaging are explored in cases that show its fluid articulation as a barrier which has profound implications for the regulated mobilities of food. The vibrancy of packaging is also examined through its importance for mobile practices and its capacity to affect travellers.
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Poon, Yuk-lam Francis, and 潘煜林. "A case study of tonic food drink marketing strategy." Thesis, The University of Hong Kong (Pokfulam, Hong Kong), 1995. http://hub.hku.hk/bib/B31266782.
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Poon, Yuk-lam Francis. "A case study of tonic food drink marketing strategy /." Hong Kong : University of Hong Kong, 1995. http://sunzi.lib.hku.hk/hkuto/record.jsp?B14038626.
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Martinez, Maria Angeles Garcia. "Study on innovation activities in the Spanish food and drink industry." Thesis, University of Reading, 1999. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.288070.
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Humphries, Louise Anne. "Retail buyer-supplier relationships in the European food and drink industry." Thesis, Cranfield University, 1996. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.360039.
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Williamson, Rachel. "Exploring consumers' quality perceptions of local NI food and drink produce." Thesis, Ulster University, 2017. https://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.763926.
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The Northern Ireland (NI) agri-food industry has faced challenges in re-building consumer confidence regarding the quality and authenticity of food/drink products. However, increasing demand for authentic, high quality produce, paired with a renewed sense of food patriotism, presents new growth opportunities for local/artisan food/drink products to be promoted for their unique quality credentials. The literature revealed that extrinsic quality cues are an invaluable marketing tool used by consumers as ‘value signals’, ‘risk relievers’ and 'informational stimuli' when shopping, to make a more informed quality decision. Yet evidence pertaining to the relative importance of extrinsic quality cues is inconsistent, owing to limited understanding of and ability to analyse the consumer quality perception process. This research aimed to determine consumer perceptions of extrinsic quality cues used to promote local produce and develop a conceptual model of the most effective extrinsic cues for the promotion of quality in local NI products. This exploratory research employed a three-stage mixed-methods approach consisting of a scoping exercise, consumer focus groups and an experimental study using eye-tracking technology measuring participants’ visual attention to a select number of extrinsic cues, informed by stages 1 and 2. Findings suggest that packaging cues have the most significant effect on consumer quality perceptions and purchase decisions while shopping. Specifically, extrinsic cues pertaining to transparency, colour and design, taste, provenance, storytelling, brand name, nutritional information/claims were most effective, particularly when displayed on FOP. This research makes an important theoretical and methodological contribution to the perceived quality and marketing literature, thereby informing the development of more effective and targeted marketing strategies to engage the consumer. Furthermore, through gaining a more holistic understanding of the quality perception process, this research proposes a number of Industry and policy recommendations to assist the NI agri-food industry in its promotion of quality local produce.
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Smith, Andrea Dominica. "The aetiology of food and drink preferences, and relationships with adiposity." Thesis, University College London (University of London), 2018. http://discovery.ucl.ac.uk/10050776/.
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Food preferences are important drivers of actual food choice, determining micro- and macronutrient intake; and poor dietary quality increases the risk for nutrition-related disease. Greater liking for sweets, fats and snacks has sometimes been related to higher body fat in childhood, yet the relationship in adults remains unclear. Twin studies are a powerful design to understand the importance of nature and nurture in these behaviours. So far, twin research on food preferences has only used young paediatric or adult populations but the relative importance of genes and the environment in shaping these preferences in early adulthood, a period of increasing independence and autonomous food selection, remains unknown. In addition, drink preferences have received little attention, and there is a need to find out if ‘unhealthy’ preferences are modifiable. This thesis uses data from TEDS, a large population-based cohort of 18-19 year old British twins, to assess the aetiology of food and drink preferences, and to investigate the association of food and drink preferences and adiposity, in late adolescence/early adulthood. Study 1 describes the development of a self-reported food and drink preference questionnaire, confirming that food preferences cluster in six traditional categories: vegetables, fruits, meat/fish, dairy, snacks and starches. Study 2 used the twin design to identify substantial genetic influences on preferences for six identified food categories and seven non-alcoholic drink types. In general, genetic effects were slightly higher for food than drink preferences, but the remaining inter-individual variation for all dietary preferences were influenced by non-shared environmental factors (any influences in the wider environment that make twins less similar despite their shared genes and home environment). Study 3a established that cross-sectional associations between dietary preferences and BMI are limited in this age group; only higher liking for dairy foods and non-nutritive sweetened beverages was positively associated with higher adiposity in older adolescents. Study 3b used a BMI-discordant MZ twin design to show that when genetic and shared-environmental confounding is eliminated, food and drink preferences do not explain adiposity differences in genetically-matched individuals. This design allowed to rule-out genetic or shared environmental factors as contributors to BMI-discordance. Lastly, Study 4 developed and piloted a short three-arm randomized controlled trial comparing two sugar reduction strategies (gradual vs. immediate cessation) to assess the feasibility of sweetness preference modification in relation to hot beverages, i.e. hot tea. Intake of sugar in tea decreased substantially in both sugar reduction conditions, without a loss in overall liking of tea. A better understanding of the aetiology of food and preferences, particularly identifying the importance of the wider environment as a salient shaper of both food and drink preferences, and their relationships with adiposity, has important implications for researchers, policy makers and clinicians. Establishing the feasibility of sweetness preference modification in beverages without loss of liking for the beverage is also important for public health initiatives, suggesting that such preference change is possible and likely sustainable over the long-term.
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Dawson, Mark. "Plenti and grase : food and drink in a sixteenth-century gentry household." Thesis, University of Nottingham, 2007. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.438332.
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Bowen, Robert. "The internationalisation of food and drink SMEs : towards a recipe for success." Thesis, Aberystwyth University, 2017. http://hdl.handle.net/2160/001d31b7-cdf7-42fd-bcb0-4e87223b5250.
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This research provides an investigation of the critical success factors of SMEinternationalisation within the food and drink industry. Since the seminal works of the Uppsala scholars (Johanson & Wiedersheim-Paul, 1975; Johanson & Vahlne, 1977), SME internationalisation has developed as a field in recent decades with numerous studies investigating different theories across a range of industries and locations. The purpose of this study is to contribute to research in this field by investigating specific issues for food and drink SMEs, as there is an increasing need to focus research on specific research contexts (Fillis, 2008). Considering the close associations that exist between food and place (Tregear, 2001), the role of place is incorporated with traditional theories of SME internationalisation in a conceptual framework designed to reflect the critical success factors of food and drink SME internationalisation. A mixed methods study, both quantitative and qualitative methods were used to gather and analyse data from food and drink producers in two independent phases. Wales and Brittany were chosen as case studies for this study, with both regions sharing cultural and geographical characteristics as regions where the food and drink industry is a prominent part of the economy. Findings of the study highlight that most companies, regardless of size and location, have the ability to internationalise, provided that the conditions for internationalisation are supportive for companies that wish to do so. The study identifies 4 company types that describe companies in relation to their international activities, ranging from improbable exporters to proactive exporters. Findings of the study culminate in the creation of two models, which outline the conditions required for internationalisation and the process in which a company can develop international activities through awareness and networks.
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Silva-Plata, Catalina. "Towards a soft path for water in the food and drink industry." Thesis, University of Strathclyde, 2015. http://digitool.lib.strath.ac.uk:80/R/?func=dbin-jump-full&object_id=25993.
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Water is vital for all human and environmental activities. Climate change, population growth and consuming trends pose major uncertainties to the future availability of this resource. The soft path for water concept was first proposed as a paradigm shift in water management. This idea focuses on the sustainable delivery and use of water-related services matched to the needs of end users, rather than seeking sources of new supply. The concept was initially conceived as a way for governments and societies to embed water sustainability principles in their policies. Food is considered one of the most water intensive areas in society and businesses from this sector need to strive for reducing their impact on water resources. However, a proposition of a soft path for water for the food industry has not been done so far. The objective of this research was to investigate a way in which corporations in the food sector can embed soft path principles. Based on a consultation with experts along with the review of literature, a framework consisting of five principles and 21 indicators was developed to evaluate the adoption of the soft path for water in the food sector. These principles are grounded on the three aspects of sustainability that involve the environment, society and economy. The proposed framework was used to assess the water strategies of a sample of 67 companies in the food sector who are already committed to the reduction of water impacts through the Federation House Commitment. This entailed the content analysis of 89 publicly available documents, 12 questionnaires and eight interviews. The obtained results indicate some level of implementation of the five principles as evidence of their adoption was found in the miinority of the evaluated sample. The majority of the sample presented a lack of implementation or an absence of evidence in the gathered data. Companies' efforts appear to be mostly centred on their internal efficiency spectrum. Aspects related to the reduction of water impacts in their supply chains, the understanding of water environmental limits or the engagement with society for protecting the human right to water are not yet a common practice. Results suggest that there is still a long way to go towards a soft path for water in the food sector. It was also highlighted the need for better reporting and data disclosure from businesses.
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Edmed, Stewart J. "A blackcurrant drink as a vehicle for supplying vitamin C compared with orange juice and water." Thesis, University of Surrey, 1999. http://epubs.surrey.ac.uk/2092/.
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Albon, Deborah. "An ethnographic study examining food and drink practices in four early childhood settings." Thesis, London Metropolitan University, 2010. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.536733.
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This thesis asserts the importance of pleasure and playfulness in relation to 'food events' (Douglas and Nicod, 1974) in early childhood settings and posits that at the current time in the English context, the socia-cultural significance of food and eating is an often silent perspective in relation to food policy and practices, which increasingly elevate its nutritional importance alone. Adopting a social constructionist approach, this study draws on ethnographic data from four early childhood settings, including participant observations of practitioners and children engaged in the habitual activities of their settings over time (children aged six months - four years) as well as semi-structured interviews with 28 practitioners. The key themes of this study are as follows: Food events are occasions when children's bodies are especially subject to civilizing processes in terms of space; time; focusing on the task not the child; 'body rules'; and future-centredness. I develop the idea that practitioners' bodies are also 'disciplined', not least in the notion that they should act as role models of 'healthy' eating and be the physical embodiment of 'health' for young children. Food events in early childhood practice are increasingly constructed as a 'risky' business, with children as a group constructed as 'dangerous' as well as 'in danger'. Moreover, some working class families' food practices are similarly constructed. I contend that an over-concern with risk avoidance may be antithetical to other long-held ideas about early childhood practice, notably the importance of playfulness and spontaneity. In discussing the importance of playfulness in relation to food events, I develop a representation that conceptualizes food events in early childhood practice in terms of real/pretend and serious/playful in order to position practices relating to food events in terms of their 'fit' into the general activity of the early childhood settings. Throughout the study I draw upon the perspectives of practitioners and young children and emphasise that both groups engage in the joint construction of 'rules' relating to food events as well as practices that subvert the civilizing and risk-avoidance practices of the settings and the policies that inform them. I conclude by suggesting that the implications of this study go beyond a consideration of food events. I argue that early childhood practice is increasingly centred on a project of taming children's futures at the expense of their immediate and embodied experiences; something that highlighting food events brings into sharp focus. I assert that pleasure and playfulness are important for children and adults alike and need to be valued in early childhood practice.
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Daugėlaitė, Vytautė. "Translation of Culture-Specific Drink and Food Items in “Blackberry Wine” by Joanne Harris." Master's thesis, Lithuanian Academic Libraries Network (LABT), 2008. http://vddb.library.lt/obj/LT-eLABa-0001:E.02~2008~D_20080805_133044-81256.
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The Master of Arts thesis “Translation of Culture-Specific Drink and Food Items in “Blackberry Wine” by Joanne Harris” presents the analysis of translation strategies applied in translating cultural realia, namely drink and food references in Milda Dyke’s Lithuanian translation of "Blackberry Wine", as well as a short analysis of the translation strategies and their function.
The consideration of different translation strategies that were proposed by prominent scholars, such as Mona Baker (1992), Javier-Franco Aixelá and Eirlys E.Davies (2003) in translation studies, and the analysis of the strategies employed by the translator Milda Dyke translating the novel "Blackberry Wine" into Lithuanian are discussed in this thesis. Theoretical aspects are applied in the analytical part, taking into account the most frequent strategies employed for the translation of culture-specific drink and food entities by the translator and the comment on these choices exhibits peculiar cultural aspects. Futhermore, the ways how to handle problems related to the translation of culture-specific drink and food items from English into Lithuanian are analyzed and presented in the analytical part.
This paper investigates the two major groups of cultural references, specifically the names of food and drink items, which frequently cause rather complex and sometimes controversial issues while translating literary works. The translation of culture-specific drink and food entities involve the employment of... [to full text]Šio magistrinio darbo „Gėrimų ir valgių pavadinimų vertimas Joanne Harris romane „Gervuogių vynas” į lietuvių kalbą” tikslas yra išanalizuoti vertimo strategijų pritaikymą gėrimų ir valgių kultūriniams pavadinimams vertime iš anglų kalbos, taip pat pateikiama išsami šių vertimo strategijų ir jų atliekamų funkcijų analizė. Darbe nagrinėjama skirtingos vertimo strategijos, kurios buvo pateikiamos vertimo srityje tokių žinomų mokslininkų kaip Mona Baker (1992), Javier-Franco Aixelá, Eirlys E.Davies (2003). Be to, analizuojama vertėjos Mildos Dyke vartojamos vertimo strategijos į lietuvių kalbą. Teoriniai aspektai analizuojami praktinėje darbo dalyje, atsižvelgiant į dažniausiai vartojamų vertimo strategijų pritaikymą verčiant kultūrinius gėrimų ir valgių pavadinimus bei pastarųjų būdingas savybes verčiant į tikslinę kalbą. Praktinėje dalyje pateikiami vertimo sunkumai ir jų sprendimo būdai pritaikyti verčiant kultūrines realijas. Analizuojamos dvi pagrindinės kultūrinių gėrimų ir valgių denotatų grupės, kurias verčiant sprendžiami sudėtingi ir kartais polemiški klausimai literatūriniuose kūriniuose. Verčiant minėtas realijų grupes yra taikomos įvairios vertimo strategijos, iš kurių pabrėžiamos pačios dažniausios, veiksmingiausios. Šiame darbe yra dvi dalys: teorinė ir praktinė. Teorinėje dalyje pateikiami pagrindiniai darbo uždaviniai, tikslas, metodai, vertimo pavyzdžiai, taip pat aptariami pagrindiniai ekvivalentiškumo klausimai vertimo teorijoje, skirtingi ekvivalentiškumo... [toliau žr. visą tekstą]
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Ong, Audra Wei Ming. "Accounting for intangible assets in the food, drink and media industries in the UK." Thesis, University of the West of England, Bristol, 2000. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.322430.
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Sims, Rebecca. "The tourist g(r)aze : understanding place and identity through holiday food and drink." Thesis, Lancaster University, 2008. http://eprints.lancs.ac.uk/54125/.
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Douglas, Tony. "An investigation into the sales process practiced by Scottish-based food and drink SMEs." Thesis, Edinburgh Napier University, 2013. http://researchrepository.napier.ac.uk/Output/6038.
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This thesis aims to explore selling and the sales process in Small and Medium Enterprises (SMEs) from the selling organisation's perspective. It investigates the sales process between SME manufacturers/distributors and Food retail and Foodservices customers/buyers in a new and a modified selling task situation in Scottish-based Food and Drinks businesses. The research examines the sales process practiced by SMEs and barriers and enablers that hinder and support effective selling practices. According to the Scottish Government, the role played by SMEs in the Food and Drinks industry is vitally important to the Scottish economy. However, given the paucity of literature in the field, knowledge concerning the role and importance of selling in SMEs, particularly in the Food and Drinks industry, is underdeveloped and lacks empirical research. To investigate the thesis research question, the author adopts an interpretivist perspective. Qualitative data was gathered through face-to-face semi-structured interviews. In all, 20 people involved in selling activities and the sales process were interviewed from 15 SMEs across Scotland. The data was then analysed using thematic analysis to establish key findings regarding the sales process The research's findings suggest that the sales process practiced by Scottish-based SMEs in the Food and Drinks industry is complex. Each selling interaction in a new and a modified selling task situation is unique. A number of dimensions impact the sales process. The type of sale varies, from being relatively simplistic with standard product, to being more complicated with customised or seasonal products. It varies from being a straight forward short-term transaction that either achieves a sale or not (usually with a smaller customer), to being a longer-term event (usually with a larger customer). What is evident is that SMEs do not rely entirely on existing customers. Prospecting is required to start the process and a follow up of some kind occurs at the end of the process; whether a sale is concluded or not. The research establishes that the steps in the process are neither wholly sequential nor simultaneous. This study identifies that there are 5 steps in the SME sales process in new and modified selling task situations: prospecting and/ or revisit customer, prepare for the sales meeting, the sales meeting itself, action points arising from the meeting and maintaining contact. In addition to the key findings, five important themes emerged from the data in the form of barriers and enablers that either directly or indirectly affect the operationalisation of the selling process. In theme one, the owner manager of the SME is usually inextricably linked to, and has considerable involvement in, and see themselves as important to the sales process. Theme two identifies that those SMEs with some degree of sales knowledge and/or expertise take a more consistent and systematic approach to their sales process. Theme three highlights that many SMEs utilise technology such as SMART phones but lack awareness of how CRM software technology can assist in the delivery of a coherent sales process. Theme four identifies that power in the seller-buyer dyad is tipped in favour of the buyer but appears to be tolerated or accepted as the norm by the SME. A fifth theme deals with the location of the SME and suggests that interacting face-to-face with customers from their Scottish geographic base, places constraints on how SMEs conduct business. A conceptual framework of the sales process practiced by Scottish-based Food and Drinks SMEs has been constructed to depict the 5 step sales process as identified in the research. This conceptual framework also incorporates 5 important dimensions (type of customer, time perspective, type of problem, type of relationship and sequence of stages) and 5 enablers and barriers that impact the operationalisation of this sales process. Since this research is exploratory in nature, the thesis identifies areas where future research is required in the field alongside suggestions where policy makers and government business development agencies might focus intervention to assist SMEs improve delivery of the sales process.
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Khattar, Sandeep. "An approach to sourcing optimization at a high volume soft drink manufacturer." Thesis, Massachusetts Institute of Technology, 2006. http://hdl.handle.net/1721.1/37135.
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Thesis (M.B.A.)--Massachusetts Institute of Technology, Sloan School of Management; and, (S.M.)--Massachusetts Institute of Technology, Dept. of Mechanical Engineering; in conjunction with the Leaders for Manufacturing Program at MIT, 2006.Includes bibliographical references (p. 60).
The Pepsi Bottling Group (PBG) is the world's largest manufacturer, seller, and distributor of carbonated and non-carbonated Pepsi-Cola beverages. The supply chain network in the United States consists of 52 plants, over 360 warehouses, and an ever growing portfolio of SKU's. Currently, there is no robust method for determining the sourcing strategy - in which plant(s) to produce each product. The objective of this thesis is to develop an approach that allows PBG to determine where products should be produced to reduce overall supply chain costs while meeting all relevant business constraints. An approach to sourcing utilizing an optimization algorithm is presented, along with a suggested implementation plan. This approach has demonstrated the potential to generate significant cost savings throughout the supply chain. The research for this thesis was conducted during an internship with the Pepsi Bottling Group, in affiliation with the Leaders for Manufacturing program at the Massachusetts Institute of Technology.
by Sandeep Khattar.
S.M.
M.B.A.
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Magnusson, Gunnar. "Innovations in small food and drink production companies in Sweden : the case of Skåne region." Thesis, Stockholms universitet, Kulturgeografiska institutionen, 2014. http://urn.kb.se/resolve?urn=urn:nbn:se:su:diva-104261.
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It is claimed that economic and social changes are having effects on innovations. Today, innovations have shifted from being only techno-scientific to increasingly also being based on socio-cultural dynamics, with culture, fashion and aesthetic aspects becoming important factors within products. The aim of this study is to research how small food and drink producers in Skåne region innovate and add value to their products. Data was gathered with semi-structured interviews taken with eleven small food production companies and three interviews with people working with regional development. The thesis uses the differential knowledge base model and theories about the experience economy and regional innovation networks, linking the research to regional development. The results indicate that innovations in the food and drink industry are still technologically driven but showing some signs of non-technological elements. This was observable in the companies´ use of stories and symbols as part of the innovations. Most of the producers were adding value to their products by the use of experience staging and storytelling. Participation in networks seemed to enhance the companies’ innovation capabilities. The thesis contributes to studies within economic geography and regional studies by studying innovation, the experience economy and regional innovation networks.
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Black, Iris. "The use of images of food and drink in the lyric poems of Eustache Deschamps." Thesis, University of Edinburgh, 1993. http://hdl.handle.net/1842/20049.
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This work is a literary study of the food and drink images in the French lyric poems of Eustache Deschamps, based on the edition of his complete works by the Marquis de Queux de Saint-Hilaire and Gaston Raynaud. Its first chapter considers the historical and social sources for such images, examining not only the physical realities of late medieval society, but also the attitudes to those realities which influenced their representation in lyric poetry. The second chapter surveys the varying uses of alimentary imagery in imaginative French literature to 1350, looking at both thematic and rhetorical possibilities. Thus, the first two chapters combine to form a background against which Deschamps's use of historical realism and literary convention can be studied, so that his particular achievements and innovations can be better assessed. The remaining three chapters concentrate on food and drink in the works of Deschamps himself. Chapter Three discusses how alimentary images contribute to representations of society, sharpening depictions of broad social classes, of smaller social subgroups, of common human experience and of alien cultures. Chapter Four focusses on the implications of ingestion and digestion for the physical and moral individual. Chapter Five examines the rhetoric of food and drink, from their use as elements of proverbs to their role in allegorical satire, metaphor and general poetic structure.
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Dullaghan, Melissa Faith. ""Pleasant episodes" of gastronomy : food and drink in F. Scott Fitzgerald's The beautiful and damned." [Tampa, Fla] : University of South Florida, 2008. http://purl.fcla.edu/usf/dc/et/SFE0002385.
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Senker, J. M. "Retail influence on manufacturing innovation." Thesis, University of Sussex, 1986. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.375848.
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The aim of this thesis was to locate examples of the active involvement of major food retailers in innovation in food manufacturing, and to explain their reasons for this activity. Two characteristics of the food industry had an important bearing on the research: (1) slow growth in the demand for food and (2) the interaction between increasingly concentrated food manufacturing and retailing industries. The thesis seeks to improve existing theories of innovation, which do not embrace the possibility that retailers may make contributions to innovation in industries from which they obtain their supplies. Two principal investigation techniques were deployed. The first comprised in-depth interviews with major food retailers, which provided data on their purchasing policy for own label products, and on their technological activities. The second assessed the results of these policies by identifying the responsibility for major innovations in chickenmeat processing: a technological history was compiled from data drawn from several sources including industry experts and a literature search. Further studies indicate that the findings from the chickenmeat study are not a special case. The thesis contributes to theories of innovation by showing that food retailers with substantial in-house technological capability have played important roles in influencing technological change in food manufacturing. The need for restraint on the purchasing power of large retailers is an important policy issue. This thesis makes a contribution to the debate. Retailers' procurement policies which have been successful in stimulating innovation may also have wider relevance to other sectors of industry.
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Dakup, Karan. "The adoption of eco-innovations : a study of SMEs in the Scottish food and drink sector." Thesis, Robert Gordon University, 2018. http://hdl.handle.net/10059/3112.
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The increasing government and consumer interest in, and growing concerns about environmental issues have pressured businesses to adopt eco-innovative measures and activities. These pressures have been felt particularly by the food and drink sector in Scotland, a sector that is of considerable importance to the Scottish economy. To date, few studies have considered the challenges businesses in this sector face with regard to the adoption of eco-innovations. In particular, there has been little research on the challenges faced by the SMEs in the sector and how they are adopting eco-innovations. This study seeks to address this research gap through utilization of the diffusion of innovation theory to explore the adoption of eco-innovations by the Scottish food and drink SMEs. A qualitative survey of the website of 52 businesses was used to collect data and analysed using content analysis to generate five categories of eco-innovations namely; Waste, Energy, GSCM, Carbon and Embedding. This data collected informed the next phase of the research where in-depth interviews was conducted with 18 businesses to understand their eco-innovation adoption processes. The findings revealed two groups of attitudes among the participants namely; the positive and the sceptics. The main motivators to adoption were found to be; moral principles and beliefs, eco-consumer drive, cost saving, legislation and the creation of jobs and new opportunities. The major barriers to eco-innovation were more profound and found to include; non-recyclable waste, non-compliance by suppliers, cost of adoption, lack of interest, the challenge of finding credible and reliable sources, attitudes and behaviours, and a general lack of education and awareness. Using the categorisation of eco-innovations that emerged from the website data analysis, the research developed a scale of greenness reflecting the adoption of eco-innovation along with a classification of adopter types namely; advanced, intermediate and basic adopters. The thesis contributes to the theory of diffusion by illustrating ways to capture and evidence innovation adoption without dependency on the time element and enabled a classification of eco- innovation adopters. The contribution to methodology is viewed from the application of a qualitative approach that enabled the categorisation of the forms of eco-innovation which resulted in the model depicting eco-innovation adoption and the profiling tool for innovation diffusion. Practical contributions are offered to enable businesses to understand their adoption of eco-innovation through the use of the model, adopter type classification and the application of a best practice guide to facilitate adoption. Recommendations for policy, practice and further areas for research are also proposed within the thesis.
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McCord, Olivia Love. "Body Mass Index and Soft Drink Consumption Among Adolescents." Diss., CLICK HERE for online access, 2004. http://contentdm.lib.byu.edu/ETD/image/etd475.pdf.
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Krzyzaniak, Sally-Ann Caroline. "Determining the barriers to effective food safety governance in food manufacturing : a case study." Thesis, University of Portsmouth, 2018. https://researchportal.port.ac.uk/portal/en/theses/determining-the-barriers-to-effective-food-safety-governance-in-food-manufacturing(7ba057ee-b3d1-429c-8516-2d6973e6026f).html.
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Food businesses bear the main responsibility for food safety. They are legally mandated to use preventative food safety management systems, yet food incidents occur regularly. Little research exists on these systems or failures from a management control perspective. This thesis addresses this gap through the question "Why do food safety systems fail and how does this relate to the governance and management control of food safety in food manufacturers?" Two manufacturers, with the pseudonyms LiquiComp UK and PowderCo UK, act as case studies, each with an embedded critical case of a non-reportable food incident. Data was collected through semi-structured interviews, observation and documents. An inductive, thematic analysis identified nine themes, using within and cross-case comparison. A second analytical stage used the management control paradigm Pragmatic Constructivism (H. Nørreklit, L. Nørreklit, & Mitchell, 2010), mapping codes and themes against the four dimensions of values, facts, possibilities and communication. A key finding was that the incidents were considered "unforeseeable", challenging the use of conventional food safety management systems based on risk assessment, for if the hazards leading to failures are not identified, preventative controls cannot be put in place. Pragmatic Constructivism suggests that the companies failed to identify the causes of the incidents as "factual possibilities", related to an unshakeable trust in their control systems and an over-reliance on specific expertise. The implications for practice in developing and reviewing food safety management plans are considered, e.g. to involve staff who are knowledgeable and curious, but not necessarily experts in food safety, in order to develop plans based on both breadth and depth of insight. Pragmatic Constructivism posits that success requires a functional organisational topos, involving integration of the four dimensions. Inadequate integration was observed in the LiquiComp UK case, whereas in PowderCo UK, very tight integration was seen. "Over-integration" is introduced as a new theoretical concept, which enriches the use of Pragmatic Constructivism in analysing and interpreting complex, real world situations, particularly system failures.
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Diabate, Youssouf Nelson Robert G. "Vertical integration in the food manufacturing industry 1967-1992." Auburn, Ala., 2006. http://repo.lib.auburn.edu/Send%206-15-07/DIABATE_YOUSSOUF_4.pdf.
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Jensen, Emilie. "Measuring cost effectiveness of product wheels in food manufacturing." Thesis, Kansas State University, 2014. http://hdl.handle.net/2097/32786.
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Master of AgribusinessDepartment of Agricultural Economics
Keith Harris
The focus of this research is to create a production schedule that will increase capacity while staying within business constraints of shelf life and warehouse space in a industrial food processing environment. The results support that product wheels maximize process responsiveness by lengthening production runs, and increasing safety stock inventory. In doing so, it maintains acceptable customer service levels and minimizes overtime costs. This study develops a model that simulates the relevant variables impacting the performance of the operation. The results show significant cost reductions are achieved by eliminating changeovers, increasing line capacity, safety stock levels protect against 99% of order variation, and warehouse space is available to house increased cycle stock and safety stock. Given the results on this line, I recommend expanding the model to other food processing locations within the business to further increase capacity and decrease overtime expenses.
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Phillips, James Henry IV. "THE LESSONS OF HUNGER: FOOD, DRINK, AND THE CONCEPT OF CORRECTIVE AFFLICTION IN THREE PURITAN CAPTIVITY NARRATIVES." NCSU, 2007. http://www.lib.ncsu.edu/theses/available/etd-06042007-184148/.
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While scholars have noted the relationship of food and drink imagery in the Puritan captivity narrative genre to corrective affliction, the focus of this study is to provide an extended evaluation of this relationship. By examining the role of hunger in the reconversion experience, discussing the various contexts of hunger in Puritan discourse, and tracing food and drink imagery through several texts, it is the intent of this thesis to show that hunger is the most significant and transformational mode of affliction within the genre. The narratives of Mary Rowlandson, Hannah Swarton, and John Williams will be examined to show how these authors incorporate images of food and drink into their accounts and how hunger figures prominently. Throughout, this thesis will show how hunger?as the central motif of the theme of affliction?is established, imitated, and manipulated.
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Naish, Katherine R. "Eat, drink, and be mirrored : effects of observing actions towards food on corticospinal excitability and cortical activity." Thesis, University of Reading, 2013. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.627641.
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This thesis reports experiments conducted with human adults and infants, to investigate the neural effects of observing actions towards food. The rationale behind studying neural responses to these actions in particular was to gain a better understanding of one possible mechanism behind social influences on food intake: the putative mirror neuron response. The first chapter (Chapter 1) presents a thorough review of the literature on the human mirror neuron system, with a focus on studies using transcranial magnetic stimulation (TMS). Based on this review, I designed my experiments to address some fundamental aspects of the mirror response that are as yet unclear, namely, the timing, specificity, and direction of the mirror response. My first experiments investigated the muscle activity and kinematics associated with grasp-to-eat and grasp-to-place actions (Chapter 2), and then whether it is possible for an observer to distinguish these actions based on seeing only part of the movement (Chapter 3). The main outcome of these studies was that there are early differences in the execution of these two movements; however, observers are not able to recognise a movement as grasp-to-eat or grasp-to-place based on viewing these differences alone. In the subsequent chapters, I report work using TMS (Chapter 4) and electroencephalography (EEG) in adults (Chapter 5) and infants (Chapter 6), which examined changes in corticospinal excitability and cortical activity during the observation of eating and placing actions. The data arising from my TMS experiment indicated that corticospinal excitability is suppressed in some muscles during action observation, while the EEG experiments indicated that the effects of action observation might be more widespread than the sensorimotor regions classically considered to be 'mirror'. In Chapter 7, I discuss my findings in the context of the wider literature, and consider how the methods, analyses, and practices commonly used to study the human mirror neuron system are perhaps not optimal for addressing the important questions that remain unanswered in the field.
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Campbell, Lucy Zarina. "Using communication technologies to deliver public health agendas in National Health Service food and drink automated vending." Thesis, University College London (University of London), 2017. http://discovery.ucl.ac.uk/10038795/.
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This research responded to a National Health Service (NHS) wide problem. The problem is how to create healthier automated food and drink vending services. The research’s’ interpretation of this central research problem is embedded in the Facilities Management (FM) perspective. Vending retail products do not support government healthy lifestyle policies and initiatives. FMs have to change this through catering contracts. However, there is little guidance on how to design, evidence and operationalise improvement. The research tested vending point of sale designs over a year, trying to reduce the sale of unhealthy products. Secondly, it developed a novel application of a nutritional profile to enable the service design process and evidence change. Thirdly, the research baselined service level information through survey n=1,292. Night shift staff were a key stakeholder as it was thought that vending was their only retail catering and the impact was unknown. Regression modelling and multivariate analysis was used in the survey and design tests. Linear regression was used to understand the impact of vending point of sale design on sales. Logistic regression was used to test service level perceptions in the survey. The statistical methods used were flexible. The survey design and analysis is widely applicable to evaluate many services. The research found that in combination, changing product ranges, adding nutritional labels, and moving water to eye level significantly reduces unhealthy sales. However real change requires healthier vending products. The nutritional profile adapted is highly suitable to standardise service and evaluate how healthy vending products really are. The survey was a novel and statistically robust addition to FM service evaluation. It proved staff perception of poor catering, inadequate breaks, innutritious food and need for staff food education. Vending was central. Finally, making meaningful service improvements and setting thresholds in the statistical models confidently required in depth first-hand knowledge.
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Dullaghan, Melissa Faith. "“Pleasant Episodes” of Gastronomy: Food and Drink in F. Scott Fitzgerald’s The Beautiful and Damned." Scholar Commons, 2008. https://scholarcommons.usf.edu/etd/222.
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This thesis explores the motif of gastronomy in Fitzgerald's critically undertreated second novel, The Beautiful and Damned. Within the discussion of the leisure class, Fitzgerald scholars often focus on Jay Gatsby's parties, but they seem to neglect Anthony Patch and company's fancy for food and drink in Ivy League supper clubs of Manhattan, vaudeville theaters, and houses of languor in Upstate New York. Building upon George J. Searles's article "The Symbolic Function of Food and Eating in F. Scott Fitzgerald's The Beautiful and Damned," this thesis examines the meaning of Fitzgerald's pervasive "prandial allusions" and character psychology with regard to dining.
Whereas Searles posits that Fitzgerald "employed depictions of food and eating as symbols of his characters' shallowness and frivolity" (14), this thesis explores the possibility that Anthony Patch craves "pleasant episodes" of dining and specific culinary combinations because he interprets them as the essence of social ritual and corporeal comfort. Because many critics hold that The Beautiful and Damned lacks coherence and sputters as a pre-Gatsby creation, this thesis suggests that the novel can be read as Anthony's quest to assert and cling to his own brand of decadence, which is tragically distinct from that of his wife Gloria's.
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Bryant, David Nicholas. "Supply chain demand management within the food sector." Thesis, Imperial College London, 1999. http://hdl.handle.net/10044/1/8138.
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Ngwa, Macceline Bih. "The application of good manufacturing practices as a quality approach to food safety in a food manufacturing establishment in the Western Cape South Africa." Thesis, Cape Peninsula University of Technology, 2017. http://hdl.handle.net/20.500.11838/2525.
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Thesis (MTech (Quality (Engineering)))--Cape Peninsula University of Technology, 2017.Good Manufacturing Practices (GMP) is a segment of quality assurance which guarantees that food products produced are uniform and controlled to the appropriate quality standards for their required use and as expected by the marketing authority. A survey was carried out to assess the awareness and implementation level of GMP guidelines amongst manufacturers in the Western Cape, South Africa. Based on a literature review on GMP in the food manufacturing establishments a research problem was identified forming the crux of the research which reads as follows: “the lack of enforcement of approved standards within the food manufacturing establishments in the Western Cape Province, South Africa may result in the food product quality being questioned by consumers”. The objective of this study was to assess the awareness and implementation of GMP among food manufacturing establishments in the Western Cape. The literature was reviewed to discover what is currently known concerning GMP in the food manufacturing industries. Fresh food produce manufacturing establishments in the Western Cape Province South Africa were targeted for this study, with 52 responding to the questionnaires. Data was collected by means of self-administered structured questionnaires and individual face-to-face interviews with six of the establishments that participated in the questionnaires. Data for the questionnaires was analysed by means Statistical Package for Social Science (SPSS) version 19 software programme in order to generate descriptive statistical results and to determine potential areas for improvement in the establishments surveyed. Data for individual face-to-face interview was recorded by transcribing and analysed by inductive reasoning. In particular, Cronbach’s alpha was utilized to test the reliability of the key items of GMP.
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Kearney, J. M. "Advertising for cariogenic food and drinks : a cross-over randomised controlled trial investigating the effect of cariogenic food and drink advertising on children's dietary intake." Thesis, University of Liverpool, 2018. http://livrepository.liverpool.ac.uk/3027509/.
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Aim: The aim of this study was to investigate whether 8-10 year olds make different food and drink choices after they have been exposed to advertisements for high sugar (cariogenic) food and drink items compared with non-food advertisements. The secondary aims of this study were, firstly, to investigate the relationship between the children's response to advertising content and their caries experience, weight status and socioeconomic status. Secondly, to investigate any relationship between the children's dental caries experience, weight status and socio-economic status. Methods: Cross-over Randomised Controlled Trial with a two-week wash out period. 101 children aged 8-10 years watched a 21-minute cartoon with four 30-second advertisements embedded in the middle. The advertisements were for either cariogenic food and drinks or for toys. A selection of high sugar food and drinks was provided as well as healthy alternatives. Consumption of the pre-weighed, unlabelled food and drink items was calculated in kilocalories and grams of sugar for each child. A dental examination was undertaken for each child. Socio-economic status and Body Mass Index were also calculated. Results: Children consumed 5.93 grams of sugar (p=0.014) and 48.33kcal (p= 0.008) more after watching the cartoon with advertisements for cariogenic food and drink items than the advertisements for toys. With regards to sugar intake, children with experience of dental caries had a significantly greater response to the change in advertisements than children with no experience of dental caries. There was no association found between the children's Body Mass Index or Socio-economic status and their response to the change in advertisements. Furthermore, no significant association was found between the children's dental caries experience, weight status and socio-economic status. Conclusion: The results of this study indicate that a beyond-brand effect exists with respect to both sugar intake and kilocalorie intake in response to cariogenic advertisements. They also indicate that some children may be more susceptible to the advertisements and this susceptibility may contribute to dental caries.
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Cahill, Sean Andrew. "Concentration and costs in Canadian food manufacturing industries, 1961-1982." Thesis, University of British Columbia, 1986. http://hdl.handle.net/2429/27850.
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This study is concerned with- the effects of changes in industrial concentration on average costs of production in 17 Canadian 4—digit food manufacturing industries over the period 1961-1982. The model employed is a dual Translog cost function adapted to include a concentration variable (Herfindahl index) and technical change, and is estimated using pooling techniques to allow simultaneous analysis of all 17 industries.
The results indicate that there was a significant relationship between concentration and average costs for this sample. In particular, there appears to have been a decrease in average costs for low-concentration industries as concentration increased, ceteris paribus, while in high-concentration industries, increases in concentration led to increases in costs.
Concentration changes have also had an effect on the relative shares of factors of production for these industries. An evaluation of employment effects across industries indicates that the benefits in efficiency due to increases in concentration in low-concentration industries must be weighed against apparent decreases in the overall employment (of labour) for these industries. Alternatively, the efficiency losses in high-concentration industries appear to have been offset by increases in overall employment as concentration has increased. Thus, depending on the criterion used, relative concentration effects may have been beneficial or detremental to social welfare; the outcome is not unequivocal.Land and Food Systems, Faculty of
Graduate
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Ward, A. V. "Economic changes in the U.K. food manufacturing industry 1919-39." Thesis, University of Reading, 1990. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.254852.
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The thesis establishes the main economic and structural changes in the food industries between the wars and assesses the part played by convenience foods in that process. It first reviews and presents data from the Census of Production 1907-1948, to show growth rates and the main structural changes. These include an increase in concentration, the emergence of new trades based on product and process innovations, tbe creation of brands and the entry of multinationals into UK food markets. Associated changes in food consumption and food distribution are also reviewed. The body of the thesis examines the impact of convenience foods on the food industry. An account of 'convenience' and a taxonomy of convenience foods is presented (which is critical of the AFS view) based on Census of Production data. It is shown that convenience foods expanded their share of food industry output and had many of the characteristics of the 'new industries' which were an important feature of British industrial development in the period. The central issue, which occupies the remainder of the thesis, is how these foods were produced and marketed and the forms of competitive behaviour which explain the penetration of the new foods through markets. A model of competition developed by M. E. Porter is used as a framework for the exploration of these questions. He adopts the analytical concepts of new entrants, substitutes, the power of suppliers and buyers and competitive rivalry between incumbent firms in markets. These concepts are examined and illustrated with empirical data drawn from company archives relating to the marketing operations of firms such as Kellogg's, Rowntree's and Horlick's. A detailed account of high speed canning illustrates the economic development of the industry over two decades. The thesis concludes that convenience foods had a significant impact on the food manufacturing industries between the ware.
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Rana, Padmakshi. "Exploration of corporate social responsibility (CSR) in food manufacturing companies." Thesis, University of Cambridge, 2011. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.609401.
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Mooney, Alaina. "Stability of essential nutrients in pet food manufacturing and storage." Thesis, Kansas State University, 2016. http://hdl.handle.net/2097/32683.
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Master of ScienceGrain Science and Industry
Greg Aldrich
Processing pet food can be beneficial, but can also have adverse effects on shelf-life and nutrient survival. Most affected are supplemental vitamins and essential fatty acids (EFA). Pet food complicates this relative to human foods by combining all elements into the product before processing and requiring an extensive shelf-life (up to 2 years). The objective of this research was to determine the effects of processing, diet, and storage conditions on vitamin (vitamin A, vitamin D₃, vitamin E, folic acid and thiamine) and omega-3 fatty acid (with an emphasis on eicosapentaenoic acid; EPA 20:5n3, and docosahexaenoic acid; DHA; 22:6n3) retention. The research was conducted in two separate experiments. Each experimental diet was produced on a single-screw extruder and triple-pass dryer. Target nutrients were evaluated in premixes in tandem to extruded diets. The vitamin study was conducted as a 3 X 2 X 2 factorial arrangement of treatments with 3 levels of dietary crude protein (CP), 2 screw speeds in the extruder, and 2 levels of time X temperature combinations in the dryer. Vitamins were added at 10 times normal levels to aid in analysis. The EFA study was conducted as a 3 X 3 factorial arrangement of treatments with 3 levels of dietary protein and 3 different omega-3 sources: fish oil, fish meal, or purpose-grown algae rich in DHA. In the vitamin premix study, the quantity of vitamins declined by approximately 50% over 6 months storage in ambient conditions (AMB; 20C, 50%RH), and all except folic acid were lost to some degree in stressed shelf life testing (SSLT; 50C, 70% RH) over 6 weeks. In all cases, the concentration of vitamins in food exiting the extruder and dryer were lower than target levels. As CP increased, the retention was higher (P ≤ 0.05) for vitamins A, E, and folic acid off the extruder (e.g. 225,352 vs. 219,184 and 206,249 IU/kg of vitamin A for high vs. medium and low CP, respectively), and vitamin D₃, E, and folic acid off the dryer (e.g. 9,047 vs. 7,473 and 6,945 IU/kg of vitamin D₃ for high vs. medium and low CP, respectively). During storage of finished pet food in AMB, vitamins A and D₃ were lost (P < 0.05) to the greatest degree (49 and 22%, respectively). The total retention following both processing and AMB storage was 27, 68, 78% for vitamins A, D₃, and E, respectively, while folic acid and thiamine were relatively stable. In SSLT storage, all vitamins except vitamin E were depleted more than 60% (P < 0.05) by 24 weeks, whereas total retention following both processing and SSLT storage was 3, 59, 43, 33, and 7% for vitamins A, D₃, and E, folic acid, and thiamine, respectively. This would suggest that beyond processing losses, the vitamins are relatively stable in premixes and foods if stored in AMB conditions. In the study to evaluate fatty acid stability within a vitamin premix, EPA, DHA, and total omega-3 fatty acids were relatively stable during storage over 6 weeks with losses no greater than 12% in stressed shelf life testing (SSLT; 40C, 70% RH). While in ambient conditions (23C, 50% RH) over 3 months, there was a total loss of EPA, DHA and total fatty acids by 17, 9, and 11%, respectively. Exiting the extruder and dryer, EPA and DHA were not affected by CP level or Omega-3 source. As SSLT storage of finished pet food increased through 24 weeks, EPA, DHA, and total fatty acids declined slightly (P < 0.05; 125, 82 mg/kg for EPA and 77, 60 mg/kg for DHA, and 418, 476 mg/kg for total fatty acids at 0 vs. 24 wk. As time in ambient storage reached 24 months, EPA, DHA, and total fatty acids declined slightly (P < 0.05; 125 vs. 78 mg/kg for EPA and 77 vs. 50 mg/kg for DHA, and 387 vs. 373 for total fatty acids at 0 vs. 24 mo.) Algal-DHA appears to be a stable source of DHA when compared to fish oil and fishmeal. During processing retention of fat soluble vitamins was less than water soluble vitamins, and the omega-3 fatty acids were relatively unaffected. Whereas, vitamins appeared to be more sensitive to temperature during storage and the omega 3 fatty acids more affected by time.
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Adil, Muhammad Soban, and Sedin Mekanic. "Industry 4.0 and the Food Manufacturing Industry: A Conceptual Framework." Thesis, Internationella Handelshögskolan, Jönköping University, IHH, Centre of Logistics and Supply Chain Management (CeLS), 2020. http://urn.kb.se/resolve?urn=urn:nbn:se:hj:diva-49170.
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Background: The manufacturing industry is diverting away from the one-size-fits-all mass manufacture towards more customized processes. With increasingly individualized consumer preferences and an intense competitive environment, food manufacturers are required to meet specific consumer demands with similar efficiency to those produced massively. Such market requirements are feasible with the technological advancements envisioned by Industry 4.0. The consequences of such are increased flexibility and mass customization in manufacturing which forces the food manufacturer towards its realization. The integration process, however, involves a comprehensive transformation that affects every aspect of the organization. This consequently imposes significant challenges upon the food manufacturing company. Purpose: The study aims to investigate the transformation process ensued by the food manufacturer for Industry 4.0. Consequently, a conceptual framework is developed detailing the application of Industry 4.0 in the food manufacturing industry. Method: An inductive qualitative approach, in combination with a multiple-case study, is pursued to address the formulated questions of research. Based on such, semi-structured interviews were conducted with individuals representing three multinational food manufacturers. Further, a thematic analytical technique was adopted as means to identify similarities and patterns within the obtained data. The collected data was analyzed using thematic analysis through which the researchers came up with the conceptual framework. Conclusion: The results of the research reveal internal and external factors such as labor policies and IT infrastructure to influence the transformation process for Industry 4.0. In due to this, the implementation of the phenomenon occurs phase-wise, globally coordinated and regionally concentrated. This enables the organization to overcome the obstacles faced and, subsequently, ensure the successful deployment of Industry 4.0.
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Nagappan, Subbiah Nagappan. "Waste stream reclamation for food manufacturing operations using membrane filtration." The Ohio State University, 2018. http://rave.ohiolink.edu/etdc/view?acc_num=osu1530804776915171.
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Pongpattanasili, Chaitamlong. "An appropriate manufacturing strategy model for the Thai food processing industry." Access electronically, 2004. http://www.library.uow.edu.au/adt-NWU/public/adt-NWU20070215.170406/index.html.
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DePriest, Ashley. "The Nutrition Environment Measurements Survey: An Assessment of the Vending Machine Food and Drink Environment at Georgia State University." Digital Archive @ GSU, 2011. http://digitalarchive.gsu.edu/nutrition_theses/12.
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Purpose: Vending machines are a component of the food environment that influences dietary choices. Previous vending machine studies have focused on schools and work sites. The purpose of this study was to utilize the Nutrition Environment Measurements Survey-Vending (NEMS-V) online tool to evaluate and rank the nutritional value of the vending environment of a large urban university.
Methods: A sample size of 40 vending machines at Georgia State University (GSU) was chosen. A list of products in each machine was recorded and given either a red, yellow or green ranking based on their nutrient content. Finally, the NEMS-V online tool was used to generate a report card for each individual machine and for the entire university.
Results: No vending machines were given either the Gold (greater than 50% items ranked green or yellow) or Silver (greater than 40% items ranked green or yellow) ranking. Five machines were given the Bronze level ranking, which meant the machines contained at least 30% yellow or green items. The remaining 35 machines contained less than 30% green or yellow items and were therefore not able to be awarded a ranking. Out of the 40 total machines sampled, less than 30% of them could be ranked and therefore the university could not be given an overall award. Conclusions: The poor nutritional quality of the vending environment at Georgia State University indicates a need for change. Improving the number of vending items from red to yellow or green will offer more variety and more nutritious choices for students.
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Babcock, Jessica. "Redeveloping a Montana food processing industry the role of food innovation centers /." CONNECT TO THIS TITLE ONLINE, 2008. http://etd.lib.umt.edu/theses/available/etd-12112008-142728/.
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Bashir, Amreen. "Exploring the biological basis for Salmonella persistence in food manufacturing environments." Thesis, Aston University, 2016. http://publications.aston.ac.uk/28847/.
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The persistence of Salmonella spp. in low moisture foods is a challenge for the food industry as despite control strategies already in place, notable outbreaks still occur. The aim of this study was to characterise isolates of Salmonella, known to be persistent in the food manufacturing environment, by comparing their microbiological characteristics with a panel of matched clinical and veterinary isolates. The gross morphology of the challenge panel was phenotypically characterised in terms of cellular size, shape and motility. In all the parameters measured, the factory isolates were indistinguishable from the human, clinical and veterinary strains. Further detailed metabolic profiling was undertaken using the biolog Microbial ID system. Multivariate analysis of the metabolic microarray revealed differences in metabolism of the factory isolate of S.Montevideo, based on its upregulated ability to utilise glucose and the sugar alcohol groups. The remainder of the serotype-matched isolates were metabolically indistinguishable. Temperature and humidity are known to influence bacterial survival and through environmental monitoring experimental parameters were defined. The results revealed Salmonella survival on stainless steel was affected by environmental temperatures that may be experienced in a food processing environment; with higher survival rates (D25=35.4) at temperatures at 25°C and lower humidity levels of 15% RH, however a rapid decline in cell count (D10=3.4) with lower temperatures of 10°C and higher humidity of 70% RH. Several resident factories strains survived in higher numbers on stainless steel (D25=29.69) compared to serotype matched clinical and veterinary isolates (D25=22.98). Factory isolates of Salmonella did not show an enhanced growth rate in comparison to serotype matched solates grown in Luria broth, Nutrient broth and M9 minimal media indicating that as an independent factor, growth was unlikely to be a major factor driving Salmonella persistence. Using a live / dead stain coupled with fluorescence microscopy revealed that when no longer culturable, isolates of S.Schwarzengrund entered into a viable nonculturable state. The biofilm forming capacity of the panel was characterised and revealed that all were able to form biofilms. None of the factory isolates showed an enhanced capability to form biofilms in comparison to serotype-matched isolates. In disinfection studies, planktonic cells were more susceptible to disinfectants than cells in biofilm and all the disinfectants tested were successful in reducing bacterial load. Contact time was one of the most important factors for reducing bacterial populations in a biofilm. The genomes of eight strains were sequenced. At the nucleotide and amino acid level the food factory isolates were similar to those of isolates from other environments; no major genomic rearrangements were observed, supporting the conclusions of the phenotypic and metabolic analysis. In conclusion, having investigated a variety of morphological, biochemical and genomic factors, it is unlikely that the persistence of Salmonella in the food manufacturing environment is attributable to a single phenotypic, metabolic or genomic factor. Whilst a combination of microbiological factors may be involved it is also possible that strain persistence in the factory environment is a consequence of failure to apply established hygiene management principles.
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Newman, Sandra M. "Effects of Stabilizers and pH Adjustments on Milk Proteins in UHT-Treated Citrus Juice/Skim Milk Blend Drink." DigitalCommons@USU, 1992. https://digitalcommons.usu.edu/etd/5368.
Full textAbstract:
A UHT -processed skim milk (85%)/orange juice (15%) drink was developed. Product integrity and stability were maintained by two methods. Proper homogenization of the blend before UHT processing stabilized a drink formulation containing .25% carboxymethyl cellulose and .025% carrageenan. Adjusting the pH of the blend (pH 6.3 and 6.5) resulted in a different stabilization. After 28 days at room temperature, settling of milk solids was 5.2% of volume height in the prehomogenized sample and 86.9% of volume height in the same blend that had not been homogenized prior to UHT processing. After storage, the two treatments were analyzed to verify that there was no perceived textural difference between the pH adjusted and unadjusted blends. A consumer product acceptability evaluation resulted in a split population, and more panelists liked the product than disliked it.
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Lima, NatÃlia Duarte de. "Composite drink powder containing acerola pulp (Malpighia emarginata D.C.) and dairy whey : production and stability." Universidade Federal do CearÃ, 2015. http://www.teses.ufc.br/tde_busca/arquivo.php?codArquivo=15998.
Full textAbstract:
CoordenaÃÃo de AperfeÃoamento de Pessoal de NÃvel SuperiorThe idea of uniting acerola pulp, tropical product, whey by-product of the dairy industry, led to this experiment to develop a new product with different properties, rich in ascorbic acid, proteins and minerals out. Thus, this study aimed to obtain drink made in containing acerola pulp powder and whey through drying spray-dryer. First, we evaluated the influence of process conditions (temperature:. 115-186 Â C and air flow rate from 3.57 to 4.43 m3 / min) on the hygroscopicity, degree of caking, moisture, color (L *, a *, b *) solubility, ascorbic acid and total protein powders using an experimental design type central composite (CCRD). The established from the best drying conditions (. 175 Â C and 3.7 m3 / min), an outline Simplex centroid mixtures for obtaining the best formulation of the powder mix was made containing three components: acerola pulp, whey, maltodextrin. Powders produced were analyzed the following parameters: acidity, pH, soluble solids, humidity, water activity, ascorbic acid, reducing and total sugars, lipids, protein, ash, color parameters (L *, a *, b *) , solubility, hygroscopicity, caking grade and carotenoids. The products produced by the spraying process proved to be of high quality and physical condition and satisfactory physico-chemical, the best formulation was the sample with 50: 25: 25% (m / m) of acerola pulp, whey and maltodextrin, respectively. Next, we assessed the stability of these powders during 75 days of storage laminated packaging and vacuum sealed. It was concluded that the storage kept drinking with good physical and physical-chemical characteristics, as well as ascorbic acid source (1 146.13 mg / 100g) and proteins (0.49% m / m).
A ideia de unir polpa de acerola, produto tropical, com soro lÃcteo subproduto da indÃstria de laticÃnios, conduziu a este experimento a desenvolver um novo produto com propriedades diferenciadas, rico em Ãcido ascÃrbico, proteÃnas e sai minerais. Neste sentido, este trabalho teve como objetivo a obtenÃÃo de bebida composta em pà contendo polpa de acerola e soro lÃcteo por meio da secagem em spray-dryer. Primeiramente, avaliou-se a influÃncia das condiÃÃes de processo (temperaturas: 115 a 186 ÂC e vazÃo de ar de 3,57 a 4,43 m3 / min.) sobre a higroscopicidade, grau de caking, umidade, cor (L*, a*, b*) solubilidade, Ãcido ascÃrbico e proteÃnas totais dos pÃs atravÃs de um planejamento experimental do tipo composto central rotacional (DCCR). A partir das melhores condiÃÃes de secagem estabelecida (175 ÂC e 3,7 m3 / min.), foi feito um delineamento de misturas Simplex Centroide para obtenÃÃo da melhor formulaÃÃo da mistura em pà contendo trÃs componentes: polpa de acerola, soro de leite e maltodextrina. Os pÃs produzidos foram analisados nos seguintes parÃmetros: acidez titulÃvel, pH, sÃlidos solÃveis, umidade, atividade de Ãgua, Ãcido ascÃrbico, aÃÃcares redutores e totais, lipÃdeos, proteÃnas, cinzas, parÃmetros de cor (L*, a*, b*), solubilidade, higroscopicidade, grau de caking e carotenoides. Os produtos produzidos pelo processo de aspersÃo mostraram-se com qualidade e condiÃÃes fÃsicas e fÃsico-quÃmicos satisfatÃrias, a melhor formulaÃÃo foi da amostra com 50:25:25% (m/m) de polpa de acerola, soro lÃcteo e maltodextrina, respectivamente. Em seguida, avaliou-se a estabilidade destes pÃs, durante 75 dias de armazenamento em embalagem laminada e selada a vÃcuo. Concluiu-se que o armazenamento manteve a bebida com boas caracterÃsticas fÃsicas e fÃsico-quÃmicas, alÃm de fonte de Ãcido ascÃrbico (1 146,13 mg / 100g) e proteÃnas (0,49% m/m).
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Mensah, L. D. "Development of food safety capability in Ghana to enhance access to the Global Food Manufacturing Value Chain (GFMVC)." Thesis, Cranfield University, 2011. http://dspace.lib.cranfield.ac.uk/handle/1826/7010.
Full textAbstract:
Demonstrating compliance with food safety requirements of the global economy is a prerequisite for access. As tariff barriers diminish, developing countries are exposed to greater opportunities for repositioning their food manufacturing sectors in global value chains (GVCs). At the same time, the measures for the protection of public health and safety are becoming more stringent because of the series of food safety crises that characterised the global food value chain in the 1980s and 1990s, and that still linger on. The new demands arising from the need to protect consumer safety, coupled with the structure of the global economy have introduced new challenges for developing countries in terms of accessing the global food manufacturing value chain(GFMVC) with manufactured products. This is the case for the Ghanaian food manufacturing sector. Therefore, this study aims to understand the practice of developing food safety capability to enhance access to the GFMVC using high value added products, to identify performance gaps in the Ghanaian context and propose an appropriate framework (legal, institutional and policy) to address the major gaps, while meeting the basic requirements of food safety. A multiple case study methodology was adopted, using the UK food and drinks sector as a benchmark for the Ghanaian food manufacturing sector. The main techniques employed for data collection were surveys, interviews and content analysis. Based on the findings and insights gathered from the investigation, a technical regulation based on Hazard Analysis and Critical Control Point (HACCP) is proposed as a means to enhance the compliance of enterprises in Ghana with the basic requirements of food safety. Because of the current lack of capability at the national and enterprise level, a four-phase implementation plan is recommended to progressively ease enterprises into mandatory compliance with integrated food safety management systems. The study also recommends that the current multiple agency structure is maintained, however, mandates, roles and responsibilities, and jurisdictions need to be clarified, and values reformed. Various kinds of support (e.g. funds, training) also have to be provided to enterprises to facilitate their compliance and enhance their access to the GFMVC.