Staff Publications

Staff Publications

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    'Staff publications' is the digital repository of Wageningen University & Research

    'Staff publications' contains references to publications authored by Wageningen University staff from 1976 onward.

    Publications authored by the staff of the Research Institutes are available from 1995 onwards.

    Full text documents are added when available. The database is updated daily and currently holds about 240,000 items, of which 72,000 in open access.

    We have a manual that explains all the features 

Record number 508211
Title Selecting food process designs from a supply chain perspective
Author(s) Jonkman, Jochem; Bloemhof-Ruwaard, Jacqueline; Vorst, Jack G.A.J. van der; Padt, Albert van der
Source Journal of Food Engineering 195 (2017). - ISSN 0260-8774 - p. 52 - 60.
Department(s) Operations Research and Logistics
Food Process Engineering
Publication type Refereed Article in a scientific journal
Publication year 2017
Keyword(s) Facility location - Food industry - Optimization - Process design - Product portfolio - Supply chain configuration

The food industry can convert agro-materials into products using many alternative process designs. To remain competitive, companies have to select the design leading to the best supply chain performance. These designs differ in the technologies used and the product portfolio produced. Additionally, characteristics, such as seasonal production and quality decay of food products, lead to specific requirements regarding processing, transportation and storage. The importance of these characteristics of the food industry on process design selection is investigated using sugar beet processing as an illustrative case. The characteristics are included in a multi-period, multi-product location-allocation model. The model shows that a supply chain perspective leads to changes in process design selection. The design with the best portfolio value and processing costs does not lead to the best supply chain performance. This shows the importance of a chain perspective to avoid sub-optimization in food process design selection.

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